Bagel Snack Improves its Sanitary Rating

Basic - - From inspection on 2016-10-05: Basic - Inside/outside of dumpster not clean. Heavily soiled with residue and soiled liquid. **Warning** - From follow-up inspection on 2016-10-13: Owner is still waiting for a new dumpster to be delivered . **Time Extended**

Basic - Build-up of grease on nonfood-contact surface. Pipes at cook line. **Warning**

Basic - Case/container/bag of food stored on floor in kitchen. Bag of onions. **Corrected On-Site** **Warning**

Basic - Ceiling tile missing. Kitchen near walk in. **Repeat Violation** **Warning**

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In prep kitchen. **Repeat Violation** **Warning**

Basic - Employee beverage container in ice machine/ice bin. Owner removed. **Corrected On-Site** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee moved. **Corrective Action Taken** **Warning**

Basic - Floor soiled/has accumulation of debris. Cracks and crevices of kitchen and near walk in cooler corner. **Warning**

Basic - Inside/outside of dumpster not clean. Heavily soiled with residue and soiled liquid. **Warning**

Basic - Nonbagged garbage in dumpster. Open food in bottom of dumpster. **Warning**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves at dish machine area. **Repeat Violation** **Warning**

Basic - Open dumpster lid. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line, employee put in sanitizer. **Corrective Action Taken** **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee used cell phone and returned to handling clean equipment. Discussed with owner and employee washed hands. **Corrective Action Taken** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham at 52° and sliced cheese at 52° for 2 hours in top of make table at cook line. Food is stored on top of bowl in top of cooler with lid open. Employee removed bowls and will keep lid closed . Inspector will recheck at call back inspection. **Corrective Action Taken** **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ chlorine, owner remixed and retest at 100 ppm . **Corrected On-Site** **Warning**

Intermediate - Accumulation of residue on food-contact surface. Plastic basket used for bagel storage. **Warning**

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Bagel containers, bagel basket and containers in walk in cooler. **Warning**

Intermediate - Soil residue in food storage containers. Bagel containers at cook line. **Corrected On-Site** **Warning**

Basic - Build-up of grease on nonfood-contact surface. At cook line between equipment and cook line pot.

Basic - Build-up of grease, dust or dirt on nonfood-contact surface. Exhaust fan. **Repeat Violation**

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Ceiling tile missing. Kitchen

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen.

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves at dish machine area and wait station.

Basic - Sanitizer set up with detergent and sanitizer mixed together. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Deli station. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes at 76° at cook line speed rack for 1 hour. Employee moved to walk in cooler. Time as a public health control form provided to owner. **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked sausage patties at 109° on shelf above cook line for 30 minutes. Employee moved to reach in cooler. **Corrective Action Taken**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked potatoes to walk in cooler at 115° in 400 pan covered with foil. Discussed cooling with owner and employee uncovered. **Corrective Action Taken**

Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**

Intermediate - Soil residue in food storage containers. Bagel containers at cook line. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. For potatoes. **Corrected On-Site**

Basic - Build-up of grease on nonfood-contact surface. Side of grill at fryer.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.

Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line. **Corrected On-Site**

Basic - Nonbagged garbage in dumpster.

Basic - Open dumpster lid. **Corrected On-Site**

Basic - Ripped/worn tin foil used as food-contact shelf cover. At cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. **Corrected On-Site**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee washed hands. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. TCS creamers ( keep refrigerated) on table at 72° and milk 68° in SS containers for one hour. PIC moved to reach in cooler. Discussed the use of non TCS creamer (no chill) and keeping milk in cooler until needed for service. **Corrective Action Taken**

Intermediate - Reach-in cooler shelves soiled with food debris. Tall glass front cooler near 3 comp sink. **Corrected On-Site**

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Basic - Cardboard used to line food-contact shelves. ... Prep table shelving.

Basic - Covered waste receptacle not provided in women's bathroom.... No covered receptacle within any toilet enclosure.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.... Cookline.

Basic - Shelf under preparation tables soiled with food debris.... Some soiled, oxidized, rusted and not easily cleanable.

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: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**

Basic - Food debris/dust/soil residue on dry storage shelves.... Dome shelving soiled/oxidized rusted and not easily cleanable.

Basic - Wood food-contact surface not properly sealed. ... some wall shelving holding foods/ food contact surfaces.

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.

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: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Four dumpsters with lids open.... All dumpster lids**Repeat Violation**... ... To be Complied by next unannounced inspection.

Basic - Shelf under preparation tables soiled with food debris and build up debris and/or rust.... ... To be Complied by next unannounced inspection.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.... Ice machine exterior.

Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.... Multiple in kitchen

Basic - Clean cups/glasses not properly air dried - wet nesting.... Wet nested at dishwasher.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.... Pans on top shelves in kitchen.

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.... Some areas of Kitchen/Warewash area are without cove molding.

Basic - Food stored in holding unit not covered.In walk.in.cooler the following items are uncovered: corned beef briskest, cooked cut potatoes, potato pancakes, sliced tomatoes AND cooked vegetable mix and cooked onions in shallow hotel pans immediately below walk.in.cooler evaporator. **Repeat Violation**

Basic - Four dumpsters with lids open.... All dumpster lids**Repeat Violation**

Basic - Garbage enclosure area in disrepair.... In disrepair or just being left completely open to infestation.

Basic - Grease accumulated under cooking equipment.... Heavy grease under cook line equipment.

Basic - Hood soiled with accumulated grease.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.... At front deli service area.

Basic - No conspicuously located ambient air temperature thermometers in holding units.

Basic - Reuse of single-use plastic tubs.reused on cook line. placed inside stainless steel hot table at 175°

Basic - Shelf under preparation tables soiled with food debris and build up debris and/or rust.

Basic - Walk-in cooler floor soiled. **Repeat Violation**

Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation**

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.... Repeatedly back and forth between dirty and clean without handwashing.

High Priority - Employees failed to wash hands before putting on new set of gloves to work with food.

High Priority - Vacuum breaker missing at hose bibb.Outside rear door to the right.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Buildup of soiled material on racks in the reach-in cooler.... Undercounter refrigerator on cook line.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. ... Trash on ground around open dumpsters in a garbage enclosure that is totally left opened with "no" visible attempt to close it or control infestation from muscovy ducks and large birds. This has become a feeding ground for ducks/ducklings. 20 + were easily counted outside kitchen door during visit.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

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: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Reach-in cooler shelves soiled with food debris.... Undercounter on cook line

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.In walk.in.cooler numerous items held more than 24 hours are not dated including: potato salad, corned beef, beef brisket, turkey breast, potato pancakes, cooked potatoes, sliced tomatoes. **Repeat Violation**

Intermediate - Slicer blade guard soiled with old food debris.... dried encrusted food debris build up on both slicers and the 'Hobart' buffalo chopper.

Intermediate - Slicer blade soiled with old food debris.

Intermediate - Soil residue in food storage containers. **Repeat Violation**

Portable fire extinguisher missing from its designated location. For reporting purposes only.... "Class K" portable extinguisher near ice machine is removed from mounting and stored on milk crate.**Repeat Violation**

Basic - Cutting boards in prep area have cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.... Prep area electric slicer table.

Basic - Floor area(s) covered with standing water.... Walk.In.Cooler...

Basic - Open dumpster lid.

Basic - Shelves under preparation tables throughout facility are soiled / oxidized / rusted.

Basic - Stored food not covered in walk-in cooler.... Lentil soup (in shallow hotel pan below evaporator). ... Roasted turkey.

Basic - Walk-in cooler/walk-in freezer floor soiled.

Basic - Walk-in freezer shelves soiled with encrusted food debris.... Metro-type shelving and bakers racks and trays.

High Priority - Raw animal food stored over ready-to-eat food.... Raw shell eggs above pickles/sauces.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Roasted turkey, lentil soup, cole slaw, potato pancakes, cooked potatoes, prepped Texas toast,

Intermediate - Soil residue in food storage containers. **Repeat Violation**

Portable fire extinguisher missing from its designated location. For reporting purposes only.... "Class K" portable extinguisher near ice machine is removed from mounting and stored on milk crate.

Basic - Cardboard used to line food-contact shelves. Beneath prep tables.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Stored food not covered in walk-in cooler.... sauces, soups.**Corrected On-Site**

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.

High Priority - Raw animal food stored over ready-to-eat food.... In WALK.IN.COOLER... Raw shell eggs above ready to eat. **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled....PREP.AREA...

Intermediate - Soil residue in food storage containers....plastic containers holding bagels, split peas, beans, peeled onions.

Critical - Label on a food item packaged on-site lacking required information. Stuffed cabbage in the front self serve cooler

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salami hanging behind the front counter.

Critical - Observed uncovered food in holding unit/dry storage area. Prepped onions in walkin cooler.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop for ice machine.Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladlee for poached eggs Corrected On Site.

Equipment or utensils not designed or constructed in a durable manner. Plastic bowl in matzo meal. Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair. 3 door bainmarie cooler on the cooks line.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Hood filter in disrepair

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses. wiping cloth bycoffee maker.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board on cooks line.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Bagel containers on cooks line.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. lowboy reachin in waitress area.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth sanitizer under prep table at least 400+ ppm chlorine.

No Violations Were Observed

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). broccoli chowder.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked pasta in the wait station , Corrected On Site by icing down.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Broccoli chowder dated 7/17/12

Critical - Observed food stored on floor. Bagels in bags behind the bagel display. Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair. Upright glass door reachin cooler in the prep area.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Prep area. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Prep area. Corrected On Site.

Critical - Observed interior of microwave soiled. Cook's line .

Critical - Observed soil buildup inside ice bin at the soda dispenser in the wait station.

Critical - Observed encrusted material on can opener. Prep area.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. All under counter shelving in the prep area.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. The outside of the Greek dressing container in the prep area.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Fire extinguishers in the prep area.

Critical - Observed live flies under a prep table in the prep area.

Observed grease accumulated under cooking equipment. Kitchen

Critical - Observed toxic item stored by food. Various chemicals stored on the same with liquid whirl and egg shade in the kitchen

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Label on a food item packaged on-site lacking required information. Packaged foods packed on site in a self serve display reachin freezer. Repeat Violation.

Critical - Working containers of food removed from original container not identified by common name. Not all reused food storage containers are labeled in the walkin cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked onions & mashed potatoes on the cook's line .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 3 pans of cooked potatoes on a rack in the kitchen.

Critical - Observed an unprotected ice machine in a customer/nonsecure area. Ice machine is in an outdoor room with no door behind the building and the ice machine is not locked. Repeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl used as a scoop for precooked potatoes, plastice bowl used to dispense spices.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Plastic bowl used to dispense matzo meal Corrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands. Handsink in the service area used for dumping ice and wiping cloth in the sink.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves.

Observed equipment in poor repair. Ice machine door is in disrepair and does not close properly. Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses. Cook's line . Repeat Violation.

Critical - Observed soil buildup inside ice bin. Soda machine.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Fliptop reachin cooler on the cook's line. Repeat Violation.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Glass door reachin cooler in the prep area.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelving in the prep room.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Food storage containers in the prep room.

Observed clean utensils/equipment stored in dirty drawers, racks, pans or toilet rooms, or between equipment/walls. Ice scoop for the outdoor ice machine. Repeat Violation.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Corrected On Site.

Critical - Label on a food item packaged on-site lacking required information.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Prepared and cooked foods in the walkin cooler .Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pooled eggs & egg whites on cook's line . Corrected On Site.Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pooled eggs & egg whites in the reachin cooler on the cook's line. Corrected On Site by moving to the walkin cooler.

Critical - No conspicuously located thermometer in holding unit. Tru glass door reachin cooler

Critical - No conspicuously located thermometer in holding unit. Reachin cooler on the cook's line.

Critical - No conspicuously located thermometer in holding unit. Reachin cooler in server area

Critical - Observed an unprotected ice machine in a customer/nonsecure area. Outside Ice machine is not lo\ked up.

Critical - Observed uncovered food in holding unit/dry storage area. potato pancakes, soup, cooked meats in walkin cooler.

Critical - Observed cloth used as a food-contact surface. Dishwasher is wiping clean plates with a cloth. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook only wearing 1 glove, then bare hands the bagels Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed a waitress pick up a cut lemon bare handed. Corrected On Site.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. I\e scoop ontop of ice machine not in a clean container. Repeat Violation.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Behind the front counter Repeat Violation.

Observed employee with no hair restraint.Corrected On Site.

Observed equipment in poor repair. Outside ice machine door.

Wet wiping cloth not stored in sanitizing solution between uses. Cook's line .Repeat Violation.

Critical - Observed interior of microwave soiled. Cook's line .

Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.

Critical - Observed encrusted, soiled material on slicer by hot water heater.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Hand soiled by 3 compartment sink .Corrected On Site.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, cook's line

Unwrapped single-service utensils not presented so that only the handles are touched. Repeat Violation.

Critical - Handwash sink not accessible for employee use at all times by 3 compartment sink , Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. Server area.Repeat Violation.

Critical - No handwashing sign provided at a handsink used by food employees. Front counter.

Critical - Hand wash sink lacking proper hand drying provisions. server area, Repeat Violation.

Critical - Handwashing cleanser lacking at handwashing lavatory. Server area.Repeat Violation.

Critical - Original container: properly labeled, date marking

Critical - Food maintained at proper temperatures

Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding

Critical - Potentially hazardous food properly thawed

In use food dispensing utensils properly stored

In use food dispensing utensils properly stored

Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan

Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan

Wiping cloths clean, used properly, stored

Wiping cloths clean, used properly, stored

Critical - Food contact surfaces of equipment and utensils clean

Storage/handling of clean equipment, utensils

Single service items properly stored, handled, dispensed

Critical - Toilet and handwashing facilities, number, convenient, designed, installed

Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Critical - Toxic items labeled and used properly

Other conditions sanitary and safe operation

Critical - No conspicuously located thermometer in holding unit. in reach-in cooler iwait station

Critical - No conspicuously located thermometer in holding unit. true Ric next to water heater and Ric on cookline

Critical - Observed potentially hazardous food thawed in standing water. turkey

Critical - Observed raw animal food stored over cooked food. chicken over cooke vegetables in walk-in cooler Repeat Violation.

Critical - Observed raw animal food stored over cooked food. eggs stored on bucket with cooked onions in walk-in cooler Repeat Violation.

Critical - Observed improper use of drinking glass with no handle used to dispense ready-to-eat food. ice at wait station. Note: need to use ice scoop ! Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. waitress touched lemons with bare hands Corrected On Site. Repeat Violation.

Critical - Observed employee eating in a food preparation or other restricted area. on cookline

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets. true reach-in cooler next to water heater

Critical - Observed soiled reach-in cooler gaskets. cookline

Critical - Observed encrusted material on can opener.

Critical - Observed food-contact surfaces encrusted with food debris and soil deposits. on hobart grinder in prep room

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. true reach-in cooler next to water heater

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. on cookline

Observed build-up of grease on nonfood-contact surface. hood and hood filtersRepeat Violation.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of bain marie and prep table shelf and legs underneath in wait station

Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of reach-in cooler in wait station

Observed build-up of dust and dirt on nonfood-contact surface. A/C vents and ceiling tiles in kitchen Repeat Violation.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs throughout Repeat Violation.

Observed build-up of dust and dirt on nonfood-contact surface. fan guard and ceiling in walk-in cooler

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs and rolling carts in walk-in cooler

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gap on upper side

Observed grease and debris accumulated under cooking equipment, coolers and prep tables in kitchen, prep room and wait station.

Observed wall soiled with accumulated food debris and/or grease. throughout

Observed ceiling in disrepair. several ceiling tiles with water damage stains

Observed ceiling soiled with accumulated food debris. throughout

Critical - Cooked plant food for hot holding not reaching 135 degrees Fahrenheit. reheat at 103 degrees.

Critical - No conspicuously located thermometer in holding unit. cooler next to hot water tank.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. One glove used only. Corrected On Site.

Observed build-up of food debris on nonfood-contact surface. shelves wait station.

Critical - Observed buildup of soiled material on racks in the reach-in cooler. Next to hot water tank

Observed ceiling soiled with accumulated food debris. dish area.

Observed cutting board grooved/pitted and no longer cleanable. front counter

Observed employee with no hair restraint. Lady making egg salad.

Critical - Observed encrusted material on can opener.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. one glove used only

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. lunchmeats.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Gravy and tomato veggie sauce.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg salad, tuna salad

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Floors not constructed easily cleanable.

Floors not constructed easily cleanable. front line

Floors not maintained smooth and durable.

Floors not maintained smooth and durable. frontline.

Critical - Identity of food or food product misrepresented. Crabmeat listed on menu is imitation.

Observed attached equipment soiled with accumulated dust.

Observed attached equipment soiled with accumulated dust.ac vents.

Observed attached equipment soiled with accumulated grease.

Observed attached equipment soiled with accumulated grease. hood filters

Observed ceiling soiled with accumulated grease. by hoods.

Observed cutting board grooved/pitted and no longer cleanable. front counter.

Wall not smooth and easily cleanable. dishwasher aa.

Wall not smooth and easily cleanable. dishwasher area.

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.