Brunswick Margate Lanes Degrades its Sanitary Rating

Basic - Cutting board has cut marks and is no longer cleanable, on work station cooler.

Basic - Floor not cleaned when the least amount of food is exposed. In dry storage area.

Basic - No handwashing sign provided at a hand sink used by food employees. In male restroom.

Basic - Objectionable odor in establishment, in male restroom.

Basic - Soda gun holster with accumulated slime/debris. In bar.

Basic - Wall soiled with accumulated food debris in service area next to garbage can.

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. **Repeat Violation**

High Priority - Small flying insects in bar area.

High Priority - Toxic substance/chemical improperly stored. Multiple purposes cleaner found at ice machine. **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. Chicken in freezer.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping cloth. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Multi Purpose cleaner at ice machine.

Basic - Build-up of mold-like substance on nonfood-contact surface. Drain next to the hand wash sink in kitchen.

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

Basic - Food stored on floor. Bag with chips in dry storage. **Corrected On-Site**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment at grease trap.

Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. Fruit basket **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.

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. Sausage and cheese in reach in cooler. **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. Fruit basket in walk in cooler. **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. Pretzels.

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

Intermediate - Employee used handwash sink as a dump sink. Waste ice found in wash hand sink in kitchen.

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. In service area. **Corrected On-Site**

Basic - Sponge used as a wiping cloth on a food-contact surface. **Corrected On-Site**

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Coffee stuff

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

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.

Basic - Case/container/bag of food stored on floor in dry storage area. Popcorn

Basic - Food stored in dry storage area not covered. Popcorn

Basic - In-use ice scoop stored on soiled surface between uses. Popcorn scoop.

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

Basic - No handwashing sign provided at a hand sink used by food employees.in service area

Basic - Old label stuck on containers.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Eggs

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.

High Priority - Employee washed hands with cold water.

Intermediate - Accumulation of food debris/grease on food-contact surface. PIZZA OVEN.

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

Basic - Case of single-service articles stored on floor in dry storage area. NORTH STOREROOM.

Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.

Nonfood-contact equipment not designed and constructed in a durable manner. SNEEZE GUARDS FOR BUFFET NOT PROVIDED.

No Violations Were Observed

Violation: 51-16-1No plan review submitted and renovations in progress. This violation must be corrected by : 2/7/12.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW BEEF STORED NEXT TO & IN CONTACT WITH HOTDOGS. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. RAW GROUND BEEF ABOVE PREPPED LETTUCE. Corrected On Site.

No plan review submitted and renovations in progress. This violation must be corrected by : 2/7/12.

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. EXPIRED.

Critical - Observed raw animal food stored over ready-to-eat food. RAW EGGS ABOVE FRIES IN REACH IN COOLER.

Critical - Observed paper towel dispenser placed on Food preparation surface.

Critical - No thermometer provided to measure temperature of food product.

Observed employee with no hair restraint.

Observed nonfood-contact equipment in poor repair. PAPER TOWEL HOLDER.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

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

Critical - Observed paper towels for hand sink stored on food prep table.Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.

Critical - Establishment operating without a current Hotel and Restaurant license.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. AFTER HANDLING MONEY AND PUTTING ON NEW GLOVES.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. W/S/R.

Critical - OBSERVED HAND SINK PAPER TOWELS STORED ON FOOD PREP TABLE. .

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NEED QUATS.

Nonfood-contact equipment not designed and constructed in a durable manner. SPLASHGUARD NOT INSTALLED BETWEEN HAND SINK and 3 COMP. SINK.

Critical - Observed raw animal food stored over ready-to-eat food. RAW EGGS ABOVE TOMATOS IN WIC.

Critical - Hand wash sink lacking proper hand drying provisions. BY 3 COMP SINK.Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

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. Repeat Violation.This violation must be corrected by : 12/4/08.

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. CHICKEN BREASTS. Repeat Violation.

Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. SAUSAGE.

Observed utensils stored in crevices between equipment. KNIVES.

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

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.

Critical - No Certified Food Manager for establishment. Repeat Violation.

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. Repeat Violation.

Critical - Observed expired Food Manager Certification.Repeat Violation.

Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. SAUSAGE.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. BC EXTINGUISHER ON FLOOR.