Catfish Deweys Improves its Sanitary Rating

Basic - - From inspection on 2016-10-12: Basic - Equipment or utensils not designed or constructed in a durable manner. Hand wash sink in dishwasher area needs splash guard to prevent contamination on prep table. **Warning** - From follow-up inspection on 2016-10-13: Operator informed us that they ordered a splash guard for the sink in question. **Time Extended**

Basic - Equipment or utensils not designed or constructed in a durable manner. Hand wash sink in dishwasher area needs splash guard to prevent contamination on prep table. **Warning**

Basic - Floor area(s) covered with standing water. Behind and under Reach in cooler #1 in the cook line. **Warning**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment on the floor and cook line stove. **Warning**

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs were stored on the dirty oven handle. **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee scooped the ready to eat shrimp with rare hands onto a take out container for a customer. Employee discarded the food voluntarily. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1) Shredded cheese at 50° in RIC #1 in the cook line. Employee states that they just were prepping it and it was not out for long. They moved the cheese to the freezer to get to temperature as soon as possible. 2) single packet butter 47-50° in Bison reach in cooler. See stop sale for butter. 3) Cole slaw reading 51° in reach in cooler number #6. **Corrective Action Taken** **Warning**

High Priority - Roach activity present as evidenced by one live roach, palmetto bug, found. Live roach found on the floor beside reach in cooler #1. Operator cleaned the area. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. In the Bison reach in cooler in the dishwasher area there were single serve butter packets at a temperature range of 47-50°. The manager discarded the butter packets. A stop sale was issued. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in fish dip. Removed. **Corrected On-Site**

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

Basic - Build-up of mold-like substance on nonfood-contact surface. Sprayer spring.

Basic - Case/container/bag of food stored on floor in kitchen. Fish. Moved. **Corrected On-Site**

Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**

Basic - Duct tape used to repair nonfood-contact surface. Chest freezer lid.

Basic - Dumpster pad not clean.

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.

Basic - Gaskets with slimy/mold-like build-up.

Basic - Hole in or other damage to wall. Hole in wall above floor freezer.

Basic - Ice scoop handle in contact with ice. **Corrected On-Site**

Basic - Insect control device installed over food preparation area.

Basic - Nonfood-contact equipment in poor repair. Dish area shelves.

Basic - Open dumpster lid.

Basic - Plumbing line from a removed fixture not capped off. By dumpster.

Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. At 30°.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

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

Basic - Soda gun holster with accumulated slime/debris.

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. Less than 50 ppm.

High Priority - Operator unable to provide documentation for source of fish. See stop sale. Fish dip.

High Priority - Raw animal food not properly separated from ready-to-eat food. Stone Crab sauce stored in contact with raw oysters. Moved. **Corrected On-Site**

High Priority - Stop Sale issued due to food originating from an unapproved source. Fish dip . Food discarded in my presence.

High Priority - Toxic substance/chemical stored by or with food. "Shiela Shine" stored on top of chest freezer. Moved. **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not marked with last date served.

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. Fish dip.

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Bartender, a dish personnel.

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Lid salad station cooler.

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

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

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Inside/outside of dumpster not clean.

Basic - Large amount of unused equipment/supplies present. Fryers in dumpster storage area.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No reading on chlorine test strips.

High Priority - Live flies in kitchen.

High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken stored next to fish.

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

High Priority - Vacuum breaker missing at mop sink faucet.

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

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrub pads.

Basic - Bowl or other container with no handle used to dispense food. DRESSINGS AT WAIT STATION SALAD STATION. **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. TOP OF DISH MACHINE.

Basic - Build-up of grease on nonfood-contact surface. PRINTERS ON COOK LINE.

Basic - Buildup of food debris/soil residue on equipment door handles. WALK IN FREEZER.

Basic - Floor soiled/has accumulation of debris. IN WALK IN FREEZER.

Basic - Food stored on floor. IN WALK IN FREEZER.

Basic - Gaskets with slimy/mold-like build-up. AT WAIT STATION.

Basic - Grease accumulated under cooking equipment. COOK LINE.

Basic - Ripped/worn tin foil used as food-contact shelf cover. WAIT STATION, COOK LINE.

Basic - Soil residue build-up on nonfood-contact surface. EAST SIDE OF WALK IN FREEZER.

Basic - Unprotected ice machine in a customer/nonsecure area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. COOKED "HUSH PUPPIES" @ 78°

Intermediate - Accumulation of black/green mold-like substance inside the ice scoop holder.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. LINGUINI COOKED 10/6/14.

Basic - Buildup of food debris/soil residue on equipment door handles. THROUGHOUT KITCHIN.

Basic - Cutting board has cut marks and is no longer cleanable. AT BAR.

Basic - Dish ring shelves with rust that has pitted the surface.

Basic - Employee personal items stored in or above a food preparation area. PURSE AT BAR.

Basic - Grease accumulated under cooking equipment.

Basic - Soil residue build-up on nonfood-contact surface. TOP OF DISH MACHINE.

Basic - Soiled reach-in cooler gaskets. STAND UP REFRIGERATORS IN KITCHEN AND WAIT STATION.

High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. RAW FISH NEXT TO MILK. SCALLOPS NEXT TO MILK and CREAM.

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. FISH ABOVE MILK.

High Priority - Spray hose at dish sink lower than flood rim of sink. AT DISH RING.

Intermediate - Ice cradle soiled/build up of mold-like substance/slime.

Basic - Clean equipment stored on floor. DISH RACKS.

Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. CRAB LEGS. **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. PIPES UNDER DISH MACHINE.

Basic - Unprotected ice machine in a customer/nonsecure area. OUTSIDE THE REAR DOOR.

Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. THROUGHOUT KITCHEN.

Basic - Utility lines preventing proper floor cleaning. AT BAR.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. LESS THAN 50 ppm.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. FISH, CHICKEN. CORRECTIVE ACTION TAKEN.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. GROUND BEEF IN SAME CONTAINER WITH CLAMS.

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

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. KEEPING TCS FOODS OUT OF THE "DANGER ZONE.".

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. DISH RACKS.

Intermediate - Metal stem-type thermometer not within the intended measuring range of use. 0 TO 220 IS ACCEPTABLE.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pasta 65 victory cooler #3

High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Pasta

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 inside victory cooler number #3

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cat fish fillet iced on counter 48F operator iced down

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Victory cooler #3 ambient temp. 59. Establishment has 5 more tall boys on site **Corrected On-Site**

Basic - Food stored in holding unit not covered. Desserts stored in reach in cooler uncovered and shrimp stored in reach in unit uncovered

Basic - Stored food not covered in walk-in cooler. Crab legs

Basic - Food stored on floor. Boxes of Shrimp on floor kitchen area

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

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook in kitchen

Basic - Bowl or other container with no handle used to dispense food. Inside shrimp container

Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**

Basic - Reach-in cooler shelves with rust that has pitted the surface. Various units

Basic - Reach-in cooler gasket torn/in disrepair. Victory tall boy gaskets torn

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in kitchen

Basic - Accumulation of food debris/soil residue on handwash sink. Handsink in kitchen

Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing out dishes in handsink in kitchen

Basic - Floors not maintained smooth and durable. Kitchen

Basic - Wall soiled with accumulated food debris. Throughout restaurant **Repeat Violation**

Basic - Hole in ceiling. Kitchen

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - Hood soiled with accumulated dust.

High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. owner paid confirmation # 126018539 **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured. Bar area

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 31 expired certificates and 2 valid certificates. **Corrected On-Site**

Critical - Observed 1 dented/unlabled can of unknown product in storage area. Corrected On Site. Manager discarded can.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic spead, cheese at 44 degrees F. Manager iced down products.

Critical - No conspicuously located thermometer in holding unit.In reach in coolers throughout.

Critical - Displayed food not properly protected from contamination. Courtesy mints at front entrance door not protected with a sneeze guard.

Critical - Observed uncovered food in holding unit/dry storage area. Ice bin in bar area.

Observed ice scoop with handle in contact with ice. In bar area.

Observed cutting board grooved/pitted and no longer cleanable. At the waiter station.

Observed walk-in cooler gasket torn/in disrepair.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Less than 50ppm.

Observed single-service items stored on floor. Styrofoam cups in stockroom.

Observed open dumpster lid.

Critical - Observed live flies in kitchen.

Observed floor area(s) covered with standing water in kitchen.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed wall soiled with accumulated dust throughout kitchen .

Lights missing the proper shield, sleeve coatings or covers.[end caps] in kitchen.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood 46 degrees F in reach in cooler Corrected On Site.

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

Critical - Observed buildup of slime on soda dispensing nozzles. through bar

Observed soda gun holster with accumulated slime/debris.

Observed single-service items stored on floor. napkins in stockroom

Observed grease accumulated under cooking equipment.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed wall soiled with accumulated food debris. through kitchen

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

Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked ribs

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked ribs in a reachin cooler.

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

Critical - No conspicuously located thermometer in holding unit. Reachin cooler to the left of the stove.

Critical - No conspicuously located thermometer in holding unit. Salad fliptop reachin cooler .

Critical - Observed food stored on floor. Potatoes in the kitchen .

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Souffle cups in black pepper & lemon pepper. Corrected On Site.

Observed ice scoop with handle in contact with ice. Server area by the bar. Corrected On Site.

Observed employee with no hair restraint. Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair. Stone crab reachin cooler .

Observed gaskets/seals on cold holding unit in poor repair. Tartar sauce reachin cooler .

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

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

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board on the salad fliptop reachin cooler .

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Inside top & inside bottom of the salad fliptop reachin cooler in the service area.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Inside bottom of the tartar sauce reachin cooler has standing water.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Outside of the microwave oven on the cook's line .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Top of the dishmachine .

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

Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Rear screen door is in disrepair.

Observed dusty ceiling above the cook's line .

Critical - Observed food stored on floor. box of cucumbers Corrected On Site.

Observed equipment in poor repair inside old beer cooler rusty .

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. sheving dry storage small storage area

Critical - Observed soiled reach-in cooler bottom shelves. all

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

Observed residue build-up on nonfood-contact surface. dry storage sheving back room

Observed build-up of food debris, dust or dirt on nonfood-contact surface sheving movable sheving cart.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of reachin dishmachine room

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

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

Observed grease accumulated under cooking equipment. kitchen

Observed food debris accumulated on kitchen floor. back room dry storage under sheving

Observed wall soiled with accumulated debris in dishwashing area.

Critical - Stop Sale issued due to adulteration of food product. Frog legs-1Lbs

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

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

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. RTE by seafoof in reach in cooler

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Raw beef by seafood in reach in cooler

Critical - Observed food stored on floor.Ribs- Soupes in walk in freezer

In-use utensil not stored on a clean portion of food preparation or cooking equipment.

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

Observed ripped/worn tin foil used as shelf cover. Reach in cooler

Fixed nonfood-contact equipment not installed to allow cleaning access.Shelves in walk in freezer

Critical - Observed accumulation of debris in warewashing machine and associated equipment.

Critical - Observed soil residue in storage containers.

Critical - Observed interior of microwave soiled.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.All reach icooler

Observed build-up of grease on nonfood-contact surface. All shelves by cook line

Observed build-up of grease on nonfood-contact surface. Sides of cooking equipmentd

Observed residue build-up on nonfood-contact surface.Server ay holder

Observed clean equipment stored on uncleasurfaces-Large bin

Critical - Observed handwash sink used for purposes other than handwashing.

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

Floors not maintained smooth and durable. Walk in freezer

Observed grease accumulated under cooking equipment.

Observed grease accumulated on under all equipments.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed personal care item stored on top of food pan Corrected On Site.

Critical - Observed toxic item stored by food. Corrected On Site.

Observed equipment in poor repair rusted cooler old beer cooler.

Observed gaskets/seals on cold holding unit in poor repair. reachin cooler

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wooden shelving should be painted or sealed

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

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of all coolers

Critical - Observed evidence of mop/cleaning waste water dumped onto ground. Corrected On Site.

Observed grease accumulated under cooking equipment.

Observed food debris accumulated on kitchen floor. storage under shelving and cooler

Observed wall soiled with accumulated grease. behind cookline

Observed attached equipment soiled with accumulated dust electrical cords and lights above cookline .

Observed dusty ceiling tiles and/or air conditioning vent covers.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Observed unnecessary items on the premise. store room where ice machine is

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. all cutting boards stained...bar area, kitchen, prepping area must be scrubbed/bleached out or replaced

Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation of food residue. all inside and outside

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. reachin cooler

Critical - Violation: 46-02-2Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. hasp and padlock on ofc /dry storage room

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. fish being prepped in 3 compartment sink however no splash guard on hws next to it.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. all cutting boards stained...bar area, kitchen, prepping area must be scrubbed/bleached out or replaced

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all inside and outside

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface.dishmachine top and surrounding area

Critical - Improper sewage disposal at floor drains/sinks in kitchen and/or food preparation area mop area rear of kitchen outside where grease trap is that area must be repaired/fixed. the area isnst smooth and doesn't drain properly there is standing water outside on ground in that area

Observed wall soiled with accumulated debris. dishmachine room

Lights missing the proper shield, sleeve coatings or covers. reachin cooler

Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. hasp and padlock on ofc /dry storage room

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Hand wash sink lacking proper hand drying provisions bar.

Critical - Handwashing cleanser lacking at handwashing lavatory bar.

Lights missing the proper shield, sleeve coatings or covers kitchen.

Lights missing the proper shield, sleeve coatings or covers waitstation.

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

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

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

Observed attached equipment soiled with accumulated grease Hood filters.

Observed build-up of food debris, dust or dirt on nonfood-contact surface exterior of reachin coolers.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface walkin cooler door.

Observed build-up of grease on nonfood-contact surface cooking equipment.

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - Observed food stored in ice used for drinks beer bottles.

Critical - Observed food stored on floor freezer.

Critical - Observed food stored on floorproduce waitstation.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, back of ice scoop. Corrected On Site.

Observed grease accumulated under cooking equipment.

Critical - Observed handwash sink used for purposes other than handwashing used for dumping bar.

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

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue baine marie waitstation.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue old beer coolet in kitchen.

Observed nonfood-grade containers used for food storage.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination not inverted .

Observed soda gun holster with accumulated slime/debris.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed wall soiled with accumulated food debris entire kitchen.

Observed wall soiled with accumulated food debris.

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

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Current hood suppression system report lists violations. Notified Fire AHJ. For reporting purposes only.

Critical - Hand wash sink lacking proper hand drying provisions, bar.

Critical - Handwashing cleanser lacking at handwashing lavatory, bar.

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

Observed attached equipment soiled with accumulated grease, hood filters.

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

Critical - Observed buildup of slime on soda dispensing nozzles.

Observed clean equipment stored on floor, pots.

Critical - Observed food stored on floor, walkin freezer.

Critical - Observed food stored on floor. Corrected On Site.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits reachin cooler.

Observed grease accumulated under cooking equipment.

Observed soda gun holster with accumulated slime/debris.

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

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Waste line missing at soda gun holster bar.