Antonio's Pizza Rant Improves its Sanitary Rating
13718 FL-84
Davie, FL 33325
;
No Violations Were Observed
Intermediate - - From inspection on 2016-10-21: Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Safe staff - From follow-up inspection on 2016-12-20: **Time Extended**
Basic - Bowl or other container with no handle used to dispense food. Container at sugar bin. Employee removed and discarded. **Corrected On-Site**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop At flour bin. Employee properly stored scoop. **Corrected On-Site**
Basic - Open dumpster lid. Employee closed lid. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep station. Employee removed and properly stored. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Employee labeled container. **Corrected On-Site**
Intermediate - Encrusted material on can opener blade. Employee cleaned can opener. **Corrected On-Site**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Safe staff
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, opened containers of food, in walk in cooler.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, dusty. **Repeat Violation**
Basic - Covered waste receptacle not provided in women's bathroom.
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris, walk in cooler. **Repeat Violation**
Basic - Hole in or other damage to wall, by ladies restroom. **Repeat Violation**
Basic - No handwashing sign provided at a hand sink used by food employees, in men restroom.
Basic - Stored food not covered in walk-in cooler, meatballs, cut lettuce, sausage, soup. **Repeat Violation**
Basic - Walk-in cooler/walk-in freezer floor soiled. **Repeat Violation**
High Priority - Hotel and Restaurant license is expired. **Corrected On-Site** **Admin Complaint**
High Priority - Raw animal food stored over ready-to-eat food, raw eggs stored over sauce in reach in cooler. **Corrective Action Taken**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Handwash sink not accessible for employee use due to being blocked by counter in pizza prep area.
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
Intermediate - No soap provided at handwash sink, by ware washing machine.
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels, in pizza prep area. **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, various food in walk in cooler.
Basic - Accumulation of food debris/soil residue on handwash sink.
Basic - Bowl or other container with no handle used to dispense food, for sugar.
Basic - Ceiling/ceiling tile shows damage or is in disrepair, water stained I kitchen.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, dusty.
Basic - Covered waste receptacle not provided in women's bathroom.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
Basic - Floor tiles missing, by ladies restroom.
Basic - Food stored in dry storage area not covered, container of bread crumbs.
Basic - Hole in or other damage to wall, in ladies restroom.
Basic - In-use wet wiping cloth/towel used under cutting board.
Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
Basic - Single-service articles improperly stored, aluminum pans on shelf in dry storage area.
Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in kitchen.
Basic - Soil residue build-up on nonfood-contact surface, on soap dispenser and ware washing machine.
Basic - Stored food not covered in walk-in cooler, soup and prepared garlic.
Basic - Walk-in cooler/walk-in freezer floor soiled.
Basic - Wet wiping cloth not stored in sanitizing solution between uses, on prep table.
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. For pizza. Operator time marked whole pizza. **Corrective Action Taken**
High Priority - Raw animal food stored over cooked food, raw eggs stored over pasta. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, cheese.
Intermediate - Handwash sink not accessible for employee use due to being blocked by big pots and various other items. **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, pot and storage container. **Repeat Violation**
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, ware washing rack.
Basic - Ceiling in disrepair, water stained, by rear door.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Dusty ceiling tiles and/or air conditioning vent covers.
Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf.
High Priority - Raw animal food stored over ready-to-eat food, raw eggs stored over cooked pasta, in reach in cooler. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing, storing a pot. **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, cooked sausage, pasta, in walk in cooler.
Basic - Ceiling in disrepair, water stained.
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, chicken. **Corrected On-Site**
Basic - Single-service articles not stored inverted or protected from contamination, take out container on shelf.
High Priority - Employee failed to wash hands before putting on gloves to work with food.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, with deli meat.
Intermediate - Handwash sink used for purposes other than handwashing, storing lids, by ware washing machine.
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, side of true refrigerator.
Basic - Ceiling tile in disrepair, water stained.
Basic - Covered waste receptacle not provided in women''s bathroom.
Basic - Food stored in dry storage area not covered, seasoning/ breading on shelf by back door.
Basic - Open dumpster lid.
Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
Basic - Stored food not covered in walk-in cooler, cut cucumbers, lions, olives, meatballs, lettuce, sausage and various other foods.
Basic - Walk-in cooler/walk-in freezer floor soiled.
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler, raw beef stored over sauce.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, side of true refrigerator.
Basic - Ceiling tile in disrepair, water stained.
Basic - Covered waste receptacle not provided in women's bathroom.
Basic - Dusty ceiling tiles and/or air conditioning vent covers.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Equipment in poor repair, flip top reach in cooler in pizza prep area.. See temperature log. bottom part of unit temperature is fine, only temperature issues in the flip top. **Warning**
Basic - Food stored in dry storage area not covered, seasoning/ breading on shelf by back door.
Basic - Open dumpster lid.
Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
Basic - Single-service articles not stored inverted or protected from contamination, aluminum pans on shelf in kitchen.
Basic - Stored food not covered in walk-in cooler, cut cucumbers, lions, olives, meatballs, lettuce, sausage and various other foods.
Basic - Walk-in cooler/walk-in freezer floor soiled.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler in pizza prep area. Pepperoni 47°F, sausage 50°F, sauce 50°F, cheese 50°F, ham 50°F. **Warning**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, raw veal stored over salad container.
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler, raw beef stored over sauce.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Handwash sink not accessible for employee use at all times, by pots in kitchen.
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
Basic - Case/container/bag of food stored on floor in kitchen, onions
Basic - Case/container/bag of food stored on floor in walk-in cooler, bag of green peppers.
Basic - Ceiling soiled with accumulated dust in kitchen.
Basic - Cove molding at floor/wall juncture broken/missing, in dining room.
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
Basic - Exterior door has a gap at the threshold that opens to the outside.
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container, non-handled cup in container with cheese.
Basic - Missing drain plug at dumpster.
Basic - No waste receptacle installed at handwash sink provided with disposable towels.
Basic - Single-service articles not stored inverted or protected from contamination, carry out containers. **Corrected On-Site**
Basic - Stored food not covered in walk-in cooler, cheese.
Basic - Walk-in cooler floor soiled.
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, pasta 46°f.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, fresh garlic 62°, sausages 54. (Operator discard).
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, raw chicken over grated cheese and cooked pasta. **Corrected On-Site**
Intermediate - Encrusted material on can opener blade.
Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits, dishwashing racks.
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in kitchen.
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: for santos Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce and cut clean vegetables- 50? f corrective action back in walk in cooler **Warning**
High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.corrective action in walk in cooler **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Warning**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over ready-to-eat food. In glass reach in cooler **Warning**
Basic - Stored food not covered in walk-in cooler. **Warning**
Basic - Food stored on floor.cooling soup **Warning**
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.on HWS **Corrected On-Site** **Warning**
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
High Priority - Nonfood-grade containers used for food storage y direct contact with food.chemical container for food **Warning**
Basic - Gaskets/seals on holding unit in poor repair. **Warning**
Intermediate - Cutting board(s) stained/soiled. **Warning**
Intermediate - Slicer blade soiled with old food debris. **Warning**
Intermediate - Encrusted material on can opener blade. **Warning**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
Basic - Cleaned and sanitized equipment or utensils not properly stored. **Warning**
Basic - Clean equipment stored on floor.pizza holder **Warning**
Basic - Single-service articles stored under leaking water lines.by HWS **Warning**
Basic - Leaking pipe at plumbing fixture.no waste line for HWS **Warning**
High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.By hot holding faucet **Warning**
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Warning**
Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
Basic - Ceiling tile missing.soda area **Warning**
Basic - Hood soiled with accumulated grease. **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Critical - Observed soiled reach-in cooler gaskets. pizza station
Critical - Observed encrusted material on can opener.
Observed residue build-up on nonfood-contact surface. interior of reach in freezer front of stove
No Violations Were Observed
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in true cooler pasta 58, chicken preped 62, meatsauce 47 This violation must be corrected by : 4/14/12. Repeat Violation.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. turbo cooler next to stove 60 ambient temp. advised operator to not use until equipment is able to maintain proper temp Repeat Violation. This violation must be corrected by : 4/14/12.
Critical - Observed torn packages/bags of food exposing the contents to contamination. 50lb bag flour
Critical - Displayed food not properly protected from contamination. pizza at counterRepeat Violation.
Critical - Observed food stored on floor. onions back area, cheese walk in cooler
Critical - Observed uncovered food in holding unit/dry storage area. various items walk in cooler, sliced cheese, meats, soups
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation. advised operator to use 3 compartment sink until dishmachine is able to maintain proper sanitizer level
Critical - Observed handwash sink used for purposes other than handwashing. to go carton in handsink
Critical - Covered waste receptacle not provided in women's bathroom.
Critical - Handwashing cleanser lacking at handwashing lavatory. in front area and hand sink by dishmachine
Critical - Observed toilet functioning improperly. does not flush properly
Observed attached equipment soiled with accumulated dust. fan guards walk in cooler Repeat Violation.
Observed ceiling in disrepair. water damage
Observed dusty ceiling tiles and/or air conditioning vent covers. Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. moved items to other unit Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. turbo cooler 50degrees advised operator not to use until unit is able to maintain proper temperature. pizza station advised to monitor temp during peak hours
Critical - No conspicuously located thermometer in holding unit. Repeat Violation.pizza station cooler
Critical - Displayed food not properly protected from contamination. pizza at pizza station
Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over ready to eat
Critical - Observed food stored on floor. tomatoes walk in cooler, flour, soda kitchen floor
Observed nonfood-contact equipment in poor repair reach in freezer gaskets
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. advised operator to use 3 compartment sink until machine is able to maintain proper sanitizer level
Critical - Observed soiled reach-in cooler gaskets. pizza station
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline cooler
Critical - Outer openings of establishment cannot be properly sealed when not in operation. Repeat Violation. back door
Ceiling tile missing.
Observed attached equipment soiled with accumulated dust. walk in cooler fan guard Repeat Violation.
Observed ceiling in disrepair. water damage
Observed dusty ceiling tiles and/or air conditioning vent covers. Repeat Violation.
Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheeses, lunchmeats in walk-in cooler. not corrected 7/14/11
Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked sausages, pastas, sauces, pasta dishes, pork in walk-in cooler. Note: nothing date marked throughout establishment. This violation must be corrected by : 06/27/2011. Repeat Violation. not corrected 7/14/11
Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit. reach-in cooler. This violation must be corrected by : 06/27/2011.Repeat Violation. not corrected 7/14/11
Violation: 13-03-1Observed employee with no hair restraint. This violation must be corrected by : 06/27/2011.Repeat Violation. not corrected 7/14/11
Critical - Violation: 22-20-1Observed buildup of slime in the interior of ice machine. This violation must be corrected by : 06/27/2011.Repeat Violation. not corrected 7/14/11
Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. mens bathroom. not corrected 7-14-11
Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation. Backdoor with large gaps/showing light.
Violation: 37-11-1Observed attached equipment soiled with accumulated dust and mold-like substance. fan guard in walk-in cooler. This violation must be corrected by : 06/27/2011.Repeat Violation. not corrected 7/14/11
Violation: 37-18-1Observed dusty ceiling tiles and/or air conditioning vent covers. not corrected 7/14/11
Violation: 51-18-1No copy of latest inspection report.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheeses, lunchmeats in walk-in cooler.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked sausages, pastas, sauces, pasta dishes, pork in walk-in cooler. Note: nothing date marked throughout establishment. This violation must be corrected by : 06/27/2011. Repeat Violation.
Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
Critical - No conspicuously located thermometer in holding unit. reach-in cooler. This violation must be corrected by : 06/27/2011.Repeat Violation.
Critical - Observed cloth used as a food-contact surface. on top if lasagne/pasta.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 compartment sink. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
Critical - Observed employee dry hands on clothes/apron after washing. Corrected On Site.
Critical - Observed employee wash hands with no soap. Corrected On Site.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. This violation must be corrected by : 06/27/2011.Repeat Violation.
Observed employee with no hair restraint. This violation must be corrected by : 06/27/2011.Repeat Violation.
Observed knife block in use to store knives.
Critical - Observed buildup of slime in the interior of ice machine. This violation must be corrected by : 06/27/2011.Repeat Violation.
Critical - Handwash sink not accessible for employee use at all times. pizza station handwash sink blocked by shelf/table. Corrected On Site.Repeat Violation.
Critical - No handwashing sign provided at a handsink used by food employees. mens bathroom.
Critical - Outer openings of establishment cannot be properly sealed when not in operation. Backdoor with large gaps/showing light.
Observed attached equipment soiled with accumulated dust and mold-like substance. fan guard in walk-in cooler. This violation must be corrected by : 06/27/2011.Repeat Violation.
Observed dusty ceiling tiles and/or air conditioning vent covers.
No copy of latest inspection report.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Working containers of food removed from original container not identified by common name.
Critical - No conspicuously located thermometer in holding unit.
Critical - Observed torn packages/bags of food exposing the contents to contamination.
Critical - Observed raw animal food stored over ready-to-eat food. observed eggs over lemons
Critical - Observed food stored on floor.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee with no hair restraint.
Observed ripped/worn tin foil used as shelf cover.
Observed gaskets/seals on cold holding unit in poor repair.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed encrusted, soiled material on slicer.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Observed clean equipment stored on floor.
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
Critical - Handwash sink not accessible for employee use at all times.
Floors not constructed easily cleanable.
Observed attached equipment soiled with accumulated dust. observed walkin cooler fan guards dusty
Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
In use food dispensing utensils properly stored
Non-food contact surfaces clean
Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
Storage/handling of clean equipment, utensils
Critical - Thermometers, gauges, test kits provided
Critical - Toilet and handwashing facilities, number, convenient, designed, installed
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food protection during storage, preparation, display, service, transportation
Plumbing installed and maintained
Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
No Violations Were Observed
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.c/board cover handsink.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
Critical - Covered waste receptacle not provided in women's bathroom.
Floors not maintained smooth and durable.cardboard in w/cooler.
Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.by kitchen handsink.
Critical - Handwash sink not accessible for employee use at all times.storage unit infront of handsink.
Critical - Manager lacking proof of Food Manager Certification.
No complete copy of latest inspection report.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Critical - Observed encrusted material on can opener.
Critical - Observed expired Food Manager Certification.
Observed grease on the ground and/or pad around grease receptacle.
Critical - Observed hand wash sink used for purpose other than washing hands.
Observed ice scoop with handle in contact with ice.improper arrangement'
Observed improper storage of maintenance tools that interferes with cleaning.brooms Corrected On Site.
Critical - Observed improper vertical separation [stacking of veg . salads] foods.
Observed open dumpster lid.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Critical - Observed toxic item stored by food.several locations. Corrected On Site.
Critical - Vacuum breaker mising at hose bibb.canwash.
Critical - Working containers of food removed from original container not identified by common name.cereal containers.