Lighthouse Point Yacht & Tn Cl Improves its Sanitary Rating

Basic - - From inspection on 2016-12-08: Basic - Clean bowls, plates, pots and pans not stored inverted or in a protected manner in the dishwashing area. **Repeat Violation** **Warning** - From follow-up inspection on 2016-12-09: **Time Extended**

Basic - Clean bowls, plates, pots and pans not stored inverted or in a protected manner in the dishwashing area. **Repeat Violation** **Warning**

Basic - Employee eating in a food preparation or other restricted area. Employee left food prep area to eat in approved area. **Corrected On-Site** **Warning**

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

Basic - Equipment and utensils not properly air-dried - wet nesting in dishwashing area. **Warning**

Basic - Food stored in a prohibited area. Ice stored under plumbing at handwash sink by kitchen entryway. **Warning**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee washed hands with gloves on. Gloves changed and hands washed. **Corrected On-Site** **Warning**

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched his hat and failed to wash hands before handling clean strainer and continuing to prep. Hands washed. **Corrected On-Site** **Warning**

High Priority - Employee washed hands with no soap. Employee re-washed hands with soap. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Burgers 45° F, chicken 50° F, pasta 45° F and onions at 45° F in cook line cooler with ambient temperature of 45° F. Foods in cooler less that 4 hours. Foods moved to working cooler. **Corrective Action Taken** **Warning**

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. Cooked Lamb 47-49° F Cooling overnight and peppercorn sauce 47-48° F Cooling overnight at True refrigerator near kettle at cook line. Foods discarded. Pasta 50-52° F at cold holding drawers at cook line wrapped in plastic. Pasta cooling overnight. Food discarded.**Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes 46° F Cooling overnight at flip top cooler at cook line. Food discarded. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw lobster over bread at true refrigerator near kettle at cook line. Raw shrimp over fries at reaching freezer at cook line near the steam table. Raw shrimp over crab cakes at walkin freezer. Raw smoked salmon over cooked foods at speed rack in walkin cooler. All foods moved and properly stored. **Corrected On-Site** **Warning**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Garbanzo beans dated 11/29 at walkin cooler. Food discarded. **Corrected On-Site** **Warning**

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

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine by kitchen entry doors. Interior cleaned. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at prep sink. Employee re-washed hands at handwash sink. **Corrected On-Site** **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. Cook line flip top cooler at end of cook line nearest to prep sink with ambient temperature of 45° F. All TCS foods removed from cooler. **Warning**

Basic - - From inspection on 2016-05-19: Basic - Equipment in poor repair. Rusted shelving unit by 3 compartment sink in dishwashing area. **Warning** - From follow-up inspection on 2016-05-20: **Time Extended**

Intermediate - - From inspection on 2016-05-19: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Outside ice machine and ice machine by drink station. **Repeat Violation** **Warning** - From follow-up inspection on 2016-05-20: **Time Extended**

Basic - Clean glasses, cups, bowls, and plates not stored inverted or in a protected manner. Dishwashing area shelving. Utensils inverted. **Corrected On-Site** **Warning**

Basic - Dead roaches on premises. 1 dead roach on shelving unit in equipment storage room. Dead roach cleaned up. **Corrected On-Site** **Warning**

Basic - Employee personal items stored in or above a food preparation area. Cellphone on top of prep table at cookline. Phone removed and properly stored. **Corrected On-Site** **Warning**

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

Basic - Equipment in poor repair. Rusted shelving unit by 3 compartment sink in dishwashing area. **Warning**

Basic - In-use knife/knives stored in cracks between pieces of equipment at cookline. Knife removed from gap. **Corrected On-Site** **Warning**

Basic - Stored food not covered in walk-in cooler. Pickles, prepped potatoes and carrots. Foods covered. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed kale stored above open container of pickles at walkin cooler. Foods moved and properly stored. **Corrected On-Site** **Warning**

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

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. Alfredo sauce (48-53°F - Cooling overnight); mushroom soup (62-69°F - Cooling overnight); meat sauce (53-65°F - Cooling overnight ); a la vodka sauce (45-51°F - Cooling overnight ); and marinara (47°-50°F - Cooling overnight) all at walkin cooler. Alfredo sauce (48°F - Cooling overnight); peppercorn sauce (48°F - Cooling overnight) at cooler at end of cookline near the 3 compartment sink. Cooked pastas (46-49°F - Cooling overnight) at cook-line cold holding drawers. All foods prepared yesterday at approximately 3 PM. All foods wrapped tightly in plastic. **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw steaks over bread, raw rib eyes over hotdogs and raw philly steak over pepperoni at walkin cooler. All foods moved and properly stored. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Roach excrement and/or droppings present. 13 dry roach droppings in storage room near and inside box of cutting boards. Area cleaned up. **Corrected On-Site** **Warning**

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

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Outside ice machine and ice machine by drink station. **Repeat Violation** **Warning**

Intermediate - Cutting board(s) stained/soiled. Cutting boards sent to wash. **Corrective Action Taken** **Warning**

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. For chicken par cooked. Operator completed procedural form. Form reviewed by inspector. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Buckets in handwash sink at cookline. Obstructions removed. **Corrected On-Site** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Soda drain line emptying into handwash sink at bar. **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Can opener stand soiled. Wiped down and cleaned. **Corrected On-Site**

Basic - Coffee filters not stored in a protected manner to prevent contamination. In drink station. Coffee filters covered. **Corrected On-Site**

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

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cellphone with clean plates in dishwashing area. Cellphone removed from area. **Corrected On-Site** **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. Employees put hair restraints on. **Corrected On-Site** **Repeat Violation**

Basic - Gaskets with slimy/mold-like build-up. At both Traulsens coolers in rear prep area by walkin coolers. Gaskets wiped down and cleaned. **Corrected On-Site**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At sugar and breadcrumbs container in dry storage room. Handles raised above food. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp thawing in standing water. Cook corrected by using running water. **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. Peeled onions , carrots and potatoes at produce Walkin cooler. All foods covered. **Corrected On-Site**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over peeled onions at produce Walkin cooler. Foods moved and properly stored. **Corrected On-Site**

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

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. 10 ppm chlorine at dishmachine. Corrected to 50 ppm chlorine. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed hash browns at 102° F at cookline under no temperature control. Chef placed inside cooler. **Corrective Action Taken**

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken wings stored over cooked meatballs at walkin cooler. Foods moved and properly stored. **Corrected On-Site**

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For soup station, bread station and chaffing dish station.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In drink station. Ice machine wiped down and cleaned. **Corrected On-Site** **Repeat Violation**

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. For fried chicken.

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked mushroom 129° F and cooked onions at 112° F cooling at ambient temperature at cookline. Using a non approved method of cooling. Foods placed in walkin cooler. **Corrected On-Site**

Portable fire extinguisher gauge in red zone. For reporting purposes only. By dishwashing area.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving in equipment storage rooms soiled. Screen door to food storage room in prep area soiled. **Corrected On-Site**

Basic - Ceiling in disrepair. In equipment storage room. Not smooth and easy cleanable.

Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**

Basic - Debris accumulated on liquor room floor.

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

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Sunglasses on prep table. **Corrected On-Site**

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

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At sugar and breadcrumbs container. **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Near kitchen entry

Basic - Nonfood-contact equipment in poor repair. Rusted shelving in dishwashing area near 3 compartment sink.

Basic - Reuse of single-service articles. Reuse of butter containers to store sauces at walkin cooler.

Basic - Stored food not covered in walk-in cooler. Peeled potatoes and onions. **Corrected On-Site**

Basic - Straws provided for customer not individually wrapped or in an approved dispenser at the bar. **Corrected On-Site**

Basic - Wall in disrepair By 3 compartment sink in warewashing area. Hole in wall in storage room area where old shower used to be.

Basic - Working containers of food removed from original container not identified by common name. Salt container at bar. **Corrected On-Site**

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. Employee talked on cellphone then returned to food prep without changing gloves and washing hands first. **Corrected On-Site**

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. Provided letter for parasite destruction. **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 chicken wings over raw seafood at walkin freezer. **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Bleach over lids in storage room **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled. At Cookline prep coolers.

Intermediate - No soap provided at handwash sink. Bar. **Corrected On-Site**

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cookline. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Portioned cheeses, sour cream and cut lettuce all at 50° F, cooling at an ambient temperature of 50° F at the sliding glass door cooler in the prep area. All food removed from cooler and placed in the walkin cooler. **Corrected On-Site**

Intermediate - Refrigerator 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. Sliding glass door cooler in prep area with ambient temperature of 50° F. TCS foods removed cooler.

Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

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

Basic - Food stored on floor. Potatoes, onions and carrots at walkin cooler. **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**

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

Basic - Reuse of single-service articles. Mayo bucket reused to store pork stock.

Basic - Single-service articles not stored inverted or protected from contamination. Bowls in dry storage room. **Corrected On-Site**

Basic - Straws not individually wrapped or in an approved dispenser at bar top. **Corrected On-Site**

High Priority - Employee touched soiled wiping cloth and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**

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. Cooked turkey between 46° F- 50° F at initial temperature. 2nd temperature within 45 minutes between 46° F and 50° F. Cooked yesterday and cooling over night at walkin cooler. Discarded.See stop sale. **Corrected On-Site**

High Priority - Presence of insects, rodents, or other pests. Insect droppings observed in dry storage room, employee restroom and equipment storage room. Dead roach on top of plate in storage room and under prep sink in prep area. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw salmon at walkin cooler. **Corrected On-Site**

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

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

Intermediate - Encrusted material on can opener blade. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**

Basic - Build-up of debris, dust or dirt on nonfood-contact surface. Shelving in dry storage room.

Basic - Ceiling in disrepair. In dry storage room.

Basic - Coffee filters not stored in a protected manner to prevent contamination.

Basic - Dusty air conditioning vent covers. Rear prep 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 eating in a food preparation or other restricted area. **Repeat Violation**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Hat stored on top of clean dishes in dishwashing area. **Corrected On-Site**

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

Basic - Food stored in a prohibited area. Bucket with ice on the floor under the plumbing at the HANDWASH sink in the servers station. **Corrected On-Site**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At salt and rice containers in dry storage. **Corrected On-Site**

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

Basic - Nonfood-contact equipment in poor repair. Rusted shelving unit in dry storage room in rear prep area. Rusted bottom shelving on prep table near mixer and on prep table where cutting boards are stored. Rusted shelving by dishwashing area. Rusted shelving at produce cooler. **Repeat Violation**

Basic - Reuse of single-service articles. Reuse of Mayo bucket to store soup.

Basic - Soiled reach-in cooler gaskets. At 4 door cooler with glass doors in rear prep area.

Basic - Spray bottle containing a food product not labeled.salt container in dry storage. **Corrected On-Site**

Basic - Straws provided for customers not individually wrapped or in an approved dispenser. Unwrapped straws at bar top.

Basic - Wall in disrepair. Near prep sink at cookline.

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. While cutting melon. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw salmon over prepped veggies at walkin cooler. Raw beef over cooked chicken on speed rack at walkin cooler. **Repeat Violation**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw fish on speed rack. Raw fish over cooked chicken at speed rack in walkin cooler.

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Oven cleaner over chaffing dish and waffle makers In dry storage room.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meats.

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 eating in a food preparation or other restricted area. **Corrected On-Site**

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

Basic - Equipment in poor repair. Rusted shelving units observed in dry storage room, dishwashing area, equipment storage room, walkin cooler and front line. Can opener stand rusted.

Basic - In-use ice scoop stored on soiled surface between uses. On top of dirty shelving on ice machine outside.

Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers in dry storage room not properly inverted.

Basic - Soil residue build-up on nonfood-contact surface. On employee restroom door.

Basic - Utensils in poor condition. Rusted strainers in dishwashing area.

Basic - Working containers of food removed from original container not identified by common name. Cinnamon container in dry storage.

High Priority - Food with mold-like growth. Mushroom in sauce. Discarded. **Corrected On-Site**

High Priority - One Dead roach on premises. Dry storage room. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked veggies and raw chicken over mashed potatoes and oysters at walkin cooler. Raw tuna over salads at Victory cooler in prep area.

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Mushroom sauce date marked 10/9/13 and curry marked 10/6/13 at walkin cooler. Food discarded. Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled. In prep area and cookline area.

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

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

Basic - Food stored on floor, lemon and onions in walk in cooler.

Basic - Clean knives/utensils stored in crevices between equipment, cook line.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, styrofoam cup in ice.

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

Floors not constructed easily cleanable, missing tiles around drain on cookline.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, shrimp reach in cooler. 47 degrees. Corrective Action Taken. Moved to walk in cooler.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, Traulsen, reach in coooer, by walk in cooler. Ambiant air temperature 47 degrees. In formed oper cooler may not be used until it maintains 41 degrees or below.

Observed nonfood-contact equipment in poor repair, shelving in dish area, rusty.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, salmon, seabass, and crabcakes, reach in cooler. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, oysters, tall reach in cooler.Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food, egg yolks over bleu cheese in reach in cooler.

Observed nonfood-contact equipment in poor repair, rusty shelves by 3 compartment sink.

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

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

Observed gaskets with slimy/mold-like build-up, ice machine.

Observed utensils stored in crevices between equipment, spatulas. Corrected On Site.

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

No Violations Were Observed

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

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed raw animal food stored over ready-to-eat food. observed in reachin cooler and freezer also walkin cooler and freezer

Critical - Observed food stored on floor.

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

Observed employee with no hair restraint.

Observed walk-in cooler gasket torn/in disrepair.

Critical - Observed interior of microwave soiled.

Critical - Observed encrusted material on can opener.

Non-prewrapped utensils not properly presented.

Equipment and utensils not properly air-dried.

Observed utensils stored in crevices between equipment.

Observed open dumpster lid.

Floors not constructed easily cleanable.

Observed personal care item stored with food.

Critical - Observed toxic item stored by utensils.

Critical - Observed unlabeled spray bottle. Observed yellowish liquid not labeled

Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.

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

Critical - Observed raw animal food stored over ready-to-eat food. observed in walkin freezer

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

Critical - Observed interior of microwave soiled.

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

Critical - Observed buildup of soiled material on mixer head. observed behind bar area

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

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

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

Floors not maintained smooth and durable.

Observed floor area(s) covered with standing water.

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

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.

Carbon dioxide/helium tanks not adequately secured.

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

Critical - Observed an open beverage container inside reachin cooler without lid or straw

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed employee eating in a food preparation or other restricted area.

Observed employee with no hair restraint.

Critical - Observed hand wash sink used for purpose other than washing hands.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed in walkin cooler

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed toxic item stored by utensils.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan

Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan

Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan

Non-food contact surfaces designed, constructed, maintained, installed, located

Storage/handling of clean equipment, utensils

Storage/handling of clean equipment, utensils

Critical - Toxic items properly stored

Clean clothes, hair restraints

Critical - Electrical wiring - adequate, good repair

Employee lockers provided and used, clean

Floors properly constructed, clean, drained, coved

Floors properly constructed, clean, drained, coved

Floors properly constructed, clean, drained, coved

Food contact surfaces designed, constructed, maintained, installed, located

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Foods handled with minimum contact

Critical - Gas appliances - properly installed, maintained

Critical - Original container: properly labeled, date marking

Other conditions sanitary and safe operation