Kelsey's Pizza Improves its Sanitary Rating

Basic - - From inspection on 2017-02-06: Basic - Accumulation of debris on exterior of warewashing machine. Top of machine **Repeat Violation** **Warning** - From follow-up inspection on 2017-02-07: **Time Extended**

Basic - - From inspection on 2017-02-06: Basic - Drain cover(s) missing.under dishmachine **Warning** - From follow-up inspection on 2017-02-07: **Time Extended**

Basic - - From inspection on 2017-02-06: Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans **Warning** - From follow-up inspection on 2017-02-07: **Time Extended**

Basic - - From inspection on 2017-02-06: Basic - Equipment in poor repair. Floor of walk in cooler. Metal pulling up **Warning** - From follow-up inspection on 2017-02-07: **Time Extended**

Basic - - From inspection on 2017-02-06: Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Operator states they are in process of replacing **Warning** - From follow-up inspection on 2017-02-07: **Time Extended**

Basic - - From inspection on 2017-02-06: Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation** **Warning** - From follow-up inspection on 2017-02-07: **Time Extended**

Intermediate - - From inspection on 2017-02-06: Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working in kitchen no certificates. **Warning** - From follow-up inspection on 2017-02-07: **Time Extended**

Intermediate - - From inspection on 2017-02-06: Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employees missing original certificate. Have only photocopies **Warning** - From follow-up inspection on 2017-02-07: **Time Extended**

Basic - Accumulation of debris on exterior of warewashing machine. Top of machine **Repeat Violation** **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Canned good shelving rack **Repeat Violation** **Warning**

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

Basic - Drain cover(s) missing.under dishmachine **Warning**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purses with napkins at wait station. Operator moved **Corrected On-Site** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans **Warning**

Basic - Equipment in poor repair. Floor of walk in cooler. Metal pulling up **Warning**

Basic - Floor drains/drain covers heavily soiled. Under dishmachine **Warning**

Basic - Food debris/dust/soil residue on dry storage shelves. **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. In lemons **Corrected On-Site** **Repeat Violation** **Warning**

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

Basic - Old labels stuck to food containers after cleaning. Plastic pans on drying rack over triple sink **Warning**

Basic - Shelf under preparation table soiled with food debris. **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. Plastic bowl n shelving over salad station **Warning**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Operator states they are in process of replacing **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation** **Warning**

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Repeat Violation** **Warning**

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

High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Mat sauce operator states was reheated at 8 am to 145° then moved to steam table. Found at 150° at 10:55. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Pizza sauce cooling overnight ambient from prep 50° **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza sauce prepped yesterday with room temperature ingredients, found at 50° in deep covered plastic bucket. **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee kneeled down to fix a cooler drawer, touched floor then returned to cookline without washing hands. Stopped and reeducated employee. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Meat sauce not reheated to 165° in 2 hours **Warning**

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

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Prep person cooling various foods improperly. **Warning**

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook was unaware of minimum reheat temperature of leftover foods. Stated reheated to 145°. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pizza sauce ambient cooling overnight in deep covered plastic bucket **Warning**

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Housemade Caesar dressing **Warning**

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working in kitchen no certificates. **Warning**

Intermediate - Reach-in cooler shelves soiled with food debris. Sliding door cooler **Warning**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employees missing original certificate. Have only photocopies **Warning**

Intermediate - Slicer blade guard soiled with old food debris. **Warning**

Basic - - From inspection on 2016-08-17: Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection on 2016-08-25: **Time Extended** - From follow-up inspection on 2016-10-25: **Time Extended**

Basic - - From inspection on 2016-08-17: Basic - Wall soiled with accumulated black debris in dishwashing area. Under dishmachine spray sink **Warning** - From follow-up inspection on 2016-08-25: Will be pressure washing this Sunday **Time Extended** - From follow-up inspection on 2016-10-25: **Time Extended**

Basic - - From inspection on 2016-08-17: Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 87° tags at cookline. Corrected to 138° **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection on 2016-08-25: Water at 129° **Time Extended**

Basic - - From inspection on 2016-08-17: Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving under prep tables peeling, and on cookline where pans are kept **Repeat Violation** **Warning** - From follow-up inspection on 2016-08-25: **Time Extended**

Basic - - From inspection on 2016-08-17: Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. Observed vegan cheese, mozzarella sticks, feta, various meats not frozen solid. All product observed between 30°-37°F. Manager states the repair man was out last night and part us on order **Corrective Action Taken** **Warning** - From follow-up inspection on 2016-08-25: Part will be arriving tomorrow **Time Extended**

Basic - - From inspection on 2016-08-17: Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection on 2016-08-25: **Time Extended**

Basic - - From inspection on 2016-08-17: Basic - Wall soiled with accumulated black debris in dishwashing area. Under dishmachine spray sink **Warning** - From follow-up inspection on 2016-08-25: Will be pressure washing this Sunday **Time Extended**

Intermediate - - From inspection on 2016-08-17: Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 92° in ladies room **Warning** - From follow-up inspection on 2016-08-25: Ladies room 90°, men's 84°, Manager has called the plumber. **Time Extended**

Basic - Accumulation of debris on exterior of warewashing machine. Top **Repeat Violation** **Warning**

Basic - Bowl or other container with no handle used to dispense food. In sauce bucket in walk in cooler , and flour in dry storage. Corrected On-Site** **Corrected On-Site** **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Wire shelf at end of cookline where clean bowls are kept **Warning**

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On shelving at end of cookline and over microwave **Warning**

Basic - Duct tape used to repair nonfood-contact surface. Corner of dish machine counter **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By slicer **Warning**

Basic - Food stored in dry storage area not covered. Bag of flour **Corrected On-Site** **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. In salt **Corrected On-Site** **Warning**

Basic - In-use utensil stored in sanitizer between uses. Cookline utensils dumped and placed into clean water at 138°FCorrected On-Site** **Corrected On-Site** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 87° tags at cookline. Corrected to 138° **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving under prep tables peeling, and on cookline where pans are kept **Repeat Violation** **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. Observed vegan cheese, mozzarella sticks, feta, various meats not frozen solid. All product observed between 30°-37°F. Manager states the repair man was out last night and part us on order **Corrective Action Taken** **Warning**

Basic - Shelf under preparation table soiled with food debris. Under cookline handsink counter. Heavy buildup **Warning**

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

Basic - Wall soiled with accumulated black debris in dishwashing area. Under dishmachine spray sink **Warning**

Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**

High Priority - Dented/rusted cans present. See stop sale. 1 #10 can pizza sauce dented along seam **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. 0 ppm, tried 2 times **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 2 flying insects in prep area and 1 on cookline, 1 in dish area over triple sink , in 2 dry storage/ reach in freezer area **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pizza cheese brought out at 11 am. Time sheet not updated. Added to time sheet **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Marinara sauce 115°-138°. Recommend reheat to 165°. Rechecked after operator reheated on stovetop. 170° **Corrected On-Site** **Warning**

High Priority - Raw animal food not properly separated from ready-to-eat food. Observed containers of cream next to raw chicken in glass door cooler **Warning**

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

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 92° in ladies room **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and pizza sauce at pizza station reach in cooler **Corrected On-Site** **Warning**

Basic - Accumulation of debris on exterior of warewashing machine. Mild accumulation on top of dishmachine

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

Basic - Build-up of grease/dust/debris on hood filters. Moderate **Repeat Violation**

Basic - Floor soiled/has accumulation of debris. Cookline

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100° . Operator placed on burner to hear. Recheck found at 166° **Corrected On-Site** **Repeat Violation**

Basic - Light shield damaged/in disrepair. Corner cracked on light in front of walk in cooler

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves under prep table peeling

Basic - Old food stuck to clean dishware/utensils. Observed food debris on metal owns on clean dish rack by walk in cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under rinse sink by dishmachine

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Next to ice tea dispensers at wait station **Corrected On-Site**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cheese cake not dated .

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. Cheesecake defrosted friday 1-8-16. Operator discarded

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

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dirty plastic pans in hand sink by dish area

No Violations Were Observed

Basic - Cutting boards through out has cut marks and is no longer cleanable. **Repeat Violation** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Through out **Repeat Violation** **Warning**

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Behind mixer. **Repeat Violation** **Warning**

Basic - Food debris/dust/soil residue on dry storage containers **Warning**

Basic - Gaskets with slimy/mold-like build-up. **Repeat Violation** **Warning**

Basic - Hood heavily soiled with accumulated grease, dust or food debris. . **Warning**

Basic - Interior of ice machine with rust that has pitted the surface. Around screws **Warning**

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

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.Salad cooler sliced ham 45° shredded cheese 45° shaved ham 46° feta 45° feta cheese 45° sliced ham 44° recommend to rapid chill **Repeat Violation** **Warning**On 7-24-15 observed in pizza make cooler sausage 54°, ground beef 49°, pepperoni 50°,

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Pizza flip top cooler cooked ground sausage 58° diced ham 61° tomatoes 56° , cooked spinach 58° pepperoni 58°Repeat Violation** **Repeat Violation** **Warning** On 7-24-15 observed spinach pie 41°, steak 44°, in salad station reach in cooler, sliced deli turkey 49°, sliced deli ham 49°, feta 43°, shredded ham 43° in salad station top. All deli meats were restocked in the last hour. Recommend to rapid chill.manager placed in freezer.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Repeat Violation** **Warning***Warning**On 7-24-15 observed in pizza make cooler sausage 54°, spinach 54°

Intermediate - Cutting board(s) stained/soiled. Pizza station **Warning**

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Restroom hand sinks 86° **Warning**

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

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over dry storage over cooler **Warning**

Basic - Clean bowls not stored inverted or in a protected manner. **Warning**

Basic - Cutting boards through out has cut marks and is no longer cleanable. **Repeat Violation** **Warning**

Basic - Employee eating in a food preparation or other restricted area. Cup of water next to pizza boxes, drink on shelf above sandwich cooler **Warning**

Basic - Employee personal items stored in or above a food preparation area. Camp shirt on shelf with food, back pack and hat with single service items. **Warning**

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Through out **Repeat Violation** **Warning**

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Behind mixer. **Repeat Violation** **Warning**

Basic - Food debris/dust/soil residue on dry storage containers **Warning**

Basic - Gaskets with slimy/mold-like build-up. **Repeat Violation** **Warning**

Basic - Heavy Build-up of grease ,food debris on all wooden shelving on the cook line. **Warning**

Basic - Hood heavily soiled with accumulated grease, dust or food debris. . **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.salt **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. Spoon handle in contact with Alfredo sauce **Corrected On-Site** **Warning**

Basic - In-use utensil stored in standing dirty water less than 135 degrees Fahrenheit.neater 109° **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board. Pizza make **Repeat Violation** **Warning**

Basic - Interior of ice machine with rust that has pitted the surface. Around screws **Warning**

Basic - Jugs of oil stored on floor. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit.mpisza cooler. **Repeat Violation** **Warning**

Basic - Walk-in cooler floor soiled. **Warning**

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

Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**

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

Basic - containers of food stored on floor in walk-in cooler/freezer. **Repeat Violation** **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.Salad cooler sliced ham 45° shredded cheese 45° shaved ham 46° feta 45° feta cheese 45° sliced ham 44° recommend to rapid chill **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Pizza flip top cooler cooked ground sausage 58° diced ham 61° tomatoes 56° , cooked spinach 58° pepperoni 58°Repeat Violation** **Repeat Violation** **Warning**

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

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

Intermediate - 2 Spray bottle containing toxic substance not labeled.cook line **Warning**

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. Pies in wait staton cooler. **Repeat Violation** **Warning**

Intermediate - Cutting board(s) stained/soiled. Pizza station **Warning**

Intermediate - Encrusted material on can opener blade. **Warning**

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Restroom hand sinks 86° **Warning**

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

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some expired. **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. Observed standing water in bottom of unit, ambient temperature 56° 2 door glass cooler found 41° to 50° doors to not seal tightly. Slight gap **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sauces in walk in cooler **Repeat Violation** **Warning** Operator is in process of reorganizing walk in cooler to create more space to get food containers off floor

Basic - Ceiling/ceiling tile shows damage or is in disrepair.over dry storage shelving and 3 door stainless freezer **Warning**

Basic - Cove molding at floor/wall juncture broken/missing. Near walk in cooler door, behind stand mixer **Repeat Violation** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Co trainers on drying rack **Warning** Still observed wet nesting

Basic - Observed standing water in bottom of reach-in cooler. Pizza make cooler **Warning**

Basic - Soiled reach-in cooler gaskets. Moderately soiled pizza make stainless reach in cooler , heavily soiled glass door cooler **Repeat Violation** **Warning** Replaced gasket in glass cooler, pizza cooler still soiled

Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in cooler floor heavily soiled with food debris behind buckets of sauce **Repeat Violation** **Warning** Cleaner still soiled

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside hose by mop sink **Warning** Operator will be putting on today

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On flour, salt containers under prep shelf **Repeat Violation** **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sauces in walk in cooler **Repeat Violation** **Warning**

Basic - Ceiling/ceiling tile shows damage or is in disrepair.over dry storage shelving and 3 door stainless freezer **Warning**

Basic - Cove molding at floor/wall juncture broken/missing. Near walk in cooler door, behind stand mixer **Repeat Violation** **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Sweater on top of bread rack **Corrected On-Site** **Repeat Violation** **Warning**

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Co trainers on drying rack **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. Souffl cup in Parmesan cheese in walk in cooler **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**

Basic - Mop sink pipe has hole, operator states they have been dumping mop water outside **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza cooler, walk in cooler **Warning**

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

Basic - Observed standing water in bottom of reach-in cooler. Pizza make cooler **Warning**

Basic - Soiled reach-in cooler gaskets. Moderately soiled pizza make stainless reach in cooler , heavily soiled glass door cooler **Repeat Violation** **Warning**

Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in cooler floor heavily soiled with food debris behind buckets of sauce **Repeat Violation** **Warning**

Basic - vents soiled with accumulated grease, dust over drying rack heavy accumulation **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meat sauce 46°, marinara 45° cooling overnight **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Marinated tomatoes on counter next to pizza make station 74°, out since 11:00, shredded cheese 50° out since 2 pm recommended placing these items on time as public health control plan. Operator placed on plan and marked on container Lift top pizza station sliced ham 47°,cooked spinach 47°, cooked sausage crumbles 47°, raw ground beef 44°, salad station lift top sliced turkey 47°, sliced ham47° shredded ham 50° shredded cheese 47° sliced turkey 45° feta 46° recommend rapid chill **Corrective Action Taken** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Cooked chicken 116° hh cooked mushrooms 117°, marinara 115°. Recommend reheat to 165°, rechecked found chicken 179°, marinara 181°, **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw ground beef over cooked spinach in 2 door stainless pizza make reach in cooler **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw fish fillets over bread. Fish wrapped in Saran wrap **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wiped hands on apron then handled ready to eat foods. Educated employee on proper handwashing. Corrected On-Site** **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Meat sauce 46°, marinara 45° cooling overnight. Pomodoro sauce found 109° at 3:15 cooling since 2 pm. Recheck at 4:15 pm found at 87°-90° **Warning**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside hose by mop sink **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Mild buildup **Corrected On-Site** **Repeat Violation** **Warning**

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. Milk, manager marked with discard date **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Cutting board(s) stained/soiled. Heavy **Repeat Violation** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sauces being cooler in large plastic tubs and covered **Warning**

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can on cookline. Corrected On-Site** **Corrected On-Site** **Repeat Violation** **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. Manager found plan **Corrected On-Site** **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On exterior of food tubs with flour and bread crumbs

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

Basic - Clean clothes/aprons not properly stored in clean dry place until used. Aprons stored in bags on floor outside of office

Basic - Cove molding at floor/wall juncture broken/missing. Along WIC wall **Repeat Violation**

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting boards on cook prep stations has heavy cut marks and is no longer cleanable. **Repeat Violation**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee handbag found on top of paper supplies in back room

Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans on shelf by dish machine

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Basic - Floor tiles missing. In kitchen in front of mixer

Basic - Floor under dishmachine area soiled.

Basic - Food stored on floor. Case of jalapeos on floor outside of office

Basic - Frozen potentially hazardous (time/temperature control for safety) food being slacked at room temperature is no longer frozen solid. ROP fish filets found in pan inside HWS in kitchen thawing

Basic - Gaskets with slimy/mold-like build-up. Undercounter RIC on cook line and pizza prep stations

Basic - Heavy Accumulation of debris on exterior of warewashing machine.

Basic - Nonfood-contact equipment in poor repair. Freezer chest outside of office , the lid I'd broken with exposed insulation

Basic - Objectionable odors in around the dishmachine in kitchen

Basic - Old labels stuck to food containers after cleaning. On hotel pans stored on shelf by dishmachine

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans in back room

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Walk-in cooler floor soiled. Heavy buildup along walls

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Buttered Italian rolls on cook line found at 71° at 11:30 since 10:00. operator stated that They will include it onto their TAPHC plan. Recommend to operator to rapidly chill to 41°

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. Reading zero when tested. Operator has contacted their supplier and placed a service repair call. Service tech repaired during inspection and corrected to 50ppm **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to work with food. Cooks on hot line

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook handled chemicals and then handled utensils with gloves on. **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. Waitress handling lemon wedges with bare hands at wait station

High Priority - Live flies in kitchen. Around dishmachine

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator utilizing timers to keep track of time. TAPHC plan states that are going to utilize a board

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Spray bottle with orange degreaser in it next to pizza pans on counter in kitchen

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Unmarked spray bottles on front wait station stored next to clean cups

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

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. Milk opened in front cooler on 10/6 not dated

Intermediate - Cutting board(s) stained/soiled. Pizza prep station cutting board **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pan with ROP fish filets in HWS next to hot line

Intermediate - No probe thermometer provided to measure temperature of food products. Cooks and prep person stated that they don not have thermometers

Basic - Accumulation of food debris/soil residue on handwash sink.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dry storage shelving. **Repeat Violation**

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk in cooler.

Basic - Cove molding at floor/wall juncture broken/missing. / wall in disrepair.

Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**

Basic - Floor area(s) covered with standing water. **Repeat Violation**

Basic - Floor tiles cracked, broken or in disrepair.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Non sealed wood on shelf/rail on back of main prep table, and dry storage shelving.

Basic - Walk-in cooler/walk-in freezer floor soiled.

Basic - Walk-in freezer shelves soiled with encrusted food debris.

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Mild build up in front lip.

Intermediate - Accumulation of food debris/grease on food-contact surface. Food container storage in walk in, food build up, sauce, etc.

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed large pan of shredded lettuce sitting on cutting board at salad station. Discussed with operator that the lettuce must be 41° or below or use time as public health control.

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. Feta, sausage, etc. observe some date marking but missing on multiple items. And cheesecake, etc in wait station.

Intermediate - Cutting board(s) stained/soiled. Pizza make line.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Jug of bleach, by dish machine. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Dish area, orange chemical.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.

Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**

Basic - Floor area(s) covered with standing water. Dish area.

Basic - Leaking pipe at plumbing fixture. Dish area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened can.

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

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.

Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**

Basic - Floor area(s) covered with standing water. Dish area.

Basic - Leaking pipe at plumbing fixture. Dish area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened can.

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

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In pizza reach in cooler. Rapid chilled.

High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Bruschetta topping, fresh tomatoes, on counter. Will discard at 5:00. Discussed adding it to taphc.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs, sausage, reheated on stovetop.

Intermediate - Cold holding equipment incapable of 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. Pizza cooler.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Soiled towel in sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. **Corrected On-Site**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Intermediate - Spray bottle containing toxic substance not labeled. Bleach water.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 104° **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable.

Intermediate - Encrusted material on can opener blade.

Intermediate - All Interiors of refrigerators soiled with accumulation of food residue.

Basic - Grease accumulated on kitchen floor.

Basic - Wall soiled with accumulated grease.

Basic - Ceiling soiled with accumulated dust.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp. **Corrected On-Site**

Basic - Uncovered food stored near sink exposed to splash. Shrimp, on counter under soap. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100 **Repeat Violation**

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

Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**

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

Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**

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 - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler shelving.

Basic - Soiled reach-in cooler gaskets. Food debris.

Basic - Food debris accumulated on kitchen floor.

Basic - Floor under dishmachine or three-compartment sink area soiled.

Basic - Floor area(s) covered with standing water.

Basic - Wall soiled with accumulated food debris.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser.

Observed heavy build-up of food debris on sandwich make cooler gaskets

Observed heavy accumulated food debris under cooking equipment.

Observed wall in disrepair.server area by hand sink.not fixed

Critical - Observed raw fish stored in undrained ice.

Critical - Observed container of raw fish-stored over ready-to-eat food. **Corrected On-Site**

Critical - Observed cloth used as a food-contact surface.apron used to cover dough **Corrected On-Site**

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**

Critical - Observed an employee with nail polish working with exposed food without wearing intact gloves.

Critical - Observed an open beverage container on a food preparation table. **Corrected On-Site** **Repeat Violation**

Observed employee with no hair restraint. **Corrected On-Site**

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

Food-contact surface not smooth and easily cleanable.pizza prep table is badly worn and chipping

Critical - Observed heavy accumulation of debris in warewashing machine and associated equipment.

Critical - Observed interior of microwave moderately soiled.

Critical - Observed heavy encrusted material on can opener. **Corrected On-Site**

Critical - Observed heavy buildup of soiled material on mixer head.

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

Observed build-up of mold-like substance on surface of hand sink in dish area **Corrected On-Site**

Observed heavy build-up of food debris on sandwich make cooler gaskets

Critical - Hand wash sink lacking proper hand drying provisions.dish area **Corrected On-Site**

Observed heavy accumulated food debris under cooking equipment.

Observed wall in disrepair.server area by hand sink

Observed fan cover in coca cola cooler where dough and food is stored is heavily soiled with accumulated dust.

Critical - Observed toxic item improperly stored.orange solution

Critical - Observed unlabeled spray bottle.orange solution

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

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable. make line. soiled and grooved.

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits.make line cutting board, heavily soiled.

Critical - Violation: 53B-08-1No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ricotta, mozzarella were left on counter. discussed TPHC. operator discarded.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in salad reach in.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in walk in cooler.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked orzo. operator discarded.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pizza reach in.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad reach in cooler.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler.

Critical - Observed food stored on floor. case of crackers. Corrected On Site.

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

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 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. make line. soiled and grooved.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.make line cutting board, heavily soiled.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. handsink.

Observed single-service items stored on floor. pizza boxes. Corrected On Site.

Critical - Current Hotel and Restaurant license not properly displayed.

No copy of latest inspection report.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Critical - Violation: 08A-26-1Observed raw animal food stored over ready-to-eat food. raw shrimp over sauces, upright reach in cooler. Corrected On Site.

Violation: 15-35-1Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. prep counter, cook line, wood covering. heavily cracked and peeling.Repeat Violation.

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. back room shelving.

Violation: 24-05-1Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spoons in wait station, stored handles down.

Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink. by dish machine. Corrected On Site.

Violation: 37-11-1Observed attached equipment soiled with accumulated dust. walk in fan cover. Repeat Violation.

Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation. 4 employees on. management on errand. returned within 5 minutes. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. all items in cook line reach in. no stop sale issued due to items out of temp less than 4 hours. will discard after 4 hours.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front reach in cooler. Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over sauces, upright reach in cooler. Corrected On Site.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. prep counter, cook line, wood covering. heavily cracked and peeling.Repeat Violation.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. back room shelving.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spoons in wait station, stored handles down.

Critical - Hot water not provided/shut off at employee hand wash sink. by dish machine. Corrected On Site.

Observed attached equipment soiled with accumulated dust. walk in fan cover. Repeat Violation.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 4 employees on. management on errand. returned within 5 minutes. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Corrected On Site. less than 4 hours, rapidly chilled in freezer.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.moved potentially hazardous foods. repairman on way. pizza reach in

Critical - Observed raw animal food stored over ready-to-eat food. raw non packaged shrimp, over bread, freezer.Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 110 on grill. Corrected On Site.

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

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. prep table, cracked , peeling.

Observed single-service items stored on floor. case of napkins. wait area.Repeat Violation.

Critical - Observed handwash sink used for purposes other than handwashing. dump sink, ice in sink.

Observed attached equipment soiled with accumulated dust. fan covers.

Critical - Required consumer advisory for raw/undercooked animal food not provided. serves burgers. Corrected On Site.

Critical - Observed food stored on floor. bag of carrots, cases of food, walk in cooler.

Critical - Observed food stored on floor. bread racks, back room.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.bulk pepper.

Water treatment device has not been inspected or serviced according to manufacturer's instructions. filter not dated by ice machine.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed gaskets with slimy/mold-like build-up. reach ins.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. cook line, ates upper shelf.

Observed single-service items stored on floor.case of napkins , wait station.

Equipment compartment not equipped to properly drain accumulation of moisture. mop sink clogged, Corrected On Site.

Observed grease on the ground and/or pad around grease receptacle.

Observed wall soiled with accumulated black debris in dishwashing area.

No Violations Were Observed

No mop/service sink installed/available at establishment. This violation must be corrected by : 6/26/2009.

Critical - Observed accumulation of debris on warewashing machine.

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

Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs over pasta and condiments, walk-in cooler.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer for wiping cloths tested over 200ppm.

Critical - Observed soil buildup inside ice chute.

Critical - Violation: 17-07-1No chemical test kit provided when using chemical sanitizer at warewashing machine.

Critical - Violation: 32-04-1Bathrooms not enclosed with tight-fitting, self-closing doors. Repeat Violation.

Critical - Bathrooms not enclosed with tight-fitting, self-closing doors. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk-in cooler. This violation must be corrected by : 12/18/2008.

Critical - No chemical test kit provided when using chemical sanitizer at warewashing machine.

Critical - Observed accumulation of debris on warewashing machine.

Observed dusty air conditioning vent covers.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter, pasta, walk-in cooler. This violation must be corrected by : 12/18/2008.

Critical - Bathrooms not enclosed with tight-fitting, self-closing doors.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lasagna, walk-in cooler. Advised.

Critical - Covered waste receptacle not provided in women's bathroom.

Observed old labels stuck to food containers after cleaning.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ground beef, walk-in cooler. Advised.

Observed single-service items stored on floor. Pizza boxes.

Critical - Observed soiled reach-in cooler gaskets. Wait station.

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