Cedar River Seafood Degrades its Sanitary Rating

Basic - Coffee filters not stored in a protected manner to prevent contamination. Filters under wait station. Manager moved filters to proper location. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area. Keys stored on prep table in kitchen. Manager moved keys off prep table. **Corrected On-Site**

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

Basic - Soiled reach-in cooler gaskets. Glass door reach in coolers across from cook line.

Basic - Walk-in cooler gasket torn/in disrepair.

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

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 marking and the time removed from temperature control cannot be determined. See stop sale. Sour cream on wait station no time mark. Manager stated that the sour cream was placed out approximately 2hrs. Manager properly time marked. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fries 120F hot held in kitchen. Manager stated that they were placed on line approximately 20 min earlier. Manager voluntarily discarded.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw hamburger stored over crab legs in walk in cooler. Manager moved hamburger below crab. **Corrected On-Site**

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. Milk in single door reach in cooler. Manager stated that the container was opened 11/31 and properly date marked milk. **Corrected On-Site**

No Violations Were Observed

High Priority - - From inspection on 2016-06-28: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hallway behind cook line, red hose attached **Repeat Violation** **Warning** - From follow-up inspection on 2016-06-29: Manager going to purchase vacuum breaker. **Time Extended**

Intermediate - - From inspection on 2016-06-28: Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink in ware wash area **Repeat Violation** **Warning** - From follow-up inspection on 2016-06-29: Manager stated plumber to arrive 6/29/2016. **Time Extended**

Intermediate - - From inspection on 2016-06-28: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Manager stated reordered test strips today **Repeat Violation** **Warning** - From follow-up inspection on 2016-06-29: Manager ordered. **Time Extended**

Intermediate - - From inspection on 2016-06-28: Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has 20 employees, 2 employees do not have proof of training **Warning** - From follow-up inspection on 2016-06-29: **Time Extended**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed approximately 5-6 live flies in dining area, 2-4 live flies in wait station, 3-5 live flies in ware washing area, 4-6 live flies on the cook line, 2 live flies in storage room, 5-7 near the three compartment sink **Warning**

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 marking and the time removed from temperature control cannot be determined. Sour cream on server line, manager stated sour cream was just restocked, manager put time mark on container **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Okra 109 in bucket on cook line, cook dropped okra back in fryer to reheat **Corrective Action Taken** **Warning**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hallway behind cook line, red hose attached **Repeat Violation** **Warning**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around nozzles in wait station **Warning**

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. Cut melon in wait station refrigerator, manager stated cut melon was opened on 6/26/16, manager date marked cut melon **Corrected On-Site** **Warning**

Intermediate - Employee used handwash sink as a dump sink. Ice in hand sink in wait station **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink in ware wash area **Repeat Violation** **Warning**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Manager stated reordered test strips today **Repeat Violation** **Warning**

Intermediate - No soap or towels provided at handwash sink. Soap and towels missing at hand sink in employee restroom, towels missing at hand sink near three compartment sink, soap missing at hand sink in ware wash area, employee provided towels and soap **Corrected On-Site** **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has 20 employees, 2 employees do not have proof of training **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on shelf near ware wash area, discussed proper storage with manager

Basic - Interior of microwave soiled with encrusted food debris. Microwave on cook line

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Light above white refrigerator near server line **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. 2 ounce souffl cups in basket on server line, manager inverted souffl cups **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On hose bibb in hallway behind cook line, red hose attached

Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink next to three compartment sink, manager turned on water supply under sink **Corrected On-Site** **Repeat Violation**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Test for wet on dish machine, manager stated she does not have other test strips on premises

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has 22 employees, 2 employee certificates missing **Repeat Violation**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in cooler **Repeat Violation** **Warning**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee expired **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table on cook line, manager discarded cup **Corrected On-Site** **Warning**At callback: 8/11/15 on prep table on cook line, cook discarded cup

Basic - Floor tiles cracked, broken or in disrepair. At entrance to walk in freezer **Repeat Violation** **Warning**

Basic - Ice buildup in walk-in freezer. At entrance of walk in freezer **Repeat Violation** **Warning**

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In dry storage room, in ware wash room **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in cooler **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Halfandhalf 47° green beans 46° sour cream 47° tomatoes 47° shrimp 44° in walk in cooler, manager had employee ice down Time/Temperature Control for Safety foods **Corrective Action Taken** **Warning**At callback: 8/11/15 half and half 46° clams 45° fish 45° crab stuffing 47° shrimp 45° in walk in cooler, manager stated technician will be replacing compressor and condense, will be completed by 8/18/15

Intermediate - Handwash sink not accessible for employee use at all times. Sink stopper for three compartment sink in hand sink next to three compartment sink, manager removed stopper **Corrected On-Site** **Warning**At callback: 8/11/15 4 sink stoppers in hand sink next to three compartment sink, manager removed

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee expired **Warning**

Basic - Case/container/bag of food stored on floor in dry storage area. Bucket of mayonnaise in storage room, manager put bucket on shelf **Corrected On-Site** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table on cook line, manager discarded cup **Corrected On-Site** **Warning**

Basic - Floor tiles cracked, broken or in disrepair. At entrance to walk in freezer **Repeat Violation** **Warning**

Basic - Ice buildup in walk-in freezer. At entrance of walk in freezer **Repeat Violation** **Warning**

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In dry storage room, in ware wash room **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in cooler **Repeat Violation** **Warning**

Basic - Water leaking from pipe and/or faucet/handle. On dish machine **Warning**

High Priority - Employee washed hands with cold water. Cook washed hands in sink on cook line, hot water supply turned off due to leak at supply **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Halfandhalf 47° green beans 46° sour cream 47° tomatoes 47° shrimp 44° in walk in cooler, manager had employee ice down Time/Temperature Control for Safety foods **Corrective Action Taken** **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black mold-like substance on ice deflector **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Sink stopper for three compartment sink in hand sink next to three compartment sink, manager removed stopper **Corrected On-Site** **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. At hand sink on cook line, manager turned on supply, but had to turn back off due to leak at supply, employee restroom. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels in men's restroom, employee provided towels **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - No probe thermometer provided to measure temperature of food products. Provided probe thermometer **Corrected On-Site** **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Manager filled out written procedures **Corrected On-Site** **Repeat Violation**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee expired **Warning**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Peeling paint over cook line

Basic - Floor tiles cracked, broken or in disrepair. Entrance to walk in freezer **Repeat Violation**

Basic - Ice buildup in walk-in freezer. At entrance to walk in freezer

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At server window

High Priority - Vacuum breaker missing at hose bibb. Outside back door red hose attached, hall behind cook line red hose attached **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink near cook line, at wait station, in employee restroom. Manager provided towels no hand wash sign in ladies restroom. **Corrected On-Site**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided form to manager

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. **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. In seasoning. At server pass thru. **Corrected On-Site**

Basic - Clean linens stored in improper location. In employees pocket.

Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board on clean dish rack next to dish machine. **Corrected On-Site**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On table with clean cups. In server station. **Corrected On-Site**

Basic - Floor tiles cracked, broken or in disrepair. Entrance to Walk-in Freezer.

High Priority - Vacuum breaker missing at hose bibb. Inside kitchen. Behind cook line. Outside. Hose next to mop sink.

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. Soap bottle in Hand washing sink. Back prep area. **Corrected On-Site** **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 - Case/container/bag of food stored on floor in dry storage area. Container of oil stored on floor. **Corrected On-Site**

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Outer openings not protected with self-closing doors. Back door.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled apron stored on top of drink syrup. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line. **Corrected On-Site**

Intermediate - Encrusted material on can opener blade.

Intermediate - Handwash sink not accessible for employee use at all times. Due to items ice in Hand washing sink. Soap bottle. Scoop. **Corrected On-Site**

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Front waitress area **Corrected On-Site**

Basic - Floor tiles cracked, broken or in disrepair. Employee bathroom

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Mop/service sink in disrepair. Broken drain pipe

Basic - Paper towel used as liner for food container. Cook line under cooked fries

Basic - Single-service articles not stored inverted or protected from contamination. Cook line. **Corrected On-Site**

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Chipped paint in several area

Basic - Water leaking from faucet/faucet handle. Mop sink

High Priority - Vacuum breaker missing at hose bibb. Mop sink

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hush puppies, fried okra 99-102F under heat lamp, corrective action discarded because employee did. Know how long they had been out of temperature. **Warning** At callback inspection on 04/09/2013: hush puppies 108-111F, fried okra 100-106F.

Intermediate - Walk-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. Ambient air temperature at 56F. **Warning** At callback inspection on 04/09/2013: walk in cooler still not working, corrective action still in effect, all TCS foods are iced down or in another cold holding unit. Manager indicated that repairman was here yesterday and was coming back today to put more freon in the unit.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler raw beef, deviled crab, butter, milk, shredded cheddar cheese, sour cream all in walk in cooler at 52-53F. **Warning**

High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. On cook line 45-49F, corrective action added ice to ice bath to food levels. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hush puppies, fried okra 99-102F under heat lamp, corrective action discarded because employee did. Know how long they had been out of temperature. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Hush puppy batter 74-77F, coleslaw 55-56F made at approximately 11 am temperatures taken at approximately 4:10pm. Verified with kitchen employee, Billy **Warning**

Intermediate - Walk-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. Ambient air temperature at 56F. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep kitchen. **Warning**

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. **Warning**

Critical - Observed dented/rusted cans. Two cans of clam chowder dented on seams.

Critical - Working containers of food removed from original container not identified by common name. Numerous reused plastic containers throughout kitchen.

Critical - Observed food not maintained frozen in a freezer. Plant foods, seafood, ready to eat foods in walk in freezer not frozen solid.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in freezer at 55 degrees at beginning of inspection. Temperature dropped to 30 degrees during inspection.

Critical - No conspicuously located thermometer in holding unit. Reach in cooler and freezer.

Critical - Observed food stored on floor. Fries in walk in freezer. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Fryer oil saver in storage area. Corrected On Site.

Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Drinks over ready to eat foods in reach in cooler.

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

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

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

Critical - Observed encrusted material on can opener.

Critical - Observed buildup of slime on soda machine dispensing nozzles at wait station.

Equipment and utensils not properly air-dried. Plastic beverage cups wet nesting.

Critical - Cold water not provided/shut off at employee handwash sink. Rear prep area.

Critical - Hot water not provided/shut off at employee hand wash sink. Men's employee restroom and in rear prep area.

Plumbing system in disrepair. Dish machine drains onto floor. Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions. Rear prep area and men's employee restroom. Repeat Violation.

Critical - Handwashing cleanser lacking at handwashing lavatory. Rear prep area and men's employee restroom. Repeat Violation.

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

Observed hole in wall. Beneath telephone.

Ceiling not smooth and easily cleanable. Paint peeling, cracks in ceiling.

Light not functioning under hood.

Critical - Unlabeled toxic container does not bear identifying label. Sanitizer bucket.

Critical - Electrical outlet missing cover plate. For reporting purposes only. Over dish machine.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sour cream.

Critical - Observed raw animal food stored over ready-to-eat food. Beef and shell eggs over sauces in walk-in cooler. Corrected On Site.

Observed employee with no hair restraint. Cook.

Critical - Observed soiled cutting board.

Cleaned and sanitized equipment, utensils not properly stored. On cloth in freezer. Corrected On Site.

Plumbing system in disrepair. Dishmachine drains onto floor.

Critical - Hand wash sink lacking proper hand drying provisions. Men's employee restroom.

Critical - Handwashing cleanser lacking at handwashing lavatory. Men's employee restroom.

Observed walk-in freezer floor soiled in hard to reach areas.

Observed floor area(s) covered with standing water.

Lights missing the proper shield, sleeve coatings or covers. Dry storage.Repeat Violation.

Violation: 15-31-1Observed nonfood-contact equipment in poor repair Walk-in freezer causing ice build up.Repeat Violation.

Violation: 23-05-1Observed residue build-up on nonfood-contact surface. Walk-in cooler racks.

Critical - Violation: 27-16-1No hot water at mop sink.

Violation: 36-10-1Observed worn broken floor tiles. Worn grout in dish area. Repeat Violation.

Violation: 36-15-1Observed food, ice, water or debris accumulated on kitchen floor. Dish area, walk-in cooler, walk-in freezer. Water on floor throughout.

Critical - Observed cheese with mold-like growth in walk-in cooler. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish 44-45F, Stuffed mushroom 48F, Milk 47F, half/half 49F in walk-in cooler. Shrimp 45F in make table.Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk-in cooler maintaining 46-48F.

Food-contact surface not smooth and easily cleanable. Cheese container in walk-in. Corrected On Site.

Nonfood-contact equipment not designed and constructed in a durable manner. Not easily cleanable. Duct tape used to seal prep drain. Repeat Violation.Corrected On Site.

Observed nonfood-contact equipment in poor repair Walk-in freezer causing ice build up.Repeat Violation.

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

Critical - Observed soil residue in storage containers. Cheese container soiled. Corrected On Site.

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

Observed residue build-up on nonfood-contact surface. Dish racks heavily soiled.

Observed residue build-up on nonfood-contact surface. Walk-in cooler racks.

Observed clean knives stored in crevice. Corrected On Site.

Critical - Hot water not provided/shut off at employee hand wash sink. Employee bathroom. Corrected On Site.

Critical - No hot water at mop sink.

Critical - Observed handwash sink used for purposes other than handwashing. Dish area handsink. Corrected On Site.Repeat Violation.

Critical - Observed bathroom facility not clean. Employee bathroom.Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. At prep area hand sink. Corrected On Site.

Critical - Observed roach activity as evidenced by live roach found [1]. Corrected On Site.

Observed worn broken floor tiles. Worn grout in dish area. Repeat Violation.

Observed food, ice, water or debris accumulated on kitchen floor. Dish area, walk-in cooler, walk-in freezer. Water on floor throughout.

Observed wall soiled with accumulated food debris. At dish machine.

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

Critical - Observed toxic item improperly stored. Cleaner on shelf with food. Corrected On Site.

Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Alfredo sauce in reach-in cooler dated 4/18. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter mix 48, Sour cream 48, on expo counter. Corrected On Site.

Food-contact surface not smooth and easily cleanable. Paper towels used a food contact surface.

Food-contact surface not smooth and easily cleanable. Ridged plastic containers.

Nonfood-contact equipment not designed and constructed in a durable manner. Not easily cleanable. Duct tape used to seal prep sink drain.

Observed nonfood-contact equipment in poor repair. Walk-in freezer leaking causing ice build-up.

Observed old labels stuck to food containers after cleaning.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed residue build-up on hand wash sink.

Observed build-up of food debris, dust or dirt on walk-in cooler racks.

Critical - Observed handwash sink used for purposes other than handwashing. Storing bleach. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. Dish area and prep area. Corrected On Site.

Observed worn tile floors [cracked/broken/missing] throughout.

Observed floor area(s) covered with water. Walk-in cooler and in dish area.

Critical - No oyster warning sign with required language provided.Corrected On Site.

Critical - No conspicuously located thermometer in holding unit. IN SEAFOOD PREP COOLERCorrected On Site.

Observed nonfood-contact equipment in poor repair. WALK-IN FREEZER CONDENSER LEAKING EXCESSIVELY

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. CHLORINE STRIPS NEEDEDCorrected On Site.

Critical - Observed encrusted material on can opener. Corrected On Site.

Critical - Observed buildup of slime on tea dispensing nozzles.Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers. IN DRY STORAGE ROOM

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Critical - Hot water not provided/shut off at employee hand wash sink. IN EMPLOYEE RESTROOM

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

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

Critical - No conspicuously located thermometer in holding unit. GLASS DOOR RIC

Critical - Observed cloth used as a food-contact surface. FOOD STORED DIRECTLY ON NAPKINS

Critical - Observed food stored in undrained ice. SEVERAL IN WIC Repeat Violation.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. SPATULAS Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. MILK 50'F IN RIC Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. SEVERAL IN WIC

Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.

Violation: 14-49-1Observed single-use containers (boxes and/or cans) reused for the storage of food. NUMEROUS SS CONTAINERS REUSED THROUGHOUT

Critical - Violation: 32-10-1Covered waste receptacle not provided in women's bathroom. EMPLOYEE RESTROOM

Violation: 37-16-1Observed ceiling soiled with accumulated dust. EMPLOYEE RESTROOM

Critical - Violation: 53B-08-1Incomplete 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 employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. CHANGED GLOVES WITHOUT WASHING HANDSCorrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.Corrected On Site.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. EMPLOYEE PUT ON GLOVES WITH SOILED HANDS THEN CONTINUED FOOD PREP.Corrected On Site.

Violation: 14-49-1Observed single-use containers (boxes and/or cans) reused for the storage of food. NUMEROUS SS CONTAINERS REUSED THROUGHOUT

Violation: 15-31-1Observed nonfood-contact equipment in poor repair. COLD HOLD ICE CHEST AT COOKLINE LEAKING

Violation: 15-31-1Observed nonfood-contact equipment in poor repair. SHELF UNDER PREP TABLE IN KITCHEN RUSTED THROUGH

Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink. REAR OF KITCHEN

Critical - Violation: 32-10-1Covered waste receptacle not provided in women's bathroom. EMPLOYEE RESTROOM

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. HANDSINKS AT COOKLINE AND REAR OF KITCHEN

Violation: 37-16-1Observed ceiling soiled with accumulated dust. EMPLOYEE RESTROOM

Critical - Violation: 53A-01-1Manager lacking proof of Food Manager Certification.

Critical - Violation: 53A-07-1No Certified Food Manager for establishment.

Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Violation: 53B-08-1Incomplete 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 - Covered waste receptacle not provided in women's bathroom. EMPLOYEE RESTROOM

Critical - Electrical outlet missing cover plate. For reporting purposes only. ABOVE MICROWAVE

Critical - Handwashing cleanser lacking at handwashing lavatory. REAR OF KITCHEN

Critical - Hot water not provided/shut off at employee hand wash sink. REAR OF KITCHEN

Critical - Incomplete 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 - Manager lacking proof of Food Manager Certification.

Critical - No Certified Food Manager for establishment.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - No handwashing sign provided at a handsink used by food employees. HANDSINKS AT COOKLINE AND REAR OF KITCHEN

Observed build-up of grease on nonfood-contact surface. INSIDE FRYER CABINETS

Observed ceiling soiled with accumulated dust. EMPLOYEE RESTROOM

Critical - Observed dead roaches on premises. 2 DEAD UNDER PREP TABLE AT COOKLINE

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE TOUCHING CLOTHING THEN CONTINUE FOOD PREP WITHOUT CHANGING GLOVES OR WASHING HANDS

Critical - Observed encrusted material on can opener. BLADE

Critical - Observed food stored in undrained ice. NUMEROUS IN RIC

Observed grease accumulated under cooking equipment.

Critical - Observed handwash sink used for purposes other than handwashing. ICE DUMPED IN HANDSINK

Critical - Observed live flies in kitchen.

Observed nonfood-contact equipment in poor repair. COLD HOLD ICE CHEST AT COOKLINE LEAKING

Observed nonfood-contact equipment in poor repair. SHELF UNDER PREP TABLE IN KITCHEN RUSTED THROUGH

Observed open dumpster lid.

Observed ripped/worn tin foil used as shelf cover. UNDER BROILERS

Critical - Observed roach activity as evidenced by live roaches found. OBSERVED 1 VERY LARGE ROACH UNDER PREP TABLE NEAR SERVER STATION.

Critical - Observed roach activity as evidenced by live roaches found. OBSERVED 9 LIVE ON AND UNDER PREP TABLE AT COOKLINE IN KITCHEN

Observed single-service items stored on floor. IN DRY STORAGE AREA

Observed single-use containers (boxes and/or cans) reused for the storage of food. NUMEROUS SS CONTAINERS REUSED THROUGHOUT

Rinse solution not clean.

Critical - Water pressure lacking at fixtures that require the use of water. HANDSINK AT COOKLINE

Wet wiping cloth not stored in sanitizing solution between uses.