Ft Lauderdale Country Club Degrades its Sanitary Rating

Basic - Cloth used as a food-contact surface, under cheese.

Basic - Coffee filters not stored in a protected manner to prevent contamination, sitting on tea box in down stairs waitstaff area.

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

Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting, pans on shelf in ware washing area.

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

Basic - In-use wet wiping cloth/towel used under cutting board.

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.

High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

Intermediate - Employee washed hands in a sink other than an approved handwash sink, 3 compartment sink. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to being blocked by Bain marie in kitchen.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, at bar upstairs.

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

Intermediate - No soap provided at handwash sink, downstairs waitstaff area. **Corrected On-Site**

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.

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

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

Basic - Ice scoop handle in contact with ice, at upstairs bar. **Corrected On-Site** **Repeat Violation**

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

Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in waitstaff area. **Corrected On-Site** **Repeat Violation**

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Handwash sink not accessible for employee use due to being blocked by hot box and rack.

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

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

Basic - Open dumpster lid.

Intermediate - Accumulation of food debris/grease on food-contact surface, in hot box.

Basic - Ceiling/ceiling tile shows damage or is in disrepair, water stained in chemical room.

Basic - Cloth used as a food-contact surface, to cover lettuce, in reach in cooler. Removed cloth. **Corrected On-Site**

Basic - Coffee filters not stored in a protected manner to prevent contamination, on shelf in waitstaff area.

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

Basic - Floor soiled/has accumulation of debris, along wall in kitchen.

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

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

Basic - In-use wet wiping cloth/towel used under cutting board.

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

Basic - Ripped/worn tin foil used as food-contact shelf cover, under prep table.

Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in waitstaff area. **Corrected On-Site**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, in upstairs bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, in waitstaff area off dining room. **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, fruit platter, in walk in cooler. **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, box of food in walk in freezer.

Basic - Ceiling/ceiling tile shows damage or is in disrepair, water stained in dry storage area.

Basic - Coffee filters not stored in a protected manner to prevent contamination, in waitstaff area.

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

Basic - Equipment in poor repair, flip top reach in cooler by steam table lid in disrepair.

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Hole in or other damage to wall in dry storage area.

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust, by slicer.

High Priority - Roach activity present as evidenced by 40 plus live roaches found under 3 compartment sink in kitchen, 1 crawling on 3 compartment sink, 1 crawling on hot box in kitchen, 2 crawling on the wall.. **Warning**

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

Intermediate - Accumulation of food debris/grease on food-contact surface, in hot box.

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

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, box of food in walk in freezer.

Basic - Ceiling/ceiling tile shows damage or is in disrepair, water stained in dry storage area.

Basic - Coffee filters not stored in a protected manner to prevent contamination, in waitstaff area.

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

Basic - Equipment in poor repair, flip top reach in cooler by steam table lid in disrepair.

Basic - Hole in or other damage to wall in dry storage area.

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust, by slicer.

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

Intermediate - Accumulation of food debris/grease on food-contact surface, in hot box.

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

Basic - Coffee filters not stored in a protected manner to prevent contamination, in waitstaff area. **Corrected On-Site**

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - Ice scoop stored on top of dirty ice machine between uses.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Open dumpster lid.

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

Basic - Single-service articles not stored inverted or protected from contamination, take out containers.

Basic - Stored food not covered in walk-in cooler, sliced oranges and prepared vegetables.

Basic - Stored food not covered in walk-in freezer, ice cream.

High Priority - Raw animal food stored over ready-to-eat food, raw bacon stored over coleslaw in walk in cooler.

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

Intermediate - Handwash sink not accessible for employee use at all times, blocked by holding unit by 3 compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing, storing utencils.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, in waitstaff area and at bar.

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

Basic - Open dumpster lid.

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

Basic - Wall soiled with accumulated food debris.

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits, portable holding unit.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, bag of carrots in walk in cooler by dry storage room. **Corrected On-Site**

Basic - Coffee filters not stored in a protected manner to prevent contamination, sitting on prep table, in waitstaff area. **Corrected On-Site**

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.

Basic - Employee eating in a food preparation or other restricted area.

Basic - Floor soiled/has accumulation of debris, in dry storage area.

Basic - Grease accumulated under cooking equipment.

Basic - Ice scoop handle in contact with ice, at bar.

Basic - Leaking pipe at plumbing fixture, at prep sink by ice machine.

Basic - Open dumpster lid.

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

Basic - Single-service articles not stored inverted or protected from contamination, take out containers.

Basic - Stored food not covered in walk-in cooler, macaroni salad"

Basic - Stored food not covered in walk-in freezer, bread, and pork.

Basic - Walk-in cooler/walk-in freezer floor soiled.

Basic - Wall soiled with accumulated food debris.

High Priority - License is expired and is more than 60 after expiration date. **Warning** **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler, beef stored over fish in reach in cooler.

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits, portable holding unit.

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

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. **Warning**

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

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **Warning**

Basic - Clean equipment stored on floor. DISH RACKS. **Warning**

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. **Warning**

Basic - Employee personal items stored in or above a food preparation area. CELL PHONE. **Corrected On-Site** **Warning**

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

Basic - Raw animal food stored in contact with unwashed produce. EGGS AND CARROTS. . **Corrected On-Site** **Warning**

Basic - Uncovered food stored near sink exposed to splash. TEA. **Warning**

Basic - Working containers of food removed from original container not identified by common name. SALT and PEPPER MIX. **Corrected On-Site** **Warning**

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken @ 59°-60°. CORRECTIVE ACTIONS TAKEN. **Warning**

High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. LOBSTER BISQUE PREPARED 12/12/13. STOP SALE ISSUED. **Warning**

High Priority - Dented/rusted cans present. See stop sale. CAN OF BLACK BEANS. **Warning**

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. CUTTING CANTELOPES. **Corrected On-Site** **Warning**

High Priority - Food contaminated by employees/consumers and operator discarded food in my presence. See stop sale. CANTELOPES. **Corrected On-Site** **Warning**

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. BUTTER @ 59°. CORRECTIVE ACTIONS TAKEN. **Warning**

High Priority - Raw animal food stored over ready-to-eat food. PORK TENDERLOIN ABOVE RTE SAUCES IN REACH IN COOLER. **Corrected On-Site** **Warning**

High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. TUNA @ 46°. **Warning**

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW LONG READY TO EAT TCS FOODS MAY BE HELD AFTER PREPARING/OPENING. **Warning**

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. DATING RTE/TCS FOODS. BARE HAND CONTACT WITH READY TO EAT FOODS. KEEPING TCS FOODS OUT OF THE "DANGER ZONE." **Warning**

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

Intermediate - Handwash sink not accessible for employee use at all times. BLOCKED BY EQUIPMENT. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. STORING UTENSILS.. STORE ICE @ WAIT STATION. **Warning**

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

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. AT BAR. **Warning**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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. COOK LINE COOLER. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. SLICED DELI MEATS, COOKED CHICKEN, BAKED POTATOES. **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over salad dressings in a reach in cooler.

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

Intermediate - Encrusted, soiled material on slicer.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a hot hold box in the kitchen. **Corrected On-Site**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.

No Violations Were Observed

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

Observed cutting board grooved/pitted and no longer cleanable.

Observed build-up of debris, dust or dirt on nonfood-contact surface. standing fan in kitchen Repeat Violation.Corrected On Site.

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

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

Carbon dioxide/helium tanks not adequately secured.Repeat Violation.

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 11/12/12.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, pasta, cakes, various items etc Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. seafood over cooked potatoes Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. eggs over vegetables in vegetable cooler

Critical - Observed food stored on floor. potatoes and crab legs and claws in box in walk in freezer, 50 lb bag of potatoes on floor in vegetable cooler

In-use utensil not stored with handle above the top of potentially hazardous food and the container. scoop stored with handle in flour

Observed residue build-up on nonfood-contact surface. facuet handles at handsink by fryer

Observed build-up of debris, dust or dirt on nonfood-contact surface. standing fan in kitchen

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

Carbon dioxide/helium tanks not adequately secured.

Critical - FOOD ESTABLISHMENT or manufacturers' dating information on FOODS may not be concealed or altered.

Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.

Critical - Storage or Display of FOOD in Contact with Water or Ice. (A) PACKAGED FOOD may not be stored in direct contact with ice or water if the FOOD is subject to the entry of water because of the nature of its PACKAGING, wrapping, or container or its positioning in the ice or water. (B) Except as specified in Paragraphs (C) and (D) of this section, unPACKAGED FOOD may not be stored in direct contact with undrained ice. (C) Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. (D) Raw chicken and raw FISH that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Dispensing EQUIPMENT, Protection of EQUIPMENT and FOOD. In EQUIPMENT that dispenses or vends liquid FOOD or ice in unPACKAGED form: (A) The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the FOOD shall be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the FOOD; (B) The delivery tube, chute, and orifice shall be protected from manual contact such as by being recessed; (C) The delivery tube or chute and orifice of EQUIPMENT used to vend liquid FOOD or ice in unPACKAGED form to self-service CONSUMERS shall be designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing door if the EQUIPMENT is: (1) Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment, or (2) Available for self-service during hours when it is not under the full-time supervision of a FOOD EMPLOYEE; and (D) The dispensing EQUIPMENT actuating lever or mechanism and filling device of CONSUMER self-service BEVERAGE dispensing EQUIPMENT shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.

Critical - Please see inspection report for more details.

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

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

Critical - No conspicuously located thermometer in holding unit.cookline

Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.

Observed ripped/worn tin foil used as shelf cover.

Observed old labels stuck to food containers after cleaning.

Wet wiping cloth not stored in sanitizing solution between uses.

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

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

Equipment and utensils not properly air-dried.

Observed utensils stored in crevices between equipment.

Light not functioning.hood

Critical - Violation: 02-13-2Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 4/18/11.

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees, at the bars.

Critical - Violation: 53B-08-1No 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. This violation must be corrected by : 4/18/11.

Critical - Observed dented/rusted cans.

Critical - Stop Sale issued due to adulteration of food product, dented cans.

Critical - Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 4/18/11.

Critical - Observed packaged food not labeled as specified by law, cooked meats in walkin cooler.

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

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, eggs with ready-to eat products in walkin cooler.Corrected On Site.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods, eggs above milk and raw chicken over beef in reachin cooler . Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area, ready-to eat cranberries in storage room.

Critical - Observed cloth used as a food-contact surface in reachin cooler.

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

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

Observed ice scoop with handle in contact with ice in ice machine.

Critical - Observed hand wash sink used for purpose other than washing hands, used for storing container with scoop.

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

Critical - Observed employee improperly washing hands, with gloves intack prep cook.

Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves, dishwasher/foodprep worker. Corrected On Site.

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

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

Observed reuse of single-service articles, gloves.

Critical - Handwash sink not accessible for employee use at all times in kitchen area.

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

Critical - Hand wash sink lacking proper hand drying provisions at the bars.

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

No suitable facilities provided to store employee clothing and other possessions, employee's bag stored on shelf in dishwashing area.

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. This violation must be corrected by : 4/18/11.

No Violations Were Observed

No Violations Were Observed

Critical - Establishment operating without a current Hotel and Restaurant license.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.

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

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed soil buildup inside ice bin.

Critical - Observed uncovered food in holding unit/dry storage area.w/cooler