Grecian Delight I Degrades its Sanitary Rating

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

Basic - Food not stored at least 6 inches off of the floor. Chicken

Basic - Ice scoop handle in contact with ice.

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

Intermediate - Handwash sink used for purposes other than handwashing. Wash utensil

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

Basic - Food stored in holding unit not covered. Sausage. In white upright double door cooler

Basic - Food stored on floor. Onions. Next to Bleach rack

High Priority - Raw animal food stored over ready-to-eat food. Eggs over sausage. In upright white double door cooler

No Violations Were Observed

No Violations Were Observed

Basic - Food stored in holding unit not covered. Chicken in reach in cooler in dry storage

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. In dry storage. **Repeat Violation**

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

High Priority - Employee washed hands with no soap.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 51° in reach in cooler and 62° at front counter

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

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In prep area bowls and rags

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. 2 door silver oven in dry storage **Warning**At callback on 11/14/15 observed interior of oven with heavy accumulation of black substance/grease/food debris. 11.16.15 Observed interior of oven greasy At callback on 12.1.15 observed interior of oven with heavy accumulation of black substance/grease/food debris.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**At callback on 11/14/15 observed walk in freezer shelves with rust that has pitted the surface. 11.16.15 Observed shelves still rusted At callback on 12.1.15 observed walk in freezer shelves with rust that has pitted the surface.

Basic - Heat lamp bulb not shielded or coated. At steam tables at front counter.At callback on 11/17/15 observed heat lamp bulbs at steam table not shielded or coated.

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Two door oven in dry storage.At callback on 11/17/15 observed interior of oven still dirty.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storageAt callback on 11/17/15 observed lights in dry storage missing the proper shield, sleeve coatings or covers.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cathy Garcia not trainedAt callback on 11/17/15 observed no employee training for Cathy Garcia.

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. 2 door silver oven in dry storage **Warning**At callback on 11/14/15 observed interior of oven with heavy accumulation of black substance/grease/food debris. 11.16.15 Observed interior of oven greasy

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At steam table at front counter **Warning**At time of callback on 11/14/15 observed lights missing proper shields at steam table at front counter. 11.16.15 Observed shields still missing

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**At callback on 11/14/15 observed walk in freezer shelves with rust that has pitted the surface. 11.16.15 Observed shelves still rusted

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach near ice machine compressor shield **Warning**At time of callback on 11/14/15 observed 1 live roach on box in kitchen. 11.16.15 Observed at least 10 live roaches

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**At callback on 11/14/15 observed no proof of employee training. 11.16.15 Observed no employee training

Basic - Cut tomatoes, cut lettuce, yogurt sauce and marinating chicken not covered in walk-in cooler. Operator Covered all items.

Basic - Dead roaches on premises. 1 dead roach near soda machine. 1 dead roach underneath handwash sink next to three compartment sink. 1 dead roach under ice machine. 1 dead roach near Pepsi cooler.

Basic - Heat lamp bulb not shielded or coated. At steam tables at front counter.

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. Scoop handle inside rice, removed. **Corrected On-Site**

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Two door oven in dry storage.

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

Basic - Standing water or very slow draining water in handwash sink at front counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths on prep table in kitchen, no sanitizer buckets set up.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 63°, ham 58°, ham 50° at the prep area, Placed in white two door reach in cooler in the kitchen. Butter individually packaged at 78°f at the front counter, moved inside a cooler. **Corrective Action Taken**

High Priority - Roach activity present as evidenced by live roaches found. 10 live roaches in corner underneath shelf next to oven in dry storage. 1 live roach underneath Pepsi cooler in dry storage. 1 live roach in crack on wall behind shelf in dry storage. There are no doors between storage- prep- and front counter. 2 live roaches found in non-functional reach in cooler at front counter used as storage.

High Priority - Roach excrement and/or droppings present on gaskets of chest freezer, all shelf and window sills in dry storage. Also along baseboards in dry storage and dish area.

High Priority - Rodent activity present as evidenced by rodent droppings found. About 10-15 fresh rodent droppings under three compartment next to walk in cooler. About 10 dry droppings under ice machine . About 30 dry rodent droppings along the wall at baseboards next to walk in cooler and in dry storage.

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs at the front counter, moved inside the walk in cooler. **Corrective Action Taken**

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. Can of tomatoes in walk in cooler

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Potatoes cooling at room temperature on the prep area from 85-119 to 80-115°f in an hour, moved inside the walk in cooler upon request. **Corrective Action Taken**

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**At time of callback on 11/14/15 observed employee wearing large earrings.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee is wearing a heavily bedazzled cap **Warning**At time of callback on 11/14/15 observed employee wearing ineffective hair restraint.

Basic - Food stored in holding unit not covered. Sausage patties in reach in freezer. Operator covered the product in plastic **Corrected On-Site** **Warning**At time of callback on 11/14/15 observed sausages stored in reach in freezer uncovered.

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. 2 door silver oven in dry storage **Warning**At callback on 11/14/15 observed interior of oven with heavy accumulation of black substance/grease/food debris.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At steam table at front counter **Warning**At time of callback on 11/14/15 observed lights missing proper shields at steam table at front counter.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**At callback on 11/14/15 observed walk in freezer shelves with rust that has pitted the surface.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.At front counter near steam table observed Yogurt sauce 73° and cut tomatoes 74°. Operator placed both in cooler Yogurt sauce 56-57° and cut tomatoes 47-50° 1 hour later. **Corrective Action Taken** **Repeat Violation** **Warning**At callback on 11/14/15 observed cut tomatoes 59°-61° and cut lettuce 70°-72° in reach in cooler. Emailed food manager (Olga) time as a public health control application and supplemental information.

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach near ice machine compressor shield **Warning**At time of callback on 11/14/15 observed 1 live roach on box in kitchen.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. **Warning**At time of callback on 11/14/15 observed employee with artificial nails

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation** **Warning**At callback on 11/14/15 observed no written plan for use of time as a public health control. Emailed food manager (Olga) time as a public health control application and supplemental information.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**At callback on 11/14/15 observed no proof of employee training.

Basic - Dead roaches on premises. 1 dead roach in dry storage near drinks. **Warning**

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

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee is wearing a heavily bedazzled cap **Warning**

Basic - Food stored in holding unit not covered. Sausage patties in reach in freezer. Operator covered the product in plastic **Corrected On-Site** **Warning**

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. 2 door silver oven in dry storage **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At steam table at front counter **Warning**

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

Basic - Working containers of food removed from original container not identified by common name. Salt in dry storage. Labelled. **Corrected On-Site** **Warning**

High Priority - Employee washed hands with no soap. In three compartment sink **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.At front counter near steam table observed Yogurt sauce 73° and cut tomatoes 74°. Operator placed both in cooler Yogurt sauce 56-57° and cut tomatoes 47-50° 1 hour later. **Corrective Action Taken** **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. At both steam tables at front counter Baked Chicken 122-162°. Operator turned up the heat at table chicken 1 hour later chicken at 146-157°. At second steam table cooked onions 96-101°, sausage 119-121°. Operator accidentally turned table off and has to turn it back on. Products had risen 2°-3° by end of inspection. **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken kabobs stored over precooked chicken kabobs at front counter grill. Kabobs moved to walk in cooler. Raw beef stored over butter, creamers, and cheese in reach in cooler in kitchen. Raw beef moved to walk in cooler **Corrected On-Site** **Warning**

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach near ice machine compressor shield **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink **Warning**

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

Intermediate - No probe thermometer provided to measure temperature of food products. Issued employee a thermometer. **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. **Repeat Violation** **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked chicken Kabobs 79-106° in walk in cooler stored in large deep plastic container covered. Made one hour ago according to operator. Moved to two shallow containers and uncovered. 57°-78° at end of inspection. **Corrective Action Taken** **Warning**

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

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

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

Basic - Employee personal items stored in or above a food preparation area. Purse on top of condiments in cabinet front counter.

Basic - Equipment in poor repair. Rice scoop cracked.

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. Rice scoop.

Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. Rear kitchen.

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

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

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. At 85°.

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. At 75°.

High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. At 78°.

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pots and pans.

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

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front counter and rear kitchen.

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.

No Violations Were Observed

Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.observed Chopped garlic 46°f, smoked sausage 47°, cooked potatoes 48° left overnight in WIC 12 hrs plus. Due to Walk in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. **Admin Complaint** **Repeat Violation**

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 - Walk-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. Observed Chopped garlic 46°f, smoked sausage 47°, cooked potatoes 48° left overnight 12 hrs plus. **Admin Complaint** **Repeat Violation** Observed plant food at 50°f on 8/13/14

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed under food prep shelf near WIC. **Warning**

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

Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed male employee crack raw shell eggs and the n touch bread for toasting. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.observed Chopped garlic 46°f, smoked sausage 47°, cooked potatoes 48° left overnight in WIC 12 hrs plus. Due to Walk in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. **Admin Complaint** **Repeat Violation**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.observed Chopped garlic 46°f, smoked sausage 47°, cooked potatoes 48° left overnight in WIC 12 hrs plus. Due to Walk in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. **Warning**

Intermediate - Accumulation of debris in the interior of the ice machine. Observed on stainless steel flap inside machine. **Warning**

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed in ice water at 40°f. **Corrected On-Site** **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. **Admin Complaint** **Repeat Violation**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator printed and posted. **Corrected On-Site** **Warning**

Intermediate - Walk-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. Observed Chopped garlic 46°f, smoked sausage 47°, cooked potatoes 48° left overnight 12 hrs plus. **Admin Complaint** **Repeat Violation**

No Violations Were Observed

Basic - Bowl or other container with no handle used to dispense food. Observed in ice machine and sauce in walk in cooler. **Corrected On-Site** **Warning**

Basic - Shelf under preparation table soiled with food debris. Observed in dry storage area. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler Cooked chicken 48°f, cooked polish sausage 63°,raw chicken 48°, Taziki sauce 49°f. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.observed in walk in cooler Cooked chicken 48°f, cooked polish sausage 63°,raw chicken 48°, Taziki sauce 49°f. **Warning**

Intermediate - Accumulation of black debris in the interior of the ice machine. **Warning**

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unable to answer basic cold and hot hold temperatures. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed cooked potatoes covered during cooling on food prep table. **Corrected On-Site** **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 - Walk-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. Observed Cooked chicken 48°f, cooked polish sausage 63°,raw chicken 48°, Taziki sauce 49°f all left overnight. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler. Observed chicken in container stored on WIC floor. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed diced tomatoes and chopped lettuce placed on front counter no time marks, confirmed out for only 10 minutes. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw chicken stored over ready to eat chopped onions I'm beverage air RIC.

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

Intermediate - Potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed chicken kabobs not date marked in WIC. **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. Sausage, Reach In Cooler

Basic - Food stored in holding unit not covered. Butter, Reach In Cooler

Basic - Food stored on floor. Potatoes, Kitchen

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

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

Intermediate - Handwash sink used for purposes other than handwashing.

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

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chicken beside cooked sausage, Reach In cooler

Critical - Observed raw animal food stored over cooked food. Chicken stored over Sausage, Reach In cooler

Observed ice scoop with handle in contact with ice. Ice Bin

Wet wiping cloth not stored in sanitizing solution between uses. Front Counter

Critical - Observed buildup of slime in the interior of ice machine. "BLACK MOLDLIKE RESIDUE"

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

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

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

Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over cooked meat balls

Critical - Observed uncovered food in holding unit/dry storage area. Sausage, Reach In cooler

Critical - Observed uncovered food in holding unit/dry storage area. Chicken, Reach In cooler

Critical - Observed uncovered food in holding unit/dry storage area. Meat balls, Reach In cooler

Critical - Observed uncovered food in holding unit/dry storage area. Bananas, Reach In cooler

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soil buildup inside ice bin. "Black moldlike residue"

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

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

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

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of convection oven soiled.

Critical - Observed soil buildup inside ice bin.

Wet mop not hung to dry.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Potatoes, Walk in cooler, Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

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

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

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

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Cicken

Critical - Observed food stored on floor. Tomatoes, Walk in cooler,

Critical - Observed buildup of slime in the interior of ice machine. "BLACK MOLDLIKE RESIDUE"

Critical - Handwashing cleanser lacking at handwashing lavatory. Front counter

Wet mop not hung to dry.

Critical - Observed raw animal food stored over ready-to-eat food. Chicken over sausage, Reach In Cooler,

Critical - Observed raw animal food stored over cooked food. Eggs on toop of potatoes, Reach In Cooler

Critical - Observed food stored on floor. Onions, Kitchen

Critical - Observed food stored on floor. Potatoes, Reach In Cooler

Wet wiping cloth not stored in sanitizing solution between uses.

Wet mop not hung to dry.

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

No Violations Were Observed

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

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

Critical - Observed food stored in ice used for drinks. Lemonade, Ice machine

Critical - Observed food stored on floor. Tomatoes, Walk In Cooler

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

Wet mop not hung to dry.

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. K class

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10-27-10.

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

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

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.

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

Wet wiping cloth not stored in sanitizing solution between uses.

Observed scoop with handle in contact with rice

Critical - Observed food stored on floor. Onions WIC

Observed personal care item stored with food. Jacket on top of rice container

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

Wet mop not hung to dry.