Casablanca Cafe Degrades its Sanitary Rating

Basic - Case/containers of lamb stored on floor in walk-in freezer. Cook placed cases on a shelf. **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in dish area and at cook line.

Basic - No handwashing sign provided at a hand sink used by food employees at cook line, in dish area, at both restrooms upstairs and in ladies room downstairs. Manager placed signs on all hand wash sinks. **Corrected On-Site**

High Priority - 2 Shell eggs stored with cracks or broken shells in walk in cooler . See stop sale.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm container empty. Dish washer replaced container 50 ppm. **Corrected On-Site**

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 chlorine container empty. Dish washer replaced container 50ppm. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna, marinated gator bites and breaded chicken between 48°F and 52°F over night, in flip top cooler next to walk in cooler. See stop sale

High Priority - Potentially hazardous (time/temperature control for safety) potatoes cooked yesterday not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Potatoes have been cooling overnight. Potatoes 46°F - 47°F. See stop sale.

Intermediate - Accumulation of black particles inside the ice bin. It appears rubber pieces from the soda hose insulation are brittle and have fallen inside the ice bin. Manager cleaned and sanitized inside ice bin. He also wrapped the soda hose insulation with fresh tape to prevent particles from falling into the bin. **Corrected On-Site**

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

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink and warewashing machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Manager replaced roll. **Corrected On-Site**

Intermediate - Reach-in cooler next to walk in cooler at cook line not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired . All food was discarded , see stop sale. Manager called for service. **Corrective Action Taken**

Basic - No handwashing sign provided at a hand sink used by food employees at bar. Chef placed sign at sink. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Calamari in three compartment sink. Chef turned water on. **Corrected On-Site**

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 prep cook handling/cutting items for salad. Prep cook put on a pair of gloves after washing his hands. Bar tender cutting lime without gloves. Bartender washed hand and put gloves on. **Corrected On-Site**

High Priority - Salad prep cook failed to wash hands before putting on gloves to work with food. Reviewed proper procedure and washed hands. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, next to cook line Refilled dispenser **Corrected On-Site**

Basic - Case/container of pita bread stored on floor in walk-in freeze upstairs. Case and containers of Fish and Pickles stored on floor in walk in cooler downstairs,

Basic - Employee beverage container in side Flip top cooler no lid or straw at cook line. Cook discarded drink. **Corrected On-Site**

Basic - Ice scoop handle in contact with ice at up stairs soda dispensing equipment. Cook took scoop out of the ice. **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line. Cook gave knifes to dish washer. **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. Cook gave tongs to dish washer **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees at bar downstairs,restrooms upstairs , Ladies room downstairs and in prep area at cook line.

Basic - Stored squid not covered in walk-in cooler downstairs. Cook placed a lid on Squid. **Corrected On-Site**

Basic - Taco fish stored in holding at cook line unit not covered. Cook placed a lid on the fish **Corrected On-Site**

High Priority - Raw beef stored over spinach and Turkey at cook line drawers, Cook reversed items. **Corrected On-Site**

No Violations Were Observed

Basic - Case of ginger and pickles stored on floor in walk-in cooler. Cases of French fries stored on floor in walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees at bar, emailed Notice to wash hands, **Corrective Action Taken**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, replaced empty container, 50 ppm . **Corrected On-Site**

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. Waiter cutting parsley for decoration with bare hands. Waiter pit gloves on **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken wings at 48°F, cooked and cooled yesterday. Open drawer at cook line, for less than 2 hours. Put wings in walk in cooler and cooled to 41°F within 20 minutes. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time mark. Garlic oil 48°F, for less than one hour, put time mark on oil. **Corrective Action Taken**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar replaced empty roll. **Corrected On-Site**

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Batteries empty at bar, manager replaced batteries **Corrected On-Site**

Basic - Case/container of chicken and bread stored on floor in walk-in freezer. **Warning**

Basic - Equipment in poor repair. Steamer at the end of cook line is leaking on the cover of the flip top cooler below. Do not keep any food underneath leak when lid on flip top cooler is open. Lid on flip top cooler at cook line separating from insulation and hanging down. Temporarily fixed lid. **Warning**

Basic - Gaskets/seals on steamer unit in poor repair. **Warning**

Basic - In-use knives stored in cracks between pieces of equipment at cook line. Removed knifes and sanitized them. **Corrected On-Site** **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees at bar. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar put paper towels next to sink. **Corrected On-Site** **Warning**

Basic - Food stored on floor. Lamb and shrimp under three compartment sink.

Basic - Leaking pipe at plumbing fixture at three compartment sink.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Lamb and shrimp, moved into walk in cooler **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site**

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

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

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Calamari in front of beef at cook line. Placed calamari in the back behind the beef. **Corrected On-Site**

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

Basic - Bowl or other container with no handle used to dispense ice

Basic - Case/container/bag of food stored on floor in walk-in freezer. French fries

Basic - Ice scoop handle in contact with ice. Shaker used to scoop ice at bar.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at cook line

Basic - No handwashing sign provided at a hand sink used by food employees. Next to ice machine

High Priority - Raw animal foods not properly separated from each other in holding unit. Beef patties over fish **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken and potatoes covered in walk in cooler. **Corrected On-Site**

Intermediate - Soda gun soiled.at bar.

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. No lid at cook line **Corrected On-Site**

Basic - Food stored on floor.in walk in freezer, Lamb and Duck **Corrected On-Site**

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit.at cook line

Basic - No handwashing sign provided at a hand sink used by food employees.in men's room upstairs. **Corrected On-Site**

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. Replaced empty Container of chlorine. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey at 50° in flip top cooler next to hand wash sink. Added icelowered temperature to 41°F **Corrected On-Site**

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.next to ice machine. **Corrected On-Site**

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.cheese on top of bread at 97F

High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.Pesto sauce on top of bread at 97F.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.Bread with pesto and cheese.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.Fish in dish area

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.To strong at prep area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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

Intermediate - No soap provided at handwash sink.At cookline

Basic - No handwashing sign provided at a hand sink used by food employees.At cookline, men''s and Ladies'' room .

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

Intermediate - Spray bottle containing toxic substance not labeled.At bar.

Critical - Observed potentially hazardous food thawed in standing water raw beef in sink next to handsink cookline . Corrected On Site.Turned on water.

Critical - Observed bottles stored in ice used for drinks.

Critical - Food not stored in a clean location straw laying on top of the ice inside ice machine upstairs.

Critical - Observed food stored on floor.On staircase , uncovered raw onions,carrots and potatoes.

Critical - Observed uncovered food in holding unit/dry storage area.Onion,carrots ,potatoes on staircase. Corrected On Site.

Critical - Observed bare hand contact of ice used for drinks by bartender and establishment has no approved Alternative Operating Procedure in effect.

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

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.Prep area cook touching bread and cheese.

Critical - Observed an open beverage container over/next to clean equipment/utensils. Corrected On Site.

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

Critical - Dishmachine chlorine sanitizer not at proper minimum strength at bar and in wiping cloth container .

Wiping cloth chlorine sanitizing solution not at proper minimum strength.0ppm Corrected On Site.Added chlorine to proper solution of 100ppm.

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

Observed leaking pipe at reach in cooler east side of bar.

Critical - Handwash sink not accessible for employee use at all times.cookline garbage can in front. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing.Storing coffee beans on sink at bar. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees.At cookline .Corrected On Site.put a sign.

Observed food debris accumulated on kitchen floor.Next to dishwashing machine at bar.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish and shrimp at 53 degrees at cold holding drawers at cookline . Corrected On Site. placed in walkin cooler to bring temperature to 41 degrees.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cold holding drawers at cookline . All potentially hazardous food removed from cooler.

Critical - Observed potentially hazardous food thawed in standing water. shrimp in shelving by dishwashing area.

Critical - Observed drink bottles stored in ice used for drinks.

Critical - Observed food stored on floor. ravioli at walkin freezer.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored in dirty container.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water at 97 degrees.

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

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed equipment in poor repair. rusted shelving at walkin freezer .

Observed nonfood-contact equipment in poor repair, shelving at walkin cooler broken/chipping

Observed old food stuck to clean dishware/utensils.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soil residue in storage containers. bread storage bin

Critical - Observed soil residue in storage containers. flour and rice containers.

Critical - Observed buildup of slime in the interior of ice machine. 1st floor.

Critical - Observed buildup of slime in the interior of ice machine. 2nd floor.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. flip top cooler directly in front of flat grill.

Observed residue build-up on nonfood-contact surface. top of dishwashing machine soiled.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets at flip top cooler near walkin cooler.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. ice scoop storage container soiled.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. handwash sink in dishwashing area.

Observed soda gun holster with accumulated slime/debris. side bar 1st floor.

Critical - Observed handwash sink used for purposes other than handwashing. used as dump sink in dishwashing area.

Critical - Observed handwash sink used for purposes other than handwashing. used to store coffee bag at bar.

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

Critical - Hand wash sink lacking proper hand drying provisions. at cookline .

Observed debris accumulated on floor around ice machine on 2nd floor.

Observed floor area(s) covered with standing water. side bar 1st floor.

Wall not smooth and easily cleanable. by ice machine on 2nd floor.

Observed attached equipment soiled with accumulated dust and grease. hood filters.

Observed dusty air conditioning vent covers. cookline area.

Observed personal care item stored with single service items. purses stored with takeout containers.

Critical - Observed toxic item stored by food. glass cleaner by drink bottles . 2nd floor cabinet in server's station area by POS.

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. on floor at bar. For reporting purposes only.

Critical - Working containers of food removed from original container not identified by common name. flour in dry storage .

Critical - Observed potentially hazardous food thawed at room temperature. hamburgers.

Critical - Observed food stored on floor. fries at walkin freezer .

In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop stored on top of dirty ice machine .

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at 82 degrees at cookline . 86 degrees in prep area behind cookline .

Critical - Observed an open beverage container over/next to clean equipment/utensils. in dishwashing area.

Observed nonfood-contact equipment in poor repair, rusted shelving in dry storage room.

Critical - Observed soil residue in storage containers. at walkin cooler, in prep area by slicer and flour container in dry storage room.

Critical - Observed buildup of slime in the interior of ice machine. 1st floor.

Critical - Observed buildup of soiled material on racks in the walkin coolers.upstairs and downstairs .

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline .

Observed residue build-up on nonfood-contact surface. dishwashing rack heavily soiled.

Observed residue build-up on nonfood-contact surface. ice/water station by manager's office .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. handwash sink soiled in dishwashing area. Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. ga gaskets soiled at flip top TRUE cooler near grill.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. at ice machine scoop holders on 1st and 2nd floor.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of ice machine soiled. 2nd floor.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. door handle at walkin cooler on 2nd floor.

Plumbing system in disrepair. leaking faucet at ladies restroom .

Critical - Observed handwash sink used for purposes other than handwashing. used as dump sink in dishwashing area. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. cookline . Corrected On Site.

Observed debris accumulated on floor. around ice machine upstairs .

Wall not smooth and easily cleanable. by ice machine on 2nd floor.

Observed personal care item stored with food. cellphone in prep area food storage shelving .

Critical - Working containers of food removed from original container not identified by common name. label flour container.

Critical - Observed raw animal food stored over ready-to-eat food. raw beef over pasta at walkin cooler.

Critical - Observed food stored on floor. calamari at walkin cooler.

Critical - Observed food stored on floor. lamb at walkin freezer .

Critical - Observed uncovered food in holding unit/dry storage area. lemons at bar stored in cooler over night.

Critical - Observed uncovered food in holding unit/dry storage area. mushrooms,sauces, calamari,fish, chicken at walkin cooler.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed equipment in poor repair. rusted shelving at walkin cooler on 2nd floor.

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

Critical - Observed soil residue in food storage containers.

Critical - Observed buildup of slime in the interior of ice machine. 1st and 2nd floor.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline .

Observed residue build-up on nonfood-contact surface. water pooling inside beer cooler at bar.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of ice machine on 1st floor.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. ice bucket storage shelving soiled .

Observed build-up of debris, dust or dirt on nonfood-contact surface. exterior of cold holding drawers near walkin cooler.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in dry storage area.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in dishwashing area.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. bar handwash sink.

Observed soda gun holster with accumulated slime/debris. bar.

Observed clean utensils/equipment stored in dirty shelving in dishwashing area.

Plumbing system in disrepair. leaking faucet at 3 compartment sink.

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

Critical - Handwashing cleanser lacking at handwashing lavatory. bar

Critical - Observed small flying insects in bar areas.

Observed food debris accumulated on walkin cooler floor.upstairs .

Observed floor area(s) covered with standing water. by ice machine .

Observed wall soiled with accumulated food debris/dust. in prep area,cookline and near kitchen backdoor.

Observed attached equipment soiled with accumulated grease. hood.

Observed dusty ceiling tiles and/or air conditioning vent covers. by kitchen back door and men' restroom .

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. on floor at bar. For reporting purposes only.

Critical - Working containers of food removed from original container not identified by common name. flour containers

Critical - Observed potentially hazardous food thawed at room temperature. hamburgers.

Critical - Observed raw animal food stored over ready-to-eat food. raw beef over dressings at walkin cooler by cookline .

Critical - Observed food stored on floor. fries at walkin freezer upstairs .

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored in dirty container .

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water at 84 degrees

Observed equipment in poor repair. rusted shelving at walkin cooler upstairs .

Observed nonfood-contact equipment in poor repair, can opener and stand soiled.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soil residue in storage containers. flour and bread containers

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

Critical - Observed encrusted material on can opener.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards

Observed residue build-up on nonfood-contact surface. dishwashing racks .

Observed residue build-up on nonfood-contact surface. water pooling inside bar cooler.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving behind cookline and dry storage area.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. ice scoop storage container soiled.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. handwash sink at bar.

Observed soda gun holster with accumulated slime/debris. bar

Observed personal care item stored with food. purse in dry storage shelving .

Critical - Portable fire extinguisher not fully charged. abc near dishwashing area. For reporting purposes only.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler, flip top coolers and reachin cooler at cookline Repeat Violation.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. lemons , pickles stored in dirty container

Critical - Hand wash sink lacking proper hand drying provisions. at cookline

Critical - Handwashing cleanser lacking at handwashing lavatory. dishwashing area

Lights missing the proper shield, sleeve coatings or covers. dry storage

Lights missing the proper shield, sleeve coatings or covers.at cookline

Critical - No handwashing sign provided at a handsink used by food employees. men's restroom

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed attached equipment soiled with accumulated dust. hood filters

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving by cookline and for cup storage

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving dry storage

Observed build-up of grease on nonfood-contact surface. on fryers

Critical - Observed buildup of slime in the interior of ice machine. 2nd floor

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

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. utensils stored on dirty container

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. clean plates and cups on dirty shelving

Critical - Observed encrusted material on can opener.

Observed equipment in poor repair. exterrior of ice machine rusted

Observed equipment in poor repair. rusted can opener

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. dirty water pooling in the interior of the glass door cooler at the side bar

Critical - Observed live flies in kitchen.

Observed moldy or air conditioning vent covers. walkin freezer /produce freezer

Observed nonfood-contact equipment in poor repair, front cover plate missing at ice machine

Observed nonfood-contact equipment in poor repair, rusted glass door cooler at side bar

Observed nonfood-contact equipment in poor repair, rusted shelving at glass door cooler at side bar

Observed nonfood-contact equipment in poor repair, rusted shelving in dry storage room

Observed open dumpster lid.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 47 degrees fish , 47 degrees fish, 46 degrees beef, 46 degrees chicken , polenta 47 degrees - all at walkin cooler, Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. alligator 52 degrees , crab dip 52 degrees at reachin cooler at cookline #3. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 53 degrees cookline in ice bath. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 54 degrees, ribs 53 degrees , lobster 52 degrees, tuna 56 degrees , escargot 60 degrees , crab cakes 53 degrees , mahi mahi 54 degrees , turkey 54 degrees --all at flip top cooler at cookline. #1 Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs 51 degrees , chicken 46 degrees , salmon 48 degrees , cheeses 48 degrees , chicken salad 51 degrees , eggs 52 degrees, dressings 54 degrees - all at flip top cookline cooler.#2 Repeat Violation.

Critical - Observed potentially hazardous food thawed in standing water.

Observed residue build-up on nonfood-contact surface. dishracks used for warewashing

Observed single-service articles improperly stored. invert takeout boxes

Critical - Observed small flying insects in bar area.

Observed soda gun holster with accumulated slime/debris. bar

Critical - Observed soil buildup inside ice bin. side bar area

Critical - Observed soil residue in storage containers. flour bin

Critical - Observed soil residue in storage containers. in prep area and walkin cooler

Critical - Observed toxic item stored in food preparation area.

Critical - Observed unlabeled spray bottle.bar

Observed wall soiled with accumulated grease. behind fryers

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

Wall not smooth and easily cleanable. by ice machine

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-wic had an ambient air temperature of 47.6 degrees f.

Critical - No handwashing sign provided at a handsink used by food employees-mens bathroom.

Critical - Observed 2 live flies in kitchen.

Observed employee with no hair restraint.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure-server touching garnishes on line.

Critical - Observed food stored on floor-observed egg plant on floor in produce cooler.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-chicken breast/ric flip top.Corrected On Site-voluntarily discarded.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-egg salad ric flip top. Corrected On Site-voluntarily discarded.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-filet mignon wic.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-mahi,wahoo,tilapia,salmon, calamari.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-ribeye wic.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-sour cream, mayonnaise.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-various cheeses-wic.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-various sauces in wic.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation-raw chicken stored next to rte salad on ric flip top. Corrected On Site-items were moved.

Critical - Observed soil buildup inside, top of ice bin.

Critical - Stop Sale issued on potentially hazardous foods in wic due to temperature abuse (see Stop Sale Notice).

Critical - Working containers of food removed from original container not identified by common name-white storage containers.