Lesters Diner Improves its Sanitary Rating

Basic - Build-up of grease on nonfood-contact surface. Exterior of double oven in cook line

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bowl in egg station next to flat griddle

Basic - Reach-in cooler gasket torn/in disrepair. US brand reach in cooler in salad station

Basic - Stored food not covered in walk-in freezer. Bread

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grease on the wall in cook line behind double oven

Basic - Working containers of food removed from original container not identified by common name. Oil bottle in cook line

High Priority - Raw animal food stored over ready-to-eat food. In 1 door tall reach in cooler raw fish over Swiss cheese .swiss cheese placed in other cooler with other ready to eat food **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw turkey over raw fish .raw turkey moved to other cooler **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. In wait station employee rinsing tongs in hand wash sink

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk n cooler cooked turkey and cooked ribs

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee eating in a food preparation or other restricted area. In prep area

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

Basic - Floor soiled/has accumulation of debris. Heavily soiled in cook line

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Egg station reach in cooler

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Next to flat griddle in cook line

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above 3 compartment sink and above prep area

Basic - Soiled reach-in cooler gaskets. Throughout restaurant

Basic - Stored food not covered in walk-in cooler. Cooked stuffed green peppers,cooked ribs

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to walk in freezer of bakery area

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Found cooked vegetables rice in 82°f after 2 hours into cooling placed inside walk in freezer to speed up cooling process **Corrective Action Taken**

High Priority - Dented/rusted cans present. See stop sale. Corned beef hash 1 can . Pumpkin mix 2 cans

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Advised manager who advised employee must wash hands when switching gloves **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In wait station found sour cream ,butter in 53°f .manager called in service request and placed items in other working cooler to bring down temperature control to 41°f or below **Corrective Action Taken**

High Priority - Raw animal food stored over cooked food. In cook line raw chicken over cut cheese .raw chicken placed in front of cut cheese **Corrected On-Site**

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

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. In cook line all coolers

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler sliced Swiss cheese ,cooked stuffed green peppers,cooked ribs

Basic - Bathroom facility not clean. In employee bathrooms next to bakery . Manager send in employee to clean employee bathrooms **Corrected On-Site**

Basic - Ceiling tile missing. Above bacon station

Basic - Cove molding at floor/wall juncture broken/missing. Under hand wash sink in front of walk in cooler

Basic - Employee with no hair restraint while engaging in food preparation. Baker in bakery area . Put on a hat immediately **Corrected On-Site**

Basic - Equipment in poor repair. TRUE 1 door tall reach in cooler in egg station found in 60°f . Manager called in service request and placed all food items under ice bath to bring temperature control down to 41°f or below **Corrective Action Taken**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above bacon station area

Basic - Wall soiled with accumulated black debris in dishwashing area. Under dish machine

Basic - Water leaking from pipe and/or faucet/handle. Under hand wash sink next to walk in cooler . Fixed at time of inspection **Corrected On-Site**

Basic - Wood food-contact surface not properly sealed. In bakery area large wood prep table with big gaps not properly sealed

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In 1 door tall TRUE reach in cooler in cook line in egg station found cut ham, cut tomatoes ,cut spinach ,pooled egg whites all in 52°f . Placed in reach in cooler at 6AM. Manager put all items under ice bath to bring temperature control down to 41°f or below

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In dish area . Manager assigned another employee to handle clean dishes **Corrective Action Taken**

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In bacon station . Advised to wash hands . Employee washed hands **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Found butter with garlic under no temperature control at 60°f . Immediately placed in reach in cooler to bring temperature control down to 41°f or below **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Found in walk in cooler cooked brisket and cooked meatloaf over night at 58°f see stop sale

High Priority - Raw animal food stored over cooked food. In 1 door tall reach in cooler TRUE in egg station pooled eggs over cut tomatoes. Switched by employee **Corrective Action Taken**

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

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cooked brisket. Put on date at time of inspection **Corrective Action Taken**

No Violations Were Observed

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In bakery area storage shelving **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. In 3 stations in cook line . Discarded by manager **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In cook line on top of cutting board and in 1 door glass reach in cooler stored above cut ham and cut tomatoes . Corrective action taken. Discarded by manager **Warning**

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. In cook line in 3 stations in cook line while preparing food. Corrective action taken all drinks discarded **Warning**

Basic - Gaskets with slimy/mold-like build-up. 1 door glass reach in cooler in cook line **Warning**

Basic - Leaking pipe at plumbing fixture. Under 3 compartment sink **Warning**

Basic - Nonfood-contact equipment in poor repair. 1 door glass reach in cooler in cook line in 70°f 4 drawers reach in cooler under flat griddle in cook line out of order Do not use units until able to maintain 41°f or below **Warning**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In 1 door glass reach in cooler in cook line an open container of drink above ready to eat items uncovered. Corrective action taken discarded by manager **Warning**

Basic - Soiled reach-in cooler gaskets. 1 door glass reach in cooler in cook line **Warning**

Basic - Stored food not covered in walk-in cooler. Cooked stuffed grape Leaves, cooked meatballs **Warning**

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. In wait station found in 57°f under ice bath under not enough ice. Per manager left outside for less than 1 hour and will keep butter from no on inside reach in cooler to maintain 41°f or below. Corrective action taken placed inside reach in cooler to bring temperature control to 41°f or below **Warning**

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. received at time of inspection **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cook line in 1 door glass reach in cooler All items found in 60°-70° gyro meat,cut tomatoes ,cooked spinach and cheese blend, cut spinach ,ham,raw eggs . Per manager stocked at 7am all items placed in walk in freezer to bring temperature control to 41°f or below and manager called in service request . Corrective action taken **Warning**

Intermediate - Accumulation of food debris/grease on food-contact surface. In walk in freezer shelving in bakery area **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 4 drawers reach in cooler in cook line under flat griddle 2 drawers under slicer in prep area **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. In walk in cooler cooked meat, cooked chicken ,cooked turkey **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior sides of bread holder in wait station **Corrected On-Site**

Basic - Equipment in poor repair. 1 door flip top reach in cooler VICTORY in prep area next to fly griddle found in 50°f . Do not use unit until able to maintain 41°f or below

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. In bakery area prep wood table with big cracks not properly sealed

Basic - Grease accumulated under cooking equipment. Throughout cook line on the floor and behind equipment heavily soiled

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

Basic - Stored food not covered in walk-in freezer. In bakery area bread not covered

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. In wait station found butter in 50°f . Corrective action taken immediately placed butter in cold holding unit maintain 41°f or below

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

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. In wait station employee touching bread with bare hands. Advised to use gloves or tongs with ready to eat foods

High Priority - Employee washed hands with no soap. Cook line employee . Advised manager of proper hand washing practice

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In 1 door flip top reach in cooler in prep area next to flat griddle VICTORY unit found cut tomatoes,cut ham ,pancake batter in 50°f items immediately moved to freezer to bring temperature control to 41°f or below

High Priority - Raw animal food stored over cooked food. In cook line in flip top reach in cooler raw beef hamburger over cooked mushrooms and cooked spinach and feta cheese blend

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cooked ribs and cooked lasagna .

Basic - Bowl or other container with no handle used to dispense food. In 2 doors reach in cooler /salad station scooping feta cheese with plastic cups

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under microwave in front line **Corrected On-Site**

Basic - Ceiling tile missing. In cook line

Basic - Dusty ceiling tiles and/or air conditioning vent covers. In prep area

Basic - Floors not maintained smooth and durable. Missing floor tiles in cook line

Basic - Stored food not covered in walk-in freezer. In bakery cakes in walk in freezer

Basic - Uncovered food stored near sink exposed to splash. Cream cheese cups in prep table in front line next to hand wash sink

Basic - Wood food-contact surface not properly sealed. Prep table in bakery area

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Found in less than 10 ppm . Employee add chlorine and rechecked found in 100 ppm **Corrected On-Site**

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

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked home fries/potatoes found in 100°f in cook line under no temperature control ,must be reheated to 165°f before serving to customers. Advised manager to keep home fries /potatoes at 135°f at all times or below 41°f until order is made

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw breaded fish over cooked mushrooms in 1 door reach in cooler in cook line . Manager rearrange unit **Corrected On-Site**

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Manager discarded 100 eggs from cook line **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. In walk in cooler cooked chicken and cooked ribs

Intermediate - Spray bottle containing toxic substance not labeled. Yellow cleaner next to ice machines

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In front line under microwave

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. Employee drinking coffee in bakery area without a lid

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. In bakery area

Basic - Employee personal items stored in or above a food preparation area. In dry storage employee personal beg with stored with food cans

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

Basic - Equipment in poor repair. Rusted bottom interior of 1 door glass reach in cooler in front line In 1 door tall reach in cooler in cook line fan guard broken CONTINENTAL

Basic - Floor tiles missing. Under prep sink in cook line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In front line scooper use to scoop butter in 93°f

Basic - Uncovered food stored near sink exposed to splash. In front line servers scooping butter to smaller portions next to hand wash sink

Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. In cook line

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

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. In front line

Basic - Wiping cloth sanitizing solution stored on the floor. In front line

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. In front line butter cups in 73°f under not enough ice in an ice bath.items marked with 4 hours time frame ,must be discarded at 12am

High Priority - Dented/rusted cans present. See stop sale. 2 cans rusted exterior with lemon pudding. Voluntary discarded **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. Servers slicing washed lemons with bare hands for ice tea

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.

High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. In cook line raw beef hamburgers stored next to provolone and American cheese Manager moved raw hamburger to bottom drawer to store with other raw hamburgers **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. In 1 door tall reach in cooler in kitchen raw stuffed chicken with spinach over mushrooms ,manager moved items to store properly **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with food. Yellow spray bottle with cleaner inside of 2 doors reach in flip top cooler in kitchen

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In front line butter in a big bucket stored inside

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cooked corned beef,cooked roast beef

Intermediate - Spray bottle containing toxic substance not labeled. Yellow cleaner inside of 2 doors flip top reach in cooler in kitchen

Basic - Bowl or other container with no handle used to dispense food. Using plate to scoop coleslaw salad in walk in cooler

Basic - Employee personal items stored in or above a food preparation area. Employee using personal cell phone while placing clean dishes

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In display case in front line used for pastries

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 1 door flip top cooler I server station

Basic - No handwashing sign provided at a hand sink used by food employees. Next to prep area hand wash sink

Basic - Open dumpster lid.

Basic - Wiping cloth sanitizing solution stored on the floor. Under hand wash sink in prep area

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Individual butter cups in salad station in 73°f ,items marked with 4 hours time frame must be discarded at 12am,advised manager to change container to a bigger container to use proper ice bath

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

High Priority - Displayed food not properly protected from contamination. Pastries /cakes in a display case with light fixture not covered in front line

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. Servers touching bread without bare hands and serving it to consumers Servers placing ready to eat grapefruit for customers

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All dressings in 1 door flip top cooler in 53°f ,top lid left open during inspection time

High Priority - Raw animal food stored over ready-to-eat food. Raw sutured chicken over garlic in oil/butter dressing in 1 door reach in cooler in kitchen

Intermediate - Employee rinsed utensil in handwash sink. In front line server rinsing cups inside

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Individual butter cups under not enough ice in 70°f must be discarded at the end of breakfast service

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.rice in 43° in walk in cooler

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken Brest in the same try with ground beef And in 1 door cold holding unit stuffed chicken above ground beef

Basic - Food stored in a location that is exposed to splash/dust. Prep table next to hand wash sink

High Priority - Food stored in ice used for drinks. See stop sale. Battle water

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. Server touching bread/toast with bare hands and serving the customers

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.in container next to flat griddle in cook line

High Priority - Employee washed hands with no soap. In cook line

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

Basic - Bowl or other container with no handle used to dispense food.using plates to scoop coleslaw salad in walk in cooler

Basic - Equipment in poor repair. Cold hold unit not maintaing proper temperature in 50°f in cook line instead of maintaining 41° or below

Intermediate - Encrusted material on can opener blade. In bakery area

Basic - Cleaned and sanitized equipment or utensils not properly stored. Spatula between prep sink and wall in bakery area

Intermediate - Handwash sink used for purposes other than handwashing.storing spoons and trays inside by server area

Basic - No handwashing sign provided at a hand sink used by food employees.in front server area

Basic - Open dumpster lid.

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

Basic - Employee personal items stored in or above a food preparation area.personal beg in dry storage bakery items

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Blue cleaner,spray can flammable on top of walk in cooler and blue cleaner next to flat griddle in kitchen

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Throughout walk in cooler beans,chilly ,gravy.

Critical - Working containers of food removed from original container not identified by common name. All containers In walk in cooler: gravy ,chilly ,beans,tomatoe sauce In dry storage area brown sugar,flour,coco powder,corn starch .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter in front line at 46 , manager added more ice under containers to bring temperature control to 41 or below.correct on site Steak at 49 in an over stacked unit,manager rearrange unit.correct on site

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

Critical - Observed food stored on floor. In walk in cooler ham and orange juice. Correct on site

Critical - Observed uncovered food in holding unit/dry storage area. Container with olives in kitchen In dry storage

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. In kitchen

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

Observed equipment in poor repair. 1 door reach in cooler in front line CONTINENTAL ,with water pooling inside

Observed cutting board grooved/pitted and no longer cleanable. In dry storage/bakery area

Wet wiping cloth not stored in sanitizing solution between uses. In front line next to hand wash sink . **Corrected On-Site**

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

Observed open dumpster lid. **Corrected On-Site**

Observed grease accumulated under cooking equipment. In cookline

Observed grease accumulated on kitchen floor. In cookline

Light not functioning. All lights in hood system

Critical - Unlabeled toxic container does not bear the manufacturer's label. Degreaser labeled as windex

Critical - No Certified Food Manager for establishment. **Corrected On-Site**

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

Critical - Observed dented/rusted cans. in kitchen,voulntry 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. in walk in cooler meatbells.

Critical - Working containers of food removed from original container not identified by common name. in walk in cooler tomatoes sauce,dreesings

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in front line fliptop cooler sour cream and cream cheese at45 degress,manager turn up thermostat. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in cook line corn beef in room temperature moved to reach in cooler to bring temperature control to41 degress or below .

Critical - Observed uncovered food in holding unit/dry storage area. in walk in cooler potatoes,onions.Repeat Violation.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in dry storage are white pepper container.Repeat Violation.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on top of 2 door fliptop cooler in kitchen /salad station.Repeat Violation.

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

Critical - Sanitizer not used in accordance with the manufacturer's recommendations. in warewashing area. Corrected On Site.

Critical - Observed soiled reach-in cooler gaskets. in front line lettuce cooler.Repeat Violation.

Critical - Observed soiled reach-in cooler gaskets. throughout restaurant .

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. DELFIELD 2 door reach in cooler in front line.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. in dry storage shelves .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. in dry storage white/black pepper container .

Equipment and utensils not properly air-dried. in chef line.

Observed utensils stored in crevices between equipment. in kitchen between 2 fliptop coolers/salad station.

Critical - Handwash sink not accessible for employee use at all times. blocked by slicer parts next to walk in cooler .

Critical - Observed handwash sink used for purposes other than handwashing. dumping ice in front line.

Critical - Observed handwash sink used for purposes other than handwashing.dumping ice in wait station.

Observed food debris accumulated on kitchen floor. under fliptop cooler in front line. Corrected On Site.

Observed personal care item stored with food. cellphone in clean bowel in kitchen.

Wet mop not hung to dry. Corrected On Site.

Critical - Observed torn packages/bags of food exposing the contents to contamination.cracker meal/dry storage Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food.beef/stuffed mushrooms Corrected On Site.

Critical - Observed food stored on floor.salad walk in Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area.fruit salad fogel Corrected On Site.

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

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

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

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.77 degrees Corrected On Site.

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.110 Corrected On Site.

In-use utensil not stored with handle above the top of potentially hazardous food and the container.front tongs 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.beverage air

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

Critical - Observed soiled reach-in cooler gaskets.front beverage air

Critical - Observed soil buildup inside ice bin.front sliding door interrior and exterrior

Critical - Observed encrusted material on can opener.

Observed single-service articles improperly stored.aluminum containers /dry storage Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing.wiping cloths in in it Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing.wringing cloths in it Corrected On Site.

Ceiling tile missing.

Observed wall soiled with accumulated black debris in dishwashing area.

Light not functioning.multiple lights out

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.8/11

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

Critical - Observed scorch marks around electrical outlet. For reporting purposes only.on multi plug adapter

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed dented can of straberry glaze Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 44, sauces 45, cumminuted 45 in walk in cooler 3

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

Critical - Observed encrusted material on can opener.

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

Observed floor and wall junctures not coved. throughout kitchen

Observed storage of maintenance tools in areas that may result in cross-contamination. tools stored on ice machine

Critical - Observed a dented can of tomato ketchup on rack. Corrected On Site.

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

Critical - Observed uncovered food in holding unit/dry storage area. meats in walk in freezer Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. sugar, flour in stockroom

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.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in reach in cooler Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Observed employee with no hair restraint. Corrected On Site.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed encrusted, soiled material on slicer.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. flour, sugar containor Corrected On Site.

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

Observed single-service items stored on floor, straws in stockroom Corrected On Site. Corrected On Site.

Critical - Observed live flies in kitchen.

Observed food debris accumulated on walk in freezer floor.

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

Lights missing the proper shield, sleeve coatings or covers. in walk in cooler 1

Observed personal care item stored with food. employee foods in reach in cooler Corrected On Site.

Critical - Observed shell eggs in use or stored with cracks or broken shells.

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

Critical - Observed food stored on floor. produce in walk-in-freezer

Critical - Observed uncovered food in holding unit/dry storage area. cakes in walk-in-cooler

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in salads in walk-in-cooler

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in salads bar

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. shells eggs Corrected On Site.

Critical - Observed employee wash hands with no soap.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed an employee with long fingernails working with exposed food.

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

Observed utensils stored in crevices between equipment. knifes next to 3 compartment sink in kitchen

Observed grease accumulated on kitchen floor.

Wet mop not hung to dry.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. plantfoods in wic # 3

Critical - Observed food stored on floor. meats , fish, produce in wic

Critical - Observed food stored on floor; carrots in wic # 2

Critical - Observed uncovered food in holding unit/dry storage area. croutons in kitchen

Critical - Observed uncovered food in holding unit/dry storage area. prepared foods in wic # 1

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in ice bin in service area

Observed walk-in cooler gasket torn/in disrepair. throughout

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed encrusted material on can opener.

Critical - Observed unlabeled spray bottle. sanitize in stockroom

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect-pastry cook touching pastry dough made without eggs. Corrected On Site-washed,dryed, and sanitized hands.

Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site-employee stopped eating washed,dryed, and sanitized hands.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure-pastry chef touching pastry dough made without eggs.Corrected On Site-employee washed,dryed, and sanitized hands.

Observed grease accumulated under cooking equipment-cookline-Repeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food-small cup used to dispense feta cheese in ric flip top.

Critical - Observed soiled reach-in cooler gaskets-waffle prep area.

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

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

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

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-breakfast grill drawer cooler.Corrected On Site-alternate cooling used.

Critical - Identity of food or food product misrepresented-Immitation Crab used for "crabmeat" on menu.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site-cooks put gloves after washing.

Observed employee with no hair restraint. Corrected On Site-employees put hat on.

Critical - Observed encrusted material on can opener.

Observed food debris accumulated on kitchen floor underneath grill.

Observed grease accumulated on kitchen floor-underneath cookline grills.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-ham-drawer ric-breakfast grill-Corrected On Site-voluntarily discarded.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-mousaka-drawer breakfast ric.Corrected On Site-voluntarily discarded.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-operator stated chicken and steak were prepped and recently placed in drawer ric

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation-raw chicken stored next to shrimp in drawer cooler under grill. Corrected On Site-shrimp was moved.

Critical - Observed uncovered food in holding unit/dry storage area-beef in wif.

Observed utensils stored in crevices between equipment between sink and wall.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-meat loaf-wic 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 pudding-wic Corrected On Site.