La Brochetterie Improves its Sanitary Rating

Basic - Attached equipment soiled with accumulated dust, grease, or food debris.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.exterior of equipment

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

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.hood

Basic - Grease accumulated on kitchen floor and/or under cooking equipment

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

Basic - Soil residue build-up on nonfood-contact surface.shelving

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

High Priority - Raw animal food stored over ready-to-eat food.shrimp over cheese reach in/ shrimp relocated **Corrected On-Site**

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

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.cheese

Intermediate - Employee used handwash sink as a dump sink.has pineapple in it

Basic - Attached equipment soiled with accumulated dust, grease, or food debris.

Basic - Floor soiled/has accumulation of debris.under cooking equipment

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

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

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

High Priority - Raw animal food stored over ready-to-eat food.eggs over french fries reach out n eggs moved to lower level **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink.coffee residue in sink rinsed sink **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing.dumped water in hand sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.line. Put paper towels **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.ham walk in/ dated **Corrected On-Site**

Basic - Attached equipment soiled with accumulated dust, grease, or food debris.

Basic - Floor soiled/has accumulation of debris.

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

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

Basic - Soiled dry wiping cloth in use.

High Priority - Food stored in ice used for drinks. See stop sale.bottle of drink removed ice discarded **Corrective Action Taken**

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.ham walk in/ dated **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.sliced turkey reach in line

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.placed in sanitizing bucket **Corrective Action Taken**

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

Intermediate - Handwash sink used for purposes other than handwashing.put wiping cloth in it. Removed cloth put in sanitizing bucket **Corrective Action Taken**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.rice reach in dated **Corrected On-Site**

Basic - Single-service articles improperly stored.inverted take outs **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food.snails over onions / relocated raw to bottom of reach in **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Brush removed **Corrected On-Site**

No Violations Were Observed

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

Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Kitchen **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.kitchen shelving **Warning**

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

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

Basic - Employee personal items stored in or above a food preparation area.prep freezer , prep and rear storage various items to many to mention. **Warning**

Basic - Employee with no hair restraint while engaging in food preparation.prepped salad **Warning**

Basic - Equipment in poor repair./ grills missing from some equipment **Warning**

Basic - Floor soiled/has accumulation of debris.various areas of kitchen and prep areas **Warning**

Basic - Floor tiles cracked, broken or in disrepair.throughout kitchen **Warning**

Basic - Food stored in holding unit not covered.covered bacon in reach in cooler/covered **Corrected On-Site** **Warning**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment under cooking equipment **Warning**

Basic - Hole in ceiling.various areas of restaurant prepvarious areas **Warning**

Basic - Hole in or other damage to wall. Not smoothe and easily cleanable has insulation showing next to oven **Warning**

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.front prep **Warning**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.lid of reach in freezer has rust like substance on it **Warning**

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.bird shoed away **Warning**

Basic - Reach-in cooler shelves with rust that has pitted the surface.several coolers **Warning**

Basic - Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.portions not smooth and easily cleanable **Warning**

Basic - Single-service articles not stored inverted or protected from contamination.gave to dish person for cleaning **Corrective Action Taken** **Warning**

Basic - Soil residue build-up on nonfood-contact surface. On exterior of cooking equipment and coolers **Warning**

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.hiles in wall throughout restaurant **Warning**

Basic - Wall soiled with accumulated black debris in dishwashing area.various areas of dish area and also prep table and shelving soiled **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust.behind cooking equipment **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses.on prep/ put in sanitizer **Corrected On-Site** **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.set up properly 100 ppm **Corrected On-Site** **Warning**

Basic - Wood food-contact surface not properly sealed. Above prep table near walk in cooler. **Warning**

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Washed hands again **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored over cooked food.fish over rice / true reach in/ fish relocated **Corrective Action Taken** **Warning**

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

Intermediate - Handwash sink used for purposes other than handwashing.was washing bowl / gave to dish person for cleaning **Corrected On-Site** **Warning**

Intermediate - Nonservice animals in the food establishment or on premises.bird shoed away **Corrective Action Taken** **Warning**

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.has hood but using hot plate in rear room with frying pan. No grease laden vapor cooking permitted without being under supession coverage

Basic - Bathroom door left open other than during cleaning or maintenance.closed **Corrected On-Site**

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

Basic - Equipment in poor repair.ice bin door not smooth and easily cleanable

Basic - Grease accumulated on kitchen floor and/or under cooking equipment under equipment

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

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.rust on lid of reach in freezer

Basic - Reach-in cooler shelves with rust that has pitted the surface.true reach in cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust.behind grill

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. Cooked vegetables in reach in on line

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 reach in on line

Basic - Bathroom door left open other than during cleaning or maintenance./closed door **Corrected On-Site**

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

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.rust on lid of chest freezer line

Basic - Soil residue build-up on nonfood-contact surface.under grill / line

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

High Priority - Raw animal food stored over ready-to-eat food.line reach in fish over vegetables/fish removed **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing.coffee dumped wait station/ cleaned sink **Corrective Action Taken**

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 shrimp / line cooler

Basic - Build-up of grease on nonfood-contact surface.hood

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

Basic - Ceiling tile in disrepair. Rear prep has a couple of missing tiles

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.hood light out

Basic - Floor tiles cracked, broken or in disrepair.kitchen

Basic - Food-contact surface not smooth and easily cleanable.ice bin door has tape and insulation on it

Basic - Grease accumulated under cooking equipment.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.inside true reach in

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. Pepperoni walk in/ date marked **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing.dumping ice/ removed **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of raw shell eggs and case and potatoes **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In ice machine area

Basic - Nonfood-contact equipment in poor repair. In kitchen lid in disrepair of white chest freezer

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. In 2 doors glass reach in cooler in wait station found butter,cream cheese,creamers in 78°f . Per owner placed in cooler 1 hour ago. Items marked with 4 hours time frame must be discarded at 2:30pm . Cooler was unplugged . Immediately plugged in cooler

High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. In cook line left in room temperature . Immediately placed in reach in cooler to bring temperature control to 41°f or below **Corrected On-Site**

Basic - Build-up of soil/debris on the floor under shelving, dry storage. **Warning**

Basic - Equipment in poor repair, rusty oven and rusty small freezer at cookline **Warning**

Basic - Wall soiled with accumulated grease, next to fryers. **Warning**

Basic - Bathroom facility not clean, bad odor. **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom shelf at cookline with food debri. **Warning**

Basic - Build-up of soil/debris on the floor under shelving, dry storage. **Warning**

Basic - Dusty shelf in dry storage, wait station. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, coffee cup on prep table at cookline. **Repeat Violation** **Warning**

Basic - Equipment in poor repair, rusty oven and rusty small freezer at cookline **Warning**

Basic - Grease accumulated under cooking equipment, cookline. **Warning**

Basic - Interior of refrigerator in disrepair/has exposed insulation. Single freezer at cookline. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Glass door cooler at wait station not working. **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam takeout boxes not inverted. **Warning**

Basic - Wall soiled with accumulated grease, next to fryers. **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. O ppm, 200 ppm, 50 ppm, chlorine at cookline. **Corrected On-Site** **Warning**

Basic - scoop stored on soiled surface between uses on rice bucket. **Corrected On-Site** **Warning**

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 59-61°constant door opening in glass door in wait station, moved to freezer, corrective action taken. **Warning**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, wait station. **Warning**

Intermediate - Accumulation of food debris/grease on food-contact surface, can opener. **Warning**

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. Glass door, wait station at 50° nod not use until maintaining 41° **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. Restrooms. **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Single door True, cookline, soiled inside AND flip top at cookline. **Warning**

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

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**

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

Basic - Food stored on floor.bag of onions walk in

Intermediate - Handwash sink used for purposes other than handwashing.wiping cloth in it **Corrected On-Site**

Intermediate - Ice chute soiled/build up of mold-like substance/slime.

Basic - Build-up of grease on nonfood-contact surface.under deep fryer

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

Basic - Ceiling tile missing.near rear door

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**

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

Basic - Food stored on floor.box tomatoes and box potatoes walk in

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.near deep fryer and prep area

Basic - Single-service articles not stored inverted or protected from contamination.souffle cups **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with food.easy off near pan spray **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink.ice in it

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

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

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.imitation crab **Corrected On-Site**

No Violations Were Observed

No Violations Were Observed

Intermediate - Torn packages/bags of food exposing the contents to contamination. See stop sale. 8 pounds of grouper mixed with other fish unprotected. Operator discarded product.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, rice, RIC, lasagna,RIF.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, sausages 47 f, mushrooms 49 f, beef 51 f, RIC, cooks line. Operator states that the RIC was recently stocked.

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees 48 f, Fahrenheit.Operator placed eggs inside RIC. Cooks line.

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. Bacon, 98 f, operator states it was cooked about an hour ago. COS

Intermediate - No metal stem-type thermometer provided to measure temperature of food products.

Basic - Double stocking of food unprotected, fish, shrimp, RIC, cooks line, product discarded. COS

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour] unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils, employee touched French fries with bare hands and served it customers. COS

Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**

High Priority - Employee with a sore/cut/burn/wound like on hand handling food, clean equipment or utensils, Employee washed hands and put new gloves on. COS.

Intermediate - Employee washed hands in a sink other than an approved handwash sink, 3 compartment sink, COS

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook, COS

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

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

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Reach-in cooler shelves soiled with food debris, RIC, Rif,

Intermediate - Accumulation of black/green mold-like substance in the interior of the reach in coolers, freezers gaskets.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, RIC, cooks line.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, storage shelves.

Intermediate - Hot water not provided/shut off at employee handwash sink, HWS, Waitress station and 3 compartment sink area, see 29.

Basic - Plumbing system in disrepair, faucet, handwash sink, waitress station.

Intermediate - Handwash sink not accessible for employee use at all times, kitchen equipment in it, 3 compartment sink area, COS

Intermediate - Handwash sink used for purposes other than handwashing, clean kitchen equipment, cooks line. COS.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, front line, 3 compartment sink area, COS

Basic - Hole in walls, 3 compartment sink and prep area.

Basic - Fan has accumulation of dust/debris, kitchen and prep area.

Basic - Ceiling tiles missing, 3 compartment sink area.

Basic - 3 Lights out, RIC, cook and prep area.

High Priority - Toxic substance/chemical stored by or with food, flies raid product, discarded, COS.

Intermediate - Spray bottle containing toxic substance not labeled, bleach.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked rice in 1 door reach in cooler in kitchen TRUE cooler

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked rice at 47 in 1 door reach in cooler in kitchen in an over stacked unit blocking the air flow .rearrange unit to bring temperature control to 41 or below

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. In kitchen under prep table not inverted

Critical - Observed employee dry hands on clothes/apron after washing. Cook in kitchen

Observed nonfood-contact equipment in poor repair .ice machine next to dry storage with broken lid/cover

Observed reach in cooler gasket torn/in disrepair.1 door reach in cooler in kitchen TRUE

Critical - Observed soiled reach-in cooler gaskets. 2 doors flip top cooler in kitchen

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. In kitchen on top of oven

Critical - Hot water not provided/shut off at employee hand wash sink. In kitchen ,owner fixed water heater breaker .correct on site

Critical - Handwash sink not accessible for employee use at all times. In kitchen blocked by utensils .

Critical - No handwashing sign provided at a handsink used by food employees. In kitchen

Critical - Hand wash sink lacking proper hand drying provisions. Correct on site

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. By freezers

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

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

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soil buildup inside ice bin.

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

Critical - Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.

Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.near walk in

Critical - Observed food with mold-like growth.walk in pepperoni/owner voluntarily discarded Corrected On Site.

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

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

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

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

Observed single-service articles improperly stored.take outs Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.

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

Ceiling not smooth and easily cleanable.

Critical - Electrical outlet missing cover plate. For reporting purposes only.near rear door

Critical - Original container: properly labeled, date marking

Wiping cloths clean, used properly, stored

Single service items properly stored, handled, dispensed

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

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

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

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

Walls, ceilings, and attached equipment, constructed, clean

Critical - Fire extinguishers - proper and sufficient

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

Critical - Working containers of food removed from original container not identified by common name.squeeze bottles reach in

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

Observed equipment in poor repair.ice machine door

Food-contact surface not smooth and easily cleanable.worn car board as a shelf cover

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.interri r walk in door

Critical - Observed soiled reach-in cooler gaskets.

Observed residue build-up on nonfood-contact surface.shelving

Faucet/handle missing at plumbing fixture.mop sink

Floors not maintained smooth and durable.chipped tiles/line

Lights missing the proper shield, sleeve coatings or covers. dry storage

Lights missing the proper shield, sleeve coatings or covers.in reach in

Critical - Observed toxic item stored in food preparation area.burn relief/souffle cups

Critical - Exit signs missing. For reporting purposes only.

Critical - Exit signs not properly illuminated. For reporting purposes only.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

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

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

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

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

Critical - Observed raw animal food stored over ready-to-eat food.fish /vegetables rif

Critical - Observed uncovered food in holding unit/dry storage area.potatoes ric

Critical - Observed uncovered food in holding unit/dry storage area.chicken ric

Observed equipment in poor repair.ice machine door

Food-contact surface not smooth and easily cleanable.coard board

Food-contact surface not smooth and easily cleanable.ice machine door

Wet wiping cloth not stored in sanitizing solution between uses.

Wet wiping cloth not stored in sanitizing solution between uses.multiple cloths

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

Critical - Observed handwash sink used for purposes other than handwashing.ice and coffee in it

Critical - Lack of toilet tissue at each toilet.ladies

Critical - Hand wash sink lacking proper hand drying provisions.

Floors not maintained smooth and durable.

Observed food debris accumulated on kitchen floor.

Observed wall in disrepair.

Observed wall soiled with accumulated food debris.

Wall not smooth and easily cleanable.int wic

Ceiling not smooth and easily cleanable.

Critical - Pull station for fire suppression system inaccessible. For reporting purposes only. Corrected On Site.

Critical - No current hood fire suppression system inspection report available. For reporting purposes only.

Critical - Hood suppression system tag out-of-date. For reporting purposes only.10/09

Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.4/09

Critical - Exit signs missing. For reporting purposes only.

Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

Carbon dioxide/helium tanks not adequately secured.

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

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.gyro/cheese ric

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.hamburger/lasagna rif

Critical - Observed food stored on floor.potatoes/line Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area.potatoes cut ric

In-use utensil not stored with handle above the top of potentially hazardous food and the container.knife betreen equip

Observed employee with no hair restraint.

Food-contact surface not smooth and easily cleanable.cardboard

Food-contact surface not smooth and easily cleanable.ice machine door

Observed nonfood-contact equipment in poor repairgrill missing ric

Wet wiping cloth not stored in sanitizing solution between uses.line

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed soiled reach-in cooler gaskets.

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

Unwrapped single-service utensils not presented so that only the handles are touched.wait station

Critical - Observed handwash sink used for purposes other than handwashing.dumping coffee in it

Floors not maintained smooth and durable.soda line reaching across floor

Observed hole in wall.ladies room

Wall not smooth and easily cleanable.tile missing line

Critical - Observed toxic item improperly stored.ss cleaner

Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

Carbon dioxide/helium tanks not adequately secured.

Carbon dioxide/helium tanks not adequately secured.

Critical - Exit signs missing. For reporting purposes only.

Food-contact surface not smooth and easily cleanable.card board used as shelf liner

Food-contact surface not smooth and easily cleanable.rust on ric shelves

Critical - Lack of toilet tissue at each toilet.left rr

Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.

Observed cutting board grooved/pitted and no longer cleanable.

Observed equipment in poor repair.ice machine door

Observed hole in wall.on door

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

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

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

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

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

Critical - Observed uncovered food in holding unit/dry storage area.cut potatoes wic

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

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

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

Carbon dioxide/helium tanks not adequately secured.

Equipment or utensils not designed or constructed in a durable manner.card board as shelf cover

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

Critical - Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.

Critical - Observed food stored in undrained ice.bottle

Critical - Observed food stored on floor.potatoes wic

Observed hole in wall.

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

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

Critical - Observed soiled reach-in cooler gaskets.line

Critical - Observed uncovered food in holding unit/dry storage area.cut veggies ric

Critical - Observed uncovered food in holding unit/dry storage area.feta ric

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

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

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

Floors not constructed easily cleanable.broken tiles

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

Critical - Handwashing cleanser lacking at handwashing lavatory.

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

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

Observed ceiling in disrepair.tiles missing

Critical - Observed food stored in ice used for drinks.

Critical - Observed food stored on floor.many bottles cooking wine

Observed gaskets with slimy/mold-like build-up.wic

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

Critical - Observed handwash sink used for purposes other than handwashing.dumped ice in it

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

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

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

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

Observed ripped/worn tin foil used as shelf cover.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed toxic item improperly stored.b8rn relief/toothpicks

Critical - Observed uncovered food in holding unit/dry storage area.cheese ric

Observed wall in disrepair.tiles missing

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

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

Wet wiping cloth not stored in sanitizing solution between uses.

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