Ivey's Grill Improves its Sanitary Rating

Basic - - From inspection on 2016-06-15: Basic - Floor tiles cracked, broken or in disrepair. In dish area. **Repeat Violation** **Admin Complaint** - From follow-up inspection on 2016-08-17: No change. **Admin Complaint**

Basic - - From inspection on 2016-06-15: Basic - Plumbing system in disrepair. Mop sink faucet leaking. **Repeat Violation** **Admin Complaint** - From follow-up inspection on 2016-08-17: Still leaking. **Admin Complaint**

Basic - - From inspection on 2016-06-15: Basic - Shelves attached to walls not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves in dish area made of particle wood. Currently shelf wood is deteriorating exposing absorbent wood pulp interior. **Repeat Violation** **Admin Complaint** - From follow-up inspection on 2016-08-17: No change. **Admin Complaint**

Intermediate - - From inspection on 2016-06-15: Intermediate - Hot water not provided/shut off at employee handwash sink. **Repeat Violation** **Admin Complaint** - From follow-up inspection on 2016-08-17: No change. **Admin Complaint**

Intermediate - - From inspection on 2016-06-15: Intermediate - No hot running water at three-compartment sink. **Repeat Violation** **Admin Complaint** - From follow-up inspection on 2016-08-17: No change. **Admin Complaint**

Intermediate - - From inspection on 2016-06-15: Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Certificates are copies. **Repeat Violation** **Admin Complaint** - From follow-up inspection on 2016-08-17: No change. **Admin Complaint**

Basic - - From inspection on 2016-01-27: Basic - Floor tiles cracked, broken or in disrepair. Floor tiles broken and cracked near the dis wash machine. **Repeat Violation** 1/27/16 callback: tiles cracked on floor in dish room. - From follow-up inspection on 2016-06-15: Tiles still cracked. **Admin Complaint**

Basic - - From inspection on 2016-01-27: Basic - Plumbing system in disrepair. Mop sink faucet leaks. No hot water to any sinks due to plumbing problems under the concrete. **Repeat Violation** 1/27/16 callback: no change. - From follow-up inspection on 2016-06-15: Mop sink still leaking. **Admin Complaint**

Basic - - From inspection on 2016-01-27: Basic - Shelves attached to wall above the rear hand wash and three compartment sink not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving is not smooth and easily cleanable. Raw wood exposed. 1/27/16 callback: shelves in dish room have exposed wood and wood pulp. - From follow-up inspection on 2016-06-15: Shelf has exposed wood/ wood composite. **Admin Complaint**

Intermediate - - From inspection on 2016-01-27: Intermediate - Hot water not provided/shut off at employee handwash sink. **Admin Complaint** 1/27/16 callback: hot water not available at rear hand wash sink in main kitchen area. - From follow-up inspection on 2016-06-15: No hot water at hand wash sink. **Admin Complaint**

Intermediate - - From inspection on 2016-01-27: Intermediate - No hot running water at three-compartment sink. No hot water provided to the three compartment sink due to plumbing problems under the concrete. **Repeat Violation** **Admin Complaint** 1/27/16 callback: no running hot water at three compartment sink. - From follow-up inspection on 2016-06-15: No hot water at Three compartment sink. **Admin Complaint**

Intermediate - - From inspection on 2016-01-27: Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees . Only photo copies provided. **Repeat Violation** 1/27/16 callback: cards still on copies. - From follow-up inspection on 2016-06-15: Only copies available. **Admin Complaint**

Basic - Floor tiles cracked, broken or in disrepair. In dish area. **Repeat Violation** **Admin Complaint**

Basic - Food storage container/container lid cracked or broken. At least 3 lids burnt or cracked.

Basic - Plumbing system in disrepair. Mop sink faucet leaking. **Repeat Violation** **Admin Complaint**

Basic - Shelves attached to walls not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves in dish area made of particle wood. Currently shelf wood is deteriorating exposing absorbent wood pulp interior. **Repeat Violation** **Admin Complaint**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked shell eggs then handled food turners at grill. Washed hands sanitized food turners. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Hand wash sink at entrance to cook line with wok pan sitting on top of basin. Removed. **Corrected On-Site**

Intermediate - Hot water not provided/shut off at employee handwash sink. **Repeat Violation** **Admin Complaint**

Intermediate - No hot running water at three-compartment sink. **Repeat Violation** **Admin Complaint**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Certificates are copies. **Repeat Violation** **Admin Complaint**

Basic - Floor tiles cracked, broken or in disrepair. Floor tiles broken and cracked near the dis wash machine. **Repeat Violation** 1/27/16 callback: tiles cracked on floor in dish room.

Basic - Plumbing system in disrepair. Mop sink faucet leaks. No hot water to any sinks due to plumbing problems under the concrete. **Repeat Violation** 1/27/16 callback: no change.

Basic - Shelves attached to wall above the rear hand wash and three compartment sink not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving is not smooth and easily cleanable. Raw wood exposed. 1/27/16 callback: shelves in dish room have exposed wood and wood pulp.

Intermediate - Hot water not provided/shut off at employee handwash sink. **Admin Complaint** 1/27/16 callback: hot water not available at rear hand wash sink in main kitchen area.

Intermediate - No hot running water at three-compartment sink. No hot water provided to the three compartment sink due to plumbing problems under the concrete. **Repeat Violation** **Admin Complaint** 1/27/16 callback: no running hot water at three compartment sink.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees . Only photo copies provided. **Repeat Violation** 1/27/16 callback: cards still on copies.

Basic - Floor tiles cracked, broken or in disrepair. Floor tiles broken and cracked near the dis wash machine. **Repeat Violation**

Basic - Plumbing system in disrepair. Mop sink faucet leaks. No hot water to any sinks due to plumbing problems under the concrete. **Repeat Violation**

Basic - Shelves attached to wall above the rear hand wash and three compartment sink not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving is not smooth and easily cleanable. Raw wood exposed.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the prep table near the eggs. Placed in the sanitizer bucket during this inspection. **Corrected On-Site**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee came from the back to the cook area, put on a pair of gloves and began prepping food.Reviewed proper glove procedures with management. **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler near the oven: Canteloupe 50°. Discarded during this inspection. **Corrective Action Taken**

Intermediate - Hot water not provided/shut off at employee handwash sink. **Admin Complaint**

Intermediate - No hot running water at three-compartment sink. No hot water provided to the three compartment sink due to plumbing problems under the concrete. **Repeat Violation** **Admin Complaint**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees . Only photo copies provided. **Repeat Violation**

Basic - Floor tiles cracked, broken or in disrepair. Dish Machine Area **Repeat Violation** **Warning**11/19/15 Callback: Floors tiles still cracked and broken.

Basic - Plumbing system in disrepair. Hot water off due to plumbing problems under the concrete. **Repeat Violation** **Warning**11/19/15 Callback: Hot water still off due to plumbing problems under the concrete.

High Priority - Employee washed hands with cold water. Employees are washing hands in cold water only due to no hot water to establishment. **Warning**

Intermediate - No hot running water at three-compartment sink. **Warning**11/19/15 Callback: No hot water.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photo copies provided for but one employee. **Repeat Violation** **Warning**11/19/15 Callback: Only photo copies provided.

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

Basic - Cutting board has cut marks and is no longer cleanable.Cutting boards on the prep coolers. **Repeat Violation** **Warning**

Basic - Floor tiles cracked, broken or in disrepair. Dish Machine Area **Repeat Violation** **Warning**

Basic - Plumbing system in disrepair. Hot water off due to plumbing problems under the concrete. **Repeat Violation** **Warning**

Basic - Soiled reach-in cooler gaskets. All coolers **Warning**

High Priority - Employee washed hands with cold water. Employees are washing hands in cold water only due to no hot water to establishment. **Warning**

Intermediate - Cutting board(s) stained/soiled. Cutting boards on the prep coolers. **Repeat Violation** **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water to any hand wash sinks. **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All reach in coolers across from the cooking equipment have old food buildup in the bottom. **Warning**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning** Richard Griffin 6/16/15 expired

Intermediate - No hot running water at three-compartment sink. **Warning**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photo copies provided for but one employee. **Repeat Violation** **Warning**

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

Basic - Cutting board has cut marks and is no longer cleanable.Cutting boards on the prep coolers. **Repeat Violation** **Warning**

Basic - Floor tiles cracked, broken or in disrepair. Dish Machine Area **Repeat Violation** **Warning**

Basic - Plumbing system in disrepair. Hot water off due to plumbing problems under the concrete. **Repeat Violation** **Warning**

Basic - Soiled reach-in cooler gaskets. All coolers **Warning**

High Priority - Employee washed hands with cold water. Employees are washing hands in cold water only due to no hot water to establishment. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad, Fruit and Beverage Reach-in Coolers: Cut/Sliced Tomatoes 51°, sprouts 53°, ham 50°, feta cheese 51°, sausage 58°, cantaloupe 53°, watermelon 52°, watermelon 59°, milk 55° **Warning** 9/11/15 Callback: sausage 55°, Cut/Sliced Tomatoes 51°, Lettuce 63°, (shell eggs 57° ambient air temp)cantaloupe 55°, watermelon 54° ( Placed in reach in coolers on 9/10/15)9/16/15 Callback: sausage 52°, tofu 46°, ham 46°

Intermediate - Cutting board(s) stained/soiled. Cutting boards on the prep coolers. **Repeat Violation** **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water to any hand wash sinks. **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All reach in coolers across from the cooking equipment have old food buildup in the bottom. **Warning**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning** Richard Griffin 6/16/15 expired

Intermediate - No hot running water at three-compartment sink. **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 and fruit reach-in coolers door gaskets are torn. Beverage Cooler door not shut completely. Food Temperatures: Cut/Sliced Tomatoes 51°, sprouts 53°, ham 50°, feta cheese 51°, sausage 58°, cantaloupe 53°, watermelon 52°, watermelon 59°, milk 55° **Warning** 9/11/15 Callback: sausage 55°, Cut/Sliced Tomatoes 51°, Lettuce 63°, shell eggs cantaloupe 55°, watermelon 54° Salad and fruit reach in coolers.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photo copies provided for but one employee. **Repeat Violation** **Warning**

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

Basic - Cutting board has cut marks and is no longer cleanable.Cutting boards on the prep coolers. **Repeat Violation** **Warning**

Basic - Floor tiles cracked, broken or in disrepair. Dish Machine Area **Repeat Violation** **Warning**

Basic - Plumbing system in disrepair. Hot water off due to plumbing problems under the concrete. **Repeat Violation** **Warning**

Basic - Soiled reach-in cooler gaskets. All coolers **Warning**

High Priority - Employee washed hands with cold water. Employees are washing hands in cold water only due to no hot water to establishment. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad, Fruit and Beverage Reach-in Coolers: Cut/Sliced Tomatoes 51°, sprouts 53°, ham 50°, feta cheese 51°, sausage 58°, cantaloupe 53°, watermelon 52°, watermelon 59°, milk 55° **Warning** 9/11/15 Callback: sausage 55°, Cut/Sliced Tomatoes 51°, Lettuce 63°, (shell eggs 57° ambient air temp)cantaloupe 55°, watermelon 54° ( Placed in reach in coolers on 9/10/15)

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Cut/Sliced Tomatoes 51°, sprouts 53°, ham 50°, feta cheese 51°, sausage 58°, cantaloupe 53°, watermelon 52°, watermelon 59°, milk 55° **Warning**

Intermediate - Cutting board(s) stained/soiled. Cutting boards on the prep coolers. **Repeat Violation** **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water to any hand wash sinks. **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All reach in coolers across from the cooking equipment have old food buildup in the bottom. **Warning**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning** Richard Griffin 6/16/15 expired

Intermediate - No hot running water at three-compartment sink. **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 and fruit reach-in coolers door gaskets are torn. Beverage Cooler door not shut completely. Food Temperatures: Cut/Sliced Tomatoes 51°, sprouts 53°, ham 50°, feta cheese 51°, sausage 58°, cantaloupe 53°, watermelon 52°, watermelon 59°, milk 55° **Warning** 9/11/15 Callback: sausage 55°, Cut/Sliced Tomatoes 51°, Lettuce 63°, shell eggs cantaloupe 55°, watermelon 54° Salad and fruit reach in coolers.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photo copies provided for but one employee. **Repeat Violation** **Warning**

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

Basic - Cutting board has cut marks and is no longer cleanable.Cutting boards on the prep coolers. **Repeat Violation** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverages located next to hand wash sink in the kitchen. **Warning**

Basic - Floor tiles cracked, broken or in disrepair. Dish Machine Area **Repeat Violation** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water at a temperatures of 93° and 128°F. **Warning**

Basic - Plumbing system in disrepair. Hot water off due to plumbing problems under the concrete. **Repeat Violation** **Warning**

Basic - Soiled reach-in cooler gaskets. All coolers **Warning**

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. 25 ppm Temperature 101°: at the end of the inspection 50 ppm Temperature 101° **Corrected On-Site** **Warning**

High Priority - Employee washed hands with cold water. Employees are washing hands in cold water only due to no hot water to establishment. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad, Fruit and Beverage Reach-in Coolers: Cut/Sliced Tomatoes 51°, sprouts 53°, ham 50°, feta cheese 51°, sausage 58°, cantaloupe 53°, watermelon 52°, watermelon 59°, milk 55° **Warning**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Soba dated 8/7/15 **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Soba dated 8/7/15 **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Cut/Sliced Tomatoes 51°, sprouts 53°, ham 50°, feta cheese 51°, sausage 58°, cantaloupe 53°, watermelon 52°, watermelon 59°, milk 55° **Warning**

Intermediate - Cutting board(s) stained/soiled. Cutting boards on the prep coolers. **Repeat Violation** **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees are washing their hands in the prep sink located next to the hand wash sink. **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water to any hand wash sinks. **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All reach in coolers across from the cooking equipment have old food buildup in the bottom. **Warning**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

Intermediate - No hot running water at three-compartment sink. **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 and fruit reach-in coolers door gaskets are torn. Beverage Cooler door not shut completely. Food Temperatures: Cut/Sliced Tomatoes 51°, sprouts 53°, ham 50°, feta cheese 51°, sausage 58°, cantaloupe 53°, watermelon 52°, watermelon 59°, milk 55° **Warning**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photo copies provided for but one employee. **Repeat Violation** **Warning**

No Violations Were Observed

Basic - Cutting board has cut marks and is no longer cleanable. Prep coolers cutting boards.

Basic - Floor tiles cracked, broken or in disrepair. Dish machine area **Repeat Violation**

Basic - Plumbing system in disrepair. Hot after off due to plumbing problems under the concrete. **Repeat Violation**

Intermediate - Cutting board(s) stained/soiled. Prep coolers cutting boards. **Repeat Violation**

Intermediate - Hot water supply not maintained during peak periods. Hot water off due to plumbing disrepair. **Repeat Violation**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photo copies of safe staff provided

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 93°F

Basic - Cutting board has cut marks and is no longer cleanable. Prep coolers cutting boards.

Basic - Floor tiles cracked, broken or in disrepair. Dish machine area **Repeat Violation**

Basic - Plumbing system in disrepair. Hot after off due to plumbing problems under the concrete. **Repeat Violation**

Intermediate - Cutting board(s) stained/soiled. Prep coolers cutting boards. **Repeat Violation**

Intermediate - Hot water supply not maintained during peak periods. Hot water off due to plumbing disrepair. **Repeat Violation**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photo copies of safe staff provided

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 93°F

Basic - Cutting board has cut marks and is no longer cleanable. Prep coolers cutting boards.

Basic - Floor tiles cracked, broken or in disrepair. Dish machine area **Repeat Violation**

Basic - Plumbing system in disrepair. Hot after off due to plumbing problems under the concrete. **Repeat Violation**

Intermediate - Cutting board(s) stained/soiled. Prep coolers cutting boards. **Repeat Violation**

Intermediate - Hot water supply not maintained during peak periods. Hot water off due to plumbing disrepair. **Repeat Violation**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photo copies of safe staff provided

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 93°F

Basic - Floor tiles cracked, broken or in disrepair. Dish wash area

Basic - Plumbing system in disrepair. Hot water to all hand wash sinks not provided to plumbing issues under the concrete foundation.

Intermediate - Cutting board(s) stained/soiled. Reach in coolers

Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water not provided at all hand wash sinks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One near the eggs and one over the reach in cooler by the oven.

Basic - Floor tiles cracked, broken or in disrepair. Dish wash area

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

Basic - Plumbing system in disrepair. Hot water to all hand wash sinks not provided to plumbing issues under the concrete foundation.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Cook line

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Split Green Pea Soup made on 12/3/14. Temperature take at 9:50am on 12/4/14 was 50° F, Vegetable Broth made on 12/3/14. Temperature taken at 9:50am on 12/4/14 was 47°F. Products were discarded by manager. Reviewed cooling critical limits with owner.

Intermediate - Cutting board(s) stained/soiled. Reach in coolers

Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water not provided at all hand wash sinks.

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. Certificate that was provided expired in Oct. 2014. No other proof provided.

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. Potatoes, greens

No Violations Were Observed

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in Coolers: soup 47, crab mix 47, yogurt 46, hummus 51, moz. Cheese 48, BBQ Slaw 52, sprouts 46, salmon 45 Callback: potato mix 56°F, French toast batter 52°F both made on Sunday

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

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

Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in Coolers: soup 47°, crab mix 47°, yogurt 46°, hummus 51°, moz. Cheese 48°, BBQ Slaw 52°, sprouts 46°, salmon 45°

High Priority - Toxic substance/chemical improperly stored. On the dish machine

Intermediate - Accumulation of encrusted food debris on/around mixer head. **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use at all times. **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. Soup & grits

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. Butter

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 46F in reachin cooler. Corrective action taken: placed in bottom of cooler.

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

Intermediate - Accumulation of encrusted food debris on/around mixer head.

Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. sauces dated 9-30, potato salad dated 10-17.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 44, top of reachin cooler

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

Critical - Cold water not provided/shut off at triple sink. Repeat Violation.

Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. miso dated 1-7 Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. liquid egg yolks Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced cheese 46-51, top of reachinCorrected On Site.

Critical - Observed food stored in a prohibited area. potatoes under sink

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

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

Critical - Cold water not provided/shut off at triple sink. Repeat Violation.

Critical - Observed roach activity as evidenced by live roaches found. 1 live roach fell from paperwork shelf. Corrected On Site.

Observed large hole in wall. behind triple sink Repeat Violation.

Observed unnecessary items on the premise. paper clutter on shelves over handsink

No Violations Were Observed

No Violations Were Observed

Critical - Observed noodles dated 10-4-11. Corrected on site, repeat violation.

Critical - Observed potentially hazardous foods prepared on site and held more than 24 hours not date marked. Chile, pesto and black bean pasta.

Critical - Observed processed potentially hazardous food opened more than 24 hours not date marked. Yoogurt and sour cream. Repeat violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees F. Repeat Violation. In first reach-in on cook line, chile at 50 degrees F, feta at 52 degrees F, pooled eggs at 60 degrees F and pesto at 58 degrees F.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees F. In first reach-in, ham at 53 to 58 degrees F and sprouts at 53 degrees F. In upright reach-in, liquid eggs at 48 degrees F, gravy at 46 degrees F, sour cream at 50 degrees F, yogurt at 44 degrees F and butter at 50 degrees F. In rear reach-in, salmon cakes at 45 degrees F, crab at 50 degrees F and french toast batter at 48 degrees F. Repeat violation.

Critical - Observed first reach-in cooler on cook line at 50 degrees F according to ambient air thermometer. Upright reach-in at end of cook line at 60 degrees F according to ambient air thermometer.

Critical - Observed raw liquid eggs stored over ready-to-eat foods in reach-in and raw hamburger stored over vegetables.

Observed gaskets in bad repair on upright reach-in.

Observed cutting boards grooved/pitted and no longer cleanable. Repeat violation.

Critical - Observed no cold water at triple sink.

Observed standing water in bottom of first reach-in.

Observed large hole in the wall by triple sink.

Critical - Observed no proof of required employee training.

Critical - Observed cheese with mold-like growth. feta Corrected On Site.

Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. hummus dated 5-25 Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. feta cheese

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 49, salmon 44 in tall silver reachin Corrected On Site.

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

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

Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. some food container lids melted

Observed cutting boards grooved/pitted and no longer cleanable.

Observed detergent and sanitizer mixed together improperly and used for wiping cloths.

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

Observed clean utensils/equipment stored on dirty counter. pitchers

Critical - Observed toxic item stored by food. bleach

Observed unnecessary items on the premise. dirty, unused ice machine

Water treatment device has not been inspected or serviced according to manufacturer's instructions. Repeat Violation.

Critical - Observed soiled reach-in cooler gaskets.

Observed hole in wall by 3 bay sink.

Observed wall soiled with accumulated food debris behiind equipment.

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

Critical - Observed sanitizing solution exceeding the maximum concentration allowed in bucket.Repeat Violation. Corrected On Site.

Observed unnecessary items on the premise curtain,unused equipment.

In-use utensil not stored on a clean portion of food preparation or cooking equipment.

Observed ceiling in disrepair in server area.

Observed nonfood-contact equipment in poor repair door iat server cooler.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening milk,cream.

Critical - Observed soiled reach-in cooler gaskets 2 door servers area.

Observed wall soiled with accumulated dust behind soda machine.

Water treatment device has not been inspected or serviced according to manufacturer's instructions.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.refrigerator on server line

Critical - Handwash sink not accessible for employee use at all times.

Observed ceiling in disrepair on server line.

Observed nonfood-contact equipment in poor repair door on cooler

Observed personal care item stored with food.vitamins Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter 47,milk 46Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheese

Critical - Observed soiled reach-in cooler gaskets.

Observed wall soiled with accumulated black debris in dishwashing area.

Water treatment device has not been inspected or serviced according to manufacturer's instructions.