Melbourne Intl Airport Rest & Improves its Sanitary Rating

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup found on front counter next to SU items **Corrected On-Site**

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Plastic cups and lids found stored next to hand wash sink at front line which are exposed to splash. manager moved items to different location to eliminate potential of splash. **Corrected On-Site**

High Priority - Dented/rusted cans present. See stop sale. One #10 can of pizza sauce found with side seam with severe dent.

Basic - Employee with no hair restraint while engaging in food preparation. Manager in kitchen prep area with out hair restraint. **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Empty drink cup in cooler **Corrected On-Site**

Basic - Single-service articles improperly stored. Box of Foam cups on the floor. **Corrected On-Site**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. One shelf in cooler b

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Bare area chemicals stored with cleaned items. **Corrected On-Site**

Basic - Walk-in cooler moderately shelves soiled with encrusted food debris.

Basic - Accumulation of debris inside warewashing machine door **Corrected On-Site**

Basic - Stainless covering on the wall peeling away. Recommend fixing. Maintenance called to service.

Basic - Accumulation of debris on exterior of warewashing machine. Top of machine

Basic - Duct tape used to repair nonfood-contact surface. Handle on dish machine and tubing

Basic - Old labels stuck to food containers after cleaning.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm. Must use 3 by sink for ware washing. **Repeat Violation**

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. Hot dogs in the walk in cooler.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **oppm chlorine corrected to 100ppm Corrected On-Site** **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. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Working containers of food removed from original container not identified by common name./ bin of flour **Corrected On-Site**

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

Intermediate - Soda gun soiled.

Basic - Single-service articles not stored inverted or protected from contamination./ plastic plates for self service **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./ salads

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Must manually sanitize until proper ppm dispenses/ now at 50 ppm **Corrected On-Site**

Critical - Hot water not provided/shut off at employee hand wash sink.69 degrees' ran 4 minutes got to proper temperature **Corrected On-Site**

Critical - Hand wash sink lacking proper hand drying provisions./ by cashier/ bar **Corrected On-Site**

Critical - No paper towels at employee handsink bar area.

Critical - Dish machine dispensing chlorine at 200++ - manager took corrective action & calibrated.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.ambient temperature 52F this unit is notto be used till reinspected This violation must be corrected by : 01/21/2012.waiting on part.Must maintain 41F or belOw before use

Critical - Observed 1 badly dented can of crushed tomatoes

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.all phf'S in cook line make cooler range 49F to 50F

Critical - Cooked chicken not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit over night

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.ambient temperature 52F this unit is notto be used till reinspected This violation must be corrected by : 01/21/2012.

Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.using quaternary at bar 3 bay sink has chlorine test kitCorrected On Site.

Critical - Cold water not provided/shut off at employee handwash sink.front line

Critical - Hot water not provided/shut off at employee hand wash sink.front line

Observed coils on cold unit in walkin coolerD moderatly soiled with accumulated dust.

In-use scoop not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.

Critical - Observed moderate buildup of slime on soda dispensing nozzles.Corrected On Site.

Observed knife stored in crevices between equipment.Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory.barCorrected On Site.

Critical - Observed opened package of hot dogs held more than 24 hours not properly date marked after opening. Corrected On Site.walkin cooler D

Critical - Pasta Salad prepared on site and held more than 24 hours with not properly date marked in the walkin cooler D.Corrected On Site.

Observed the billy bagger used to bag ice badly cracked and the duct taped contacts the ice.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked chicken breasts cook line RIC.recommend rapid chill. Corrected On Site.

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

Observed dusty ceiling tiles and/or air conditioning vent covers.lobby and above prep table

Observed wall soiled with accumulated black debris in dishwashing area.under spray sink

In use food dispensing utensils properly stored

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

Critical - Original container: properly labeled, date marking

Critical - Proper hygienic practices, eating/drinking/smoking (evidence)

Critical - Hotel and Restaurant license not properly displayed.

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

Critical - Observed uncovered apples Corrected On Site.

Observed wall soiled with accumulated black debris by walkin cooler B.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.precooked sausage 92F.

Water treatment device has not been inspected or serviced according to manufacturer's instructions.for the new icemachine