Japan Inn Improves its Sanitary Rating

No Violations Were Observed

Basic - - From inspection on 2016-08-18: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas. **Warning** - From follow-up inspection on 2016-08-18: **Time Extended**

Basic - - From inspection on 2016-08-18: Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen back door. **Warning** - From follow-up inspection on 2016-08-18: **Time Extended**

Basic - - From inspection on 2016-08-18: Basic - Reach-in cooler gasket torn/in disrepair. Next to three compartment sink. **Warning** - From follow-up inspection on 2016-08-18: **Time Extended**

High Priority - - From inspection on 2016-08-18: High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All raw meats in reach in cooler were between 46-55° F. **Warning** - From follow-up inspection on 2016-08-18: Observed all raw meats in reach in cooler between 46-50° F. **Time Extended**

High Priority - - From inspection on 2016-08-18: High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. All raw meats in walk in cooler were 48-52° F. **Repeat Violation** **Warning** - From follow-up inspection on 2016-08-18: Observed all TCS food in walk in cooler between 46-52° F. **Time Extended**

Intermediate - - From inspection on 2016-08-18: Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Printed TPHC forms for operator. **Corrective Action Taken** **Warning** - From follow-up inspection on 2016-08-18: Observed form not completed. **Time Extended**

Intermediate - - From inspection on 2016-08-18: 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. **Warning** - From follow-up inspection on 2016-08-18: Operator presented an invoice from technician which stated a new condenser is being ordered. **Time Extended**

Intermediate - - From inspection on 2016-08-18: Intermediate - Walk-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. **Repeat Violation** **Warning** - From follow-up inspection on 2016-08-18: Operator presented an invoice from technician which stated a new condenser is being ordered. **Time Extended**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas. **Warning**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Open bottle of Gatorade. **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen back door. **Warning**

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 and bread crumbs containers. **Corrected On-Site** **Warning**

Basic - Paper towel used as liner for food container. Fried shrimp container, **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. Next to three compartment sink. **Warning**

Basic - Working containers of food removed from original container not identified by common name. Sugar in peanut bottle. **Corrected On-Site** **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All raw meats in reach in cooler were between 46-55° F. **Warning**

High Priority - Medicine not labeled properly. Bottle of alcohol stored on shelf for draining dishes. **Corrected On-Site** **Warning**

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator provided invoice which identified salmon as farm raised. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken on shelf above cut onions, and flour batter in reach in at cook line. **Warning**

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. All raw meats in walk in cooler were 48-52° F. **Repeat Violation** **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **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. Printed TPHC forms for operator. **Corrective Action Taken** **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. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Walk-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. **Repeat Violation** **Warning**

No Violations Were Observed

Basic - Ceiling tiles soiled with accumulated with mold-like substance in the small dry food store room in the kitchen. **Warning**

Basic - Employee with no hair restraint while engaging in food preparation in the kitchen. He put on a hat. **Corrected On-Site** **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed all food in the walk-in cooler is 47°F or warmer. All the cooked foods were moved to other working coolers. Repairman was called. **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored over cooked food. Observed a bowl of raw beef stored on top of cooked chicken in a reach-in freezer. The chicken was moved to a proper storage area. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken stored on top of ice cream. It was properly restored in another freezer. **Corrected On-Site** **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken stored on top of fish and shrimp. All items were properly restored. **Corrected On-Site** **Warning**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles in the wait station. An employee began to clean the machine. **Corrective Action Taken** **Warning**

Intermediate - Walk-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. Observed all food in the walk-in cooler is above 47°F . Repairman was called. **Warning**

No Violations Were Observed

Basic - Accumulation of dust on ventilation and walls above and behind the ice machine in the waitress service area. Also observed that the mounted fish in the dining room are covered with dust. **Warning**

Basic - Accumulation of soil deposits on the inside of the dishmachine. **Warning**

Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Observed that the sides of the hibachi hoods are covered with dust. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Observed that a plastic take-out bowl is being used as a scoop for soy sauce in the waitress service area. **Repeat Violation** **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed a build-up of food debris on shelving under the sushi bar. **Warning**

Basic - Build-up of soil/debris on the floor under the Dishmachine. Observed a build-up of plates, flatware and other soiled items under the Dishmachine. **Warning**

Basic - Ceiling fan had accumulation of dust/debris. Observed that the ceiling fan blades in the dining room are covered with dust. **Warning**

Basic - Dumpster overflowing garbage. **Warning**

Basic - Floor soiled/has accumulation of debris. Observed a build-up of old food and grease under all the hibachi grills in the dining room. **Warning**

Basic - Food stored in holding unit not covered. Observed that small bowls that are prefix led with prepped vegetables and used for miso soup are nest stacked with no protective barrier between the bottom of the bowl and the food the it is on. These are in a container in the walk-in cooler. **Warning**

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Upon arrival, observed 2 rice scoops in standing water with a temperature of 84°. The water was dumped by an employee **Corrective Action Taken** **Warning**

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Observed a the handle of a scoop used for rice is laying on top of the cooked rice . The scoop was removed from the container by an employee. **Corrected On-Site** **Warning**

Basic - Interior of microwave soiled with old food debris. Observed that the inside top of the microwave oven behind the sushi bar is soiled with old dried food debris. **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers above the Dishmachine. **Repeat Violation** **Warning**

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

Basic - Open dumpster lid. **Warning**

Basic - Soil residue build-up on nonfood-contact surface. Observed that the outside top of the Dishmachine is soiled. **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed a build-up of grease on the walls under all the hibachi grills in the dining room. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 4 wet wiping cloths in the kitchen that are not being used not being stored in sanitizer. All the wet cloths were put into sanitizer by the employees. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed an employee put on gloves without washing hands in the kitchen upon arrival. After speaking with the employee about proper hand washing he then washed his hands and put on a new set of gloves. **Corrected On-Site** **Repeat Violation** **Warning**

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. Observed an employee cutting onions that will be cooked at a later time not wearing gloves. This employee then put on gloves without washing hands first. Spoked with the employee about proper handwashing which he then did. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed that cooked rice is left out in a container on top of a chest freezer in a prep area and the temperature of the rice is 63-70°. The rice was put in a reach-in cooler by an employee. **Corrective Action Taken** **Warning**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed multiple expired Food Manager manager certificates including the manager on duty, ha Ling Chin whose certificate expired on 9/10/15. **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the hand sink behind the bar. The items were removed from the sink by the Mgr. **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink at the sushi bar. The hot water was turned back on **Corrected On-Site** **Warning**

Intermediate - No cold running water at the hand wash sink at the sushi bar. The water was turned back on. **Corrected On-Site** **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed approximately 16 employees working with no Currently Certified Food Manager present. **Warning**

Intermediate - No soap provided at handwash sink behind the bar. **Warning**

Intermediate - Observed 2 Spray bottles containing toxic substance not labeled on the floor behind the bar. **Repeat Violation** **Warning**

Basic - Bowl or other container with no handle used to dispense food. Observed that plastic take-out bowls are used as scoops for sauces in the walk-in cooler. **Repeat Violation**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed that the racks used for dishes for the dishwasher are heavily soiled.

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps above the cook's line.

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

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All the food in the Victory reach-in cooler in the Hibachi prep area. This food was moved to the walk-in cooler. **Corrective Action Taken**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Observed a Hibachi cook do this. He then washed his hands after being told to do so. **Corrected On-Site** **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked noodles in the walk-in cooler.

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Garlic butter and white sauce dated 6/4/15 in the walk-in cooler. The correct dates were put on these foods. **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked noodles in the walk-in cooler

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

Intermediate - Employee used handwash sink as a dump sink. Observed ice in the hand sink for the sushi bar.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw shrimp in the walk-in cooler was being cooled in too deep of a container. The temperature only dropped 3° in over 45 minutes. This shrimp was then divided among sheet pans to cool faster. **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping cloth sanitizer container in the hand sink in the wait staff service area. This was removed. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed rice cooling in a container over 6" deep in the walk-in cooler. This rice was split into 2 containers to make the rice less than 4' deep. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice in the walk-in cooler. This rice was uncovered. **Corrected On-Site**

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. The Victory reach-in cooler in the Hibachi prep area. Service tech was called. **Corrective Action Taken**

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle labeled "Hibachi" that has degreaser in it. The degreaser was dumped. **Corrective Action Taken**

Intermediate - Two-compartment sink used for warewashing. Observed an employee use the 2 compartment sink next to the kitchen ice machine to wash a blender pitcher. Also observed gallons of soap stored by this sink.

Basic - Cloth used as a food-contact surface to cover melons in a reach-in cooler.

Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice machine scoop is stored in a soiled ice scoop holder.

Basic - In-use tongs stored on oven door handle. **Corrected On-Site**

Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Observed that a cardboard box is being re-used to store food. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths left on top of a chest freezer. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Sugar in a container under a prep table.

High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook in the kitchen. **Corrected On-Site**

High Priority - Employee washed hands with no soap. Observed a Hibachi chef rinse hands in a 2 compartment sink without soap. **Corrected On-Site**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed a Hibachi chef rinse hands and arms in a 2 compartment sink

Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic take-out container used as a scoop for ponzu sauce.

Basic - Cardboard used to line nonfood-contact shelves under a rice cooker in the kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping onions. **Corrected On-Site**

Basic - Food stored in undrained ice. Observed raw calamari stored in untrained ice in a small Bain Marie cooler on the cook's line. **Corrected On-Site**

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**

Basic - Interior of refrigerator in disrepair/has exposed insulation. 2 door Victory upright reach-in cooler.

Basic - No conspicuously located ambient air temperature thermometer in the small Bain Marie cooler on the cook's line. **Corrected On-Site**

High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked noodles and cooked rice in the walk-in cooler.

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. Employee prepping onions to be cooked at a later time. **Corrected On-Site**

High Priority - Employee washed hands with no soap. Employee prepping onions. **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. Cooked noodles and cooked rice. **Repeat Violation**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed wrapped raw chicken and wrapped raw beef stored in the same container in a Bain Marie cooler on the cook's line. **Corrected On-Site**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee prepping onions washed hands in a 2 compartment sink. **Corrected On-Site**

Intermediate - No soap provided at handwash sink in the kitchen. **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. Sauces in the walk-in cooler.

Basic - Case/container/bag of food stored on floor in dry storage area. Prepped whole onions in dry storage. **Corrected On-Site**

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed a sponge next to the hand sink in the service area. **Corrected On-Site**

Basic - In-use tongs stored on oven door handle on the cooks line.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in the dish machine room

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta cooked on 3/17/14 and cooled in the walkin cooler.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pasta that was improperly cooled observed in the walk-in cooler.

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers above the cooks line and waitress station room.

High Priority - Food stored in ice used for drinks. Tonic water **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled behind the sushi bar.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit, raw beef, raw shrimp and raw chicken. All 54°. In True unit. Manager immediately cooked. **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. True unit, prep area. **Warning**

Basic - Equipment in poor repair, walk in cooler door, inside metal, peeling. **Warning**

Intermediate - Soil residue in food storage containers. **Warning**

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

High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Rice in the walkin cooler

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon **Corrected On-Site**

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked noodles at 62? **Corrected On-Site**

High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice at 57? in the kitchen.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice in the walkin cooler

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Rice in a bus tub

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw seafood.

Basic - Raw animal food stored above unwashed produce. Raw shrimp in the walkin cooler

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Handled raw chicken then a clean takeout container. **Corrected On-Site**

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.

Basic - Waste line missing at soda gun holster. Bar

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

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 53F rice cooked 9/3/12 Corrected On Site. operator discarded at will

Observed cutting board grooved/pitted and no longer cleanable.

Observed utensils stored in crevices between equipment. knife Corrected On Site.

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

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop in unclean ice bucket Corrected On Site.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. rice container Corrected On Site.

Observed nonfood-grade containers used for food storage. grocery bag used to store RTE food Corrected On Site.

Critical - Observed soiled reach-in cooler gaskets. cookline cooler

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

Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door Repeat Violation.

Carbon dioxide/helium tanks not adequately secured. Corrected On Site.

Observed insect control device installed over food preparation area. Corrected On Site.

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

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

Observed utensils stored in crevices between equipment. Corrected On Site.

Unwrapped single-service utensils not presented so that only the handles are touched.straws Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door

Floors not maintained smooth and durable.walkin

Observed attached equipment soiled with accumulated grease.hood

Critical - Observed unlabeled spray bottle.

Wet mop not hung to dry. Corrected On Site.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.opposite directions

Observed open dumpster lid. Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.rear door

Floors not maintained smooth and durable.

Floors not maintained smooth and durable.w/cooler

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

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

Observed attached equipment soiled with accumulated dust. Walkin fans

Observed build-up of grease on nonfood-contact surface. Side of fryers.

Observed cutting board grooved/pitted and no longer cleanable.

Observed ice scoop with handle in contact with ice.

Observed open dumpster lid.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef, eggs in walkin cooler.

Observed residue build-up on nonfood-contact surface. Dish racks.

Critical - Observed soil buildup inside ice bin.

In use food dispensing utensils properly stored

Non-food contact surfaces clean

Non-food contact surfaces clean

Non-food contact surfaces designed, constructed, maintained, installed, located

Critical - Toxic items properly stored

Walls, ceilings, and attached equipment, constructed, clean

Walls, ceilings, and attached equipment, constructed, clean

Walls, ceilings, and attached equipment, constructed, clean

Walls, ceilings, and attached equipment, constructed, clean

Critical - Employee training validation

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

Critical - Food contact surfaces of equipment and utensils clean

Critical - Original container: properly labeled, date marking