Grandpa's Steak House Improves its Sanitary Rating

Basic - - From inspection on 2016-11-30: Basic - Build-up of grease/dust/debris on hood filters. - From follow-up inspection on 2016-12-07: **Time Extended**

Basic - - From inspection on 2016-11-30: Basic - Cove molding at floor/wall juncture broken/missing. Areas thru the kitchen area missing cove molding - From follow-up inspection on 2016-12-07: **Time Extended**

Basic - - From inspection on 2016-11-30: Basic - Hole in ceiling. Area in prep / oven area has hole in ceiling. - From follow-up inspection on 2016-12-07: **Time Extended**

Basic - - From inspection on 2016-11-30: Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection on 2016-12-07: **Time Extended**

Basic - - From inspection on 2016-11-30: Basic - Light shield damaged/in disrepair. Light covers in prep area and ovens area, damaged, cracked - From follow-up inspection on 2016-12-07: **Time Extended**

Basic - - From inspection on 2016-11-30: Basic - Reach-in cooler gasket torn/in disrepair. Upright freezer at cooks station. - From follow-up inspection on 2016-12-07: **Time Extended**

Basic - - From inspection on 2016-11-30: Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection on 2016-12-07: **Time Extended**

Basic - - From inspection on 2016-11-30: Basic - Soil residue build-up on nonfood-contact surface. Exterior of cheat freezer, upright refrig holding mugs. - From follow-up inspection on 2016-12-07: **Time Extended**

Basic - - From inspection on 2016-11-30: Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection on 2016-12-07: **Time Extended**

Basic - - From inspection on 2016-11-30: Basic - Worn, torn and/or soiled floors/carpeting. Flooring behind bar in need of cleaning or replacement - From follow-up inspection on 2016-12-07: **Time Extended**

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Build-up of soil/debris on the floor under shelving.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In prep area and cooks station.

Basic - Cove molding at floor/wall juncture broken/missing. Areas thru the kitchen area missing cove molding

Basic - Employee eating in a food preparation or other restricted area. Employee beverage with lid and straw on prep table in kitchen.

Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**

Basic - Hole in ceiling. Area in prep / oven area has hole in ceiling.

Basic - Hole in or other damage to wall. Corner were the two walls come together in dish and prep area in need of repair. **Repeat Violation**

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Plate used as scoop in diced potatoes **Corrected On-Site**

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

Basic - Light shield damaged/in disrepair. Light covers in prep area and ovens area, damaged, cracked

Basic - Reach-in cooler gasket torn/in disrepair. Upright freezer at cooks station.

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

Basic - Shelf under preparation table soiled with food debris.

Basic - Soil residue build-up on nonfood-contact surface. Exterior of cheat freezer, upright refrig holding mugs.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**

Basic - Wall soiled with accumulated grease, food debris, and/or dust Area in prep and dish room **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Dry pasta, flour sugar not identified .

Basic - Worn, torn and/or soiled floors/carpeting. Flooring behind bar in need of cleaning or replacement

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. **Warning**

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At Bar

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Ice chute soiled/build up of mold-like substance/slime. Ice machine in kitchen.

Intermediate - Reach-in cooler shelves soiled with food debris. In freezer by cooks station.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items in salad bar cooler not date marked Hard boiled eggs Cut ham Pasta salad Multiple items in the cooks cooler not date marked Mashed potatoes prepared previous day Cooked prime rib prepared 2 days prior Green beans prepared previous day Cooked diced potatoes and shredded potatoes from previous day**Corrected On-Site**

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

Basic - Hole in or other damage to wall. Corner by dish area. Holes by hand wash sink on cookline.

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

Basic - Soil residue build-up on nonfood-contact surface. Shelving and interior of refrigerators

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout back area.

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

Intermediate - Cutting board(s) stained/soiled.

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

Intermediate - Soda gun soiled. Bar

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Throughout kitchen. Work in progress.

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

Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Work in progress.

Basic - Hole in or other damage to wall. Behind dish machine.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above prep table and dish area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen. Work in progress.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Throughout kitchen.

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

Basic - Grease accumulated on kitchen floor and/or under cooking equipment

Basic - Hole in or other damage to wall. Behind dish machine.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above prep table and dish area.

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

High Priority - Roach activity present as evidenced by live roaches found. 5 on wall in dish area

Intermediate - Soda gun soiled. Bar **Corrective Action Taken**

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Dishmachine has no data plate/operating specifications. **Repeat Violation**

Basic - Floor soiled/has accumulation of debris. Throughout kitchen

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

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Build-up of soil/debris on the floor under shelving.

Basic - Dishmachine has no data plate/operating specifications.

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. O ppm, changed bucket, rechecked 50 ppm. **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. Pasta salads etc.

No Violations Were Observed

Basic - Food stored on floor. Buckets of oil in kitchen, bucket of soup in walk in cooler. **Repeat Violation**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By hand wash sink.

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup 46°-56° in walk in cooler. 3 buckets. Repeat from 12/11/13 **Admin Complaint** **Repeat Violation**

High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Soup 46°-56° in walk in cooler. 3 buckets repeat from 12/11/13 **Admin Complaint** **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Soup 46-56° in walk in cooler.

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Country fried steak over cake. **Corrected On-Site** **Repeat Violation**

Intermediate - Employee filled water pan/cup at handwash sink.

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. Soups, cold salads **Repeat Violation**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies.

Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**

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

Basic - Food stored on floor. Jugs of oil and buckets

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated food debris. Kitchen.

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pastas **Corrected On-Site**

Intermediate - Soda gun soiled. Bar **Corrected On-Site**

Basic - Build-up of grease on exterior of flour tubs in kitchen

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen coffee cup, red coke plastic cup on proper table in kitchen

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation by handwashing sink in kitchen **Repeat Violation**

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

Basic - Wall by kitchen dish machine with light accumulated black debris in dishwashing area. **Repeat Violation** **Warning**

Basic - Wall not smooth, nonabsorbent and easily cleanable by handwash sink in kitchen. **Warning**

Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen soap and paper towel dispenser heavily soiled **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Tubs of stew in walkin cooler **Warning**

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

Basic - Ripped/worn paper and towels as food-contact shelf cover. **Warning**

Basic - Wall by kitchen dish machine with light accumulated black debris in dishwashing area. **Repeat Violation** **Warning**

Basic - Wall not smooth, nonabsorbent and easily cleanable by handwash sink in kitchen. **Warning**

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Beef stew and baked potatoes **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Beef stew 10 gallons found at 570 and 20 pounds of baked potatoes found at 47°. Both items prepared at 8:30 pm on Tuesday evening. **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw beef steaks over rte foods in white refrigerator in kitchen **Corrected On-Site** **Warning**

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

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

Intermediate - No probe thermometer provided to kitchen staff to measure temperature of food products. **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. **Warning**

Intermediate - Tall Reach-in cooler shelves moderately soiled with food debris./ side prep area **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./ cooked ribs, beef tips

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ white gravy 116 degrees f recommended rapid reheat. No warning issued due to only item out of temperature.

Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**

Intermediate - Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles./ server station

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit./ in several units

Basic - Bowl or other container with no handle used to dispense food./ sugar **Repeat Violation**

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

Basic - Accumulation of debris on exterior of warewashing machine.

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

Intermediate - Tall Reach-in cooler shelves moderately soiled with food debris./ side prep area **Corrected On-Site**

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

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles./ bar area

Basic - Heavy Soil residue build-up mop bucket

Basic - Outside of bulk storage containers heavily soiled

Basic - Heavy Accumulation of food debris/soil residue on handwash sink. / bar area

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

Basic - Wall in disrepair/ hole starting in wall not smooth or easily cleanable side grill prep area/ back by the back door

Basic - Moderately soiled wall with accumulated black debris in dishwashing area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers./ kitchen area a couple of shield/ sleeves missing

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./sugar utilizing cup Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./spatulas,spoons prep area

Critical - Observed employee food prep not washing hands before putting gloves on Corrected On Site.

Observed ripped/worn tin foil used as shelf cover./bottom prep table

Observed vegetable and portable cutting board heavily grooved/pitted and no longer cleanable.

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

Critical - Observed moderate soil residue inside & outside storage container (sugar)

Critical - Observed heavy buildup of slime in the interior of ice machine shoot

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

Observed residue/gunk build-up on speed rack dry caan storage

Observed heavy build-up of food debris,grease on kitchen trash cans

Observed missing vent cover kitchen area

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. creamers, wait station. will discard after 4 hours,

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. soup in urn on salad bar not covered or under sneezeguard . Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. raw non commercially packaged beef over seafood over soup,.rif. Corrected On Site.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards.

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

Floors not maintained smooth and durable. walk in cooler.

Observed debris accumulated under cooking equipment/shelving.

Observed wall in disrepair. throughout . and by back door.

Violation: 36-12-1Floors not constructed easily cleanable. walk in floor. Repeat Violation.

Violation: 37-04-1Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation. still in caulk.

Critical - Observed dented/rusted cans. 2 cans, 3 lbs , olives, marinara sauce. heavily dented, on seams.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). soup cooling overnight . Repeat Violation.

Critical - Observed food being cooled by nonapproved method. soup cooling in deep buckets, walk in cooler. Repeat Violation.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop by ice machine in dirty bucket.

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

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

Critical - Observed accumulation of debris in warewashing machine and associated equipment.

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

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

Critical - Observed soil buildup inside ice bin. wait station.

Critical - Observed encrusted material on can opener. heavy. Repeat Violation.

Critical - Observed buildup of slime on soda dispensing gun. bar.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. mens restrooms. Repeat Violation.

Floors not constructed easily cleanable. walk in floor. Repeat Violation.

Observed grease/ debris accumulated under cooking equipment.

Observed food debris accumulated on walk in floor.

Observed floor area(s) covered with standing water. by walk in cooler.

Observed hole in wall. by hand sink. Repeat Violation.

Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.

Observed wall soiled with accumulated grease. by fryers.

Observed attached equipment soiled with accumulated grease. cook line.

Observed hole in ceiling. by back door, ice machine.

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

Critical - Observed potentially hazardous food thawed at room temperature. beef.

Critical - Displayed food not properly protected from contamination. soup on buffet, no lid or sneezeguard. Repeat Violation.

Critical - Observed food stored on floor. bag of carrots. Corrected On Site.

Observed employee with no hair restraint.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted shelves. Repeat Violation.

Critical - Observed encrusted material on can opener. mild.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.

Floors not maintained smooth and durable. walk in.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. towel bucket 400 ppm. Corrected On Site.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). cooling, 5 gallons soup. calibrated thermometer.

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

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

Critical - Observed food being cooled by nonapproved method. deep, covered pans. soup.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. buckets of soups, 54-55 from 10 pm last night. stop sale issued.

Critical - No conspicuously located thermometer in holding unit. ric. Corrected On Site.

Critical - Displayed food not properly protected from contamination. soup urn on buffet not covered. Repeat Violation.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook. Corrected On Site.

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

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. reach in shelves rusty.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed buildup of slime ice bin in wait station.

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

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. walk in cooler, shelving.

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

Observed single-service articles stored without protection from contamination. not inverted, throughout .

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.

Observed grease/ debris accumulated under equipment. Repeat Violation.

Observed hole in wall/ by sink. throughout coving.

Observed wall, baseboards.. soiled with accumulated food debris. kitchen

Observed attached equipment soiled with accumulated dust. walk in fans.

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

Critical - Observed raw animal food stored over ready-to-eat food. raw non packaged beef over french fries, upright freezer. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over milk, walk in.

Observed employee with no hair restraint. cook.

Observed ripped/worn tin foil used as shelf cover. bottom of prep table.

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

Critical - Observed encrusted material on can opener.

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

Observed heavy grease/ debris accumulated under cooking equipment. corners, edges of floors.

Observed food debris accumulated on kitchen floor. walk in cooler.

Observed ceiling in disrepair. walk in cooler, possible contamination to food below, loose seam in sealing.

Carbon dioxide/helium tanks not adequately secured.

Exhaust fan inoperable in middle restroom.

Floors not maintained smooth and durable.Observed hole in floor in walkin cooler.

Observed attached equipment fancovers and ceiling soiled with accumulated dust in walkin cooler.

Observed build-up of food debris, dust or dirt on plastic webbing material for air drying wine glasses at bar and bottom shelves on kitchen prep tables.

Observed build-up of food debris, dust or dirt on sliding doors of beer cooler.

Critical - Observed buildup moderate buildup black substance on splash area behind soda nozzles at waitress station in dining car.

Critical - Observed buildup of slime on chrome shield in the interior of ice machine.

Critical - Observed buildup of soiled material on racks in the both meat and salad reach-in refrigerators.

Critical - Observed chlorine sanitizing solution exceeding the maximum concentration allowed. Corrected On Site towell buckets.

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

Observed equipment in poor repair.Observed severly rusted shelves in 2 door salad refrigerator. Repeat Violation.

Observed soda gun holster with accumulated slime/debris at bar.Corrected On Site.

Critical - Observed uncovered buckets of soup/stock in walkin cooler. Corrected On Site.

Waste line missing at soda gun holster at bar.

Observed ceiling and fan covers soiled with accumulated dust in walkin cooler. Repeat Violation.

Observed equipment in poor repair.Observed nylon coated shelves rusting in waitress and salad reachin refrigerators and inside trim of ice machine.

Observed floor barareacovered with standing water by beer cooler.

Critical - Observed food [bulk onions] stored on floor. Corrected On Site.

Observed wall soiled with accumulated grease adjacent to fryer.

Waste line missing at soda gun holster at bar.