Las Vegas Restaurant #5 Improves its Sanitary Rating

No Violations Were Observed

Basic - Equipment in poor repair. Door handle in cooler in servers station repaired with duct tape. Duct tape shredded. Ice machine lid in disrepair. Lid repaired with duct tape. Duct tape shredded. **Warning**. On 9/9/15 observed duct tape used to repair equipment.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked plantains 54° F, cheese 47° F, ham 46° F, butter 55° F, cooked steak 55° F, raw 53° F, raw , raw beef 53° F, pork chop 54° F, raw steak 53° F, raw chicken 54° F, raw chicken 52° F, sauce 52° F all at two door cooler in front of stove at cookline. All foods moved to walkin cooler. Foods in cooler less than 4 hours. Lettuce 57° F,cut tomatoes 47° F , and Fresh garlic in oil 59° F all on ice bath in prep area. Added ice to food level. **Corrective Action Taken** **Warning** On 9/9/15 Pork 51°F-52°F, sauce 50°F , croquettes 52°F ,butter 55°F ,fish 51°F ,pork chop 51° F, calamari 58° F , egg wash 58°F , raw beef 48°F , beef 50°F ,chicken 48° F, and chicken 50°F all at two door cooler in front of stove at cookline. Foods not maintained at 41° F or below for longer than 4 hours. Foods discarded and stop sale issued. Not complied. Cut lettuce 47° F and cut tomatoes at 50° F on ice bath in prep area ,not maintained at 41° F or below at all times. Moved food to freezer, out of temperature for 3.5 hours. Not complied.

Intermediate - Cutting board(s) stained/soiled. At steam table. **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. Two door cooler at cookline with ambient temperature of 61° F. Foods in cooler; Cooked plantains 54° F, butter 55° F, cooked steak 55° F, raw 53° F, raw , raw beef 53° F, pork chop 54° F, raw steak 53° F, raw chicken 54° F, raw chicken 52° F, sauce 52° F . Foods removed from cooler and placed in walkin cooler. **Corrective Action Taken** **Warning**. On 9/9/15 Ambient temperature of cooler at 54° F . Pork 51°F-52°F, sauce 50° , croquettes 52° ,butter 55 ,fish 51 ,pork chop 51° calamari 58° , egg wash 58 , raw beef 48 , beef 50 ,chicken 48° F, and chicken 50°F. Foods discarded. Stop sale issued.

Basic - Buildup of food debris/soil residue on equipment door handles. At walkin cooler. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Peeled onions and green bananas. Foods covered. **Corrected On-Site** **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** **Warning**

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

Basic - Equipment in poor repair. Door handle in cooler in servers station repaired with duct tape. Duct tape shredded. Ice machine lid in disrepair. Lid repaired with duct tape. Duct tape shredded. **Warning**

Basic - Equipment or utensils not designed or constructed in a durable manner. Carafe lid chipped in servers station. Discarded. **Corrected On-Site** **Warning**

Basic - Hole in or other damage to wall. Above 3 compartment sink. **Warning**

Basic - Ice scoop handle in contact with ice at ice machine. **Corrected On-Site** **Warning**

Basic - Light shield damaged/in disrepair. At walkin cooler. **Warning**

Basic - Reuse of single-service articles. Reuse of orange juice container to store lime juice. **Warning**

Basic - Single-service articles improperly stored. Takeout containers above cooler in cookline area. Containers inverted. **Corrected On-Site** **Warning**

Basic - Soiled reach-in cooler gaskets. At two door cooler in front of stove at cookline. **Warning**

Basic - Stored food not covered in walk-in cooler. Peeled onions and green bananas. Foods elevated. **Corrected On-Site** **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth moved to bucket. **Corrected On-Site** **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. Corrected to 50 ppm chlorine. **Corrected On-Site** **Repeat Violation** **Warning**

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

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Hands washed and gloves changed. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Employee cleaned surfaces and then continue to prep food without washing hands. hands washed. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked plantains 54° F, cheese 47° F, ham 46° F, butter 55° F, cooked steak 55° F, raw 53° F, raw , raw beef 53° F, pork chop 54° F, raw steak 53° F, raw chicken 54° F, raw chicken 52° F, sauce 52° F all at two door cooler in front of stove at cookline. All foods moved to walkin cooler. Foods in cooler less than 4 hours. Lettuce 57° F,cut tomatoes 47° F , and Fresh garlic in oil 59° F all on ice bath in prep area. Added ice to food level. **Corrective Action Taken** **Warning**

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

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed Big Five. **Corrected On-Site** **Warning**

Intermediate - Cutting board(s) stained/soiled. At steam table. **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At 2 door cooler in front of stove at cookline. **Warning**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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. Two door cooler at cookline with ambient temperature of 61° F. Foods in cooler; Cooked plantains 54° F, cheese 47° F, ham 46° F, butter 55° F, cooked steak 55° F, raw 53° F, raw , raw beef 53° F, pork chop 54° F, raw steak 53° F, raw chicken 54° F, raw chicken 52° F, sauce 52° F . Foods removed from cooler and placed in walkin cooler. **Corrective Action Taken** **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Non working reach in cooler used as table.

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

Basic - Ice scoop stored on top of dirty ice machine between uses. Washed and placed in a clean container. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ground beef and snapper at the cookline, moved inside the walk in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans, inverted upon request. **Corrected On-Site**

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet clothes on prep tables.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Less than 50ppm, set up new solution at 100ppm **Corrected On-Site**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, chlorine line broken. Corrective action taken, set up chlorine at 100ppm in the 3 compartment sink.

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cut lettuce at 53°f in an ice bath at the prep area, less than 4h out of temperature according to PIC, discarded. **Corrected On-Site**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Touching soiled surface (trash can) then engaged in food preparation, employee changed gloves upon request. **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

Intermediate - Slicer blade guard soiled with old food debris.

Basic - Build-up of soil/debris on the floor under shelving. Storage room

Basic - Ceiling tile missing. Prep area.

Basic - Raw animal food stored above unwashed produce. Raw eggs over unwashed vegetables in the walk in cooler. **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. Patties, flan, chicken. **Corrected On-Site**

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

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

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing equipment in the 3 compartment sink without sanitizing it. . Run in the dishmachine after being washed. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef, poultry, pork and seafood at 50-45°f in lower shells of two door vertical cooler. Corrective action taken, moved inside the walk in cooler. Buttered bread at 73°f on the prep area, Corrective action taken, implemented time control.

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Discarded. **Corrected On-Site**

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at greater than 200ppm **Corrected On-Site**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink. **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. Yuca, chicken, tamales in the walk in cooler. **Corrected On-Site**

No Violations Were Observed

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

Basic - Ceiling tile missing. Warewashing area

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.

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

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

Basic - Food debris/dust/grease/soil residue on interior of reach-in cooler/refrigerator used as dry storage.

Basic - In-use rice bowl stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Coffee spoons and ice cream scoop. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. 3 compartment sink area.

Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Food container on top of the trash can. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Salt, sugar, flour

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Plant foods, beef, pork and poultry in the glass door reach in cooler at 68-70°f, less than 4h out of temperature according to PIC, Corrective action taken, moved inside the walk in cooler.

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. **Corrected On-Site**

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce and blanched onions at 57-68°f in a melted ice bath at the prep area. Corrective action taken, iced down.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at greater than 200ppm **Corrected On-Site**

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On a prep table while prepping food. **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Manager lacking proof of food manager certification.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Glass door reach in cooler

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, beans, soup and pork in the walk in cooler

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, acoustic tiles over prep area.

Basic - Nonfood-contact equipment in poor repair, walkin cooler, 45-46 At time of callback inspection range in 45°f-46°f

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Walkin at 46-47

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, acoustic tiles over prep area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, pot. **Corrected On-Site**

Basic - Equipment in poor repair, 2 door glass cooler has rusty shelves and rusty interior.

Basic - Nonfood-contact equipment in poor repair, walkin cooler, 45-46°

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. 45-46° rice, broth, soup, picadello, pork, chicken, white and red sauces. 24 hour callback required

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 45° lettuce, to,ATP, placed on more ice. **Corrected On-Site**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly, 0 ppm

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Walkin at 46-47°

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

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

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches and covered in walkin, rice, pork.

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches and tightly covered. Beans in walk in cooler at 123?f cooling at a rate of only 3?f per 30 minutes. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Rw beef over raw seafood/fish in tall glass door reach in cooler in kitchen. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. In plantain container to scoop plantains in tall glass door reach in cooler in kitchen. **Corrected On-Site**

Basic - Clean utensils (knifes and spatulas) stored between 3 compartment sink and wall. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in walk in cooler. **Corrected On-Site**

Basic - Food stored on floor. Box of lettuce in walk in cooler. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **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. 00ppm . Clogged sanitizer hose. Retested at end of inspection as observed 100ppm. **Corrected On-Site**

Basic - Build-up of dust on nonfood-contact surface. Walk in cooler fanguards.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00ppm at dish wash machine. New sanitizer bucket was hooked up to machine immediately and was retested at 100ppm. **Corrected On-Site**

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

Observed hole in wall. In dish wash area behind pot rack.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer test strip bleached out when testing sanitizer bucket. **Corrected On-Site**

Critical - Violation: 05-06-1Food thermometer not accurate within +/- 2 degrees Fahrenheit. Notes at callback inspection : thermometer off by 25 degrees fahrenheit and in disrepair.

Critical - Violation: 08A-24-1Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw pork in walk-in cooler. Corrected On Site.Repeat Violation. Notes at callback inspection: still raw chicken over pork in same place.

Critical - Violation: 12A-16-1Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site. Repeat Violation.

Critical - Violation: 12A-19-1Observed empolyee wash hands with no hot water. no hot water available at the only kitchen handwash sink.Repeat Violation.

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

Violation: 13-03-1Observed employee with no hair restraint. 1 cook on cookline. Corrected On Site. no food handler wearing hair restraints at callback inspection. observed 4 food handlers.

Critical - Violation: 20A-05-1Food-contact surfaces and utensils not sanitized properly after cleaning. observed employee washing utensils and ts just under running water - without soap and/or sanitizing step. Corrected On Site. Observed employees washing utensils and equipment the same way and without sanitizer at callback inspection when inspector entered kitchen.

Violation: 24-08-1Equipment and utensils not properly air-dried. Repeat Violation.

Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink. at the only handwash sink in kitchen/cookline. Repeat Violation. still no hot water at callback inspection at the only kitchen handwash sink !

Critical - Violation: 35B-15-1Observed screen in door torn/in poor repair. backdoor.

Violation: 37-19-1Observed dusty & moldy air conditioning vent covers. kitchen.

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

Critical - Thermometers not calibrated according to manufacturer's specifications.Corrected On Site.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw pork in walk-in cooler. Corrected On Site.Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. raw eggwash over cut vegetables and cut plantains in kitchen reach-in cooler. Corrected On Site.Repeat Violation.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 compartment dishwash sink. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site. Repeat Violation.

Critical - Observed empolyee wash hands with no hot water. no hot water available at the only kitchen handwash sink.Repeat Violation.

Critical - Observed employee eating while preparing food. repeatedly.Corrected On Site.

Critical - Observed employee eating in a food preparation or other restricted area. several employees eating on cookline. Corrected On Site.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.

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

Observed employee with no hair restraint. 1 cook on cookline. Corrected On Site.

Critical - No cleaning agent provided in first compartment of sink. Corrected On Site.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.Corrected On Site.

Critical - Equipment food-contact surfaces and utensils not sanitized. observed employee cutting raw chicken on cutting board and just rinsed cutting board under running water and used dirty towel to dry after use and tried to use cutting board for other RTE foods (cutting onions) after that, but was stopped by inspector. Corrected On Site. Cutting board was cleaned and properly sanitized at inspector's request and guidance.

Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. observed employee washing utensils and ts just under running water - without soap and/or sanitizing step. Corrected On Site.

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

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.

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

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

Equipment and utensils not properly air-dried. Repeat Violation.

Critical - Hot water not provided/shut off at employee hand wash sink. at the only handwash sink in kitchen/cookline. Repeat Violation.

Critical - Handwash sink not accessible for employee use at all times. bowls stored in the only employees handwash sink in kitchen. Corrected On Site.

Critical - Observed screen in door torn/in poor repair. backdoor.

Observed dusty & moldy air conditioning vent covers. kitchen.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef in walk-in cooler. Corrected On Site.Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cut vegetables & fish in kitchen reach-in cooler. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. several containers with beans in walk-in cooler. Corrected On Site.

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

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.

Critical - Observed empolyee wash hands with no hot water. no hot water available at kitchen handwash sink.

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

Equipment and utensils not properly air-dried. Corrected On Site.

Critical - Hot water not provided/shut off at employee hand wash sink. no hot water at the only handwash sink in kitchen/cookline.

Critical - Observed unlabeled spray bottle. green liquid /degreaser in spraybottle in dishwash area. Corrected On Site.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site. Raw chicken over beef

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. 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 gaskets/seals on cold holding unit in poor repair.

Observed cutting board grooved/pitted and no longer cleanable.

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

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

Critical - Observed toxic item stored by utensils. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice and ready to eat in kitchen below hot holder

Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Insufficient amount of hot holder equipmentRepeat Violation.

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Salt

Critical - Observed uncovered food in holding unit/dry storage area. Reach in freezer

Observed cutting board grooved/pitted and no longer cleanable.

Observed a nonfood-grade bad used in food.

Clean wiping cloth not properly stored. In reach in cooler

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

Drain cover(s) missing.

Critical - Observed objectionable odors in coffe room

Critical - Identity of food or food product misrepresented. Striped Pangasius Fillets for Grouper- No invoices provided upon request

Critical - Violation: 08A-19-1Observed torn packages/bags of food exposing the contents to contamination. Repeat Violation. Sugar in dry storage

Critical - Violation: 08A-28-1Observed food stored on floor. Banana,vegetables and sauces in walk in cooler. Repeat Violation.

Critical - Violation: 08A-29-1Observed uncovered food in holding unit/dry storage area. In walk in cooler. Bucket of sauce,cut banana and stuffed pastries Repeat Violation.

Critical - Violation: 09-05-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.In sugar/salt container Repeat Violation.

Critical - Violation: 32-17-1Handwashing cleanser lacking at handwashing lavatory. Repeat Violation. By the the compartment sink

Critical - Violation: 53A-19-1Observed expired Food Manager Certification. This violation must be corrected by : 06/06/09.

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

Critical - Handwashing cleanser lacking at handwashing lavatory. Repeat Violation. By the the compartment sink

Critical - No conspicuously located thermometer in holding unit. Repeat Violation.

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

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

Observed clean utensils/equipment stored in dirty drawers By prep area by cook line. Repeat Violation.

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 06/06/09.

Critical - Observed food not in good sound condition. Large open can of potatoes.

Critical - Observed food stored on floor. Banana,vegetables and sauces in walk in cooler. Repeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.In sugar/salt container Repeat Violation.

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

Critical - Observed interior of microwave soiled. Repeat Violation.

Observed nonfood-grade containers used for food storage. Repeat Violation.

Critical - Observed screen in door torn/in poor repair. Repeat Violation.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Repeat Violation. Sugar in dry storage

Critical - Observed uncovered food in holding unit/dry storage area. In walk in cooler. Bucket of sauce,cut banana and stuffed pastries Repeat Violation.

Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Repeat Violation.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Rice and sauces

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rice in walk in cooler. Repeat Violation.

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

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

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans at 60 degrees F

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

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Drain cover(s) missing. Mop sink

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - No conspicuously located thermometer in holding unit.

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

Critical - Observed a gas appliance without proper venting. Gas water heater.

Observed clean equipment stored above hand washing sink. Cannot access paper towel.

Observed clean utensils/equipment stored in dirty drawers, racks.

Critical - Observed cloth used as a food-contact surface. On buttered bread

Observed cutting board grooved/pitted and no longer cleanable.

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

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed food stored on floor. Rice,chicken,beans,sauce,bread in walk in cooler

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

Critical - Observed handwash sink used for purposes other than handwashing.

Observed ice scoop with handle in contact with ice.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.

Critical - Observed interior of microwave soiled.

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

Observed leaking pipe at plumbing fixture. Leaking from hallway wall

Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only.

Observed nonfood-contact equipment in poor repair Reach in freezer held by a container

Observed nonfood-grade containers used for food storage.

Observed residue build-up on nonfood-contact surface. Shelves where cleaned glasses are stored and bootom shelve by cook line

Critical - Observed screen in door torn/in poor repair.

Critical - Observed soil residue in storage containers.

Observed soiled wet wiping cloth in use with fresh solution.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Sugar

Critical - Observed uncovered food in holding unit/dry storage area. Shrimp,lobster tail,chorizo in reach in freezer

Critical - Outer openings not protected with self-closing doors.

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

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

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