Harry & The Natives Degrades its Sanitary Rating

Critical - observed food storage container not labeled - white substance

Critical - observed date marking prepared ready to eat food - punche made previous day, cook chicken

Critical - observed phf held at greater than 41 degrees - eggs at 70

Critical - observed phf held at greater than 41 degrees - pancake batter at 72 for 1 hour

Critical - observed food on the floor - walkin cooler bread, walkin freezer many items on floor.

Critical - observed food not covered.

Critical - observed raw animal food not properly seperated from each other - ground beef over fish.

Critical - observed barehand contact with ready to eat food - toast

Critical - observed no chemical test kit - need chlorine test kit.

Critical - observed soiled ice bin - black slime

Critical - observed soiled gaskets reachin cooler. cookline

Critical - observed reachin cooler and reachin freezer soiled - food on the bottom.

observed equipment not properly air dried- metal and plastic pans.

Critical - observed handwash sink used for pupose other than hand washing- filling a pot with water

Critical - observed womens receptacle uncovered - womens bathroom

observed missing light shield - dish storage and 3 compartment sink

Critical - observed toxic item stored with food - service station

Critical - observed toxic items stored by utensils - insalating food by paper plates.

Critical - observed unlabled spray bottle - mop sink, service station.

Critical - observed sanitizer exceeds maximum strength- bucket

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

Wet wiping cloth not stored in sanitizing solution between uses. rear prep area.

Critical - Observed soiled reach-in cooler gaskets.

Equipment compartment not equipped to properly drain accumulation of moisture. pantry cooler.

Lights missing the proper shield, sleeve coatings or covers. near wic.

Critical - Observed unlabeled spray bottle. label all spray bottles.

No Violations Were Observed

Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. frozen beef.

Critical - No oyster warning sign with required language provided. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 1/gal of chilli on shelf above grill at 95. for 1hr. reheat to 165. maintain at 135. Corrected On Site.

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

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

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

Observed single-service items stored on floor. package of food containers. Corrected On Site.

Equipment compartment not equipped to properly drain accumulation of moisture. cooler #4.

Observed grease accumulated under cooking equipment.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed attached equipment soiled with accumulated grease. hood.

Lights missing the proper shield, sleeve coatings or covers. over 3/comp sink, over mop sink.

Critical - Observed unlabeled spray bottle.

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 5/30/11.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked potatoes on steam table at 119. for 2+hrs. Corrected On Site.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed interior of microwave soiled.

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

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. utensil storage container.

Observed utensils stored in crevices between equipment. knifes.

Observed ceiling in disrepair. a/c vent has loose insulation, above slicer.

Critical - Observed toxic item stored by utensils. 1/gal grease cutter stored above, clean sheet pans. Corrected On Site.

Critical - Observed unlabeled spray bottle.

No Heimlich maneuver sign posted.

No copy of latest inspection report.

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

Critical - No professional hygiene and/or foodborne illness training provided. complete food safety training for all new employees.

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

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. retrain all employees every 3/years. certificates are expired.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - Observed food stored on floor. wic/wif.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. knifes,in holder.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. utensil storage drawer.

Observed grease accumulated under cooking equipment.

Critical - Observed interior of microwave soiled.

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

Critical - Observed raw animal food stored over cooked food. raw eggs over cooked potatoes in 3/door cooler.

Observed walk-in cooler gasket torn/in disrepair.

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

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2/door cooler at 52. freshly prepared foods relocated.

Lights missing the proper shield, sleeve coatings or covers. over mop sink.

Critical - No conspicuously located thermometer in holding unit.

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

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

Observed equipment in poor repair. salad cooler leaking water.

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

Observed grease accumulated under cooking equipment.

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

Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over produce in wic

Critical - Observed soiled reach-in cooler gaskets.

Observed wall soiled with accumulated dust. kitchen

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Repeat Violation.

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. dinner cooler.

Lights missing the proper shield, sleeve coatings or covers. store room

Observed grease accumulated under cooking equipment.

Observed leaking pipe at plumbing fixture. condensor leaking in w.I.c.

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

Critical - Observed soiled reach-in cooler gaskets.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).