Cielito Lindo Mex & Span Rest Improves its Sanitary Rating

Basic - - From inspection on 2016-08-03: Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves at dish station area. - From follow-up inspection on 2016-10-03: Shelves have peeling paint. Manager states that they will be recoated or replaced. Inspector will recheck at next inspection. **Time Extended**

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

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves at dish station area.

Basic - Soil residue build-up on nonfood-contact surface. Shelves at dish station.

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken in walk in cooler at 76° after 2 hours. Employee moved to walk in freezer to rapidly cool. Temperature after 45 minutes 55°. **Corrective Action Taken**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing pots with no sanitizer set up. Employee states that they use quaternary ammonia tablets. Employee put dishes through dish machine. **Corrected On-Site**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. No food manager at location during inspection. Repeat violation from 3/9/2016. **Repeat Violation**

Intermediate - No soap provided at handwash sink. At service bar.

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Beef in sauce cooling in multiple pans in walk in cooler at 129° after 20 minutes , then 124° 25 minutes later in 6 inch deep pans placer side by side . Employee moved to walk in freezer to speed up cooling. Temperature after 50 minutes is 85°. **Corrective Action Taken**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Multiple TCS foods cooling covered with lids in walk in cooler. Employee uncovered foods. **Corrected On-Site**

No Violations Were Observed

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen duct work and vents near dish machine. **Warning**

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Kitchen. **Warning**

Basic - No copy of latest inspection report available. **Warning**

Basic - Ripped/worn tin foil used as food-contact shelf cover. For glass storage at back kitchen ice storage area. **Warning**

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Back kitchen area. **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm , retest at 100 ppm. **Corrected On-Site** **Warning**

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked roasted pork left on shelve at cooks line to defrost, temperature is 50°. Employee moved to walk in cooler. **Corrective Action Taken** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheddar cheese at 49° for 30 minutes at cook line cart on , employee moved to walk in cooler and left small amount on ice for service/food prep. **Corrective Action Taken** **Warning**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose area inside back door area. **Warning**

Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**

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

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation** **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser and window cleaner. **Corrected On-Site** **Warning**

Basic - Ceiling shows damage or is in disrepair. In dish machine area.

Basic - Equipment in poor repair. Ice machine ice chute is cracked.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves in dish drying area in disrepair and paint peeling.

Basic - SS cooking paddle stored in cracks between pieces of equipment. At HWS , cook line. **Corrected On-Site**

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Behind steam table near HWS.

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee washed hands. Discussed with manager. **Corrected On-Site**

High Priority - Employee washed hands with no soap. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over cooked tomatoes. **Corrected On-Site**

Intermediate - Accumulation of black/green substance inside the ice bin. **Corrected On-Site**

Intermediate - Accumulation of food debris/grease on food-contact surface. Inside broiler at cook line. **Corrected On-Site**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. In 3 comp sink. **Corrected On-Site**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager came in to correct on site. **Corrected On-Site**

No Violations Were Observed

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches deep. Soup in five gallon plastic container not cooling fast enough because volume is too great. Corrective action taken. **Warning** ... As of 01/15/15 NOT OBSERVED.y... As of 04/07/15 Not Complied. In WALK IN COOLER... deep lexan-type container of approximately 4 gallons of ranchero sauce made on yesterday afternoon 04/06/15 was still 49°. A Stop Sale was issued.Again "Ice-Paddles" were recommended for timely and efficient cooling of production batch cooking of sauces/soups/chili type items. Shallow pans/containers could be used in lieu of "Ice-Paddles" but would require significantly more walk in cooler shelf space for cooling..NOTE: IMPROPER COOLING - INFO LINK http://www.myfloridalicense.com/dbpr/hr/forms/documents/5030_061.pdf

Basic - Covered waste receptacle not provided in women's bathroom. **Warning**... As of 01/15/15 NOT Complied

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Plastic basket in taco bin, styrofoam cup in flour bin, cup in white rice in cookline. **Warning**... As of 01/15/15 NOT Complied

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef. **Warning**... As of 01/15/15 NOT Complied In walk.in.cooler, raw chicken on shelf directly above raw beef.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers scrapping no Handwash. **Warning**... As of 01/15/15 NOT Complied.

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches deep. Soup in five gallon plastic container not cooling fast enough because volume is too great. Corrective action taken. **Warning**... As of 01/15/15 NOT OBSERVED.

Basic - Build-up of grease on nonfood-contact surface. Exhaust filters. **Repeat Violation** **Warning**

Basic - Covered waste receptacle not provided in women's bathroom. **Warning**

Basic - Food contaminated by unsanitized equipment. Soiled soda line running through drink ice. **Warning**

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Plastic basket in taco bin, styrofoam cup in flour bin, cup in white rice in cookline. **Warning**

Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled. **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup at 200° and cooled only 5° within 55 minutes. Corrected action taken. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese in prep line at 52°. Corrective action taken, placed on ice. **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef. **Warning**

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers scrapping no Handwash. **Warning**

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

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches deep. Soup in five gallon plastic container not cooling fast enough because volume is too great. Corrective action taken. **Warning**

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. Only two employees trained. **Warning**

No Violations Were Observed

Basic - Build-up of grease/dust/debris on hood filters.

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

Basic - Hood soiled with accumulated grease.

Basic - Nonfood-contact equipment in poor repair.... Walk.In.Cooler not maintaining foods at 41° or below.

Basic - Soda gun holster with accumulated slime/debris.

Basic - Waste line passing through ice storage bin.At cocktail service bar.

High Priority - Employee failed to wash hands before putting on gloves to work with food. ... Line cooks and dishwasher.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ... Line cooks

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit....WALK.IN.COOLER... Salsa verde 44° Cooked beef 46° Chicken soup roux 46° raw pork 46° ground beef 47° sauces 47° AMBIENT TEMPERATURE 50° (Above Items all in the walk-in for at least 24-48 hours.)

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above....STEAM.TABLE.BAIN.MARIE.HOLDING.CABINET... Pulled Chicken 130° Refried Beans 130°**Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing.Cocktail service bar used for bottle storage.**Corrected On-Site**

Intermediate - Required employee training expired 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 walk-in cooler/freezer. ... In walk.in.cooler, shredded cheeses, cooked ground beef, sliced onions, cooked vegetables, cheese sauce, tortillas.

Basic - Cleaned and sanitized equipment or utensils not properly stored.... The 'timble form' for forming deep fried tortilla shells in fryer is stored in a soiled/dirty area atop gas line to Left of Fryer.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.... Near Dishmachine ... Above Ice Machine **Repeat Violation**

Basic - No conspicuously located ambient air temperature thermometers in holding units. **Repeat Violation**

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact equipment in poor repair.Door/Lid to ice machine is broken, is a safety risk and falls off when lifted

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

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. ... Manual Warewash. **Repeat Violation**

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.... Server handling and separating tortillas using bare hands.

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 - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate - Handwash sink not accessible for employee use at all times.... Cook Line / Dishmachine Area

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.... on exterior of cook line equipment, rappliances, shelving and racks,

Basic - Cutting board has cut marks and is no longer cleanable.... On cook line.

Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. ... Sauted pan in rice bin with handle contacting rice.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.... Throughout back of house....In walk in cooler.... In cook line exhaust hood.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.**Repeat Violation**

Basic - Nonfood-contact equipment in poor repair.... walk in cooler has, what appears to be, heavy condensation forming at seams in ceiling panels and dripping/raining on to food and floor.

Basic - Open dumpster lid.**Repeat Violation**

Basic - Stored food not covered in walk-in cooler.... Platter of bread crumbs.

Basic - Waste line missing at soda gun holster. ... At server stations.

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.... Manual ware washing taking place without sanitizer step. ...PROVIDED OPERATOR MANUAL WAREWASH FORM.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ... Cooked changed gloves without hand washing.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.... Cook wearing gloves went from handling raw chicken breasts to serving plates and platters to ready to eat foods - all without hand washing.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above....on cook line (hot holding) plantains 117°

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. ...in walk n cooler, full hotel pan of cooked rice dated 07/06, a pan of flan/pudding in foil ramekins dated 07/05,

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.... At service bar.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked....in walk in cooler, raw chicken pieces in bin, large stainless bowl of a cream (cheese?) spread,

Critical - Working containers of food removed from original container not identified by common name. Flour & salt in the dry store room.

Critical - No conspicuously located thermometer in holding unit. Small bainmarie cooler on the cooks line.

Critical - Observed raw animal food stored over cooked food. Raw pork over cooked pork in the walkin cooler.

Critical - Observed uncovered food in holding unit/dry storage area.prepped vegetables in the walkin cooler.

Equipment or utensils not designed or constructed in a durable manner. souffle cup in sauce & bowl in salsa in the walkin cooler .

Critical - Backflow device not intalled on a hose bibb with a hose attached near the hot water heater.

Observed open dumpster lid.

Critical - Observed hand wash sink used for purpose other than washing hands as evidenced by the kitchen handsink filled withh ice.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.

Critical - Observed employee wash hands with no soap. Corrected On Site.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0 PPM at the 3 compartment sink

Observed floor area(s) covered with standing water. Dishmachine drains onto the kitchen floor.

Critical - Observed unlabeled spray bottle. Spray bottle with liquid in it on a shelf under the portable steamtables in the kitchen.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Inconsistent date marking, some items are properly marked, some have old date marks and some have no date mark in the walkin cooler. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soup in the kitchen Corrected On Site by reheating.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above raw plantains in a reachin cooler on the cook's line. Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. Raw grouper ontop of tomatoes in the walkin cooler.Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. Raw pork over brown sauce in the walkin cooler. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. refried beans, cooked meat, sauce and soup in the walkin cooler.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Styrofoam cups used with with salt, sugar & chicken base. Repeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Styrofoam cup used to scoop flour.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher.

Observed gaskets/seals on cold holding unit in poor repair. Small bainmarie cooler on the cook's line.

Floors not maintained smooth and durable. Missing or broken tiles in the kitchen.

Critical - Hood suppression system tag out-of-date. For reporting purposes only.

No Violations Were Observed

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Need original certificates for all employees including waitstaff, cooks & dishwashers. This violation must be corrected by : 10/03/11.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked beef in the walkin freezer

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous foods in the fliptop reachin cooler on the cook's line Corrected On Site by moving to a working cooler.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Fliptop reachin cooler on the cook's line . DO NOT KEEP ANY Potentially hazardous foods in THE UNIT until it is OPERATING PROPERLY .

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw beef in the walkin cooler Corrected On Site.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef in a reachin cooler. Corrected On Site.

Critical - Observed food stored on floor. Cut green peppers in kitchen Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Souffle cup in oil & garlic. Corrected On Site. Repeat Violation.

Critical - Observed hand wash sink used for purpose other than washing hands. Washing utensils. Corrected On Site.

Critical - No cleaning agent provided in first compartment of sink.Corrected On Site.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.Corrected On Site.

Critical - Observed equipment and utensils not rinsed between washing and sanitizing.Corrected On Site.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. None used Corrected On Site. Repeat Violation.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoop for the ice machine is not stored in a clean container ontop of the ice machine . Corrected On Site.

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

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

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

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Need original certificates for all employees including waitstaff, cooks & dishwashers. This violation must be corrected by : 10/03/11.

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

Critical - Observed food stored on floor. meats in walk-in cooler. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. souffle cup in relish container in reach-in cooler. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.

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

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 00 ppm. Corrected On Site.

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

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

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

Observed open dumpster lids.

Observed grease and debris accumulated on kitchen floor. under cookline equipment, coolers, prep tables.

Critical - Observed unlabeled spray bottle. blue and clear liquids.

Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.

Critical - Observed dented/rusted cans. dented tomato sauce and red peppers cans in dry storage room. pulled off shelf for return. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, vegetables, beef, rice in walk-in cooler Repeat Violation.Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. fish over drink ice in walk-in freezer Corrected On Site. Repeat Violation.

Critical - Observed raw animal food stored over cooked food. raw chicken over cooked chicken in walk-in cooler Corrected On Site. Repeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. iflour container in dry storage room

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in rice and beans containers idry storage area

Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. wood shelf for produce in walk-in cooler

Observed gaskets/seals on cold holding unit in poor repair. at flip-top reach-in cooler on cookline Repeat Violation.

Wash solution not clean.

Critical - Equipment food-contact surfaces and utensils not sanitized. no sanitizing at 3 compartment sink and dishwash machine

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00 ppm

Critical - Observed soiled reach-in cooler gaskets. both cookline reach-in coolers

Observed build-up of food debris,grease and dirt on nonfood-contact surface. shelfs throughout kitchen

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

Floors not constructed easily cleanable. grout missing between floor tiles in several areas in kitchen. also some tiles missing.

Observed grease and debris accumulated under cooking equipment.

Observed wall soiled with accumulated grease and debris. kitchen

Critical - Condensation or other drainage not disposed of according to law, dripping in walkin cooler.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.

Critical - Exit signs not properly illuminated. For reporting purposes only, front door.

Critical - Handwashing cleanser lacking at handwashing lavatory, kitchen or waitstation.

Critical - Hood suppression system tag out-of-date. For reporting purposes only. 5/08

Lights missing the proper shield, sleeve coatings or covers,dishmachine room.

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

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

Critical - Observed expired Food Manager Certification.

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

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

Observed grease/debris on the ground and/or pad around grease receptacle.

Critical - Observed raw animal food stored over ready-to-eat food, beef over veggies .

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.

Faucet/handle missing at plumbing fixture, hws kitchen.

Critical - Handwashing cleanser lacking at handwashing lavatory, waitstation .

Critical - Handwashing cleanser lacking at handwashing lavatory,kitchen .

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

Critical - No handwashing sign provided at a handsink used by food employees, kitchen and waitstation.

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

Observed attached equipment soiled with accumulated grease, hood filters.

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

Critical - Observed food stored on floor, cooler

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

Observed nonfood-grade containers used for food storage.

Observed soda gun holster with accumulated slime/debris.

Critical - Observed soiled reach-in cooler gaskets.

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

Waste line missing at soda gun holster.