Eddie Hills Rest Degrades its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food. Sugar, replaced. **Corrected On-Site**

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

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

Basic - Interior of microwave soiled with encrusted food debris.

Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Cooks line, also WIC thermometer in disrepair.

High Priority - Raw animal food stored over ready-to-eat food. Row eggs over ham, WIC, operator switched products. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Left in WIC overnight, Rice, 51 f, 2 ponds, product discarded. **Corrected On-Site**

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

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Mixed seafood, operator dated products, **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Bleach, operator labeled bottles, **Corrected On-Site**

Basic - Bathroom facility in disrepair. Lady's room remodeling to handicap status.

Basic - Build-up of grease on nonfood-contact surface. 3 compartment sink.

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Back and side doors, kitchen.

Basic - Floor tiles cracked, broken or in disrepair. Grout missing, missing.

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

Basic - Open dumpster lid. Closed. **Corrected On-Site**

Basic - Plumbing system in disrepair. Cold water valve leaking, HWS, black door area.

Basic - Visitor drinking coffee in a food preparation or other restricted area. Cooks line, he moved out to dinning room. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Row eggs over salmo, operator switched products, WIC, **Corrected On-Site**

Intermediate - Encrusted material on can opener blade. Place in DM. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Potatoes, WIC, operator uncovered products. **Corrected On-Site**

Basic - Old labels stuck to food containers after cleaning. Some Still the same on 12/22/15, will review during the next routine inspection.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noodles, rice, chicken, WIC, employee dated food, **Corrected On-Site** **Repeat Violation** not all food properly dated on 12/22/15, will review during the next routine inspection.

Basic - Build-up of grease on nonfood-contact surface. Fryer's stove, between kitchen equipment and on grill storage sheafs, kitchen.

Basic - Build-up of soil/debris on the floor under shelving, cooks line, 3 compartment sink/DM area and sushi station area.

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

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. Removed. **Corrected On-Site**

Basic - Floor area(s) covered with standing water.

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

Basic - Gaskets with slimy/mold-like build-up. **Repeat Violation**

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

Basic - Hood soiled with accumulated grease, dust or food debris. .

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid.

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.

Basic - Screen in door torn/in poor repair - back storage area.

Basic - Shelf under preparation table soiled with food debris.

Basic - Soil residue build-up on nonfood-contact surface. Mop sink area, **Repeat Violation**

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Some tiles cracked and grout in disrepair.

Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. Also door and door handle.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Discarded. **Corrected On-Site**

High Priority - Raw animal food stored in same container as ready-to-eat food. Row fish next to cooked shrimp, ric, front line, cooked shrimp discarded. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Row eggs over salad dressings and row chicken over cooked potatoes, items switched, **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Row tuna and salmon over salad, ric, employee switched items. **Corrected On-Site**

Intermediate - Encrusted material on can opener blade.

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

Intermediate - No soap provided at handwash sink. Back door area, provided **Corrected On-Site**

Intermediate - No utensil with handle provided to scoop cooked beans, WIC, dish used in place of utensil, spoon with handle provided, **Corrected On-Site**

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

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noodles, rice, chicken, WIC, employee dated food, **Corrected On-Site** **Repeat Violation**

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

Intermediate - Soil residue in food storage containers.

Basic - Open dumpster lid.

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Corrected On-Site**

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. **Corrected On-Site**

Basic - Build-up of rust on dish storage shelfs, DM room.

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

Basic - Gaskets with slimy/mold-like build-up.

Basic - Lime scale build-up inside ice machine.

Basic - Mop sink heavily soiled.

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

High Priority - Raw animal food stored over ready-to-eat food. row salmon oner veggies, sushi station, PIC switched food, Corrected on site.

Intermediate - Soil residue in food storage containers.

Intermediate - Spray bottle containing toxic substance not labeled.degreaser, bottle labeled, Corrected on site.

No Violations Were Observed

Basic - Accumulation of debris in three-compartment sink.

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

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

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

Basic - No handwashing sign provided at a hand sink used by food employees, back door area.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Noodles and carrots, RIC, sushi station.

Basic - Open dumpster lid, lids in disrepair, repeated violation.

Basic - Plumbing system in disrepair, waste line leaking, HWS, sushi area. See 27 and 31.

Basic - Reach-in cooler gasket torn/in disrepair, RIC, sushi station, Repeated violation.

Basic - Reach-in cooler shelves with rust that has pitted the surface, sushi station RIC.

Basic - Shelf under preparation table soiled with food debris.

Basic - Soiled reach-in cooler gaskets, back RIC cooks line, sushi station. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, shrimp 51 f, row chicken 48 f, cooked chicken 52 f, beef 53 f, RIC, back area cooks line. Repeated violation. see 14. **Repeat Violation**

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, shrimp, cooked chicken, beef, row chicken, RIC, back area cooks line, see 3a and 14. Also sushi rice left at room temperature over 12 hours.

Intermediate - Buildup of soiled material on racks in the reach-in cooler, cooks line.

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Handwash sink not accessible for employee use at all times, sushi station, see 27/29.

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can, back area, repeated violation.

Intermediate - Hot/ cold water not provided/shut off at employee handwash sink, sushi station, see 29.

Intermediate - Interior of reach-in cooler soiled with accumulation of water residue, egg RIC, cooks line. **Repeat Violation**

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. **Repeat Violation**

Intermediate - No soap provided at handwash sink. **Corrected On-Site**

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. Meats veggies RIC, back area cooks line.

Basic - Accumulation of debris on exterior of warewashing machine and drainboards.

Basic - Accumulation of food debris/soil residue on handwash sink's faucets.

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

Basic - Food debris/dust/soil residue on dry storage shelves.

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

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, lights out, hood, prep area.

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

Basic - Outer openings of establishment cannot be properly sealed, back screen door.

Basic - Wall soiled with accumulated food debris, back door.

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

High Priority - Raw animal food stored over cooked food, row fish over cooked noodles, WIC, corrected on site.

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

Intermediate - Interior of reach-in cooler soiled with accumulation of blood residue.

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

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, noodles, cooked veggies, WIC, corrected on site.

Intermediate - Soil residue in food storage containers lids.

No Violations Were Observed

No Violations Were Observed

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, 56 f, sushi rice, Left in office over night, Product discarded, COS.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Sauce, chicken, beef, WIC, COS.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food.Row eggs over, diced tomatoes, RIC.COS.

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

Intermediate - Cutting board(s) stained/soiled.

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

Intermediate - Spray bottle containing toxic substance not labeled.Bleach, COS

Critical - Working containers of food removed from original container not identified by common name. sugar and flour containers next to exit door under prep table.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked ginger dressing PHF at 47 degress in big deep container under ice.moved and dvided to tow small metal containers to bring temperature control to 41 degress or below . Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken at 46 degress in over stacked reach in cooler in kitchen. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at 111 degress under no temperature control from last night,voulntry discarded. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked shrimp at 110 under no temperature control ,cook advised gonna use within 30 minutes ,must be discarded within 4 hours ,made at 12:30pm -4:30pm . Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked rice at77 degress under no temperature control ,manager time marked the rice 11-3. Corrected On Site.

Critical - Observed food stored on floor. wonton soap dumplings in kitchen.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook sliceing lime in kitchen without gloves.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in rice container . Repeat Violation.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in sugar and flour containers under prep table next to exit door.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. on top of ice cream flip top cooler.

Observed nonfood-contact equipment in poor repair 1 door reach in cooler white gaskets torn.WHIRLPOOL

Observed cleaned wiping cloth that has food debris/soil. under soup prep table next to hood system in front line.

Critical - Observed soiled reach-in cooler gaskets. sushi reach in coolers in front line.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. under hood system 2 steamer lights not in use.

Critical - Handwash sink not accessible for employee use at all times. blocked by utensils in kitchen.

Critical - Handwash sink not accessible for employee use at all times. blocked by server trays next to soda machine .

Critical - Observed handwash sink used for purposes other than handwashing. dumping water inside from containers in kitchen.

Critical - Observed handwash sink used for purposes other than handwashing. fiiling water pitcher in frontbline next to soda machine .

Critical - Observed handwash sink used for purposes other than handwashing. in front line cleaning rags inside next to soda machine .

Critical - No handwashing sign provided at a handsink used by food employees. in front line next to soda machine .

Critical - Handwashing cleanser lacking at handwashing lavatory. in kitchen.

Observed open dumpster lid.

Light not functioning.1 light at hood system.

Critical - Observed unlabeled spray bottle. yellow under coffee machine.

Carbon dioxide/helium tanks not adequately secured. under soda machine in frontbline.

Carbon dioxide/helium tanks not adequately secured. under dish area.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. observed 19 employees ,without manager on premises.Corrected On Site. Repeat Violation. manager SMITH MONGKOLSINDHU 4/13/2010

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse, sushi rice, 2 pounds, prep/storage room. Left there overnight , longer than 4 hours. See 3a.Corrected On Site.Product discarded.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sushi rice, prep room. Corrected On Site.Product discarded.

Critical - No conspicuously located thermometer in holding unit.3 units.

Critical - Observed raw animal food stored over ready-to-eat food.Row chicken over dressing, reach in cooler, cooks line. Corrected On Site.

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

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, flour, Corrected On Site.

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

Critical - Observed employee improperly washing hands.See 32.

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

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

Observed cutting board grooved/pitted and no longer cleanable.

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

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed soil residue in storage containers.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Observed open dumpster lid.Missing 1/2 lid.

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

Observed garbage on the ground and/or pad around dumpster.

Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.Sushi station, Device must be relocated from sushi prep area.

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

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Manager in charge Renauld Teelsuma 's certificate expired, 6-11. Corrected On Site.Vororot Mongkolsin 11 am shift, certificate 5/08.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.milk reach in/line

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

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

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

Faucet/handle missing at plumbing fixture.front counter area

Light not functioning.hood

Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.3/11

Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.box blocking Corrected On Site.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.milk reach in Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food.chicken/cut carrots walk in Corrected On Site.

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

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

Critical - Handwash sink not accessible for employee use at all times.blocked by saran wrap container Corrected On Site.

Observed floor area(s) covered with standing water. Corrected On Site.

Light not functioning.hoodCorrected On Site.

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

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

Critical - Observed food stored in ice used for drinks. Corrected On Site.

Critical - Observed torn packages/bags of food exposing the contents to contamination.fries Corrected On Site.

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

Critical - Observed uncovered food in holding unit/dry storage area.diced veggies and sauce Corrected On Site.

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

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

Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.

Observed personal care item stored with food.umbrella Corrected On Site.

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

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

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

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.ice scoop has debris on it Corrected On Site.

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

Observed residue build-up on nonfood-contact surface.walk in shields Repeat Violation.

Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times.ash can blocking rear sink Corrected On Site.

Observed floor area(s) covered with standing water. Corrected On Site.

Observed ceiling in disrepair.peeling paint near rear door

Observed personal care item stored with food.apron Corrected On Site.

Critical - Observed toxic item stored by food.sanitizer Corrected On Site.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

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

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

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

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

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

Critical - Working containers of food removed from original container not identified by common name.squeeze bottles ric

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.salmon/chicken wic

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.chicken/zucchini ric

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.shrimp/chives ric

Critical - Observed uncovered food in holding unit/dry storage area.sauce ric

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.rust exterrior ric

Wet wiping cloth not stored in sanitizing solution between uses.

Observed gaskets with slimy/mold-like build-up.wic

Observed gaskets with slimy/mold-like build-up.ric line

Observed gaskets with slimy/mold-like build-up.front line

Plumbing system in disrepair.handle missing/sink

Critical - Handwash sink not accessible for employee use at all times.filled with shelves

Critical - Observed handwash sink used for purposes other than handwashing.used for storage

Observed wall soiled with accumulated food debris.

Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

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

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

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

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

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.chicken/zucchini ric

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.beef/chives ric

Critical - Observed raw animal food stored over ready-to-eat food.fish/sauce wic

Critical - Observed raw animal food stored over ready-to-eat food.chicken/carrots wic

Critical - Observed raw animal food stored over ready-to-eat food.fish/carrots ric

Critical - Observed food stored on floor.pot potatoes

Critical - Observed uncovered food in holding unit/dry storage area.cut carrots wic

Critical - Observed uncovered food in holding unit/dry storage area.mussels ric

Critical - Observed uncovered food in holding unit/dry storage area.sauce ric

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.wic interrior rust

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed soiled reach-in cooler gaskets.front

Critical - Observed soil buildup inside ice bin.

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

Faucet/handle missing at plumbing fixture.front

Critical - Handwash sink not accessible for employee use at all times.blocked by buckets and strainers

Observed wall soiled with accumulated black debris in dishwashing area.

Observed wall soiled with accumulated food debris.

Observed wall soiled with accumulated food debris.dry storage

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

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

Carbon dioxide/helium tanks not adequately secured.

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

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times.blocked by rice cooker

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

In-use utensil not stored with handle above the top of potentially hazardous food and the container.cup used to scoop sauce wic

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

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

Observed ceiling soiled with accumulated grease.light fixtures also have dust

Critical - Observed food stored in ice used for drinks.employees say not used for drinking has scoop

Critical - Observed food stored on floor.ginger buckets

Critical - Observed food stored on floor.sauce wic

Critical - Observed handwash sink used for purposes other than handwashing.has shelving in it

Observed ice scoop with handle in contact with ice.

Critical - Observed soil buildup inside ice bin.

Observed wall soiled with accumulated black debris in dishwashing area.

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

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

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

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

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

Unwrapped single-service utensils not presented so that only the handles are touched.spoons

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

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

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

Observed floor area(s) covered with standing water.front line

Critical - Observed food stored in ice used for drinks.drink bottle Corrected On Site.

Critical - Observed food stored in ice used for drinks.squeeze bottle

Critical - Observed food stored on floor.noodles

Critical - Observed food stored on floor.pickled ginger

Critical - Observed food stored on floor.rice noodles wic

Critical - Observed food stored on floor.sauce wic

Critical - Observed food stored on floor.sauce/wic

Critical - Observed food stored on floor.sauces wic

Observed ice scoop with handle in contact with ice.

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

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.spoons;not handle up

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed uncovered food in holding unit/dry storage area.ham/ric

Critical - Observed uncovered food in holding unit/dry storage area.sauce ric

Critical - Observed uncovered food in holding unit/dry storage area.sauce/ric

Observed wall soiled with accumulated food debris.

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

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

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

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

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

Wet wiping cloth not stored in sanitizing solution between uses.

Wet wiping cloth not stored in sanitizing solution between uses.cook line

Wet wiping cloth not stored in sanitizing solution between uses.rear prep

Critical - Working containers of food removed from original container not identified by common name.bulk

Critical - Working containers of food removed from original container not identified by common name.squeeze bottle