Derrys Restaurant Degrades its Sanitary Rating

Basic - Carbon dioxide/helium tanks not adequately secured. Operator placed chain on tanks **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass cooler in front Trubo air.. Operator added thermometer **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. Woman's restroom, operator printed sign and placed in rest room **Corrected On-Site**

Basic - Nonfood-grade bags used in direct contact with food.Biscuits in reach in freezer rear of restaurant, operator changed to food grade zip lock bags **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic pan in hand sink, employee removed **Corrected On-Site**

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

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Operator moved tank outside **Corrected On-Site**

Basic - - From inspection on 2016-04-26: Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, dishwasher area. Broken and missing tiles. - From follow-up inspection on 2016-04-27: **Time Extended** - From follow-up inspection on 2016-04-28: Still the same **Time Extended** - From follow-up inspection on 2016-06-28: Half wall done, work in progress. Will review during the next routine inspection. **Time Extended**

Basic - - From inspection on 2016-04-26: Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection on 2016-04-27: **Time Extended** - From follow-up inspection on 2016-04-28: Still the same **Time Extended**

Basic - - From inspection on 2016-04-26: Basic - Grease accumulated on kitchen floor and/or under cooking equipment, freezer, office area. - From follow-up inspection on 2016-04-27: **Time Extended** - From follow-up inspection on 2016-04-28: Cleaning in progress, not complete yet. **Time Extended**

Basic - - From inspection on 2016-04-26: Basic - Lights out, damaged/in disrepair. 2 Ric, Ric. Kitchen - From follow-up inspection on 2016-04-27: **Time Extended** - From follow-up inspection on 2016-04-28: Still the same **Time Extended**

Basic - - From inspection on 2016-04-26: Basic - No mop sink or curbed cleaning facility provided. - From follow-up inspection on 2016-04-27: **Time Extended** - From follow-up inspection on 2016-04-28: Still the same **Time Extended**

Basic - - From inspection on 2016-04-26: Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, dishwasher area. Broken and missing tiles. - From follow-up inspection on 2016-04-27: **Time Extended** - From follow-up inspection on 2016-04-28: Still the same **Time Extended**

Intermediate - - From inspection on 2016-04-26: Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. - From follow-up inspection on 2016-04-27: **Time Extended** - From follow-up inspection on 2016-04-28: Still the same **Time Extended**

Basic - - From inspection on 2016-04-26: Basic - Bathroom facility not clean. - From follow-up inspection on 2016-04-27: **Time Extended**

Basic - - From inspection on 2016-04-26: Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection on 2016-04-27: **Time Extended**

Basic - - From inspection on 2016-04-26: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. No lid, no straw, discarded. **Corrected On-Site** - From follow-up inspection on 2016-04-27: **Time Extended**

Basic - - From inspection on 2016-04-26: Basic - Food placed in soiled container, bacon placed in egg cartoon, product discarded. **Corrected On-Site** - From follow-up inspection on 2016-04-27: **Time Extended**

Basic - - From inspection on 2016-04-26: Basic - Garbage on the ground and/or pad around dumpster. - From follow-up inspection on 2016-04-27: **Time Extended**

Basic - - From inspection on 2016-04-26: Basic - Grease accumulated on kitchen floor and/or under cooking equipment, freezer, office area. - From follow-up inspection on 2016-04-27: **Time Extended**

Basic - - From inspection on 2016-04-26: Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. - From follow-up inspection on 2016-04-27: **Time Extended**

Basic - - From inspection on 2016-04-26: Basic - Lights out, damaged/in disrepair. 2 Ric, Ric. Kitchen - From follow-up inspection on 2016-04-27: **Time Extended**

Basic - - From inspection on 2016-04-26: Basic - No mop sink or curbed cleaning facility provided. - From follow-up inspection on 2016-04-27: **Time Extended**

Basic - - From inspection on 2016-04-26: Basic - No suitable facilities provided to store employee clothing and other possessions. - From follow-up inspection on 2016-04-27: **Time Extended**

Basic - - From inspection on 2016-04-26: Basic - Shelf under preparation table soiled with food debris. - From follow-up inspection on 2016-04-27: **Time Extended**

Basic - - From inspection on 2016-04-26: Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, dishwasher area. Broken and missing tiles. - From follow-up inspection on 2016-04-27: **Time Extended**

Basic - - From inspection on 2016-04-26: Basic - soiled floors, under kitchen equipment, cooks line and DM room, standing water. - From follow-up inspection on 2016-04-27: **Time Extended**

High Priority - - From inspection on 2016-04-26: 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. - From follow-up inspection on 2016-04-27: **Time Extended**

High Priority - - From inspection on 2016-04-26: High Priority - Toxic substance/chemical stored by or with food. Cleaners, bleach, dry food storage area. **Corrected On-Site** - From follow-up inspection on 2016-04-27: **Time Extended**

Intermediate - - From inspection on 2016-04-26: Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Slicer machine. - From follow-up inspection on 2016-04-27: **Time Extended**

Intermediate - - From inspection on 2016-04-26: Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dishes, removed. **Corrected On-Site** - From follow-up inspection on 2016-04-27: **Time Extended**

Intermediate - - From inspection on 2016-04-26: Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. - From follow-up inspection on 2016-04-27: **Time Extended**

Intermediate - - From inspection on 2016-04-26: Intermediate - Reach-in cooler shelves soiled with food debris. - From follow-up inspection on 2016-04-27: **Time Extended**

Intermediate - - From inspection on 2016-04-26: Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Kitchen - From follow-up inspection on 2016-04-27: **Time Extended**

Intermediate - - From inspection on 2016-04-26: Intermediate - Soil residue in food storage containers. - From follow-up inspection on 2016-04-27: **Time Extended**

Basic - Bathroom facility not clean.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. No lid, no straw, discarded. **Corrected On-Site**

Basic - Food placed in soiled container, bacon placed in egg cartoon, product discarded. **Corrected On-Site**

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

Basic - Grease accumulated on kitchen floor and/or under cooking equipment, freezer, office area.

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.

Basic - Lights out, damaged/in disrepair. 2 Ric, Ric. Kitchen

Basic - No mop sink or curbed cleaning facility provided.

Basic - No suitable facilities provided to store employee clothing and other possessions.

Basic - Shelf under preparation table soiled with food debris.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, dishwasher area. Broken and missing tiles.

Basic - soiled floors, under kitchen equipment, cooks line and DM room, standing water.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Toxic substance/chemical stored by or with food. Cleaners, bleach, dry food storage area. **Corrected On-Site**

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Slicer machine.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dishes, removed. **Corrected On-Site**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

Intermediate - Reach-in cooler shelves soiled with food debris.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Kitchen

Intermediate - Soil residue in food storage containers.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Still the same. On 10/8 and 10/9/15, as per operator he needs a lift to do it, because it's very heavy. Will review during the next routine inspection.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Still the same.

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Black, small cooler, cookline,46° margarine, 45° cheese, keeping in freezer of cooler at 41°, **Corrected On-Site** still the same, cheese 48 f,

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Repeat Violation** not fixed yet,

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cut tomatoes 45°, cooked chicken 47°, cheese 46°, constant opening, moved to working freezer, now 41°. **Corrected On-Site** still the same, ham 47 f, pork 51 f, beef 46 f,

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Gave application and the explanation. Application form for TIL not available, issued form again.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Plastic glasses stacked next to sink front counter. Need splash guard.

Basic - Food stored in holding unit not covered. Lemons at front counter, covered, **Corrected On-Site**

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

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - Ice scoop handle in contact with ice. 2 ice machines at front counter. Placed in bowl, **Corrected On-Site** **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. Take out containers at front counter. Inverted, **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter, replaced in solution, **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Replaced sanitizer, 50 ppm **Corrected On-Site**

Basic - Wood food-contact surface not properly sealed. White shelf over slicer paint peeling.

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Black, small cooler, cookline,46° margarine, 45° cheese, keeping in freezer of cooler at 41°, **Corrected On-Site**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Repeat Violation**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Buttering toast. Was told then washed, **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cut tomatoes 45°, cooked chicken 47°, cheese 46°, constant opening, moved to working freezer, now 41°. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Reviewed procedure.

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. White tall freezer. Raw liver over cooked turkey. Placed in proper order **Corrected On-Site** **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Replaced, **Corrected On-Site**

Intermediate - No soap provided at handwash sink. Replaced. **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. Gave application and the explanation.

Basic - Ceiling tiles in disrepair, water damage, restroom area.

Basic - Floor under dishmachine or three-compartment sink area soiled. Also under RIC, Rif, prep area.

Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Lime scale build-up inside ice machine.

Basic - Shelf under preparation table soiled with food debris.

Basic - Unnecessary items on the outside premises, mop sink closet area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Raw animal food stored over ready-to-eat food, row pork over cooked potatoes, RIC, back area, corrected on site.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands, lady's room.

Intermediate - Slicer blade soiled with old food debris.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Build-up of grease on nonfood-contact surface, under tables storage areas, remove foil and carboard.

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. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation, cook.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.

Basic - Floor tiles cracked, broken or in disrepair, kitchen.

Basic - Food debris/dust/grease/soil residue on exterior of fryers.

Basic - Grease accumulated under cooking equipment.

Basic - Interior of flat grill has heavy accumulation of black substance/grease/food debris.

Basic - Litter outside on parking lot and back door area.

Basic - Standing water under three-compartment sink/three-compartment sink, leak.

Basic - Unsealed concrete floor in food preparation, food storage or warewashing area, also front counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses, cooks line, corrected on site.

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control was 7:30 am as per operator, Bacon, corrected on site, repeated violation.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again, meatloaf, corrected on site.

Basic - Ceiling tiles with water damage, soda machine area.

Basic - Hand-wash sink faucet''''s handles reversed, lady''''s room.

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

Basic - Build-up of grease/dust/debris on fan, kitchen.

Basic - Ceiling tiles with water damage, soda machine area.

Basic - Floor in disrepair outside, grease barrel area, sewage line repairs in progress.

Basic - Floor tiles in disrepair under ice machine, repairs in progress.

Basic - Hand-wash sink faucet''s handles reversed, lady''s room.

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

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

Basic - Build-up of grease/dust/debris on fan, kitchen.

Basic - Ceiling tiles with water damage, soda machine area.

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. **Corrected On-Site**

Basic - Floor in disrepair outside, grease barrel area, sewage line repairs in progress.

Basic - Floor tiles in disrepair under ice machine, repairs in progress.

Basic - Hand-wash sink faucet's handles reversed, lady's room.

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

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

High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined, butter, bacon, corrected on site.

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

Basic - Floor tiles cracked, broken or in disrepair, kitchen.

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

Basic - Floor tiles cracked, broken or in disrepair, kitchen.

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

Basic - Leaking pipe at plumbing fixture, waste line, 2 compartment sink.

Basic - Mens Bathroom facility not clean.

Basic - Soil residue build-up on nonfood-contact surface, storage shelves rusted and unclean, prep tables.

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

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Bacon, COS

High Priority - Raw animal foods not properly separated from each other in holding unit, fish over beef, RIC, COS

High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**

High Priority - Small flying insects in Diswasher area.

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

Intermediate - Interior of refrigerator soiled with accumulation of food residue.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, dishwasher room, COS

Intermediate - No soap provided at handwash sink, dishwasher room, COS

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours frozen not properly date marked, rice, rif

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.

Intermediate - Soil residue in food storage containers.

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Beverage air glass door, counter.

High Priority - Raw animal food stored over ready-to-eat food, eggs over fish, 2 door cooler, DM room. **Corrected On-Site**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Baby milk in chest freezer. **Corrected On-Site**

Basic - Equipment in poor repair.rusted can opener in kitchen and rusty bottom shelf where white garbage cans sit

Basic - Wet wiping cloth not stored in sanitizing solution between uses, counter, **Corrected On-Site**

Basic - Current Hotel and Restaurant license not displayed.

Basic - No copy of latest inspection report available.

No mop/service sink installed/available at establishment. Due to no old water,will observe at next unannounced inspection.

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

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

Critical - Observed uncovered food in holding unit/dry storage area--lemons; front counter.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--prior to putting on gloves-making toast.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Can of sprite on table with drink covers

Observed soiled/worn shelf liner-cookline

Observed gaskets/seals on cold holding unit in poor repair--Whirlpool freezer

Nonfood-contact equipment not designed and constructed in a durable manner--rusted bottom shelf where pots are stored..

Nonfood-contact equipment not designed and constructed in a durable manner--rusted rolling cart

Dishware/utensils soaked prior to being placed in dishmachine in mopsink.

Critical - Chlorine sanitizer not at proper minimum strength for wiping cloths--10 ppm.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength--10 ppm-must sanitize in sink untill dishmachine is repaired.Repeat Violation.

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

Observed residue build-up on nonfood-contact surface on sliding glass freezer by bback door.

Observed residue build-up on nonfood-contact surface-feet marks and debri in wood shelves where utensils are kept-front counter.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.-sticky shelf above prep sink.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner--under table in dishmachine room.

Equipment and utensils not properly air-dried.

Observed clean equipment stored on floor-soup pot under pre sink.

No mop/service sink installed/available at establishment.

Critical - Observed handwash sink used for purposes other than handwashing-front counter; syrups, dishes in handsink.

Critical - Observed dead roaches on premise-5 large dead old roaches and 10 dried droppings under shelf in dry storage by back door. Corrected On Site.

Critical - Observed dead roaches on premises-2 old large roaches, 2 eggs, 3 dropings behind 2 door cooler; 1 large old under prep. sink.Corrected On Site.

Critical - Observed the presence of 12 dead insects, in gaskets in Whirlpool freezer.Corrected On Site.

Observed food debris accumulated on kitchen floor-dishmachine area and kitchen.

Observed wall soiled with accumulated food debris behind slicer.

Observed wall soiled with accumulated grease-fryer areaRepeat Violation.

Light not functioning-2 bulbs in dry storage.

Observed personal care item stored with food--keys, phone on shelf with pickle relish.

Critical - Observed container of medicine improperly stored with seasonings.

Critical - Observed toxic item stored by utensils-Ortho pest controll on shelf where pots are stored.

No Heimlich maneuver sign posted.

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

Critical - Dishmachine chlorine sanitizer not at proper minimum strength-00 ppm. Corrected On Site.-50 ppm

Critical - Observed soil buildup inside ice bin-front counter.

Observed grease accumulated on kitchen floor-behind stove--getting renovated..

Observed wall soiled with accumulated grease-behind stove

Ceiling not smooth and easily cleanable-acoustic tiles in prep area. Repeat Violation.

Observed unnecessary items on the premise-dry storage area and 4-shelves next to storage; not organized. And storage next to 3-freezers.

Violation: 37-12-1Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. provided consumer advisory sign.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, shell eggs at the prep area. Corrected On Site. moved inside a cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter, individually package at room temperature on the front counter. Corrected On Site. ice bath.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pulled eggs in an ice bath at 56 degrees fahrenheit. Corrected On Site. added ice.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausages, partially cooked bacon at the cookline. Corrected On Site. moved to a cooler.

Critical - Observed raw animal food stored over ready-to-eat food. raw sausages over cooked potatoes in a 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 changing gloves. Corrected On Site. Repeat Violation.

Observed nonfood-contact equipment in poor repair. chest reach in freezer lid in disrepair.

Critical - Observed encrusted, soiled material on slicer.

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

Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

Critical - Observed expired Food Manager Certification.

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

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

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.

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

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.

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

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Covered waste receptacle not provided in women's bathroom.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.

Critical - Observed container of medicine improperly stored. kitchen shelf with food. Corrected On Site.

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

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

Critical - Observed raw animal food stored over cooked food. reach in cooler. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwashing area. Corrected On Site.

Observed equipment in poor repair. chest freezer lid in disrepair.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed small flying insects in bar area.

Ceiling not smooth and easily cleanable. acoustic tiles in prep area.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. liquid eggs, dairy products in the Traulsen reach in cooler. Corrected On Site. moved to another unit.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausages at the cookline. Corrected On Site. reheated

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. traulsen reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.

Critical - Observed food stored on floor. sugar in drystorage area.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. front counter. Corrected On Site. gloves.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 2 compartment sink.

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

Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. cookline shelves (particle board)

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

Critical - Observed encrusted material on can opener.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. front counter wipping cloths. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts in RICs.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs at room temperature at the cookline. Corrected On Site.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.

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

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed dead roaches on premises. one dead roach in dishwashing area. Corrected On Site. cleaned.

Critical - Observed live flies in kitchen.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.

Critical - Violation: 01B-16-1Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. dressings.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in Jordon and Glassdoor reach in coolers, stop sale order issued. Observed PHF food at greater than 41 degrees fahrenheit in both RIC. The food has been in the RICs less than 4h according to PIC.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Glassdoor RIC. Maintenance due on 06/15/09, but the RIC is not capable of maintain proper temperature at the time of the inspection .

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Jordon RIC. Maintenance due on 06/15/09 but the RIC is not maintaining proper temperature at the time of the inspection .

Critical - Violation: 08A-27-1Observed raw animal food stored over cooked food. raw meat over cooked sausages in RIC.

Violation: 15-31-1Observed nonfood-contact equipment in poor repair. chest freezer lid in disrepair .

Critical - Violation: 20A-10-1Dishmachine chlorine sanitizer not at proper minimum strength.

Critical - Violation: 22-20-1Observed buildup of slime in the interior of ice machine.

Critical - Violation: 35B-03-1Outer openings not protected with self-closing doors. backdoor.

Violation: 37-12-1Ceiling not smooth and easily cleanable. ceiling tiles not smooth.

Ceiling not smooth and easily cleanable. ceiling tiles not smooth.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Glassdoor RIC.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Jordon RIC.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. (gloves)

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

Observed employee with no hair restraint. Corrected On Site.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Observed nonfood-contact equipment in poor repair. chest freezer lid in disrepair .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in Jordon and Glassdoor reach in coolers, stop sale order issued.

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

Critical - Observed raw animal food stored over cooked food. raw meat over cooked sausages in RIC.

Critical - Outer openings not protected with self-closing doors. backdoor.

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

Ceiling not smooth and easily cleanable.ceiling tiles in prep area not smooth.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

No mop sink or curbed cleaning facility provided.

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

Observed employee with no hair restraint.

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. sugar. Corrected On Site.

Observed nonfood-contact equipment in poor repair. chest freezer door.

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

Critical - Observed potentially hazardous food thawed in standing water. Fish.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, sausages in RIC.

Observed residue build-up on nonfood-contact surface. cookline shelves.

Critical - Observed screen in door torn/in poor repair. backdoor.

Observed single-service articles stored without protection from contamination. take out boxes not stored inverted.

Critical - Observed uncovered food in holding unit/dry storage area. ham, fish, sausages in RIC.

Observed wall soiled with accumulated grease. cookline.

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

Wet mop not hung to dry.

Critical - Working containers of food removed from original container not identified by common name. Sugar? Corrected On Site.

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

Critical - Observed employee wash hands with no soap.

Critical - Observed encrusted material on can opener.

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

Critical - Observed potentially hazardous food thawed in standing water-chicken wings in pot with water.

Critical - Observed toxic item stored by food-observed multi-purpose spray bottle next to uncovered raw chicken wings.

Critical - Observed uncovered food in holding unit/dry storage area-Tilapia in Jordan Cooler.

Critical - Observed uncovered food in holding unit/dry storage area-canadian bacon-jordan cooler.

Critical - Observed uncovered food in holding unit/dry storage area-pork chop-jordan cooler

Observed utensils stored in crevices between 3 compartment sink and wall.

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