Flamingos Restaurant Improves its Sanitary Rating

Basic - - From inspection on 2017-02-06: Basic - Build-up of grease on nonfood-contact surface. Hood **Warning** - From follow-up inspection on 2017-02-07: **Time Extended**

Basic - - From inspection on 2017-02-06: 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. Hot water spitting out intake side **Warning** - From follow-up inspection on 2017-02-07: **Time Extended**

Basic - - From inspection on 2017-02-06: Basic - Equipment in poor repair. Knobs missing on stove, steamer leaking **Corrected On-Site** **Warning** - From follow-up inspection on 2017-02-07: **Time Extended**

Basic - - From inspection on 2017-02-06: Basic - Faucet/handle missing at plumbing fixture. Bar handsink **Warning** - From follow-up inspection on 2017-02-07: **Time Extended**

Intermediate - - From inspection on 2017-02-06: Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Server **Warning** - From follow-up inspection on 2017-02-07: **Time Extended**

Basic - Build-up of grease on nonfood-contact surface. Hood **Warning**

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

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. Hot water spitting out intake side **Warning**

Basic - Duct tape in use on syrup container **Corrected On-Site** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse by salt **Warning**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server **Warning**

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

Basic - Equipment in poor repair. Knobs missing on stove, steamer leaking **Corrected On-Site** **Warning**

Basic - Faucet/handle missing at plumbing fixture. Bar handsink **Warning**

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Corrected On-Site** **Warning**

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

Basic - Plumbing system in disrepair. 3 bin sink **Warning**

Basic - Single-service articles improperly stored. Open straws on . Bar straws unwrapped in non drink making area **Corrected On-Site** **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. Cups on the floor **Corrected On-Site** **Warning**

Basic - Water draining onto floor surface. Hose bib leaking in dish area **Warning**

Basic - Water filter not date marked **Warning**

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hot shot strip in the bar **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon 46f. Discard at 10. Buffet 4 hrs **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw steak over fries **Corrected On-Site** **Warning**

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. Missing ending date **Warning**

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Server **Warning**

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

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Fruit tray **Corrected On-Site** **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. Form emailed **Warning**

No Violations Were Observed

Intermediate - - From inspection on 2016-08-23: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection on 2016-08-25: **Time Extended** - From follow-up inspection on 2016-10-24: **Time Extended**

Basic - - From inspection on 2016-08-23: Basic - Found salad cooler at 48°. Water laying at the bottom of the cooler **Warning**. On 8/25 items in salad cooler greater than 41f. 4 items at greater than 41f and several items at 41f that were non TCS. - From follow-up inspection on 2016-08-25: **Admin Complaint**

High Priority - - From inspection on 2016-08-23: High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.salad cooler Dressing cooler c.h sour cream 47° blue cheese dressing 52° ranch dressing 49° . Salad cooler Salad cooler: c.h ham 49° tomatoes 49° turkey 52° salsa 56° ham 54°. Cook line cooler drawer meat loaf 49° 47° raw steak 46° raw chicken 44° **Warning** on 8/25 sliced provolone 49f, sliced cheddar48f, ham 47f, turkey 47f in salad prep cooler. Thermometers calibrated on site. In low boy cooler on 8/25 Salmon rae 65f, meatloaf 56f, raw burger 51f - From follow-up inspection on 2016-08-25: **Admin Complaint**

High Priority - - From inspection on 2016-08-23: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 52° over fill line. Produce walk in cooler cheese cake 47° key lime 45° **Corrective Action Taken** **Repeat Violation** **Warning**. On 8/25 low boy cooler and salad prep cooler holding TCS product greater than 41f - From follow-up inspection on 2016-08-25: **Admin Complaint**

Intermediate - - From inspection on 2016-08-23: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection on 2016-08-25: **Time Extended**

Basic - Bathroom facility not clean. Employee restroom **Warning**

Basic - Bowl or other container with no handle used to dispense food.soufflé cup used to scoop sauces. **Corrective Action Taken** **Warning**

Basic - Build-up of mold-like substance on nonfood-contact surface. Extrior lip on ice bin at tiki bar **Warning**

Basic - Condensation or other drainage not disposed of according to law. Water laying in the bottom of cook line cooler. **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting boards at the tiki bar **Warning**

Basic - Found salad cooler at 48°. Water laying at the bottom of the cooler **Warning**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bowl used to scoop ice **Corrected On-Site** **Warning**

Basic - Single-service articles improperly stored. Cups on floor in dry storage **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.salad cooler Dressing cooler c.h sour cream 47° blue cheese dressing 52° ranch dressing 49° . Salad cooler Salad cooler: c.h ham 49° tomatoes 49° turkey 52° salsa 56° ham 54°. Cook line cooler drawer meat loaf 49° 47° raw steak 46° raw chicken 44° **Warning**

High Priority - Dented of black olives, artichokes cans present. See stop sale **Warning**

High Priority - Egg wash stored over cooked bacon **Repeat Violation** **Warning**

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cracked eggs and went to fruit. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 52° over fill line. Produce walk in cooler cheese cake 47° key lime 45° **Corrective Action Taken** **Repeat Violation** **Warning**

High Priority - Raw animal foods not properly separated from each other in holding unit.raw ground beef over pork chops. **Corrected On-Site** **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw beef over. Raw beef over hot dogs in RIF **Corrected On-Site** **Warning**

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. **Warning**

High Priority - Sterno stored next to cases of bananas on prep table. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Ranch and blue cheese dressing **Warning**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**

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. Ham, cheese cake etc **Warning**

Intermediate - Cutting board(s) stained/soiled. **Repeat Violation** **Warning**

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

Intermediate - Hot water not provided/shut off at employee handwash sink. Prep room **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish room hand sink, prep room, tiki bar **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Slicer blade soiled with old food debris. **Warning**

Intermediate - Spray bottles containing toxic substance not labeled. **Warning**

No Violations Were Observed

Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Open boxes food on walk. Freezer floor

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

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

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

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Dressing cooler and milk cooler at buffett

Basic - Single-service articles improperly stored. Touching dry storage rack

Basic - Single-service articles not stored inverted or protected from contamination. Eating side up in dry storage area

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Straws Open on the bar

Basic - Stored food not covered in walk-in cooler. Lamb chops

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

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. Touching strawberries and putting them on customer * and touched ng toastCorrected On-Site** **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.butter chips 63f **Repeat Violation**

High Priority - Raw animal food stored over cooked food. Raw beef over fully cooked wings **Repeat Violation**

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Ineffective sneeze guard on bread container on buffet **Repeat Violation**

Intermediate - Accumulation of food debris/grease on food-contact surface. Lids on batter container

Intermediate - Cutting board(s) stained/soiled. Egg prep cooler

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.nail polish on server **Repeat Violation**

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

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

Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**

Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Rinse guage broken

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Oppm cl. Corrected on site

High Priority - Displayed food not properly protected from contamination. Pastries. At buffet **Repeat Violation**

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese cheddar 50f. Discarded by operator. **Repeat Violation**

High Priority - Raw animal food stored over cooked food. Raw shrimp over hot dogs in freezer **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over fish in freezer **Corrected On-Site**

Intermediate - Accumulation of food debris/grease on food-contact surface. Between griils

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Cook with nail polish **Repeat Violation**

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.blenders at beach

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar inside **Repeat Violation**

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

Basic - Clean equipment stored on floor. Coffee pots in the kitchen are on the floor **Corrected On-Site**

Basic - Guest check book stored down back of pants. **Corrected On-Site**

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Blue polsh on server

Intermediate - Encrusted material on can opener blade.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook **Repeat Violation**

Intermediate - Non-pitting surface rust on food-contact equipment. Food racks **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. 2 oz souflee in use as a scoop in omelet toppings **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom of 3 bin cooler in the bar

Basic - Employee personal items stored in or above a food preparation area. Employee food above items in the cooler **Corrected On-Site**

Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Ice scoop hanging on front of ice bin **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Milk cooler at the bar

Basic - Nonfood-contact equipment in poor repair. Small cooler draining into botom of cooler

Basic - Soil residue build-up on nonfood-contact surface. Filters on ice bin are dusty **Corrected On-Site**

Basic - The bowls have eating end exposed on the buffet

Basic - There is no signage for taking a clean plate when returning to the buffett

High Priority - Displayed food not properly protected from contamination. The bread case on the Buffett has ineffective sneeze guard **Repeat Violation**

High Priority - Plumbing improperly installed. Handsink fell off the wall in dish area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Repeat Violation**

Intermediate - There are labels on the apples

Basic - Food-contact surface not smooth and easily cleanable. Shelves are rusty

High Priority - Displayed food not properly protected from contamination. Oatmeal toppings. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. There is raw wings over onion rings in freezer. Working units **Corrected On-Site**

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. The bread sneezeguard is ineffective on the bread

Intermediate - Handwash sink used for purposes other than handwashing. Rag in handsink **Corrected On-Site**

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

Intermediate - There is dishes upright on the buffett **Corrected On-Site**

Basic - Bucket in use as an ice scoop **Corrected On-Site**

Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.

Basic - Reach-in cooler gasket torn/in disrepair. Small cooler on the line

Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright by walk in cooler

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

High Priority - Lizzard activity present as evidenced by lizzard droppings found. dry storage by air conditioner **Corrected On-Site**

High Priority - There is a dead fly in the storage ice dor water. **Corrected On-Site**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bar drink cooler .

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cutting board has cut marks and is no longer cleanable. Prep box on the line

Basic - Dishmachine has no data plate/operating specifications.

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. Leak at the shut off valve, and dish machine is spitting water from the dirty entrance

Basic - Floors not maintained smooth and durable. The grout is worn in the line area of the kitchen allowing standing water

Basic - Hole in wall. There is missing tiles on the cook line by the prep table

Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.

Basic - Single-service articles not stored inverted or protected from contamination. There are cased cups under the roof leak in the dry storage area

Basic - There are 2 leaks in the ceiling in the dry storage area

Basic - Wall soiled with accumulated grease by the line handsink

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut spinach 53f,cheese mozz 46f, shredded cheddar 46f. Discarded by cook

High Priority - Raw animal food stored over ready-to-eat food. There is raw fish over bread in walk in freezer. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. There is raw chicken over raw beef. Corrected on site

High Priority - Rodent activity present as evidenced by rodent droppings found. The are several lizzard droppings in the dry storage area

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Items in small prep box are Greater than 45f

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Corrected on site

Intermediate - Encrusted material on can opener blade.

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

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

Marked exit/path to marked exit blocked. For reporting purposes only. Dining area has a table in front of the door

Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.packages without air intrusion in walk in , fish in cry oval packages

High Priority - Raw animal food stored over ready-to-eat food.observed raw wings over genoa salami in freezer with working containers

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.observed fish over ready to eat rolls in freezer with working containers of ood.

High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers.observed raw whole shell eggs in ready to eat spinach. Corrected on site

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.ice cream scoop in 65f water

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.employee drink in cooler

Basic - Employee with no hair restraint while engaging in food preparation.bar served

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.coffee bar employee has bracelet on

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

Basic - Single-service items stored on floor in dry storage area. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination.straws on coffee bar

High Priority - Sewage/wastewater backing up through floor drains.large drain in service area is backed up. Maintenance on site

High Priority - Presence of insects, rodents, or other pests. As evidence of lizard droppings in dry storage

Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area.in server area

High Priority - Toxic substance/chemical stored by or with food.butane fuel with drink mix. In dry storage

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Critical - Violation: 08A-20-1Displayed food not properly protected from contamination.bread items

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.50f eggs Corrected On Site.iced eggs

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.yogurt 50f Corrected On Site.iced

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pancake batter 47f . discarded by chef

Critical - Displayed food not properly protected from contamination.bottom of fruit tray touching ice bin

Critical - Displayed food not properly protected from contamination.bread items

Critical - Observed raw animal food stored over ready-to-eat food.beef over fries in freezer

Critical - Observed food stored on floor.buns

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

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

Critical - Observed food employee with dirty apron

Critical - Observed damaged thermometer provided on dishmachine.rinse

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

Critical - Observed soiled reach-in cooler rim,salad box

Critical - Observed encrusted, soiled material on slicer from night shift

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.inside of oven

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. door frame on wa in

Observed single-service articles stored without protection from contamination.cups in customer sneeze range on bar

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

Critical - Observed toxic item stored by gloves single service Corrected On Site.

Critical - Observed unlabeled spray bottle.pink spray

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

Critical - Manager lacking proof of Food Manager Certification.rob

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.expired

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter 57f on buffet

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cream cheese 57f on buffett

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.milk 54f on buffett

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham 46f discarded by k.m.Repeat Violation.

Critical - Displayed food not properly protected from contamination.no sneeze guard on syrup on buffetRepeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.sugar has to go cup in it at bar

Observed coffee urns directly on the floor

Observed towels in use under cutting board

Wet wiping cloth not stored in sanitizing solution between uses.one on prep table

Wet wiping cloth not stored in sanitizing solution between uses.one on rack by fry pans

Observed build-up of food debris, dust or dirt on nonfood-contact surface.2 bin sink has slight black mold

Observed build-up of food debris, dust or dirt on nonfood-contact surface.trash can by 3 bin sink

Observed single-service articles improperly stored.jelly in uncleanable rope basket buffett

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

Critical - Hand wash sink lacking proper hand drying provisions.dish

Critical - Outer openings of establishment cannot be properly sealed when not in operation.rear kitchen door has large gap

Observed food debris accumulated on bar floor.

Critical - Observed unlabeled spray bottle.blue cleaner service areaRepeat Violation.

No Violations Were Observed

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse prep box 1 stop sale 1030

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse prep box 2 stop sale by 1030

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham 51f, prep 2

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.45 cheese prep1

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.44 ham in walk in

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.prep 1

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.prep 2

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken above fries in freezer Corrected On Site.

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

Observed nonfood-contact equipment in poor repair. leg broken on microwave

Observed nonfood-contact equipment in poor repair. flaps on walk in for veg

Observed nonfood-contact equipment in poor repair. door to warmer

Critical - Observed bowls eating side up on the line Corrected On Site.

Critical - Observed food-contact surfaces wiped with dry wiping cloth Corrected On Site.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.condensate line in meat cooler

Observed single-service articles improperly stored. cups on bar Corrected On Site.

Plumbing system in disrepair.knob on bar sink

Critical - Observed roach activity as evidenced by live roaches found 1 live by prep box Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.rear door

Critical - Observed unlabeled spray bottle.pure cleaner Corrected On Site.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.bar

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham 53f,cheese 53f prep box

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 54f prep box 2

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.prep box 2

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.2 oz souflee in dressing

Critical - Observed food employee touching ready-to-eat food with their bare hands bagels Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands . Roast beef

Critical - Observed food employee touching ready-to-eat food with their bare hands . cooked beef Corrected On Site.

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

Critical - Observed soil buildup inside ice bin.waitress area

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.clean sauce containers in dirty container waitress area

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

Critical - Observed toxic item stored by utensils.fueo Corrected On Site.

Carbon dioxide/helium tanks not adequately secured.

Critical - Required consumer advisory for raw/undercooked animal food not provided.breakfast menu

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.creamers on tables at room temp.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.eggs 56 on bakfast bar whole shell

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter wait station 90f Corrected On Site.Discarded by pic

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.meat,ham,cheese,salami all at 46f . Maintenance called. On site person

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

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

Critical - Observed employee observed playing with hair wit out washing hands - playing with hair behind bar

Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.pink polish on starbucks employee

Observed employee with no hair restraint.starbucks waitress

Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelf in prep and cart

Observed build-up of food debris, dust or dirt on nonfood-contact surface.chopper blade,egg machines for buffett

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.dishes face up on breakfast buffett

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

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

Critical - Handwashing cleanser lacking at handwashing lavatory.bar

Observed carpeting installed in an improper location.bar

Critical - Observed unlabeled spray bottle.Bar area

Carbon dioxide/helium tanks not adequately secured.

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

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

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

Critical - Observed food employee touching ready-to-eat food with their bare hands . fruit- Corrected On Site.

Observed hole in wall.office

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.whole shell eggs 60 Corrected On Site.

Critical - Observed rodent activity as evidenced by rodent droppings found.lizzards dropping into a/c

Water treatment device has not been inspected or serviced according to manufacturer's instructions.last date 1-8-09

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0ppm chlorine

Critical - Hood filter broken.For reporting purposes only.

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

Light not functioning.hood

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

Observed attached equipment soiled with accumulated dust.a/c vent

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cantelope 44.5 Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.yogurt 62f Corrected On Site.

Observed residue build-up on nonfood-contact surface.a/c in stickroom

Observed single-service articles stored without protection from contamination.cups on bar

Plumbing system in disrepair.missing cap by ice machine

Wiping cloth chlorine sanitizing solution not at proper minimum strength.oppm