Eau Gallie Yacht Club Rest Degrades its Sanitary Rating

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Open dumpster lid.

Basic - Plumbing system improperly installed or repaired. Hands sink at nar

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to oil

Basic - Soil residue build-up on nonfood-contact surface. Dust walk in fan

Basic - Working containers of food removed from original container not identified by common name. Bar items

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Soup date 11/28 . Stop saled **Repeat Violation**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Soups **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. Missing ending date on most items

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, ware washing areas or bathroom. Walk in cooler in pantry is peeling

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent dusty

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on the floor at bar **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. Bar

Basic - Wall soiled with accumulated black debris in dishwashing area.

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Pancetta marked 7/10. Discarded by chef **Repeat Violation**

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

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Non food service employees traveling through prep area in kitchen

Portable fire extinguisher missing from its designated location. For reporting purposes only. Bar

Basic - Champagne bottles stuck in frozen condensate at bar

Basic - Champagne bottles stuck in frozen condensate at bar

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45f, cheese provolone 49f, cooked onions 60f, Discarded by operator. Only Bottom of unit holding 42f. **Corrective Action Taken**

High Priority - Raw animal food stored over cooked food. Raw fish over cooked lobster in fish cooler **Repeat Violation**

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. Key lime **Corrected On-Site** **Repeat Violation**

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Beer cooler with whipped cream in it

Basic - Carbon dioxide/helium tanks not adequately secured. Service bar

Basic - Clean linens stored in improper location. Cloth in use for cleaning glasses stored in bartender pants pocket

Basic - Dishmachine has no data plate/operating specifications. Southern janitor on site **Corrected On-Site**

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. O ppm chlorine. Use 3 bin sink for sanitizing until fixed

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

Basic - Wiping cloth sanitizing solution stored on the floor. Bar **Corrected On-Site** **Repeat Violation**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Chowder. Dated 3/16. Discarded by chef while on site

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. Chowder

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Horseradish and sour cream missing sneeze guard **Corrected On-Site** **Repeat Violation**

High Priority - Small flying insects in bar area. 3 Flies in bar sink on the handtowel. Corrected on site

Intermediate - Bartender took a towel out of his pocket and cleaner a wine glass **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Towel in hand sink in the service bar area **Repeat Violation**

Intermediate - Soda gun soiled.

Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **Warning**

Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Potatoes **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Oppm sanitizer on cloths.fixed at Quat 200ppm **Corrected On-Site** **Warning** nsu

High Priority - Displayed food not properly protected from contamination. There are croutons and crackers not underneath the sneeze guard on buffet **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 45f. Corrective action taken **Warning**

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

Intermediate - Food dispensed at the salad bar/buffet line or customer self-service area without the use of scoops, tongs, deli papers, self-dispensing units, gloves or other utensils. Croutons and brownie **Warning**

Intermediate - Self-service salad bar/buffet not provided with proper dispensing utensils. Croutons on salad bar **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Reach in cooler in main bar **Warning**

Basic - Cloth used as a food-contact surface. Broccoli **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Dead roaches on premises. There are 4 dead roaches behind the bar. There is 1 dead roach under the dish machine. There is 1 dead roach in the light shield in the kitchen There is 1 dead roach in main bar in the cabinet and 1 dead in the front bar on the liquor shelf **Warning**

Basic - Food stored in holding unit not covered. Walk in freeer cheesecake **Warning**

Basic - Hole in wall. Small holes by handsink **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **Warning**

Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Potatoes **Warning**

Basic - Wall in disrepair. By walk in cooler **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Oppm sanitizer on cloths.fixed at Quat 200ppm **Corrected On-Site** **Warning**

High Priority - Displayed food not properly protected from contamination. There are croutons and crackers not underneath the sneeze guard on buffet **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 45f. Corrective action taken **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over onion rings **Warning**

High Priority - Roach activity present as evidenced by live roaches found : Observed one live roach on the floor on the cook line. Observed one live live roach on the wall in the salad prep area. Observed 4 live roaches in the bakery...2 crawling on the wall behind the bakery table and there was 2 crawling on the wall behind the utensil rack. Observed 3 live roaches crawling on the wall in the prep room. Observed 2 live roaches on the floor by the walk in in cooler door in the kitchen. **Warning**

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

Intermediate - Food dispensed at the salad bar/buffet line or customer self-service area without the use of scoops, tongs, deli papers, self-dispensing units, gloves or other utensils. Croutons and brownie **Warning**

Intermediate - Self-service salad bar/buffet not provided with proper dispensing utensils. Croutons on salad bar **Warning**

Basic - Covered waste receptacle not provided in women''s bathroom.employee restroom **Repeat Violation** **Warning**

Basic - Equipment in poor repair.prep box. Not in use **Warning**

Basic - Gaskets/seals on holding unit in poor repair. Deli cabinet **Warning**

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

Basic - Attached equipment moderately soiled with accumulated dust. Fan over prep table **Warning**

Basic - Cloth used as a food-contact surface.cooked asparagus **Warning**

Basic - Covered waste receptacle not provided in women's bathroom.employee restroom **Repeat Violation** **Warning**

Basic - Equipment in poor repair.prep box. Not in use **Warning**

Basic - Gaskets/seals on holding unit in poor repair. Deli cabinet **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.Cooler c.h Oysters 54° scallops 50° 49° cod trout 49° raw beef 40° butter 57°. Chef states placed all items in cooler at 11:30 found at 1:30 out of temperature recommend to rapid chill to 41° **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.Prep Walk in cooler: cooked roast beef 48° cooked chicken 51° 49° lamb stew 47° cooked rice 49° raw pork chops 47° cooked sausage 50° cooked chicken 50° **Warning**

High Priority - Dented several dented cans present. See stop sale. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Found in the produce walk in cooler over night. **Repeat Violation** **Warning**

High Priority - Raw animal food stored over ready-to-eat food.raw steaks stored over sauces and cooked bacon crumbles in cook line cooler. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. raw oysters, assorted fish raw beef in the cook line cooler. **Repeat Violation** **Warning**

High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed.bleached out sticks **Corrected On-Site** **Warning**

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

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Low boy roll top cooler found at 60° Heavy ice build up on the interior of cooler **Warning**

Intermediate - Cooked chicken (time/temperature control for safety) tightly covered while cooling. **Corrected On-Site** **Warning**

Intermediate - Encrusted material on can opener blade. **Warning**

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

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. 4 door dessert cooler found at 50° **Warning**

Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Prep walk in cooler found at 50° heavy ice build up around coils and water dripping no to foods **Warning**

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch obn server

Basic - Nonfood-contact equipment not designed and constructed in a durable manner. There is corkboard in prep area on service line

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. Cook touching food with bare hands, onion rings

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Feta 49f, cheddar 37f, cut lettuce 50f

High Priority - Raw animal food stored over ready-to-eat food. Raw lobster over ready to eat claw meat. Corrected on site

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

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. Deli meat ends

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

Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.salad plates on buffett **Warning**

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

Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.soup dated made11/28, discarded by chef **Corrected On-Site** **Warning**

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.buffett items. Put out at 11:30, made before then **Corrected On-Site** **Repeat Violation** **Warning**

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.over rolls and relish tray **Warning**

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw fish on plate with cooked fish **Warning**

Critical - Observed food stored on floor. **Warning**

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.watches on several servers,bartender for small bar near kitchen **Warning**

Critical - Observed employee drinking from an beverage container in a food preparation or other restricted area.line **Warning**

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

Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.salad plates on buffett **Warning**

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

Critical - Handwashing cleanser lacking at handwashing lavatory.bar by kitchen **Warning**

Critical - Observed toxic item stored by utensils.stainless polish by straws **Warning**

Carbon dioxide/helium tanks not adequately secured. **Warning**

Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.**Warning**

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.ice bath on buffett not holding food at 41f or below

Critical - Violation: 12A-09-1Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.watch on server

Violation: 14-41-1Food-contact surface not smooth and easily cleanable.cardboard in use on shelf in dry storage

Critical - Displayed food not properly protected from contamination.tomatos

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

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

Food-contact surface not smooth and easily cleanable.cardboard in dry storage

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

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

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

Critical - Handwashing cleanser lacking at handwashing lavatory.small bar

Critical - Observed unlabeled spray bottle.bleach Corrected On Site.bar

Critical - Observed unlabeled spray bottle.bleach water Corrected On Site.

Carbon dioxide/helium tanks not adequately secured.back bar

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse . Stop sale at 3 on all potentially hazardous foods

Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.smoked salmon. Provide documentation or cook to proper temperatures

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.All salads on buffett 46-48f.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.ice bath on buffett not holding food at 41f or below

Critical - Observed hand wash sink used for purpose other than washing hands.filling water pitchers

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

Food-contact surface not smooth and easily cleanable.cardboard in use on shelf in dry storage

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

Observed wall soiled with accumulated black debris in dishwashing area.

No plan review submitted and renovations in progress.bar added Submit within 30 days and get approval within 60

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse Cheese tray items out on display for several hours at improper temp

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 53f entire tray

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.ice bath not holding items ar=t 41f

Critical - Observed raw animal food stored over ready-to-eat food.pork over rte salmon and cooked shrimp on speed rack in cooler

Critical - Observed food stored on floor.coconut and rock salt in storage

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

Food-contact surface not smooth and easily cleanable.cardboard on shelves -reuse

Critical - Observed soil buildup inside ice bin.

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

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

Critical - Handwashing cleanser lacking at handwashing lavatory.bar

Observed open dumpster lid.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed wall with scuff marks

Critical - Manager lacking proof of Food Manager Certification.James

Critical - Observed expired Food Manager Certification. Chef

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. bar staff

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.53f bleu cheese,cheese on tray all ove 50f

Critical - Observed raw animal food stored over ready-to-eat food.salmonover re lettuce

Critical - Observed raw animal food stored over ready-to-eat food.Beef over szucd Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food.raw shrimp over cooked krab

Critical - Observed food stored on floor.open case of chestnuts and soup in dry storage

Critical - Observed food employee touching ready-to-eat food with their bare hands apples

Critical - Observed food employee touching ready-to-eat food with their bare hands garlic

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.on line

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. Pro

No Violations Were Observed

Critical - Violation: 01B-16-1Stop Sale issued on potentially hazardous food due to temperature abuse.10-5 yogurt 60f cheese tray cheese 65f items out for undetermined time, Stop sale on sli ced cheese tray and all sliced meats on buffett

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.YOGURT 60f, muenter 55f, provolone 65,corned beef 58f,turkey 50f

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.buffett table -cold hold tables with ice not holding lunchmeats,salads and cheeses 41f or below

Critical - Violation: 08A-07-1Unpackaged food not protected from customer sneeze range on bufffett. bread ,pickles,etc

Critical - Violation: 08A-20-1Displayed food not properly protected from contamination.fruits, block cheeses,etc on buffett have no sneeze guards

Critical - Violation: 08A-20-1Displayed food not properly protected from contamination.soup on buffett has inproper sneeze guard

Violation: 24-05-1Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.cups and plates on buffett. dishes and soup cups

Violation: 24-07-1Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.soup spoons have customer eating end exposed to customer Silver ware

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse. All items on buffett out of temp

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sour cream 52f on buffett

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.lunch meats on buffett between 52f and 55f.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cantelope 53f on buffett

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.noodles and sauce on buffett 118f

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

Critical - Observed unwashed fruits/vegetables stored over other ready-to-eat food.tomatos over lunchmeat

Critical - Unpackaged food not protected from customer sneeze range on bufffett. bread ,pickles,etc

Critical - Displayed food not properly protected from contamination.soup on buffett has inproper sneeze guard

Critical - Displayed food not properly protected from contamination.fruits, block cheeses,etc on buffett

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw chicken over ready to ear soups in walk in

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.observed raw chicken over raw beef in dessert walk in

Critical - Observed food stored on floor.boxes of potatos in walk in

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

Critical - Observed food employee touching ready-to-eat food with their bare hands . Rolls put onto grill

Critical - Observed employee drinking from an beverage container in a food preparation or other restricted area.line

Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils.drink by spices in dessert pantry

Observed employee stickeing guest check book down rear or pants

Nonfood-contact equipment not designed and constructed in a durable manner.microwave in wait station on glass plates.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.gaskets on soup base container

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

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.soup spoons have customer eating end exposed

Observed reuse of single-service articles.old boxes under condiments in dry storage

Observed reuse of single-service articles.bar-discussed with bartender

Observed open dumpster lid.

Critical - Observed toxic item stored by utensilsfuel and sterno bu y clean trays in storage

Critical - Manager lacking proof of Food Manager Certification.chef

Critical - Circuit breaker box blocked and/or inaccessible. For reporting purposes only.

Critical - Observed buildup of slime in the interior of ice machine sheild.by walkin cooler

Critical - Observed food employee touching cake with their bare hands and licked his fingers. Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair.bottom door of the 4 door RIC

Critical - Observed several small flying insects in bar area.

Observed single-service articles stored without protection from contamination.coffee stirs in the lounge

Critical - Observed soiled reach-in cooler gaskets.dessert cooler,all coolers

Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Corrected On Site.

Waste line missing at soda gun holster.east side of bar

Observed gaskets/seals on cold holding unit in poor repair.bottom of the 4th door.

Critical - Observed incorrect information on Hotel and Restaurant license.licensed for 80 seats and has 243.

Critical - Observed orange and brownextension cord in use for non-temporary period. For reporting purposes only.bakery prep room

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site. Repeat Violation.

Observed single-service articles stored without protection from contamination.straws

Critical - Observed soiled reach-in cooler gaskets.4 door ric located in the pantry prep area

Waste line missing at soda gun holster.eastvside of bar.

Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200 ppmCorrected On Site. Repeat Violation.