Los Antojitos Mexican Rest Improves its Sanitary Rating

Basic - Gaskets/seals on holding unit in poor repair on chest freezer , **Warning**

Basic - Silverware and utensils stored upright with the food-contact surface up. **Warning**

High Priority - Live flies in kitchen. **Warning**

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

Basic - Gaskets/seals on holding unit in poor repair on chest freezer , **Warning**

Basic - No conspicuously located ambient air temperature thermometer in bar cooler containing potentially hazardous (time/temperature control for safety) food. **Warning**

Basic - Silverware and utensils stored upright with the food-contact surface up. **Warning**

High Priority - Live flies in kitchen. **Warning**

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

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical **Repeat Violation** **Warning**

Basic - Floor area(s) covered with standing water. Bar **Warning**

Basic - Food stored on floor. Boxes of oil **Warning**

Basic - Gaskets/seals on holding unit in poor repair on chest freezer , **Warning**

Basic - No conspicuously located ambient air temperature thermometer in bar cooler containing potentially hazardous (time/temperature control for safety) food. **Warning**

Basic - Silverware and utensils stored upright with the food-contact surface up. **Warning**

High Priority - Live flies in kitchen. **Warning**

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

Intermediate - Interior of refrigerator soiled with accumulation of food residue. By dish machine **Warning**

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cooler in prep area maintains 44-45° F **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. Chicken , rice **Warning**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical **Repeat Violation** **Warning**

Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Maintains 45-46 ° F, **Warning**

No Violations Were Observed

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

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

Basic - Wall in disrepair behind three compartment sink .

High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over washed produce and tortillas **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with food in dry storage area . **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Beef at 93° F cooling 130° F. Moved ground beef and cheese sauce to walk in cooler to cool . **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. Shrimp enchilada mix

Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical

Basic - Equipment in poor repair. Walk in cooler maintaining 45 F. **Warning** upon callback walk in cooler is unable to maintain 41 F. Upon stip callback walk in cooler is maintaining at 43-44° F

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Steak 45 F, shrimp 45 F, salsa 45 F, sour cream 45 F, cheese 45 F in walk in cooler for less than 4 hours , on make line shredded lettuce 63 F, shredded cheese 60 F . repeat violation . **Warning** upon callback ground beef is at 46 F, chicken 45 F, sausage 44 F, sour cream 43 F, steak 43 F, fish 47 F, cheese 46 F. Items have been in walk in cooler for less than 4 days .upon stip callback - butter is 43-44° F, coleslaw is 44° F, fish 43-44° F, steak 44° F.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning** upon call back fish is 47 F in walk in cooler .

Basic - Equipment in poor repair. Walk in cooler maintaining 45 F. **Warning** upon callback walk in cooler is unable to maintain 41° F.

Basic - Water draining onto floor surface from ice machine and air conditioner unit . **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice made 9/21/13 @ 45 F, and 60 F, beans made 9/23/13 @47 F, ground beef made 9/23/13 @47 F, chicken breast made9/23/13 @ 46 F. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Steak 45 F, shrimp 45 F, salsa 45 F, sour cream 45 F, cheese 45 F in walk in cooler for less than 4 hours , on make line shredded lettuce 63 F, shredded cheese 60 F . repeat violation . **Warning** upon callback ground beef is at 46° F, chicken 45° F, sausage 44° F, sour cream 43° F, steak 43° F, fish 47° F, cheese 46° F. Items have been in walk in cooler for less than 4 days .

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs over sour cream **Repeat Violation** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning** upon call back fish is 47° F in walk in cooler .

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed beans cooling in large plastic container and covered . **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical **Warning**

Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Warning**

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

Basic - Equipment in poor repair. Walk in cooler maintaining 45° F. **Warning**

Basic - Water draining onto floor surface from ice machine and air conditioner unit . **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice made 9/21/13 @ 45° F, and 60° F, beans made 9/23/13 @47° F, ground beef made 9/23/13 @47° F, chicken breast made9/23/13 @ 46° F. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Steak 45° F, shrimp 45° F, salsa 45° F, sour cream 45° F, cheese 45° F in walk in cooler for less than 4 hours , on make line shredded lettuce 63° F, shredded cheese 60° F . repeat violation . **Warning**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs over sour cream **Repeat Violation** **Warning**

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed beans cooling in large plastic container and covered . **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical **Warning**

High Priority - Live flies in kitchen. **Warning**

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

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hot shot roach and ant spray in bar next to hand sink. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 51° f, Shredded lettuce 52° f, Shredded cheese 49° f on cook line. Steak 45° f, fish 47° f, refried beans 50° f, coleslaw 50° f in walk-in cooler. **Warning**

Basic - Raw animal food stored above unwashed produce. Raw eggs over tomatoes in walk-in cooler. **Warning**

Basic - Food not stored at least 6 inches off of the floor. Tortilla chips. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**

Basic - In-use tongs stored on oven door handle between uses. **Warning**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid. **Repeat Violation** **Warning**

Intermediate - Soda gun soiled. At bar. **Warning**

Basic - Waste line missing at soda gun holster. **Warning**

High Priority - Vacuum breaker missing at hose bibb. Mid level up wall at bar entrance exiting kitchen. **Warning**

High Priority - Live flies in kitchen. **Warning**

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

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hot shot roach and ant spray in bar next to hand sink. **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed beef and shrimps setting out at room temperature in the back storage area.

Basic - Food stored on floor. Observed chips on the floor uncovered that was Corrected On-Site**

Basic - Case/container/bag of food stored on floor in dry storage area,cooking oil and post mix.

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.cook line. **Corrected On-Site**

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

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

Basic - Reach-in cooler gasket torn/in disrepair next to breading station.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**

No Violations Were Observed

No Violations Were Observed

Critical - Observed onions on floor in kitchen. Corrected On Site.

Critical - Observed sauce in bucket and limes/lemons stored on floor in walk in cooler. Corrected On Site.

Critical - Observed potatoes stored on floor in dry storage. Corrected On Site.

Critical - Observed food contaminated by unsanitized equipment. Taco salad shells on unsanitized surface of shelving. 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. Dressings. Corrected On Site.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk rice, flour, sugar. Corrected On Site.

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

Observed bowl with no handle in sauce bucket in walk in cooler.

Clean glasses, cups, utensils, plates, bowls, pots and pans not stored inverted or in a protected manner. On open rack shelving, salsa bowls and small plates above hothold.

Observed wall soiled with accumulated dust between kitchen and front bar area.

Observed hole in ceiling across from walk in cooler.

Observed dusty ceiling tiles and/or air conditioning vent covers in kitchen.

Critical - Observed sanitizer stored by utensil in kitchen.Corrected On Site.

Critical - Observed cleaner stored by utensils in dishroom. Corrected On Site.

Critical - Observed unlabeled spray bottle of sanitizer in kitchen.

Critical - Observed unlabeled spray bottle of cleaner in dishroom.

Critical - Observed unlabeled spray bottle of sanitizer at waitstation in dining room.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Critical - Violation: 35A-08-1Observed live flies in kitchen.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken at 52 degrees, cooked beef at 58 degrees, shredded cheeses at 48 degrees, sour cream at 44 degrees fahrenhiet. Owner states that foods were recently rotated out. Not out of temperature 4 hours. All foods iced down to quick cool. Must maintain 41 degrees fahrenhiet or below.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler maketable observed at temperatures of 44, 48, 52 and 58 degrees fahrenhiet.

Critical - No conspicuously located thermometer in holding unit. Reach in cooler maketable, center of kitchen.

Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over hamburger buns in reach in cooler. Corrected On Site.

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

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

Critical - Observed hand wash sink used for purpose other than washing hands. Observed ice and food debris in hand sink.

Critical - Observed employee applying gloves without immediately without washing hands. 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 plastic scoop with no handle (handle broken off) in bulk sugar.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed 0ppm. Corrected On Site.- 50ppm.

Critical - Observed roach activity as evidenced by one live roaches found at handsink end of cookline.

Critical - Observed a lot of small live flies in kitchen by ice machine.

Critical - Observed live flies in kitchen.

Observed personal item; book bag; stored with clean dishes. Corrected On Site.

Critical - Observed cleaner stored by clean utensils over dishmachine.

Critical - Observed sanitizer stored by utensils at bar.

Critical - Observed sanitizer improperly stored next to single service articles at waitstation stand. Corrected On Site.

Critical - Observed unlabeled spray bottle of cleaner hanging on rack over dishmachine. Corrected On Site.

No copy of latest inspection report.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Refried beans at 50 degrees fahrenhiet.Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reach in cooler. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed milk in reach in cooler at 54 degrees fahrenhiet. Voluntarily thrown out.Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cheddar cheese at maketable cooler at 48 degrees fahrenhiet. Iced down.

Critical - Observed food being cooled by nonapproved method. Observed rice, pork and refried beans being cooled in walk in cooler covered and refried beans stored too deep. Made today. Corrected On Site.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans in walk in cooler observed at 50 degrees fahrenhiet and dated 9/19/11. Stored too deep and covered. Stop sale issued.Corrected On Site.

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

Critical - Observed employee apply gloves without washing hands. Corrected On Site.

Critical - Observed employee improperly washing hands. Not washing proper time. Corrected On Site.

Observed round metal container with no handles to scoop ice from ice machine.

Observed scoop with no handle in bulk sugar container.

Critical - Observed pink mildew like substance in the interior of ice machine.

Critical - Observed soiled soda gun nozzle behind bar.

Observed gaskets with black mold-like build-up on outside patio bar reach in cooler.

Observed soda gun holster with accumulated slime/debris behind outside bar.

Critical - Observed spray hose at dish sink lower than flood rim of sink.

Critical - Observed toxic item stored by utensils and to go cups by register.

Critical - Observed toxic item stored by utensils and to go containers, cups, lids at waitstation. Corrected On Site.

Critical - Observed window cleaner improperly stored behind front bar over shelving of condiments.

Critical - Observed unlabeled spray bottle of sanitizer at waitstation.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream on front line reach in cooler at 45 degrees fahrenhiet. Corrected On Site.

Observed plastic scoop with no handle used and in bulk sugar container.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Wet wiping cloth not stored in sanitizing solution between uses.

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

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloths sanitizer observed above 400ppm. Corrected On Site.

Critical - Observed unlabeled spray bottles in dishmachine area.

Critical - Observed unlabeled spray bottle. Sanitizers in dining room.

No Violations Were Observed

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

Critical - Observed potentially hazardous food thawed in standing water.Observed chicken setting in the plastic container of water. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area.Observed plastic container of chips uncovered in the back stockroom.

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

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Observed ice scoop setting on top of the ice machine.

Critical - Observed hand wash sink used for purpose other than washing hands.Observed handsink in back kitchen area having a spoon and green cleaning pad.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.Observed employee wash there hands at three compartment sink.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Observed waitress putting on gloves to dip chips didn't wash her hands. 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.

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

Observed employee with no hair restraint.

Observed gaskets/seals on cold holding unit in poor repair on cooler next to bar entrance.

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

Faucet/handle at plumbing fixture.Observed the hotwater side not working in the bar area.

Drain cover(s) missing in the men's restrooms.

Observed wall in disrepair in the men's restrooms.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Portable fire extinguisher missing from designated location. For reporting purposes only.

Carbon dioxide/helium tanks not adequately secured by the backdoor and ice machine.

Carbon dioxide/helium tanks not adequately secured in the bar area.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12-15-2010.

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. Pro This violation must be corrected by : 12-15-2010.

No Violations Were Observed

Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink. Mens restroom.

Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink. Women's restroom.

Carbon dioxide/helium tanks not adequately secured. BarRepeat Violation.

Carbon dioxide/helium tanks not adequately secured. Kitchen Repeat Violation.

Critical - Hot water not provided/shut off at employee hand wash sink. Mens restroom.

Critical - Hot water not provided/shut off at employee hand wash sink. Women's restroom.

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

Critical - Observed buildup of slime on soda dispensing nozzles. Kitchen

Critical - Observed encrusted material on can opener.Repeat Violation.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef at 51 degrees in walkin cooler date marked 4-27-09. This violation must be corrected by : 4-29-09.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beans in walkin cooler at 54 date marked 4-27-09. This violation must be corrected by : 4-29-09.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef (raw) 63 degrees in walkin cooler date marked 4-27-09.This violation must be corrected by : 4-29-09.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken at 53 degrees in walkin cooler date marked 4-27-09. This violation must be corrected by : 4-29-09.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Enchiladas sauce in walkin cooler at 65 degrees. This violation must be corrected by : 4-29-09.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice at 51 degrees in walkin cooler date marked 4-27-09. This violation must be corrected by : 4-29-09.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Taco meat at 54 degrees in walkin cooler date marked 4-27-09. This violation must be corrected by : 4-29-09.

Critical - Observed soil buildup inside ice bin. Bar

Critical - Observed soil buildup inside ice bin. Kitchen

Critical - Observed uncovered food in holding unit/dry storage area. Rice in walkin cooler. Repeat Violation.

Critical - Observed unlabeled spray bottle. Hanging on dish machine.

Carbon dioxide/helium tanks not adequately secured. Bar and kitchen.Repeat Violation.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0.

Floors not constructed easily cleanable. Kitchen Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions. In kitchen. Cook line.Repeat Violation.

Critical - No handwashing sign provided at a handsink used by food employees. Bar area. Repeat Violation.

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

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

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed encrusted material on can opener.

Critical - Observed food stored in ice used for drinks. Cups of lemons and lImes at bar.

Critical - Observed food stored on floor. Case of chips in walkin cooler.

Critical - Observed food stored on floor. Case of peppers.

Critical - Observed hand wash sink used for purpose other than washing hands. Piece of raw meat in sink.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Chips has a styrofoam cup for scoop.

Critical - Observed interior of microwave soiled.

Critical - Observed live flies in kitchen.Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Steak in walki cooler at 52 degrees.

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

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

Critical - Observed uncovered food in holding unit/dry storage area. Lemons at station in kitchen.

Observed wall soiled with accumulated black debris in dishwashing area.Repeat Violation.

Spoons not protected or inverted to prevent contamination. In dishroom.

Wet wiping cloth not stored in sanitizing solution between uses.

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

Carbon dioxide/helium tanks not adequately secured in the back stockroom.

Carbon dioxide/helium tanks not adequately secured in the bar are.

Carbon dioxide/helium tanks not adequately secured.

Floors not maintained smooth and durable in the kitchen area.

Critical - Hand wash sink lacking proper hand drying provisions at the handwash sink by the cook line.

Critical - No handwashing sign provided at a handsink used by food employees at the handwash sink in the bar area.

Critical - No handwashing sign provided at a handsink used by food employees at the sink by the cook line.

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.

Observed ceiling soiled with accumulated dust and ceiling fans are dusty also.

Observed dusty ceiling tiles and/or air conditioning vent covers in the lobby area.

Observed hole in ceiling by the electical box.

Observed hole in door going into the bar area.

Observed hole in wall by the hand sink on the cook line.

Observed hole in wall by the prep table.

Critical - Observed live flies in kitchen.

Observed single-service items stored on floor 3 cases tomatoes .

Critical - Observed unlabeled spray bottle.

Observed wall soiled with accumulated black debris in dishwashing area.

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

Critical - Working containers of food removed from original container not identified by common name.rice,onions ,tomatoes ,est.

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