Cabo Blanco Improves its Sanitary Rating
6224 Johnson St
Hollywood, FL 33024
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Basic - Build-up of soil/debris on the floor under shelving. Behind ice machine to Rotisserie oven floor. Callback, cleaned but needs better cleaning.
Basic - Grease on the ground and/or pad around grease receptacle. Callback, not done.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Chicken 155°, 165°; **Corrected On-Site**. Callback, no cooking going on.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under microwave in kitchen.
Basic - Build-up of grease on nonfood-contact surface, on bottom shelf of Room tesserae oven, front counter.
Basic - Build-up of mold-like substance on nonfood-contact surface. Dishmachine where tubes are dispensed.
Basic - Build-up of soil/debris on the floor under shelving. Behind ice machine to Rotisserie oven floor.
Basic - Dead roaches on premises. 1 on floor in dry storage are! Cleaned, **Corrected On-Site**
Basic - Grease accumulated on kitchen floor and/or under cooking equipment, hot hold, Dishmachine and cookline area
Basic - Grease on the ground and/or pad around grease receptacle.
Basic - Moldy water on the ground and/or pad around dumpster.
Basic - Ripped/worn tin foil used as food-contact shelf cover, front counter.
Basic - Soil residue build-up on nonfood-contact surface. Handsink, front counter.
Basic - Water leaking from pipe and/or faucet/handle, in beer 3 door cooler, front counter.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in bucket, **Corrected On-Site**
Basic - Wood food-contact surface not properly sealed, under microwave.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, 50 ppm, **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.On table fresh garlic 90°, placed in cooler, corrective action taken.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Chicken 155°, 165°; **Corrected On-Site**
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.55° chicken, 49° beef, cut lettuce 69°, placed ice under until repaired, corrective action taken.
High Priority - Rodent activity present as evidenced by rodent droppings found. 3 dried under cabinet in coffee area, cleaned, **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing. Rinsing coffee utensils, front counter.
No Violations Were Observed
Basic - Accumulation of debris in three-compartment sink.
Basic - Accumulation of debris on exterior of warewashing machine.
Basic - Bathroom facility not clean, employees.
Basic - Bowl or other container with no handle used to dispense food. Spoon with handle obtained. **Corrected On-Site**
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Prep areas **Repeat Violation**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
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. cook, product discarded, Corrected on site.
Basic - Employee personal items stored in or above a food preparation area, front line, coffee station.
Basic - Employee with no hair restraint while engaging in food preparation. Hat on. **Corrected On-Site**
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - Exhaust fan inoperable in bathroom with no other form of ventilation, employees, objectionable odor.
Basic - Floor area(s) covered with standing water. **Repeat Violation**
Basic - Floor tiles cracked, broken or in disrepair.
Basic - Food stored on floor, Rice, kitchen, Item placed on table, Corrected on site.
Basic - Garbage can located outside has no lid or lid open/broken.
Basic - Grease on the ground and/or pad around grease receptacle.
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Light not functioning, RIC, RIF, REPEATED VIOLATION.
Basic - Light shield damaged/in disrepair, dry storage room.
Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
Basic - No mop sink or curbed cleaning facility provided. **Repeat Violation**
Basic - Storage area not maintained clean and organized.
Basic - Unnecessary items/unused equipment on the premises.
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
Basic - Walk-in cooler/walk-in freezer floor soiled.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.set to 100 PPMS. **Corrected On-Site**
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Repeat Violation**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Cook, "Corrected on site", employee washed hands.
High Priority - Insecticide/rodenticide use not in compliance with regulations. raid, flies, product discarded. Corrected on site.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cut lettuces 62 f, RIC, cooks line, product place in WIC.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken, 85 f, as per operator the product was laced on steam table for about one hour, Table off, product reheated, "corrective action taken".
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged, beef under chicken, products switched, "Corrected on site"
Intermediate - Cutting board(s) stained/soiled.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, pasta, sauce, chicken, WIC.
Intermediate - Soil residue in food storage containers. **Repeat Violation**
Basic - Accumulation of debris inside warewashing machine.
Basic - Bathroom facility not clean.
Basic - Cardboard dumpster overflowing.
Basic - Floor area(s) covered with standing water, kitchen.
Basic - Floor tiles cracked, broken or in disrepair, cooks line.
Basic - Holes in walls, kitchen and prep area, check and repair as needed.
Basic - Lights out, RIC, RIF, cooks line.
Basic - No handwashing sign provided at a hand sink used by food employees. sign issued. **Corrected On-Site**
Basic - No mop sink or curbed cleaning facility provided.
Basic - Ripped/worn tin foil used as food-contact shelf cover, removed. **Corrected On-Site**
Basic - Soil residue build-up on storage shelf, cooks line, remove foil paper and cardboard.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook, employee washed hands, **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Row chicken over fish. WIC, Food stored properly. **Corrected On-Site**
High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Cleaner on prep table, cooks line. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing, rinsing coffee cups, front line. Employee send equipment to be washed in 3 comp sink. **Corrected On-Site**
Intermediate - Soil residue in food storage containers.
Basic - Gaskets/seals on holding unit in poor repair, 2 door Jordan cooler in kitchen. **Warning** one door fixed, needs to fix left side door still.
Basic - Bowl or other container with no handle used to dispense food, pot with no handle used in bean container, dry storage. **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, under microwave. **Warning**
Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment front counter and kitchen. **Warning**
Basic - Cardboard used to line food-contact shelves. Under pots, pans. **Warning**
Basic - Ceiling tile in disrepair. Above Jordan coolers. **Warning**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
Basic - Debri accumulated on dry storage floor. **Warning**
Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Bottled water next to utensils on front counter. **Warning**
Basic - Gaskets/seals on holding unit in poor repair, 2 door Jordan cooler in kitchen. **Warning**
Basic - Grease accumulated under cooking equipment, around fryers and steam table in kitchen and around BBQ rotisserie at front counter. **Warning**
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives sitting on bottom shelf under sandwich maker. Removed knives to be washed corrected; And scissors used to cut chicken is sitting on wood shelf above steam table. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons, emptied water, **Warning**
Basic - Nonfood-contact equipment in poor repair. Sink separated from wall in dry storage. **Warning**
Basic - Soil residue build-up on nonfood-contact surface. Garbage can, front counter under coffee maker. **Warning**
Basic - Wall soiled with accumulated food debris, behind coffee maker, front counter. And wall behind garbage can and stove in kitchen. **Warning**
Basic - Wood food-contact surface not properly sealed. Under microwave. **Warning**
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken in hot hold at 75°, reheated to 170°, **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flip top cooler at cookline at 50° cut tomatoes, pasta 49° moved to walkin cooler, 43° corrective action taken. **Warning**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over lettuce and vegetables. **Warning**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin, front counter. **Warning**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cooked washed hands with gloves on in 3 compartment sink. **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. White Frigidare soiled inside. **Warning**
Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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. **Warning**
Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - Reach-in cooler not 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. Flip top at 50°. **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. Cooked foods in walkin cooler. **Warning**
No Violations Were Observed
Basic - Bowl or other container with no handle used to dispense food, pot with no handle used in bean container, dry storage. **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, under microwave. **Warning**
Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment front counter and kitchen. **Warning**
Basic - Cardboard used to line food-contact shelves. Under pots, pans. **Warning**
Basic - Ceiling tile in disrepair. Above Jordan coolers. **Warning**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
Basic - Debri accumulated on dry storage floor. **Warning**
Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Bottled water next to utensils on front counter. **Warning**
Basic - Gaskets/seals on holding unit in poor repair, 2 door Jordan cooler in kitchen. **Warning**
Basic - Grease accumulated under cooking equipment, around fryers and steam table in kitchen and around BBQ rotisserie at front counter. **Warning**
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives sitting on bottom shelf under sandwich maker. Removed knives to be washed corrected; And scissors used to cut chicken is sitting on wood shelf above steam table. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons, emptied water, **Warning**
Basic - Nonfood-contact equipment in poor repair. Sink separated from wall in dry storage. **Warning**
Basic - Soil residue build-up on nonfood-contact surface. Garbage can, front counter under coffee maker. **Warning**
Basic - Wall soiled with accumulated food debris, behind coffee maker, front counter. And wall behind garbage can and stove in kitchen. **Warning**
Basic - Wood food-contact surface not properly sealed. Under microwave. **Warning**
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken in hot hold at 75°, reheated to 170°, **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flip top cooler at cookline at 50° cut tomatoes, pasta 49° moved to walkin cooler, 43° corrective action taken. **Warning**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over lettuce and vegetables. **Warning**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin, front counter. **Warning**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cooked washed hands with gloves on in 3 compartment sink. **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. White Frigidare soiled inside. **Warning**
Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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. **Warning**
Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - Reach-in cooler not 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. Flip top at 50°. **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. Cooked foods in walkin cooler. **Warning**
Basic - Equipment in poor repair. Flip top at cookline 47-53°. **Warning** temperature at 71°, cookline.
Basic - Food storage container/container lid cracked or broken, bread container next to plancha, front counter. **Warning**
Basic - Grease accumulated on kitchen floor and walls, cookline. **Repeat Violation** **Warning**
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Fish 53°, poultry 50°, beef 47°, moved to walkin cooler, corrective action taken, **Warning** Callback temperature at 71° cut lettuce, 57° cut tomato, flip top at cookline. Placed food in walkin.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pasta at 500 from yesterday, 5 pounds. And black beans at 45-57° in deep containers, covered, cooked yesterday, stop sale. **Warning** Callback had black beans at 71° in walkin, cooked yesterday.
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Black beans 45-56°, 5 pounds in walkin. **Warning** callback black beans at 51° cooked and cooled yesterday, 5 pounds. Stop sale.
Basic - Accumulation of food debris/soil residue on paper towel dispenser, front counter. **Warning**
Basic - Bathroom door not self-closing, no lock on handicapped stall **Warning**
Basic - Build-up of grease on nonfood-contact surface, hood filters and wall behind hood. **Warning**
Basic - Build-up of soil/debris on the floor under shelving, front counter under sink, coffee machine, green counter. **Warning**
Basic - Equipment in poor repair. Flip top at cookline 47-53°. **Warning**
Basic - Exterior door has a gap at the threshold that opens to the outside. Storage room off front counter, and kitchen exit, and delivery door. **Warning**
Basic - Food storage container/container lid cracked or broken, bread container next to plancha, front counter. **Warning**
Basic - Grease accumulated on kitchen floor and walls, cookline. **Repeat Violation** **Warning**
Basic - Grease accumulated under cooking equipment. Rotesserie wheels. **Warning**
Basic - Leaking pipe at plumbing fixture, under coffee maker. **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen and ladies room. **Warning**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish, beef, chicken in 3 compartment sink.
Basic - Potentially hazardous (time/temperature control for safety) food thawed under hot running water. Pasta and fries @ 59°, placed in freezer to bring down temperature, 56°.49°, corrective action taken.
Basic - Silverware/utensils stored upright with the food-contact surface up, front counter, forks, knives, spoons. **Warning**
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Storage room no light. **Warning**
Basic - Walk-in cooler door interior with rust that has pitted the surface, **Repeat Violation** **Warning**
Basic - Wall soiled with accumulated food debris, behind coffee station. **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm, use 3 compartment sink for sanitizing until repaired. **Warning**
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Fish 53°, poultry 50°, beef 47°, moved to walkin cooler, corrective action taken, ? **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pasta at 500 from yesterday, 5 pounds. And black beans at 45-57° in deep containers, covered, cooked yesterday, stop sale. **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, front counter. **Repeat Violation** **Warning**
Intermediate - No soap provided at handwash sink. Front counter, **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Black beans 45-56°, 5 pounds in walkin. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta at 50° and rabo at 57°, 10 pounds, in walkin cooler from yesterday, stop sale. **Warning**
Basic - Walk-in cooler shelves and inside door with rust that has pitted the surface. **Admin Complaint** **Repeat Violation**
Basic - Wall soiled with accumulated food debris, behind garbage can, kitchen and walkin, and behind soup.
High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit, 71 on counter43 **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Admin Complaint** **Repeat Violation**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, pans on freezer, **Admin Complaint** **Corrected On-Site** **Repeat Violation**
Basic - Food stored in dry storage area not covered, beef, **Corrected On-Site**
Basic - No Heimlich maneuver/choking sign posted. **Admin Complaint** **Repeat Violation**
Basic - No conspicuously located ambient air temperature thermometer in cold holding unit, glass door, front counter.
Basic - No copy of latest inspection report available.
Basic - Single-service articles not stored inverted or protected from contamination, dressing containers on front counter.
Basic - Walk-in cooler shelves and inside door with rust that has pitted the surface. **Admin Complaint** **Repeat Violation**
Basic - Wall soiled with accumulated food debris, behind garbage can, kitchen and walkin, and behind soup.
High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit, 71 on counter43 **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, 71 pasta in water on counter for soup, 43 **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked sweet potato, ric; and raw seafood over vegetables, wic, **Admin Complaint** **Corrected On-Site** **Repeat Violation**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Admin Complaint** **Repeat Violation**
Intermediate - Manager lacking proof of food manager certification. 60 day callback.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Admin Complaint** **Repeat Violation**
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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, pans on freezer, **Admin Complaint** **Corrected On-Site** **Repeat Violation**
Basic - Food stored in dry storage area not covered, beef, **Corrected On-Site**
Basic - No Heimlich maneuver/choking sign posted. **Admin Complaint** **Repeat Violation**
Basic - No conspicuously located ambient air temperature thermometer in cold holding unit, glass door, front counter.
Basic - No copy of latest inspection report available.
Basic - Single-service articles not stored inverted or protected from contamination, dressing containers on front counter.
Basic - Walk-in cooler shelves and inside door with rust that has pitted the surface. **Admin Complaint** **Repeat Violation**
Basic - Wall soiled with accumulated food debris, behind garbage can, kitchen and walkin, and behind soup.
High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit, 71° on counter43° **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, 71° pasta in water on counter for soup, 43° **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked sweet potato, ric; and raw seafood over vegetables, wic, **Admin Complaint** **Corrected On-Site** **Repeat Violation**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Admin Complaint** **Repeat Violation**
Intermediate - Manager lacking proof of food manager certification. 60 day callback.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Admin Complaint** **Repeat Violation**
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 - No Heimlich maneuver/choking sign posted. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Walkin. **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, cooked food in walkin. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered and in deep containers while cooling in walkin. **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit, all coolers. **Warning**
High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer not all products commercially packaged. **Warning**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Repeat Violation** **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, spoons at cookline. **Warning**
Basic - Wood food-contact surface not properly sealed, shelf front counter. **Warning**
Basic - Ripped/worn tin foil used as food-contact shelf cover, dry storage shelf. **Repeat Violation** **Warning**
Basic - Reach-in cooler shelves with rust that has pitted the surface, 2 door Jordan''s. **Warning**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses, cookline. **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, white tray inside. **Repeat Violation** **Warning**
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm. **Warning**
Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, pots in kitchen **Repeat Violation** **Warning**
Basic - Outer openings of establishment cannot be properly sealed when not in operation, back door thru kitchen. **Warning**
Basic - Food debris accumulated on kitchen floor, dry storage. **Warning**
Basic - Wall soiled with accumulated black debris in dishwashing area, 3 compartment sink. **Warning**
Basic - Wall soiled with accumulated food debris walkin inside and out.. **Repeat Violation** **Warning**
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, acoustic tiles over prep areas **Warning**
Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment, under chicken rotisserie and front counter and soda storage. **Repeat Violation** **Warning**
High Priority - License is expired and is more than 60 after expiration date. **Warning**
High Priority - Establishment operating with overdue fines. Owner is mailing out $275 today. **Warning**
Basic - No Heimlich maneuver/choking sign posted. **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Everyone. **Repeat Violation** **Warning**
Critical - Violation: 22-21-1Observed soil buildup inside ice bin-front counter. Repeat Violation.
Violation: 51-18-1No copy of latest inspection report.
Critical - Observed raw animal food stored over ready-to-eat food--fish over vegetables -walkin Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area-meat in freezer. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands-prior to putting on gloves.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area-kitchen helper.
Observed employee with no hair restraint-kitchen helper.
Equipment or utensils not designed or constructed in a durable manner-walkin rusted ceiling and soiled walls..
Equipment or utensils not designed or constructed in a durable manner-freezer by back door; door falls off and gaskets hanging down..
Observed ripped/worn carboard used as shelf cover-kitchen shelf-cookkline.
Nonfood-contact equipment not designed and constructed in a durable manner-handsink falling down from walkin wall-dry storage.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable-wood shelves Repeat Violation.
Critical - Observed soil buildup inside ice bin-front counter. Repeat Violation.
Critical - Observed buildup of soiled material on-juicer.
Observed build-up of food debris, dust or dirt on nonfood-contact surface-garbage cans under handsink-dry storage and employee restroom.
Observed build-up of food debris, dust or dirt on nonfood-contact surfaceall equipment-outside surface.Repeat Violation.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Observed single-service articles stored without protection from contamination-takeout plastic containers-kitchen shelf by back door.
Observed water draining onto floor surface-next to walkin.
Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door.
Observed food debris accumulated on kitchen floor-kitchen, dry storage, front counter. Repeat Violation.
Observed walls and shelves soiled with accumulated food debris-entire kiitchen and front area behind counter; walls and shelves.
Wall not smooth and easily cleanable-next to walkin. Repeat Violation.
Ceiling not smooth and easily cleanable-acoustic tiles in prep area-kitchen. Repeat Violation.
Light not functioning-lights at front counter.
Wet mop not hung to dry.
No Heimlich maneuver sign posted.
No copy of latest inspection report.
Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.-Orlando Mesia-kitchen
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups, chicken , pork, plant foods in then cooler walk in cooler. Corrected On Site. Repeat Violation.
Critical - Working containers of food removed from original container not identified by common name. squeeze bottles with sauces, oil.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at the steam table. Corrected On Site. reheated. Repeat Violation.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken in the rotisserie oven. Corrected On Site. reheated.
Critical - Observed torn packages/bags of food exposing the contents to contamination. rice. Corrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food. raw meat over cut vegetables in the walk in cooler. Corrected On Site.
Critical - Observed raw animal food stored over cooked food. raw meats over soups in the walk in cooler. Corrected On Site. Repeat Violation.
Critical - Observed raw animal food stored over cooked food. raw meats over cooked beans in a reach in cooler. Corrected On Site.
Critical - Observed food stored on floor. seafood in the walk in cooler. Corrected On Site. Repeat Violation.
Critical - Observed uncovered food in holding unit/dry storage area. cut vegetables, cooked food, raw meat in the walk in cooler. Corrected On Site. Repeat Violation.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. when changing from raw to ready to eat. Corrected On Site. Repeat Violation.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. uncooked rice. Corrected On Site.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. wooden shelves in kitchen.
Critical - Observed buildup of slime in the interior of ice machine.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves. Repeat Violation.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of cold holding units.
Critical - Hand wash sink lacking proper hand drying provisions. restrooms. Corrected On Site.
Critical - Handwashing cleanser lacking at handwashing lavatory. front counter. Corrected On Site.
Critical - Observed live flies in kitchen. small flying insects.
Floors not maintained smooth and durable. kitchen. Repeat Violation.
Observed food debris accumulated on kitchen floor, drystorage area. front counter area. Repeat Violation.
Observed wall in disrepair. kitchen, Repeat Violation.
Observed wall soiled with accumulated food debris. steam table area.
Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
Critical - Observed unlabeled spray bottle. windex. Corrected On Site.
Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler.Observed shredded beef, plant foods, pork, poultry, soups in the walk in cooler, held more than 24h not properly date marked. Observed some pans without date, other ones date marked with old stickers (october) according to PIC. 11/22/11
Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic, green beans on the prep area. Corrected On Site. ice bath. Repeat Violation.Observed blended garlic & oil at 77 degrees fahrenheit and green beans (canned) at 56 degrees fahrenheit on the prep area. less than 4h out of temperature according to PIC. 11/22/11
Critical - Violation: 03B-03-1Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken on the steamtable. Corrected On Site. reheated.Observed chicken on the steamtable at 115 degrees fahrenheit. 11/22/11. less than 4h out of temperature according to PIC.
Violation: 14-30-1Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. drygoods (rice, beans) cabinet.
Critical - Violation: 22-18-1Observed soil residue in storage containers.Observed residue build up in drystorage area containers and prep area squeeze bottles. 11/22/11
Violation: 23-03-1Observed build-up of grease on nonfood-contact surface. cookline equipment.
Critical - Violation: 35A-03-1Observed dead roaches on premises. 4 dead roaches in the employee restroom.Observed 5 dead roaches in the employee's restroom. Observed flies on the kitchen. 11/22/11
Violation: 36-11-1Floors not maintained smooth and durable. kitchen. Repeat Violation.
Violation: 36-15-1Observed food debris accumulated on kitchen floor. dry storage, kitchen.Repeat Violation.Observed acumulated food debris under equipment in kitchen and drystorage area. 11/22/11
Violation: 37-03-1Observed wall in disrepair. cookline, diswashing area. Repeat Violation.
Violation: 37-12-1Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler.
Critical - Failure to maintain freezing records on nonexempt fish for 90 days. only last invoice provided.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic, green beans on the prep area. Corrected On Site. ice bath. Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, beef, pork in the GIBSON reach in cooler. Corrected On Site. moved to other units.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup on the cookline. Corrected On Site. reheated.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken on the steamtable. Corrected On Site. reheated.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. GIBSON reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site. cold running water.
Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken and cooked chicken at the cookline. Corrected On Site.
Critical - Observed raw animal food stored over cooked food. raw seafood over tamales in the walk in cooler. Corrected On Site. Repeat Violation.
Critical - Observed food stored on floor. walk in cooler.
Critical - Observed uncovered food in holding unit/dry storage area. spices. Corrected On Site. Repeat Violation.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
Observed ice scoop with handle in contact with ice. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. drygoods (rice, beans) cabinet.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
Critical - Observed soil residue in storage containers.
Observed build-up of grease on nonfood-contact surface. cookline equipment.
Observed build-up of grease on nonfood-contact surface. hood & filters. Repeat Violation.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves. Repeat Violation.
Critical - Observed dead roaches on premises. 4 dead roaches in the employee restroom.
Floors not maintained smooth and durable. kitchen. Repeat Violation.
Observed food debris accumulated on kitchen floor. dry storage, kitchen.Repeat Violation.
Observed wall in disrepair. cookline, diswashing area. Repeat Violation.
Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
Violation: 36-11-1Floors not maintained smooth and durable. cookline. Repeat Violation.
Violation: 37-03-1Observed wall in disrepair. dishwashing area, cookline.
Violation: 37-12-1Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Failure to maintain freezing records on nonexempt fish for 90 days.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic at the cookline. Corrected On Site. ice bath.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products in a glassdoor reach-in cooler. Corrected On Site. moved to another unit. Repeat Violation.
Critical - Observed food being cooled by nonapproved method. deep containers. Repeat Violation. Corrected On Site. food discarded.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beans, soups.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glassdoor reach in cooler. Repeat Violation. potentiallly hazardous soup must not be held in this unit until proper temperature can be maintained.
Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over cut veggies in the walk in cooler. Corrected On Site. Repeat Violation.
Critical - Observed uncovered food in holding unit/dry storage area. spices in drystorage. Corrected On Site. Repeat Violation.
Observed build-up of grease on nonfood-contact surface. hood filters.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of reach in coolers.
Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.
Critical - Observed screen in door torn/in poor repair.
Floors not maintained smooth and durable. cookline. Repeat Violation.
Observed food debris accumulated on kitchen floor.
Observed wall in disrepair. dishwashing area, cookline.
Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
Critical - Observed unlabeled spray bottle. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products in glassdoor RIC. Corrected On Site. moved to another unit.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pasta at the prep area. Corrected On Site. moved to a cooler.
Critical - Observed food being cooled by nonapproved method. deep containers
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glassdoor RIC. PHF must not be held in this unit until proper temperature csn be maintained.
Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over cut vegetables in the WIC.
Critical - Observed food stored on floor. WIC.
Critical - Observed uncovered food in holding unit/dry storage area. spices in drystorage area.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 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. Corrected On Site. gloves.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed ripped/worn tin foil used as shelf cover.
Critical - Equipment food-contact surfaces and utensils not sanitized.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Observed leaking pipe at plumbing fixture. 3C sink.
Floors not maintained smooth and durable.
Observed floor area(s) covered with standing water.
Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
Lights missing the proper shield, sleeve coatings or covers. kitchen
Critical - Violation: 03B-03-1Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken and rice in steam table, less than 4 hours. Observed chicken at 122 degrees fahrenheit in steam table.
Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. GIBSON RIC. All PHF must be relocated in another unit capble of maintain proper temperature.PHF found at 46 degrees fahrenheit in GIBSON RIC, less than 4 h according to PIC. All PHF must be relocated in another unit capable of maintain proper temperature.
Critical - Violation: 08A-27-1Observed raw animal food stored over cooked food. raw fish over cooked seafood in RIC. Observed raw fish over cooked seafood in Jordon RIC and raw meat over cooked seafood in GIBSON RIC.
Critical - Violation: 08A-29-1Observed uncovered food in holding unit/dry storage area. chicken, beef, beans in wic. Observed uncovered chicken, soups and beef in WIC.
Critical - Violation: 09-01-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl in cooked rice.
Critical - Violation: 09-05-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice, beans.
Violation: 14-35-1Observed ripped/worn tin foil used as shelf cover.
Violation: 14-41-1Food-contact surface not smooth and easily cleanable. table next to RIF.
Violation: 15-31-1Observed nonfood-contact equipment in poor repair. rusted exterior of RIF.
Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.
Critical - Violation: 22-28-1Observed interior of reach-in freezers soiled with accumulation of food residue.
Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink. men's restroom.
Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink. women's restroom.
Critical - Violation: 32-10-1Covered waste receptacle not provided in women's bathroom.
Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. front counter.
Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. kitchen.
Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. men's restroom.
Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. women's restroom.
Critical - Violation: 35B-03-1Outer openings not protected with self-closing doors. backdoor.
Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation. backdoor.
Violation: 36-11-1Floors not maintained smooth and durable.
Violation: 36-15-1Observed food debris accumulated on kitchen floor.
Violation: 37-01-1Ceiling tile missing. a/c covers.
Violation: 37-03-1Observed wall in disrepair. drystorage area.
Violation: 37-03-1Observed wall in disrepair. kitchen.
Violation: 37-12-1Ceiling not smooth and easily cleanable.
Violation: 37-14-1Observed ceiling in disrepair.
Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. drystorage area.
Critical - Violation: 53B-08-1No 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. No proof of valid employee training provided.
Ceiling not smooth and easily cleanable.
Ceiling tile missing. a/c covers.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. GIBSON RIC. All PHF must be relocated in another unit capble of maintain proper temperature.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. JORDON RIC. All PHF mus be relocated in another unit capable of maintain proper temperature.
Critical - Covered waste receptacle not provided in women's bathroom.
Floors not maintained smooth and durable.
Food-contact surface not smooth and easily cleanable. table next to RIF.
Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
Critical - Hot water not provided/shut off at employee hand wash sink. men's restroom.
Critical - Hot water not provided/shut off at employee hand wash sink. women's restroom.
Lights missing the proper shield, sleeve coatings or covers. JORDON RIC, Corrected On Site.
Lights missing the proper shield, sleeve coatings or covers. drystorage area.
Lights missing the proper shield, sleeve coatings or covers. prep area.
Critical - Manager lacking proof of Food Manager Certification.
Critical - No handwashing sign provided at a handsink used by food employees. front counter.
Critical - No handwashing sign provided at a handsink used by food employees. kitchen.
Critical - No handwashing sign provided at a handsink used by food employees. men's restroom.
Critical - No handwashing sign provided at a handsink used by food employees. women's restroom.
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.
Critical - Observed bathroom facility in disrepair. employees restroom.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of RIF and RIC.
Observed build-up of grease on nonfood-contact surface. cookline equipment.
Observed ceiling in disrepair.
Observed dumpster overflowing garbage.
Critical - Observed food being cooled by nonapproved method. Corrected On Site.(Ice bath).
Observed food debris accumulated on kitchen floor.
Critical - Observed food stored on floor. wic.
Observed garbage on the ground and/or pad around dumpster.
Critical - Observed handwash sink used for purposes other than handwashing. cleaning. front counter.
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. rice, beans.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl in cooked rice.
Critical - Observed interior of microwave soiled.
Critical - Observed interior of reach-in freezers soiled with accumulation of food residue.
Critical - Observed live flies in kitchen.
Observed nonfood-contact equipment in poor repair. rusted exterior of RIF.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef in prep area. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. meat and seafood in RIC.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. dressings, dairy products in WIC.
Critical - Observed raw animal food stored over cooked food. raw fish over cooked seafood in RIC.
Observed ripped/worn tin foil used as shelf cover.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed uncovered food in holding unit/dry storage area. chicken, beef, beans in wic.
Observed wall in disrepair. drystorage area.
Observed wall in disrepair. kitchen.
Observed wall soiled with accumulated black debris in WIC.
Observed wall soiled with accumulated food debris. troughout kitchen.
Critical - Outer openings not protected with self-closing doors. backdoor.
Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken and rice in steam table, less than 4 hours.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef, chicken,beans in wic.
Critical - Required consumer advisory for raw/undercooked animal food not provided.
No Violations Were Observed
Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
Ceiling tile missing. over hood.
Ceiling tile missing. prep area, dry storage area.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WIC, RIC.
Critical - Covered waste receptacle not provided in women's bathroom.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
Floors not maintained smooth and durable. kitchen.
Lights missing the proper shield, sleeve coatings or covers. kitchen.
No Heimlich maneuver sign posted.
Critical - No handwashing sign provided at a handsink used by food employees.
Critical - No handwashing sign provided at a handsink used by food employees. Restroom.
Critical - No handwashing sign provided at a handsink used by food employees. front counter.
Critical - No thermometer provided to measure temperature of food product.
Observed attached equipment soiled with accumulated grease. hood.
Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
Observed floor area(s) covered with standing water. kitchen.
Observed food debris accumulated on kitchen floor. behind equipment .
Observed gaskets/seals on cold holding unit in poor repair. RIC, WIC.
Observed grease accumulated under cooking equipment.
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.
Observed no child labor law poster.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RIC and WIC
Critical - Observed raw animal food stored over cooked food. Meat over RTE seafood in RIC.
Critical - Observed raw animal food stored over cooked food. chiken over beans in WIC.
Observed ripped/worn tin foil used as shelf cover.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed torn packages/bags of food exposing the contents to contamination.
Critical - Observed uncovered food in holding unit/dry storage area. WIC.
Observed wall soiled with accumulated food debris. troughout kitchen.
Observed water draining onto floor surface. mop sink.
Critical - Outer openings of establishment cannot be properly sealed when not in operation. exit door near RIF.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lamb, chiken, seafood.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). RTE food in WIC and RIC.
Critical - Working containers of food removed from original container not identified by common name. salt, sugar.