Garcia Restaurant Degrades its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food.

Basic - Cardboard used to line food-contact shelves.

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

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

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.

Basic - Employee eating while preparing food.

Basic - Food stored in holding unit not covered.

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

Basic - Gaskets/seals on holding unit in poor repair.

Basic - Grease accumulated under cooking equipment.

Basic - In-use tongs stored on oven door handle.

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

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

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.

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

Basic - Reuse of single-service articles. Plastic gallons used to store juices

Basic - Single-service items stored on floor.

Basic - Wall soiled with accumulated food debris.someareas

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

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

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

High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.rice

High Priority - Raw animal food stored over cooked food.

High Priority - Raw animal food stored over ready-to-eat food.

High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.

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.

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.

Intermediate - Metal stem-type thermometer soiled.

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

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

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

Basic - Equipment in poor repair.edges of chest freezer

Basic - Reuse of single-service articles. Plastic bottles used to store juices

Basic - Unnecessary items on the premise.

Basic - Wall in disrepair.closet in womans bathroom

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.

Intermediate - Hot water not provided/shut off at employee handwash sink.womans bathroom

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

Basic - Bowl or other container with no handle used to dispense food.

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

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

Basic - Dead roaches on premises.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Equipment in poor repair.edges of chest freezer

Basic - Ice scoop handle in contact with ice.

Basic - Interior of microwave soiled with encrusted food debris.

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

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.

Basic - Reuse of single-service articles. Plastic bottles used to store juices

Basic - Unnecessary items on the premise.

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

Basic - Wall in disrepair.closet in womans bathroom

Basic - Wall soiled with accumulated food debris.

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

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

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

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 - Pots or other cooking equipment not being sanitized.

High Priority - Roach activity present as evidenced by approximately 20 plus live roaches found, in wooden shelving and utility lines located in cook line area.

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.

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.

Intermediate - Hot water not provided/shut off at employee handwash sink.womans bathroom

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

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

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.

Basic - Bathroom door not self-closing. In women's bathroom.

Basic - Ceiling tile in disrepair. In kitchen.

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

Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 compartment sink in kitchen.

Basic - Missing drain plug at dumpster.

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

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

Basic - Bathroom door not self-closing. In women's bathroom.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Ceiling tile in disrepair. In kitchen.

Basic - Clean equipment stored on floor. Baking pans found resting on floor.

Basic - Cloth used as a food-contact surface.

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

Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 compartment sink in kitchen.

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

Basic - Ice scoop handle in contact with ice.

Basic - In-use tongs stored on oven door handle.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Missing drain plug at dumpster.

Basic - No handwashing sign provided at a hand sink used by food employees. In women's bathroom as well as kitchen hand wash sink.

Basic - No hot running water at mop sink.

Basic - Open dumpster lid.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.

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

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Raw animal food not properly separated from ready-to-eat food. Raw shell eggs right beside ready to eat bread.

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches seen during inspection.

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

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.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by food debris found inside.

Intermediate - Manager lacking proof of food manager certification.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen hand wash sink.

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

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

Intermediate - No soap provided at handwash sink. In kitchen hand wash sink.

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

Basic - Bowl or other container with no handle used to dispense food.

Basic - Clean equipment stored on floor.

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

Basic - Cloth used as a food-contact surface.

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

Basic - Dead roaches on premises.

Basic - Grease accumulated under cooking equipment.

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

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

Basic - Reach-in cooler gasket torn/in disrepair.

Basic - Self-closing device on bathroom door disconnected/broken.

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

High Priority - Live, small flying insects in food preparation area.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.

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.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

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

Intermediate - Manager lacking proof of food manager certification. **Admin Complaint** **Repeat Violation**

Intermediate - Non-pitting surface rust on food-contact equipment. Inside reach in cooler.

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

Intermediate - Manager lacking proof of food manager certification. **Warning**

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

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.

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

Basic - Clean knives/utensils stored in crevices between equipment.

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

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

Basic - Equipment in poor repair.exterior of reachin freezers

Basic - Grease accumulated under cooking equipment.

Basic - Hole in wall.someareas

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

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Soiled reach-in cooler gaskets.

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

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

High Priority - Displayed food not properly protected from contamination.reach in cooler in front of open window with access to the street

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

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 - Raw animal food stored over cooked food.eggs over ground beef

High Priority - Rodent activity present as evidenced by dry rodent droppings found.

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.

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.

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

Intermediate - Manager lacking proof of food manager certification.

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

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

Basic - Clean knives/utensils stored in crevices between equipment. **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.Shrimp **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.Eggs over ready to eat **Corrected On-Site** **Warning**

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**

Intermediate - Manager lacking proof of food manager certification. **Warning**

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

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

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **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**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Onions 66 F, salsa 52 F **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.Shrimp **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.Eggs over ready to eat **Corrected On-Site** **Warning**

Basic - Clean knives/utensils stored in crevices between equipment. **Warning**

Basic - Reuse of single-use articles.Milk jugs used to store juice **Warning**

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

Basic - Self-closing device on bathroom door disconnected/broken. **Warning**

Intermediate - Manager lacking proof of food manager certification. **Warning**

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. **Warning**

Basic - Bag/container of unrecognizable prepared food not identified by common name.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp, chicken. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Eggs over prepared food in containers.

Basic - Case/container/bag of food stored on floor in dry storage area. Onions and bag of beans.

Basic - Uncleanable knife block in use to store knives.

Intermediate - No soap provided at handwash sink.

Intermediate - Manager lacking proof of food manager certification. No certificate available. Information copied from last inspection; Cristina Garcia 2009 by National Registry of Food Safety Professionals.

No Violations Were Observed

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

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. Pro

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bar reach IN COOLER .

Critical - No conspicuously located thermometer in holding unit. all reach IN COOLER .

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

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Observed objectionable odors in restAURANT .

Observed grease accumulated under cooking equipment.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

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

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

Critical - Observed raw animal food stored over cooked food.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.

Observed employee with no hair restraint.

Observed cutting board grooved/pitted and no longer cleanable.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed encrusted material on can opener.

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

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

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

Observed grease accumulated under cooking equipment.

Observed food debris accumulated on kitchen floor.

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. Corrected On Site.

Critical - No conspicuously located thermometer in holding unit. most coolers

Critical - Observed uncovered food in holding unit/dry storage area. most reach in coolers

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

Observed cutting board grooved/pitted and no longer cleanable.

Wet wiping cloth not stored in sanitizing solution between uses.

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

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

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

Observed open dumpster lid.

Observed grease accumulated under cooking equipment.

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

Critical - Observed food stored in a prohibited area. Corrected On Site.

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

Wet wiping cloth not stored in sanitizing solution between uses.

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

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

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

Observed grease accumulated under cooking equipment.

Critical - License expired more than 30 days, but not more than 60 days, after expiration date. Corrected On Site.

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

Observed employee with no hair restraint.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

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

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

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

Observed grease accumulated under cooking equipment.

No copy of latest inspection report.

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

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed food stored in a prohibited area. Corrected On Site.

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

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

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

Observed employee with no hair restraint.

Observed cutting board grooved/pitted and no longer cleanable.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed sanitizing solution for wiping cloths not free of food debris and visible soil.

Critical - Observed encrusted material on can opener.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. ALL KITCHEN SHEVES

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

Floors not constructed easily cleanable. KITCHEN

No copy of latest inspection report.

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

Critical - No conspicuously located thermometer in holding unit. all coolers

Observed cutting board grooved/pitted and no longer cleanable.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of microwave soiled.

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

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

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen food equipment

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

Critical - Observed live flies in kitchen.

Floors not maintained smooth and durable. kitchen

Observed grease accumulated under cooking equipment.

Observed food debris accumulated on kitchen floor.

Observed hole in wall. kitchen

Observed wall soiled with accumulated food debris. kitchen area

No copy of latest inspection report.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed food stored on floor.onions

Wet wiping cloth not stored in sanitizing solution between uses.

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

No Violations Were Observed

Critical - Establishment operating without a current Hotel and Restaurant license. This violation must be corrected by : 12/10/08.

Critical - Hand wash sink lacking proper hand drying provisions.

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

Lights missing the proper shield, sleeve coatings or covers.

Critical - No conspicuously located thermometer in holding unit.

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

Critical - Observed employee eating in a food preparation or other restricted area.

Observed equipment in poor repair.door on reachin cooler

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

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

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

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

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

Observed nonfood-grade bags used for food storage.

Critical - Observed raw animal food stored over cooked food.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed torn packages/bags of food exposing the contents to contamination.

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

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

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

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

Violation: 14-36-1Observed gaskets/seals on cold holding unit in poor repair.

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.Repeat Violation.

Violation: 14-52-1Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.Repeat Violation.

Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.

Critical - Violation: 22-28-1Observed interior of reach-infreezer soiled with accumulation of food residue.

Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions.Repeat Violation.

Critical - Violation: 32-17-1Handwashing cleanser lacking at handwashing lavatory.

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

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

Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions.Repeat Violation.

Critical - Handwashing cleanser lacking at handwashing lavatory.

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

Critical - No 2A10BC portable fire extinguisher installed for an ordinary hazard. For reporting purposes only.

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

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

Critical - Observed container of medicine improperly stored. Pills stored above refrigerator.Repeat Violation.

Observed cutting board grooved/pitted and no longer cleanable.Repeat Violation.

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

Observed food debris accumulated on kitchen floor. Behind freezer.Repeat Violation.

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

Observed grease accumulated under cooking equipment.Repeat Violation.

Critical - Observed interior of reach-infreezer soiled with accumulation of food residue.

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

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Repeat Violation.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed the presence of insects, rodents, or other pests. Ants present throughout establishment.

Critical - Observed uncovered food in holding unit/dry storage area.Repeat Violation.

Observed unnecessary items on the premise. AC filter close to food prep area.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Corrected On Site.

Critical - Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.

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