Las Vegas Restaurant Degrades its Sanitary Rating
1212 FL-7
Hollywood, FL 33021
Health Inspection Reports
8/26/2016 | 10 Violations | Rating 3/5
Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
Basic - No suitable facilities provided to store employee clothing and other possessions.
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee washed hands and changed gloves. **Corrected On-Site**
High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. Ox tail 57 f, beans 49 f, yellow rice 49 f, pork 56 f, sauce 65 f. Main RIC, line area, products discarded. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Chicken over veggies, products switched. **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Ox tail, 3 pounds, beans 1 pound, rice 2 pounds pork 5 pounds, sauce I litter. All products discarded. **Corrected On-Site**
Intermediate - Encrusted material on can opener blade.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Food containers, removed, **Corrected On-Site**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Operator with a food manager certificate show up during inspection. **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. Cooked pork, sauce, beef, beans, RIC, kitchen.
8/26/2016 | 0 Violations | Rating 5/5
No Violations Were Observed
6/1/2016 | 2 Violations | Rating 4.5/5
Intermediate - - From inspection on 2015-12-16: Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**Establishment did not maintained clams tags for 90 days, observed 1 bag of clams tagged on a cooler, no other tags were available. 2/17/16. Observed 1 bag of clams tagged in cooler. No other tags available - From follow-up inspection on 2016-06-01: **Admin Complaint**
High Priority - - From inspection on 2015-12-16: Observed: High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** No backflow preventer (vacuum breaker) provided at the mop sink. 2/17/16. No backflow preventer at mop sink 6/1/15 - From follow-up inspection on 2016-06-01: **Admin Complaint**
6/1/2016 | 5 Violations | Rating 3.75/5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Admin Complaint**
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Admin Complaint**
Intermediate - Handwash sink used for purposes other than handwashing.filling pitcher
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.put towels **Corrected On-Site**
2/17/2016 | 2 Violations | Rating 4.5/5
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded Lettuce in an ice bath at 72°f, re-iced, 43°f at the end of the inspection. **Corrective Action Taken** **Warning**Observed lettuce at 76°f in an ice bath, discarded. 12/23/15Observed Letucce at 56°f, cut tomato at 52°f in an ice bath, less than 4h out of temperature according to mgr. Re-iced. 2/17/16
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**Establishment did not maintained clams tags for 90 days, observed 1 bag of clams tagged on a cooler, no other tags were available. 2/17/16
12/23/2015 | 6 Violations | Rating 3.75/5
Basic - Missing drain plug at dumpster. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Raw beef, raw seafood, raw poultry and plantains at 57-58°f in the MAXIMUN reach in cooler, operator moved all foods to another reach in cooler. **Corrective Action Taken** **Warning**All potentially hazardous (time/temperature control for safety) food in this unit at 41°f or below. 12/23/15
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded Lettuce in an ice bath at 72°f, re-iced, 43°f at the end of the inspection. **Corrective Action Taken** **Warning**Observed lettuce at 76°f in an ice bath, discarded. 12/23/15
High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over minced garlic **Warning**Observed raw poultry over cut onions, raw onions moved to a different shelf. 12/23/15
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
12/16/2015 | 25 Violations | Rating 0.75/5
Basic - Bowl or other container with no handle used to dispense food. Scooping rice with bowl. **Warning**
Basic - Build-up of grease on nonfood-contact surface. Cookline equipment **Warning**
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice bowls, washed. **Corrected On-Site** **Warning**
Basic - Missing drain plug at dumpster. **Warning**
Basic - Plumbing system in disrepair. Cookline Handsink draining in a bucket. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths on prep tables **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Raw beef, raw seafood, raw poultry and plantains at 57-58°f in the MAXIMUN reach in cooler, operator moved all foods to another reach in cooler. **Corrective Action Taken** **Warning**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Warning**
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook changed from raw animal food to ready to eat food or clean plates with out washing hands/changing gloves. Changed gloves and washed hands upon request. **Corrected On-Site** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 4-5 flies in kitchen area **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded Lettuce in an ice bath at 72°f, re-iced, 43°f at the end of the inspection. **Corrective Action Taken** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. White rice at 112°f in an oven, cook turned oven on to reheat the rice. **Corrective Action Taken** **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over minced garlic **Warning**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee Washed hands on 3 compartment sink **Warning**
Intermediate - Encrusted material on can opener blade. **Warning**
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline **Warning**
Intermediate - No soap provided at handwash sink. Cookline **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Black beans cooling at the prep area found at 89-95°f, moved inside a cooler. **Corrective Action Taken** **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. Beef, pork, yuca, tamales **Warning**
Intermediate - Slicer blade guard soiled with old food debris. **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner **Warning**
4/6/2015 | 8 Violations | Rating 4.5/5
Basic - Dishes dried with a towel after being sanitized , not air dried
Basic - Empanadas stored in freezer on the left in kitchen not covered.
Basic - Floor soiled/has accumulation of debris in wait area with coffee machine, behind wine coolers.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm.
Basic - Wiping cloth sanitizing solution stored on the floor.
High Priority - Cook failed to wash hands before putting on gloves to work with food.
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 chlorine.container is empty. Called for service **Corrective Action Taken** Service replaced container. 75 ppm chlorine in dish machine. **Corrected On-Site**
High Priority - Live, small flying insects in kitchen.
12/18/2014 | 0 Violations | Rating 5/5
No Violations Were Observed
12/17/2014 | 1 Violations | Rating 4.75/5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Just expired two months ago and operator thought that the traing was good for 5 years instead of 3 years **Warning**
10/15/2014 | 12 Violations | Rating 3.25/5
Basic - Chicken food not covered in reach in freezer in the back of kitchen to the left. **Warning**
Basic - Food stored in holding unit not covered. Chicken, soup in cooler in the back on the right of kitchen. **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. Next to ice machine. **Warning**
Basic - Outer openings not protected with self-closing doors. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table. **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 called for service. **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dishes inside hand wash sink next to three compartment sink. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Bin with dish soap inside sink to wash dishes. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.next to ice machine **Warning**
Intermediate - No soap provided at handwash sink.next to ice machine. **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Just expired two months ago and operator thought that the traing was good for 5 years instead of 3 years **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. Windex and Ammonia in wait area in dining room. **Warning**
2/26/2014 | 14 Violations | Rating 3.5/5
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside reach in freezer on the bottom, in back room.
Basic - Covered waste receptacle not provided in women's bathroom.
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. Coffee at cookline . **Corrected On-Site**
Basic - Flour scoop stored with handle in contact with flour.
Basic - Food debris/dust/grease/soil residue on exterior of reach-in refrigerator in back storage room.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In wait area.
Basic - No handwashing sign provided at a hand sink used by food employees. In men's room and next to ice machine.
Basic - Soil residue build-up on nonfood-contact surface. On cold holding unit next to three compartment sink.
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black Beans between 50°F and 74°F cooed more than 12 hours ago. See stop sale.
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 chlorine . Repairman was called.
High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cooked beans in holding unit next to three compartment sink. **Corrected On-Site**
Intermediate - Hot water not provided/shut off at employee handwash sink. In both restrooms.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to ice machine and next to three compartment sink.
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Black beans cooked last night at 50°F-74°F. See stop sale order
9/4/2013 | 8 Violations | Rating 4/5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At cookline .
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Basic - No handwashing sign provided at a hand sink used by food employees.in Restrooms. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.sugar **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. Driver cutting onions for salad.
High Priority - Raw animal food stored over ready-to-eat food. Shell eggs on top shelf over ready to eat food. **Corrected On-Site**
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. **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Beans in freezer since last night at 57°F
1/10/2013 | 7 Violations | Rating 4.5/5
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.picodillo **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food.beef //sauce reach in **Corrected On-Site**
Basic - Food stored in holding unit not covered.desserts **Corrected On-Site**
Basic - Bowl or other container with no handle used to dispense food.glass plate used to scoop plaintains **Corrected On-Site**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.soufflee cups **Corrected On-Site**
Basic - Cleaned and sanitized equipment or utensils not properly stored.water 74 dergees **Corrected On-Site**
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
8/22/2012 | 8 Violations | Rating 3.5/5
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.ground cooked beef reach in Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.chicken reach in Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area.breaded communited meat Corrected On Site.
Critical - Observed uncovered food in holding 00unit/dry storage area.sliced beef reach in Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area.yucca reach in Corrected On Site.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.81 degrees 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 single-service articles improperly stored.take outs not inverted Corrected On Site.
6/21/2012 | 0 Violations | Rating 5/5
No Violations Were Observed
6/13/2012 | 8 Violations | Rating 3.75/5
Critical - Violation: 02-02-3Ready-to-eat, potentially hazardous food prepared onsite and held more than 24 hours not properly date marked--soup-3 door-kitchen.
Critical - Violation: 03A-02-3Potentially hazardous food cold held at greater than 41 degrees Fahrenheit--45 milk in 2-door-wait station-threw away. Corrected On Site.
Critical - Violation: 03C-87-3Potentially hazardous food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours--soups, rice 105 -reheated on stove Corrected On Site--167
Critical - Violation: 03D-18-3Potentially hazardous food cooled in quantity deeper than 4 inches overnight, today at 10:30 am temp. at 59 .-black beans, stop sale, threw away.Corrected On Site.
Critical - Violation: 09-17-3Employee 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-using cups to scoop-threw away Corrected On Site.
Violation: 14-10-3Equipment or utensils not designed or constructed in a durable manner-gaskets on glass cola cooler-kitchen.
Violation: 14-36-3Interior of refrigerator in disrepair/has exposed insulation-lid to ice machine.
Violation: 21-12-3Wet wiping cloth not stored in sanitizing solution between uses-coffee station.
4/13/2012 | 12 Violations | Rating 2.75/5
Critical - Potentially hazardous food found between 44 degrees Fahrenheit and 47 degrees Fahrenheit for over one day. See stop sale-milk; black beans-59 .
Critical - Ready-to-eat, potentially hazardous food prepared onsite and held more than 24 hours not properly date marked--soup-3 door-kitchen.
Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit--45 milk in 2-door-wait station-threw away. Corrected On Site.
Critical - Potentially hazardous food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours--soups, rice 105 -reheated on stove Corrected On Site--167
Critical - Potentially hazardous food cooled in quantity deeper than 4 inches overnight, today at 10:30 am temp. at 59 .-black beans, stop sale, threw away.Corrected On Site.
Critical - 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-using cups to scoop-threw away Corrected On Site.
Equipment or utensils not designed or constructed in a durable manner-gaskets on glass cola cooler-kitchen.
Interior of refrigerator in disrepair/has exposed insulation-lid to ice machine.
Wet wiping cloth not stored in sanitizing solution between uses-coffee station.
Critical - Cold water not provided/shut off at employee handwash sink-kitchen.
Critical - Covered waste receptacle not provided in women's bathroom.
Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door.
11/18/2011 | 0 Violations | Rating 5/5
No Violations Were Observed
11/7/2011 | 0 Violations | Rating 5/5
No Violations Were Observed
8/29/2011 | 8 Violations | Rating 3.5/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.--fish, beef left on melted ice at counter-cookline-moved to working coolerCorrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.*45 degrees-sandwiches, deserts in glass cooler- Corrected On Site-moved to working cooler. Repeat Violation.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation---chicken over pork-3-door reachin Repeat Violation.
Critical - Observed uncovered food in holding unit/dry storage area-limes, butter in kitchen Repeat Violation.
Observed employee with no hair restraint.-kitchen
Critical - Observed soil residue in storage containers-flour area.
Critical - Restroom fixtures missing--cold handle in kitchen handsink broken off.
Observed unnecessary items on the premise-back room.
3/1/2011 | 14 Violations | Rating 2.5/5
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-cheese-cooler-dry storagd Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-cooked food yesterday-True-cookline
Critical - Working containers of food removed from original container not identified by common name-cooked food-True-cookline.
Critical - Working containers of food removed from original container not identified by common name-flour, rice beans-back room. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-45 flan-desert case-moved to colder cooler. Corrected On Site.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation-chicken over pork-True-cookline.Corrected On Site.Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area.-beans Corrected On Site.
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.-chicken powder
Nonfood-contact equipment not designed and constructed in a durable manner-glass coke cooler inside coming apart
Nonfood-contact equipment not designed and constructed in a durable manner-shelf rusted with chill sticks on it.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed soiled reach-in cooler gaskets.-coke coooer
Observed single-service articles stored without protection from contamination-face up on shelf in dry storage.
Critical - Outer openings of establishment cannot be properly sealed when not in operation-2-back doors
9/30/2010 | 4 Violations | Rating 4.25/5
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation-frozen fish over beef-True freezer. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Equipment or utensils not designed or constructed in a durable manner-True cooler-rusted shelves-cookline.
Critical - Observed soil buildup inside ice bin. Repeat Violation.
6/29/2009 | 15 Violations | Rating 3/5
Non-food contact surfaces clean
Non-food contact surfaces clean
Critical - Outer openings protected from insects, rodent proof
Walls, ceilings, and attached equipment, constructed, clean
Walls, ceilings, and attached equipment, constructed, clean
Walls, ceilings, and attached equipment, constructed, clean
Walls, ceilings, and attached equipment, constructed, clean
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Foods handled with minimum contact
Plumbing installed and maintained
2/3/2009 | 12 Violations | Rating 3.75/5
Observed ceiling soiled with accumulated food debris-kitchen.
Observed food debris accumulated on kitchen floor under dry storage.
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure-no swiching gloves-making sandwich.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.-dessert area
Critical - Observed objectionable odors in bathroom-mens and ladies-possible septic tank problem-have it checked out.Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-desserts.
Observed residue build-up on nonfood-contact surface outside doors-reachin coolers-cookline.
Observed residue build-up on nonfood-contact surface-reachin coolers-cookline.
Observed single-service articles stored without protection from contamination-cookline.
Critical - Observed soiled reach-in cooler shelves-cookline.
Critical - Restroom fixtures loose-toilet handle in ladies handicapped .
Wet wiping cloth not stored in sanitizing solution between uses-kitchen.
9/15/2008 | 2 Violations | Rating 5/5
37-15-1
38-07-1
7/9/2008 | 10 Violations | Rating 3.5/5
Dumpster not covered.
Critical - Hand wash sink lacking proper hand drying provisions.-kitchen-stuck can't come out.
Lights missing the proper shield, sleeve coatings or covers-kitchen
Critical - No handwashing sign provided at a handsink used by food employees.-ladies and mens room.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Need to have all kitchen employees certified.
Observed ceiling soiled with accumulated food debris.
Observed floor area(s) covered with standing water./dry storage area
Critical - Observed food stored on floor.-rice
Critical - Observed objectionable odors in bathroom.-mens room
Critical - Observed soil buildup inside ice bin-kitchen