Greek Islands Taverna Improves its Sanitary Rating

Basic - - From inspection on 2016-04-12: Basic - Reach-in cooler gasket torn/in disrepair. Salad cooler - From follow-up inspection on 2016-04-13: **Time Extended**

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Several dead roaches on a glue trap under a prep table at the cookline.

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

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelves and under tables. **Repeat Violation**

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

Basic - Food stored in a location that is exposed to splash/dust. Flour next to handsink, under paper towels, moved away. **Corrected On-Site**

Basic - Ice scoop stored on top of dirty ice machine between uses. Removed. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline, placed on the steam table. **Corrected On-Site**

Basic - Old labels stuck to food containers after cleaning.

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

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. 3 compartment sink, set up new one. **Corrected On-Site**

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees. Walk in cooler food temperatures 42 to 46f

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Washed hands and dried with paper towels upon request **Corrected On-Site**

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Humus at 48-66f at the wait station on an ice bath, moved inside a cooler. Explained time control procedure. Cut tomato, cut lettuce, tzatziki and humus at 45-46f on the salad cooler, iced down. **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup at 130f on the stove and beans at 128-134f on an oven, chicken at 125F on top of the oven, reheated to 165f **Repeat Violation**

High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches next to a prep table on the cookline, one live roach on the floor on the prep area.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outdoors

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

Intermediate - Encrusted material on can opener blade.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken kebabs.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken, humus, chicken wings cooling in the walk in cooler in wrapped or closed containers, Lids and wraps removed. Chicken, humus, chicken wings cooling in the walk in cooler in deep closed or wrapped containers, lids and wraps were removed. Rice and beans cooling in closed, stacked containers at the prep area found at 106-130f, moved to the walk in cooler. **Corrective Action Taken** **Repeat Violation**

Intermediate - Nonfood-grade basting brush used in food.

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

No Violations Were Observed

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of equipment, shelves and under table shelves in kitchen. **Warning**

Basic - Ceiling tile missing. Liquor room **Warning**

Basic - Soiled dry wiping cloth in use. Soiled dry cloths on top of pro tables, removed. **Corrected On-Site** **Warning**

Basic - Wall soiled with accumulated black debris in liquor room **Warning**

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with water and oil not labeled. **Corrected On-Site** **Warning**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 50ppm, added chlorine to 50ppm **Corrected On-Site** **Warning**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Cook, washed hands upon request. **Warning**

High Priority - Gyro meat unit turned off, gyro meat 132°f, operator turned the unit on to continuously cook the gyro. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes, cut lettuce, tzatziki, sliced cheese at 45-47°f on the flip top coolers at the Cookline. Operator closed the lids and iced down the food, temperature on the cooler by the grill 41°f at the end of the inspection. **Corrective Action Taken** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauce at 104°f at the steam table, discarded. Mousaka at 122-132°f on top of the oven, reheated over 135°f, Chicken at the grill at 125-140°f reheated over 135°f**Corrective Action Taken** **Repeat Violation** **Warning**

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken wings at 60-67°f, humus at 60-65°f, soup at 120-135°f cooling in deep,tightly closed containers, operator moved the chicken wings to sheet pans, placed the hummus in smaller containers and placed the soup in an ice bath. **Corrective Action Taken** **Repeat Violation** **Warning**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Salad flip top cooler not holding temperature on the top. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Bowl inside sugar container, removed. **Corrected On-Site**

Basic - Buildup of food debris/soil residue on equipment door handles. Cookline, prep areas.

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. Cookline. Provided with lid and straw. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cookline. Removed from prep area. **Corrected On-Site**

Basic - Equipment in poor repair. Small hot holding cabinet at the cookline door not remain closed.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline, removed. **Corrected On-Site**

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 flour, removed. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Wait station, removed from water. **Corrected On-Site** **Repeat Violation**

Basic - Interior of microwave soiled with encrusted food debris.

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

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Printer stand at the cookline damaged particle board.

Basic - Working containers of food removed from original container not identified by common name. Flour, salt. **Repeat Violation**

High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Beef, burgers, lamb and octopus at 46-49°f in the cookline drawers, according to mgr due to the gaskets been just replaced, 41-43°f at the end of the inspection. **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to work with food. Cookline. Washed hands upon request. **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. Bread at the wait station, bread was discarded, operator start using deli paper. **Corrected On-Site**

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. See stop sale. Soup cooling overnight in a deep container found at 54°f in the center, 40°f on the sides of the container. Discarded.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Lamb and potatoes at 105-124°f in the small holding cabinet, reheated at greater than 165°f. Shrimp sauce at the steam table at 103°f, reheated at greater than 165°f Potatoes and pork kebabs in a turned off oven at 91-106°f reheated at greater than 165°f **Corrected On-Site** **Repeat Violation**

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Washed hands upon request. **Corrected On-Site**

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

Intermediate - Encrusted material on can opener blade.

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Octopuses , chicken wings and ribs cooling in the prep area for about 2h according to mgr, moved inside the walk in cooler and walk in freezer. **Corrected On-Site** **Repeat Violation**

Intermediate - Soil residue in food storage containers.

Basic - Reach-in cooler gasket torn/in disrepair. Salad reach in cooler **Warning**

High Priority - Vacuum breaker missing at hose bibb. Mop sink. **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. Display reach in cooler, **Warning**Salad reach in cooler and drawer cooler not maintaining proper temperatures. 08/13/14

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter. **Warning**

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

Basic - Reach-in cooler gasket torn/in disrepair. Salad reach in cooler **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum boxes. **Corrected On-Site** **Warning**

Basic - Working containers of food removed from original container not identified by common name. Flour, salt, sugar. **Corrected On-Site** **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Beef, octopus and cheese. Corrective action taken, moved to the walk in cooler. **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese, cheese dip, cabbage, cut tomato, cut lettuce and tzatziki at 58-60°f in the salads reach in cooler. Inadvertently turned off. Corrective action taken, moved to the walk in cooler. Calamari, mashed potato and fish at 50-52°f in the two door cookline reach in cooler. Corrective action taken, moved inside the walk in cooler. Milk and butter at 52°f in the bar reach in cooler. Corrective action taken, moved inside the walk in cooler. **Warning**

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk at 80°f at the prep area. Corrective action taken, discarded. **Warning**

High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Humus at 78°f at the wait station, discarded. **Warning**

High Priority - Food container stored in ice. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry and ribs at 470f in the cookline flip top reach in cooler. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice and green beans at the prep area and soup at the cookline at 103-124°f. Reheated to 165°f **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw meat over cheese in the walk in cooler. **Corrected On-Site** **Warning**

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

High Priority - Vacuum breaker missing at hose bibb. Mop sink. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ribs and chicken cooking in deep tightly wrapped containers found at 64-78°f. Placed uncovered sheet pans in the beer cooler. 41-44°f at the end of the inspection. **Warning**

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

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. **Warning**

Intermediate - No soap provided at handwash sink. Dishwashing area. **Corrected On-Site** **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. Salads reach in cooler, two door cookline reach in cooler, cookline drawers and cookline flip top reach in cooler, bar reach in cooler. **Warning**

No Violations Were Observed

Basic - Food stored on floor.walkin, chicken.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. 3 door glass walkin.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooling violation in walkin, covered hot food.

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. Recorded violation on previous inspection 11/19/13.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Octopus 50, tzakihi sauce 45°, lamb shank 48°, covered in walkin

Basic - Attached equipment soiled with accumulated dust. Shelves in 3 door walkin area.

Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water, dressings area.

Basic - Equipment in poor repair. 50° salad cooler and 3 door walkin cooler at 51°. Curtain separating cooler does not allow air flow to circulate.

Basic - Food-contact equipment in poor repair. 46° cooler under grill.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Cookline.

Basic - No handwashing sign provided at a hand sink used by food employees, bar and ladies bathroom.

Basic - Walk-in freezer door soiled with slimy/mold-like build-up, inside and outside door.

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

Flammables stored near a source of ignition. For reporting purposes only. Wood.

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. 3 door glass, walkin cooler at 51°, stop sale, discarded. Do not use until potentially hazardous foods maintains 41° or under. **Corrected On-Site**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, not sanitizing pots, pans.

High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 50° salad station, ice down, 43°. **Corrected On-Site**

High Priority - Displayed food not properly protected from contamination. Alcohol bottles not covered nightly, bar.

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. 46° lamb, cheese, octopus, ice down 43°.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Milk 1 gallon, Hal, half 1 quart, rice pudding 5 plates at 51° over night.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. 3 compartment sink area.

Intermediate - Handwash sink used for purposes other than handwashing. Rubber Barcardi signs washed in hand sink.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 6 drawer cooler, bottom 3 soiled, cookline.

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 - Soda gun soiled, bar.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked ribs cooling in very deep plastic containers and tightly covered in walk in cooler at 82f, cooling at a rate too low to cool to 41f in allowed time. Ribs were uncovered immediately to cool faster to 41f.

High Priority - Raw animal food stored over ready-to-eat food. Rae lamb chops over cut green peppers and cut onions in walk in cooler. **Corrected On-Site**

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

Basic - Hood filter missing from automatic fire suppression/exhaust system. Cookline.

Basic - Cloth used as a food-contact surface. Soiled apron used to cover cut and washed greens/lettuce in walk in cooler.

Basic - Clean utensils or equipment stored in dirty drawer. Kitchen near back door.

Basic - Water leaking from faucet. Rear prep area (near walk in cooler door) prep sink.

Basic - Screen in kitchen back door torn/in poor repair.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw comminuted beef over raw seafoods in walk-in cooler. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl used to scoop ice from ice machine and stored bowl on/in ice between uses. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. on hot station by bain maries. Corrected On Site. Repeat Violation.

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

Observed clean utensils/equipment stored in soiled drawers/containers. Corrected On Site.

Observed attached equipment soiled with accumulated grease. hoodfilters.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken in fliptop reach-in cooler at 52 degrees fahrenheit. All items in this cooler are on ice, but Not th3 chicken. Chicken was placed on ice immediately to cool to and maintain 41 degrees or below. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. hot station by bain marie. Corrected On Site.

Observed ice scoop with handle in contact with ice. in server station ice bin. Corrected On Site.

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

Observed gaskets/seals on cold holding unit in poor repair. on cookline reach-in cooler across from grill.Repeat Violation.

Observed nonfood-contact equipment in poor repair. doors not properly closing on reach-in cooler across from grill.

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

Observed gaskets with slimy/mold-like build-up. reach-in cooler.Corrected On Site.

Critical - Please see inspection report for more details.

Critical - (A) FOOD shall be protected from cross contamination by: (8) Separating fruits and vegetables, before they are washed as specified under Section 3-302.15 from READY-TO-EAT FOOD.

Critical - Please see inspection report for more details.

Critical - Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves or dispensing EQUIPMENT.

Please see inspection report for more details.

Equipment location -- Vending machines, ovens and other equipment shall be located in a room, area or space which is maintained in a clean condition and which is protected from overhead leakage from drains, piping and other sources.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

(A) Except as specified in Paragraph (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination.

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

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

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

Critical - Observed raw animal food stored over cooked food. Walk in cooler Corrected On Site.

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

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

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. Corrected On Site.

Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.

Observed residue build-up on nonfood-contact surface. Walk in cooler

Waste line missing at soda gun holster. Corrected On Site.

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

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walk in cooler -humus-Repeat Violation.Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut vegetable in reach in cooler

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.Soupes- Corrected On Site.Corrected On Site. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by prep line-

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

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

Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler by cook line

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

Critical - Observed soil residue in storage containers.

Critical - Observed encrusted material on can opener.

Observed gaskets with slimy/mold-like build-up. Walk in cooler

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

Observed open dumpster lid.

Critical - Screening is not 16-mesh to the inch. Vent by dishwasher-

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces in walk in cooler Repeat Violation.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach icooler by cook line This violation must be corrected by : 06/09/.

Critical - Violation: 08A-28-1Observed food stored on floor. bucket of sauces in walk in cooler Repeat Violation.

Critical - Violation: 08A-29-1Observed uncovered food in holding unit/dry storage area. Shrimp in walk in cooler Repeat Violation.

Critical - Violation: 09-05-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.In sugar container Repeat Violation.

Critical - Violation: 12B-07-1Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Above reach in cooler by cashier Corrected On Site.Repeat Violation.

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

Violation: 24-10-1Observed utensils stored in crevices between equipment. Repeat Violation.

Critical - Violation: 35A-03-1Observed dead roaches on premises. One large dead by prep line This violation must be corrected by : 06/09/09.

Violation: 36-13-1Observed grease accumulated under all cooking equipments Repeat Violation.

Carbon dioxide/helium tanks not adequately secured. By walk ifreezer

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach icooler by cook line This violation must be corrected by : 06/09/.

Critical - Food not stored in a clean/dry location that is not exposed to splash - Olives stored under the prep sink by dish room

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Utensils stored on side of trash can

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In sugar container

Observed a nonfood-grade basting brush used in food.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Above reach in cooler by cashier Corrected On Site.Repeat Violation.

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

Critical - Observed buildup of soiled material on mixer head.

Observed ceiling in disrepair. By walk in freezer

Critical - Observed cloth used as a food-contact surface.

Critical - Observed dead roaches on premises. One large dead by prep line This violation must be corrected by : 06/09/09.

Observed food debris accumulated under ice machine /floor. Repeat Violation.

Critical - Observed food stored on floor. ucket of sauces in walk in cooler Repeat Violation.

Observed gaskets/seals on cold holding unit in poor repair.. Reach in cooler gasket by cook line

Observed grease accumulated under all cooking equipments Repeat Violation.

Observed ice scoop with handle in contact with ice. In bar area

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.In sugar container Repeat Violation.

Observed leaking pipe at plumbing fixture. In walk in cooler

Critical - Observed live flies in kitchen.This violation must be corrected by : 06/09/09.

Observed nonfood-contact equipment in poor repair Shelves in walk in freezer

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken wings,Tomatoes ,CheeseThis violation must be corrected by : 06/09/09.

Observed residue build-up on nonfood-contact surface. Shelves iwalk in cooler

Observed residue build-up on nonfood-contact surface.Bottom shelves by prep line

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.

Critical - Observed soil residue in storage containers. By prep area

Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.

Critical - Observed toxic item stored by food. Peeled potatoes bucket by dishrooms chemicals Corrected On Site.

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

Observed utensils stored in crevices between equipment. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice on holt hold by cook line

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

Waste line missing at soda gun holster.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Corrected On Site.

Critical - Food not stored in a clean/dry location that is not exposed to splash Cook line prep table not separated by splash guard

Critical - Food not stored in a clean/dry location that is not exposed to splash. Olives under the prep sink

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Thongs stored on oven handle door

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

Observed build-up of food debris and grease on nonfood-contact surface. Below grill by cook line

Observed build-up of grease on nonfood-contact surface. Sides of cooking equipments

Observed clean equipment stored on floor. By cook line and by serber line

Observed cutting board grooved/pitted and no longer cleanable.

Observed equipment in poor repair. Storage container

Observed food debris accumulated belowice machine floor.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed food stored on floor. Boxes of food in walk in freezer

Critical - Observed food stored on floor.Bucket of sauses in walk in cooler

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

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Bottosteatable by cook line

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Holding racks in walk in cooler

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Shelves in walk in cooler

Observed grease accumulated under cooking equipments. Below all cooking equipment

Observed ice scoop with handle in contact with ice.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Sugar

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

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

Observed reach -in cooler gasket torn/in disrepair.By cook line

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed toxic item stored by food. Corrected On Site.

Critical - Observed uncovered food in holding unit/ Lambs and shrimp in walk in cooler

Critical - Observed unlabeled spray bottle. Bleu bottle by cook line

Critical - Observed unlabeled spray bottle. ellow bottle by dishroom area.

Observed utensils stored in crevices between equipment.

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

No Violations Were Observed

No Violations Were Observed

Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan

Outside storage area clean, enclosure properly constructed

Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Storage/handling of clean equipment, utensils

Storage/handling of clean equipment, utensils

Critical - Thermometers, gauges, test kits provided

Walls, ceilings, and attached equipment, constructed, clean

Wiping cloths clean, used properly, stored

Clean clothes, hair restraints

Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding

Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding

Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding

Floors properly constructed, clean, drained, coved

Food contact surfaces designed, constructed, maintained, installed, located

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Foods handled with minimum contact

Critical - Hot food at proper temperatures

Critical - Hot food at proper temperatures

Critical - Original container: properly labeled, date marking

Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel

Critical - Presence of insects/rodents. Animals prohibited