Don Pepe Iii Restaurant Improves its Sanitary Rating

Basic - - From inspection on 2016-04-06: Basic - Interior of fliptop, kitchen in disrepair/has exposed insulation. - From follow-up inspection on 2016-04-07: Insulation repaired but still loose. **Time Extended**

Basic - Clean utensils stored between equipment and wall. Knife, removed, **Corrected On-Site**

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Chip scoop stored on paper box. Removed scoop and placed cleN ne in pitcher.

Basic - Interior of fliptop, kitchen in disrepair/has exposed insulation.

Basic - Reuse of single-service articles. Chip holder, was told then took to wash.

Basic - Single-service articles improperly stored. Plastic bowls on fliptop cooler. Inverted, **Corrected On-Site**

Basic - Stored food not covered in -in cooler. Yuca, tamakes, swiss cheese. covered foods, **Corrected On-Site** **Repeat Violation**

Basic - Stored food not covered in reach-in freezer, ice cream balls, covered, **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitize bucket prep room 0 ppm, remade solution, 50 ppm, **Corrected On-Site** **Repeat Violation**

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. 44° ham, 45° steak, fish 46°, tamales 46°, swiss cheese 45°, 44° yuca. Next day callback.

High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Waiters, waitress picking up soiled dishes and no hand wash prior to picking up new plates, was told.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 61° plantains on counter, placed on ice, **Corrective Action Taken**

High Priority - Raw animal food stored over cooked food. Raw chicken over cooked chicken plate in True cooler, cookline. Inverted, **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Chest freezer1, raw mixed together with cooked tamales.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw steak over raw fish in True cooler. Inverted, **Corrected On-Site**

No Violations Were Observed

Basic - Employee with no hair restraint while engaging in food preparation. Prep man, put hat on, but waiter working I. Kitchen did not put on hat. **Repeat Violation**

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door and dining rooms doors, **Repeat Violation**

Basic - Faucet/handle loose at plumbing fixture, kitchen handsink.

Basic - Food stored in holding unit not covered, rice.

Basic - Glass doors cooler gasket torn/in disrepair in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**

Basic - Nonfood-grade bags used in direct contact with food. Meats in walkin.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Placed under cold running faucet, **Corrected On-Site** **Repeat Violation**

Basic - Soil residue build-up on nonfood-contact surface. Kitchen kitchen handsink.

Basic - Storage area not maintained clean and organized.

Basic - Stored food not covered in reach-in freezer, ice cream balls, covered, **Corrected On-Site**

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Light intermittently turns.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wipe bucket in dish room 0 ppm, no chlorine 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 contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Rubin, Elmer, Walter, 60 day callback.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Scooper for flour, sitting on cardboard box in dry storage. **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 119° on cook line counter with spoons. Discarded, **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish on counter next to slicer, moved under running water, **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum trays on shelf over flip top cooler in kitchen.

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

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Tall True cooler at cook line 46-47°. Beef, chicken, pork, seafood prepared this morning at 46-47°, moved to walkin, 43°, corrective action taken.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Tall, True cooler.

Intermediate - Reach-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. 46-47° tall True cooler at cook line.

Basic - Gaskets/seals and top of chest freezer falling off on holding unit in poor repair, in kitchen. **Repeat Violation** **Callback, manager is purchasing new freezer soon. Will observe at the next unannounced inspection.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots under slicer in prep area. **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Cook **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside, back door. **Repeat Violation** **Warning**

Basic - Gaskets/seals and top of chest freezer falling off on holding unit in poor repair, in kitchen. **Repeat Violation** **Warning**

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Small pot used to scoop rice is sitting on storage rack by back door. 2. Ice scoop sitting on server tray. **Warning**

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Frozen shrimp in to go bag in chest freezer with fruits, kitchen. **Warning**

Basic - Stored food not covered in chest freezer. Papaya frozen fruit in chest freezer, in kitchen. **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm wipe bucket, out of bleach for cookline. **Warning**

High Priority - Employee failed to wash hands before putting on gloves to work with food. Cutting tomatoes in kitchen. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Retried beans 101°, reheated to 172°, corrective action taken. **Warning**

Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**

Basic - Equipment in poor repair, chest freezer door falls off.

Basic - Exterior door has a gap at the threshold that opens to the outside, back door. **Repeat Violation**

Basic - Nonfood-contact equipment in poor repair.metal cart missing a wheel.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Stacked metal and plastic lids on rice bags in kitchen. Moved to proper location, **Corrected On-Site**

Basic - Equipment in poor repair, chest freezer door falls off.

Basic - Exterior door has a gap at the threshold that opens to the outside, back door. **Repeat Violation**

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit, cookline,removed water, **Corrected On-Site**

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

Basic - Nonfood-contact equipment in poor repair.metal cart missing a wheel.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Skirt steak on counter in prep area. Put in walkin, **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. Red sauce, salsa, green chillis, ground beef, bananas, covered all, **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes 45, beef 46°, pork 46°, stew 48°, fish 46°, ham 46°, put all cooked foods on ice in walkin, "corrective action taken", 43°. Constant opening walkin door for am setup and defrost going off at the same time, repairman called to change timer and check out walkin. 24 hour call back.cook states very cold frost when he came in at 8 am this morning. **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food, raw beef over fries in chest freezer in kitchen. Organized chest with separation, **Corrected On-Site** **Repeat Violation**

High Priority - Toxic substance/chemical stored by or with food. Cleaning wipes on dry storage rack by office.

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. Cheese, coldcuts, dated, **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked foods soup, meats, dated all cooked in walkin. **Corrected On-Site**

Intermediate - Soil residue in food storage containers, under scale in prep area, cornmeal.

Basic - Exterior door has a gap at the threshold that opens to the outside. Front glass doors and back door.

Basic - No Heimlich maneuver/choking sign posted.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, next to back door, metal tray soiled.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, pots.

Basic - Dusty ceiling tiles and/or air conditioning vent covers, ladies room over toilet.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Recommend more open air shelves for drying dishes.

Basic - Exterior door has a gap at the threshold that opens to the outside. Front glass doors and back door.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Bottom shelf prep table in dishwash area rusty.

Basic - Uncovered food stored glass sliding door, dessert, cherries. **Corrected On-Site**

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meat 2 trays 54°, soup 44°, black beans 44° stop sale on meat.

High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beans.

High Priority - Raw animal food stored over ready-to-eat food. Raw meat over vegetables in tall, true cooler, cookline.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler, tall Frigidare frost free and chest freezer.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 2 trays of meat in Walkin cooler.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, next to back door, metal tray soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can and shelf.

Intermediate - No metal stem-type thermometer provided to measure temperature of food products.

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Black beans, soup in walkin cooler.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Meat, 2 trays in walkin cooler.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, walkin, ground beef, sauces. **Repeat Violation**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, after drinking and touching beverage mouth piece. **Corrected On-Site**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner,moots in dishwashnarea.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, front glass doors and back door **Repeat Violation**

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands-after picking up soiled dishes and then taking out food orders.

Nonfood-contact equipment not designed and constructed in a durable manner-door to reachin fell off-kitchen.Repeat Violation.

Critical - Observed soil residue in storage containers-rice in dry storage.

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

Observed single-service articles improperly stored-aluminum pans not inverted.

Plumbing system in disrepair-drain clogged-handsink-kitchen.

Critical - Outer openings of establishment cannot be properly sealed when not in operation-glass doors on westside and northside.

Observed dusty ceiling tiles and/or air conditioning vent covers and soiled ceiling tiiles over dishmachine area.

Critical - Electrical outlet missing cover plate. For reporting purposes only--lights in kitchen.

Violation: 14-33-1Observed equipment in poor repair. flip top reach in cooler door in disrepair.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walk in cooler, according to owner do to delivery. Repeat Violation.

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

Critical - Observed food being cooled by nonapproved method. deep containers, beans. Corrected On Site. Repeat Violation.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beans at 56 degrees fahrenheit after 6h. Corrected On Site. moved to a freezer, under 41 degrees fahrenheit at the end of the inspection. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler. Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. raw meat over sandwich in a reach in cooler. Corrected On Site.

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

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

Observed equipment in poor repair. flip top reach in cooler door in disrepair.

Observed nonfood-contact equipment in poor repair. weight scale.

Critical - Observed encrusted material on can opener.

Critical - Observed encrusted, soiled material on slicer. Repeat Violation.

Critical - Observed unlabeled spray bottle. alcohol. Corrected On Site.

Critical - Violation: 01B-16-1Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice) (09/21/11)

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, sour cream at the fliptop reach in cooler. Repeat Violation.Observed sour cream, cheese at 41 degrees fahrenheit or below in the fliptop reach in cooler (09/21/11)

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beans, beef, pork, poultry in the walk in cooler. Repeat Violation.Observed pork, soups, sauces, poultry at 44 degrees fahrenheit in the walk in cooler (09/20/11)

Critical - Violation: 03D-01-1Observed food being cooled by nonapproved method. deep closed containers. chicken. Repeat Violation.Observed beans cooling in a deep container. (09/21/11)

Critical - Violation: 03D-05-1Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. shredded beef, walk in cooler.Observed beans prepared on 09/20/11 at 57 degrees fahrenheit in the walk in cooler. (the beans were discarded). (09/21/11)

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.Observed potentially hazardous food at 40 degrees fahrenheit in the fliptop reach in cooler (09/21/11)

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler. Repeat Violation.Observed potentially hazardous food at 44 degrees fahrenheit in the walk in cooler (09/21/11).

Violation: 14-50-1Observed a nonfood-grade basting brush used in food.

Violation: 37-18-1Observed dusty ceiling tiles and/or air conditioning vent covers.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, cheese, beef, poultry in the TRUE reach in cooler. discarded.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beans, beef, pork, poultry in the walk in cooler. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, sour cream at the fliptop reach in cooler. Repeat Violation.

Critical - Observed food being cooled by nonapproved method. deep closed containers. chicken. Repeat Violation.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. shredded beef, walk in cooler.

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

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler. Repeat Violation.

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

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

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

Observed ice scoop with handle in contact with ice. Corrected On Site.

Observed dispensing equipment that allows contamination. no-handled cup inside a sauce container in the walk in cooler. Repeat Violation.

Observed a nonfood-grade basting brush used in food.

Critical - Observed encrusted, soiled material on slicer.

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

Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb. mop sink outdoors.

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

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ground beef, pork in the walk in cooler. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheesr, beef, sour cream, peppers in the fliptop reach in cooler. less than 4 h out of temperature according to PIC. Corrected On Site. moved to the walk in cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, beef on an ice bath at the cookline. Corrected On Site. operator added ice and covered the containers with lids.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, poultry, beans in the walk in cooler.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, shredded beef at the prep area. Corrected On Site. reheated, moved to an oven.

Critical - Observed food being cooled by nonapproved method. deep closed containers. Corrected On Site. Repeat Violation.

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

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler.

Critical - Observed raw animal food stored over ready-to-eat food. raw meat over cut vegetables in the walk in cooler. Corrected On Site. Repeat Violation.

Observed dispensing equipment that allows contamination of the lip-contact surface. no-handled cup inside food container.

Observed nonfood-grade containers used for food storage. shopping bags with meat in the walk in cooler and reach in freezers. Repeat Violation.

Critical - Equipment food-contact surfaces and utensils not sanitized. washing equipment in the 3 compartment sink whit out sanitizer. Corrected On Site.

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

Critical - Vacuum breaker mising at hose bibb. mop sink outdoors.

Critical - Observed handwash sink used for purposes other than handwashing. employee emptied a bucket on the kitchen handsink.

Ceiling tile missing. warewashing area. Repeat Violation.

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

Critical - Observed unlabeled spray bottle.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups, chicken in the walk-in cooler. Repeat Violation.

Critical - Observed food being cooled by nonapproved method. deep containers. Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. raw meat over ice cream in a reach-in freezer.

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

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

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

Observed nonfood-grade containers used for food storage. shopping bags with meats in the reach-in freezers.

Ceiling tile missing. dishwashing area.

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

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

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

Critical - Observed food being cooled by nonapproved method. deep closed containers

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

Critical - Observed food stored on floor. wic

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. utensils

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

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

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

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

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

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. WIC.

Critical - Violation: 03D-01-1Observed food being cooled by nonapproved method. deep closed containers

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WIC.

Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

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

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

Carbon dioxide/helium tanks not adequately secured.

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

Critical - Identity of food or food product misrepresented. Using imitation crabmeat brand "OYSTER BAY" when publiciting "CRAB NACHOS" in the menu.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Deteriorated wooden drawer with utensils. Corrected On Site.

Critical - Observed encrusted material on can opener.

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

Observed hole in wall. wall tiles misplaced. Corrected On Site.

Observed ice scoop with handle in contact with ice.

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. rice container.

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

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

Critical - Observed raw animal food stored over ready-to-eat food. raw meat over ice cream in RIF.

Critical - Observed raw animal food stored over ready-to-eat food. raw meat over washed vegetables in WIC.

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

Critical - Observed unlabeled spray bottle.

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

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken in cookline.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef, chicken, pork, soups, sauces in WIC.

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

Wet mop not hung to dry. Corrected On Site.

No Violations Were Observed

Carbon dioxide/helium tanks not adequately secured.

Ceiling tile missing. kitchen.

Ceiling tile missing. women restroom.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WIC. Repeat Violation. This violation must be corrected by : 11/08/08.

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

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

Critical - No conspicuously located thermometer in holding unit. walkin cooler, reach in cooler

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

Observed attached equipment soiled with accumulated dust. fan covers, WIC.

Observed build-up of grease on nonfood-contact surface.hood and filters.

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

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - Observed encrusted material on can opener.

Critical - Observed encrusted, soiled material on slicer. Repeat Violation.

Observed food debris accumulated on kitchen floor.

Observed food debris accumulated on walkin cooler floor.

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

Critical - Observed food stored on floor. box with potatos in walkin cooler. Corrected On Site.

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

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

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

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw meat beside crab meat in reach in freezer.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. This violation must be corrected by : 11/08/08.

Observed utensils stored in crevices between equipment.

Observed walk-in cooler gasket torn/in disrepair, also door in disrepair. Repeat Violation.

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

Critical - Vacuum breaker mising at hose bibb.