Beverly Hills Cafe Degrades its Sanitary Rating
5544 S Flamingo Rd
Cooper City, FL 33330
;
Basic - Build-up of grease on nonfood-contact surface. On the salamander, fryers, and between grill.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed containers of prepared vegetables and raw salmon stored on the floor in the walk-in cooler.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen.
Basic - Coffee filters not stored in a protected manner to prevent contamination.
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 beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinks on every station.
Basic - Employee eating while preparing food. Observed employee's eating mind drink while preparing food in the kitchen.
Basic - Floor area(s) covered with standing water. Throughout the kitchen.
Basic - Ice scoop handle in contact with ice.
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. In the flour.
Basic - In-use wet wiping cloth/towel used under cutting board.
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Reach-in cooler shelves with rust that has pitted the surface. The reach-in cooler on the cook line next to 3 compartment sink.
Basic - Soil residue build-up on nonfood-contact surface. On the walk-in cooler and freezer floors.
Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. The walk-in cooler.
Basic - Wall soiled with accumulated grease, food debris, and/or dust. On the cook line.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed cooked ribs 48°f in the reach-in on the cook line. Iced down **Corrective Action Taken**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. One of the cooks.
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. In the kitchen.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs (49°F); sliced turkey (48°F) in reach-in cooler. Operator adjusted the temperature of the cooler. **Corrective Action Taken**
Intermediate - Employee used handwash sink as a dump sink. Observed food residue in the kitchen hand wash sink.
Intermediate - Encrusted material on can opener blade.
Intermediate - Soil residue in food storage containers. The large gray container with the flour.
No Violations Were Observed
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
Basic - Food stored in a location that is exposed to splash/dust. Iced tea containers without lids. **Corrected On-Site**
Basic - Hood soiled with accumulated grease, dust or food debris. .
Basic - Reach-in cooler gasket torn/in disrepair. Throughout. Operator had new gaskets which were install during inspection. Corrected On-Site** **Corrected On-Site** **Repeat Violation**
Basic - Reach-in cooler shelves with rust that has pitted the surface.
Basic - Stored food not covered in walk-in cooler. Cooked Rice, and chicken. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Flour container. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Two door reach in cooler at cook line-Pasta 52, yellow rice 52, uncooked ravioli 50. Operator placed food on ice. Ambient air temperature is 50-53° f. Warning** **Warning**
High Priority - Raw animal food stored over cooked food. Raw chicken over cooked chicken and cooked ribs. **Corrected On-Site** **Repeat Violation**
High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cheese slices. **Corrected On-Site**
High Priority - Toxic substance/chemical stored by or with food. Wiping cloth buckets along cook line on shelf with food. **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sauted onions in container with lid on. **Corrected On-Site**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Two door Reach in cooler at cook line **Warning**
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
Basic - Paper towel used as liner for food container. Paper towel used as food contact surface. Cut zucchini in walk in cooler. **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp **Corrected On-Site**
Basic - Reach -in cooler gasket torn/in disrepair. Gaskets in disrepair throughout kitchen
High Priority - Raw animal food stored over cooked food. Raw fish over open container of cooked rice. **Corrected On-Site**
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
Basic - Bowl or other container with no handle used to dispense food. Observed that a plastic souffl cup is used to scoop black pepper. Observed that a plastic bowl is used to scoop raw chicken in the walk-in cooler.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk-in cooler shelves.
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that line pans are stacked wet.
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloths under 3 in-use cutting boards.
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.observed raw boneless chicken breasts being thawed in standing water in a 3 compartment sink.
Basic - Walk-in cooler/walk-in freezer floor soiled. Walk-in cooler floor has old food debris under all the shelving.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm when tested then 50 ppm when corrected. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Flour containers.
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Pea soup in the walk-in cooler.
High Priority - Live flies in kitchen and dishwashing areas.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked rice stored on top of ice on the cooks line is 59°. Water was added to the ice so that the pan can get into the ice. Some foods in the broiler refrigerator are not at proper temperatures due to too much food being stored inside the refrigerator making it hard for the cold air to circulate.
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Pea soup in the walk-in cooler.
High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored above cheese in the walk-in cooler. Eggs were moved to the bottom shelf. **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a kitchen employee rinse a knife in a hand sink and not change his gloves before going back to work with food. **Corrected On-Site**
High Priority - Toxic substance/chemical stored by or with food. Observed that a spray bottle with disinfectant cleaner in it is being stored on a shelf with food opposite the floor mixer. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Employee used handwash sink as a dump sink. Observed that the hand sink near the dish machine has ice in it.
Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times. A hand sink in a prep area is blocked by boxes and large food containers. Everything was removed **Corrected On-Site** **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing. Observed a kitchen employee rinse a knife in a hand sink.
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked cooling pasta in a container at least 12" deep in the walk-in cooler. All the prepped lettuce is being ambient cooled in containers at least 12 inches deep.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked pasta in the walk-in cooler.
Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Pea soup in a container at least 12 inches deep in the walk-in cooler.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed many prepared food items in the walk-in cooler are not date marked. Did not observe any date marking in use.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
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. **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, purse and apron hanging on food storage shelf.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - Interior of microwave soiled with encrusted food debris.
Basic - No handwashing sign provided at a hand sink used by food employees.
Basic - Water draining onto floor surface from dish washing machine.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Dented/rusted cans present, tomato sauce. See stop sale.
High Priority - Employee failed to wash hands before putting on gloves to work with food, food prep worker.
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
High Priority - Live, small flying insects in food preparation area. In Kitchen.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils in dishwashing area.
High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface by salad prep area next yo sanitized plates.
Intermediate - Employee used handwash sink as a dump sink, to discard water from container with precook end chicken.
Intermediate - Handwash sink not accessible for employee use at all times, contained utensils in front of three compartments sink.
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled, on shelf with sanitized containers in dish washing area.
No Violations Were Observed
Basic - Case/container/bag of food stored on floor in kitchen. Onions. **Warning**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in cooler and freezer. **Repeat Violation** **Warning**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation** **Warning**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site** **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Equipment in poor repair. Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cookline reach in coolers. **Warning**
Basic - Floor area(s) covered with standing water. Under dishmachine **Warning**
Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour. **Warning**
Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
Basic - Stored food not covered in walk-in cooler. Sauces, soups **Warning**
Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Poultry, seafood, plant foods, hot dogs, cheese, ground beef at 45-54°F on the cookline reach in coolers. Moved to the walk in cooler, dropped 4°F by the end of the inspection. **Corrected On-Site** **Warning**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
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. Salad (lettuce, tomato). Instructed to use gloves or utensils. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Live, small flying insects in food preparation area. **Warning**
High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Boiled eggs, ham at 50°F in overloaded containers on an ice bath, excess food removed. Burgers, poultry at 51°F in an ice bath next to the grill, iced down to 41°F. **Corrected On-Site** **Warning**
High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
High Priority - Vacuum breaker missing at hose bibb. Next to 3 compartment sink. **Warning**
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Prep area. **Corrected On-Site** **Warning**
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Quaternary ammonia test kit needed. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area. **Corrected On-Site** **Warning**
Intermediate - No soap provided at handwash sink. Prep area. **Corrected On-Site** **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice cooling down for more than an hour at room temperature found at 121°F, moved to the walk in cooler. **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces, soups, rice on the walk in cooler. **Warning**
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. Observed employee handling cut apples and place on salad. will observe at next unannounced inspection. employee washed hands and put gloves on. **Corrected On-Site**
Basic - Bowl or other container with no handle used to dispense food. Observed in kitchen by 3 compartment sink.
Intermediate - Soiled in the interior of the ice machine observed in both ice machines.
Basic - Shelf under preparation table soiled with food debris. Observed in kitchen.
Basic - Accumulation of food debris/soil residue on handwash sink. Through out kitchen area.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on shelf by 3 compartment sink. **Corrected On-Site**
Basic - Clean utensils or equipment stored in soiled container. Observed in dish area.
Basic - Single-service articles not stored inverted or protected from contamination. Observed at wait station. **Corrected On-Site**
Intermediate - Employee used handwash sink as a dump sink. Observed at entrance to kitchen.
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at 200 ppm corrected to 100 ppm. **Corrected On-Site**
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Observed utensils stored in crevices between equipment. Corrected On Site.
Observed single-service articles stored without protection from contamination.baker station Corrected On Site.
Observed floor area(s) covered with standing water.
Observed wall soiled with accumulated black debris in dishwashing area.
Light not functioning.hood
Observed personal care item stored with food.cellular phone baker station Corrected On Site.
Critical - Observed buildup of soiled material on racks in the reach-in cooler.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.plates cookline
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.broiler
Observed single-service articles stored without protection from contamination.
Critical - Observed live flies in kitchen.
Observed food debris accumulated on kitchen floor.baking area
Observed floor area(s) covered with standing water.cookline
Observed wall soiled with accumulated black debris outside walkin
Light not functioning.hood
Observed personal care item stored with food.cellular phone
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Observed gaskets/seals on cold holding unit in poor repair.cookline reachin
Food-contact surface not smooth and easily cleanable.reachin shelves rusty
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.undrrside broiler
Observed single-service articles stored without protection from contamination. Corrected On Site.
Light not functioning.hood Repeat Violation.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soup, Walk in cooler Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta, Walk in cooler, Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soup, Walk in cooler, Corrected On Site.
Critical - Observed food stored on floor. Vegetables, Walk in freezer
Critical - Observed uncovered food in holding unit/dry storage area. Chicken, Walk in cooler
Critical - Observed uncovered food in holding unit/dry storage area. Soup, Walk in cooler, 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. Kitchen Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Kitchen
Wet wiping cloth not stored in sanitizing solution between uses. Throuhgout kitchen
Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
Equipment or utensils not designed or constructed in a durable manner.cup used as scoop Corrected On Site.
Food-contact surface not smooth and easily cleanable.reachin shelves rusted
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.underside broiler
Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door
Observed food debris accumulated on kitchen floor.
Observed wall soiled with accumulated black debris in dishwashing area.
Light not functioning.hood
Critical - Observed unlabeled spray bottle. Corrected On Site.
Critical - Observed dented/rusted cans.olives Corrected On Site.
Critical - Observed raw animal food stored over cooked food.raw burger above chicken fingers cookline Corrected On Site.
Equipment or utensils not designed or constructed in a durable manner.cup used as scoop Corrected On Site.
Food-contact surface not smooth and easily cleanable.reachin shelves rusted
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed encrusted material on can opener. Corrected On Site.
Observed utensils stored in crevices between equipment. Corrected On Site.
Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door
Observed food debris accumulated on kitchen floor.
Observed wall soiled with accumulated black debris in dishwashing area.
Observed attached equipment soiled with accumulated grease.hood
Observed ceiling soiled with accumulated dust.
Observed dusty ceiling tiles and/or air conditioning vent covers.
Light not functioning.hood
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw burger above cooked chicken Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area.chicken in walkin Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Equipment or utensils not designed or constructed in a durable manner.cups without habdle used as scoop
Food-contact surface not smooth and easily cleanable.reachin shelves rusted
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
Observed utensils stored in crevices between equipment. Corrected On Site.
Critical - Observed live flies in kitchen.
Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door
Observed wall soiled with accumulated food debris.
Observed attached equipment soiled with accumulated grease.broiler
Light not functioning.hood
Observed ice scoop with handle in contact with ice. Corrected On Site.
Food-contact surface not smooth and easily cleanable.reachin sheives rusted
Observed utensils stored in crevices between equipment. Corrected On Site.
Observed single-service articles stored without protection from contamination. Corrected On Site.
Observed wall soiled with accumulated food debris.behind mixer
Observed attached equipment soiled with accumulated grease.bottom of broiler
Light not functioning.hood
Critical - Observed unlabeled spray bottle.
Critical - Observed raw animal food stored over cooked food. Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
Equipment or utensils not designed or constructed in a durable manner.souflee cup without handle used as scoop Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Observed utensils stored in crevices between equipment. Corrected On Site.
Observed single-service articles stored without protection from contamination.lids Corrected On Site.
Observed wall soiled with accumulated black debris in dishwashing area.
Observed dusty ceiling tiles and/or air conditioning vent covers.
Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach ins, cook's line.
Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.
Critical - Beaten l eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
Clean wiping cloth not properly stored.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach ins, cook's line.
Critical - Exit signs not properly illuminated, back door, For reporting purposes only.
Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
Light not functioning, reach ins, hood's system.
Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
Observed build-up of grease on nonfood-contact surface, hood's system.
Observed build-up of grease on nonfood-contact surface, storage counters.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed buildup of soiled material on mixer head.
Critical - Observed buildup of soiled material on racks in the reach-in cooler.
Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
Critical - Observed dented/rusted cans.
Critical - Observed employee improperly washing hands.
Critical - Observed food stored on floor, onions, prep area.
Observed garbage on the ground and/or pad around dumpster and ice machine room.
Observed gaskets with slimy/mold-like build-up.
Observed grease on the ground and/or pad around grease receptacle.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ice.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Critical - Observed soil residue in storage containers.
Critical - Observed soiled reach-in cooler gaskets.
Observed walk-in cooler gasket torn/in disrepair.
Plumbing system in disrepair, faucet, HWS.
Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Working containers of food removed from original container not identified by common name.
Observed dusty ceiling tiles and/or air conditioning vent covers-kitchen.
Critical - Observed encrusted material on can opener-prep area.
Critical - Observed food stored on floor-freezer.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits--white-flour container.
Critical - Observed soil buildup inside ice bin--outside.
Critical - Observed toxic item improperly stored in dishwashing area.
Observed wall soiled with accumulated black debris in dishwashing area.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Critical - Vacuum breaker mising at hose bibb.