Monti's Pizzeria Rest Inc Improves its Sanitary Rating

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustical tiles in kitchen.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Cook line.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of Food containers.

Basic - Build-up of grease on nonfood-contact surface. Sides of fryers, sides of stove.

Basic - Cardboard used to line food-contact shelves.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions. Moved. **Corrected On-Site**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustical tiles in kitchen.

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

Basic - Cove molding at floor/wall juncture broken/missing. Ladies restroom.

Basic - Equipment in poor repair. Plates chipped.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored in dry storage area not covered. Pasta.

Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Behind all cooking equipment

Basic - Interior of microwave soiled with encrusted food debris.

Basic - No cold running water at mop sink.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Cook line.

Basic - Outer openings not protected with self-closing doors.

Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Pineapple. Can rusted, Stop Sale issued for food.

Basic - Standing water in floor drain/floor drain draining very slowly. Drain at mop sink.

Basic - Unnecessary items/unused equipment on the premises. Rusted shelves outside rear door.

Basic - Walk-in cooler/walk-in freezer floor soiled. **Repeat Violation**

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food.

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. Bread.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic and Oil @ 76°, prepared 10/20/15, Stop Sale issued.

High Priority - Raw animal food stored over cooked food. Raw shell eggs stored next to and in contact with sauces.

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Beef above French Fries. **Repeat Violation**

High Priority - Stop Sale issued due to adulteration of food product. Container used to store pineapple rusted and pitted; rust falling into food.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Garlic and Oil mix. **Repeat Violation**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Accumulation of black/green mold-like substance inside the ice bin.

Intermediate - Accumulation of encrusted food debris on/around mixer head.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 comp sink.

Intermediate - Encrusted material on can opener blade.

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Top of stove.

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cut tomato @ 72° after 2 1/2 hours. Placed in functional refrigerator. **Corrective Action Taken**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Garlic @ Oil mix made 12:00 PM 10/20/15 not dated. **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Nonfood-contact equipment in poor repair. Reach in cooler door on cook line falls off hinges. **Warning**

Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw Salmon stored above pasta. **Warning**

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. Ham. **Warning**

Basic - Nonfood-contact equipment in poor repair. Reach in cooler door on cook line falls off hinges. **Warning**

Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Ham @ 50°; Salami @ 50°. **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk @ 48°; Mozz. Cheese @ 49°. **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw Salmon stored above pasta. **Warning**

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. Ham. **Warning**

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Cold holding PH/TCS Foods at 41° or below. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**

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

Intermediate - Walk-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. All foods 48° to 50°. **Repeat Violation** **Warning**

No Violations Were Observed

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked sausage @ 56°, Stop Sale issued. **Warning**

High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. At 80 °, Stop Sale issued. **Warning**

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

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Holding Temperature Controlled For Safety Foods at 41° or colder or 135° or hotter. **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. Sausage cooked 10:00 AM 3/29/15 not date marked. **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. **Warning**

No Violations Were Observed

Basic - Nonfood-contact equipment in poor repair. FAN GUARD IN WALK IN COOLER. REPLACE. **Repeat Violation** **Warning**. At callback: Same condition.

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. PIZZAS @ 87°. **Warning**. At callback: Same condition.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. PIZZAS @ 87°; NO TIME IN LIEU OF TEMPERATURE DOCUMENTATION PROVIDED. **Warning**. At callback: Pizzas @ 88°.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. PIZZAS. **Warning**. At callback: Same condition.

Basic - Build-up of grease on nonfood-contact surface. IN DRAWER BENEATH CANOPENER. **Warning**

Basic - Nonfood-contact equipment in poor repair. FAN GUARD IN WALK IN COOLER. REPLACE. **Repeat Violation** **Warning**

Basic - Raw animal food stored above unwashed produce. CHICKEN ABOVE UNWASHED MUSHROOMS. **Warning**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. PROFESSIONALLY RESURFACE OR REPLACE. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. PIZZAS @ 87°. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. PIZZAS @ 87°; NO TIME IN LIEU OF TEMPERATURE DOCUMENTATION PROVIDED. **Warning**

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

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. SPOON STORAGE. **Warning**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. PIZZAS. **Warning**

Basic - Bowl or other container with no handle used to dispense food. CUP IN SUGAR.

Basic - Food stored in a location that is exposed to splash/dust. HAND SINK PAPER TOWELS INSTALLED ABOVEFOOD PREP TABLE.

Basic - Nonfood-contact equipment in poor repair. FAN GUARDS IN WALK IN COOLER RUSTED AND PITTED. **Repeat Violation**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Nonfood-contact equipment in poor repair. FAN GUARD IN WALK IN COOLER COOLER RUSTED AND PITTED. **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. CARROTS. **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site** **Warning**

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

Basic - Equipment in poor repair. WALK IN COOLER UNABLE TO MAINTAIN TCS FOODS AT 41° OR BELOW. DO NOT USE THIS UNIT TO STORE TCS FOODS TIL REPAIRED TO CODE. **Warning**

Basic - Nonfood-contact equipment in poor repair. FAN GUARD IN WALK IN COOLER COOLER RUSTED AND PITTED. **Warning**

High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 85°. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SAUSAGE @ 45° COOKED 0900 HRS. 10/6/13. **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**

Intermediate - Certified food manager fails to exhibit active managerial control. STORING FOOD OFF FLOOR; MAINTAINING TCS FOODS OUT OF THE "DANGER ZONE." **Warning**

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. MILK OPENED 10/5/13 NOT DATE MARKED. **Warning**

Intermediate - Metal stem-type thermometer not within the intended measuring range of use. 20-130 DEGREES. **Warning**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **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. SAUSAGE COOKED 900 HRS. 10/6/13 NOT DATE MARKED. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. **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. Plant food, comminuted meat in walk in cooler

Basic - Stored food not covered in walk-in cooler. Comminuted meat, plant food

Basic - Food stored in dry storage area not covered. Flour

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Encrusted material on can opener blade.

Basic - Single-service items stored on floor in dry storage area.

Intermediate - No soap provided at handwash sink.

Basic - No handwashing sign provided at a hand sink used by food employees.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hot shot

Intermediate - Spray bottle containing toxic substance not labeled. Water

Critical - No conspicuously located thermometer in holding unit. in walk in cooler Corrected On Site.

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

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

Observed nonfood-grade containers used for food storage. shopping bags walk in cooler

Observed walk-in cooler gasket torn/in disrepair.

Critical - Observed encrusted material on can opener.

Observed single-service items stored on floor. takeout container

Critical - Observed unlabeled spray bottle. bleach in kitchen

Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. pizza Corrected On Site.

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

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood 44 degrees F in walk in cooler Corrected On Site.

Critical - No conspicuously located thermometer in holding unit. in walk in cooler

Critical - Observed food stored on floor. onion in walk in cooler

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

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

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

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

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 employee with no hair restraint.

Observed nonfood-grade containers used for food storage. shopping bags in walk in cooler

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

Critical - Observed encrusted material on can opener.

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

Critical - Observed handwash sink used for purposes other than handwashing, storing utensils Corrected On Site.

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

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

Critical - Hand wash sink lacking proper hand drying provisions. in kitchen

Critical - Handwashing cleanser lacking at handwashing lavatory. in kitchen

Critical - Observed live flies in kitchen.

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

Wet mop not hung to dry. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cold cuts & tuna in a can in the walkin cooler.

Critical - Ready-to-eat, potentially hazardous food prepared on site not properly date marked. Sauces in the walkin cooler . Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken in the lowboy reachin cooler on the cook's line Corrected On Site by moving to another cooler.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Lowboy reachin cooler on the cook's line. DO NOT KEEP ANY POTENTIALLY HAZARDOUS FOODS IN THIS UNIT UNTIL IT IS REPAIRED AND OPERATING PROPERLY .

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Flour & salt.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Container of raw veal is stored inside a container of raw chicken wings.

Critical - Observed food stored on floor. onions in the walkin cooler.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.

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

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

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

Observed employee with no hair restraint.

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

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. None being used.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed encrusted material on can opener.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Pizza reachin cooler Repeat Violation.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Inside bottom of the Superior reachin freezer is covered with frozen blood.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Stovetop is encrusted with food debris.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Drawer under the meatslicer.

Observed wall soiled with accumulated dust above the handsink

Critical - Observed unlabeled spray bottle. Repeat Violation.

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

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Critical - Observed interior of microwave soiled.

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

Observed build-up of grease on nonfood-contact surface. cooking equipment

Observed build-up of food debris, dust or dirt on nonfood-contact surface reachin freezer.

Observed build-up of food debris, dust or dirt on nonfood-contact surface all shelving.

Critical - No handwashing sign provided at a handsink used by food employees. kitchen and bathroomCorrected On Site.

Observed grease accumulated under cooking equipment and shelving and coolers.

Observed food debris accumulated on walkin cooler floor.

Critical - Observed unlabeled spray bottle. several throughout kitchen

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pizza 90 degrees

Critical - Observed food stored on floor. sausages Corrected On Site.

Critical - Observed interior of microwave soiled.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. sheet pans

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. table under microwave

Observed clean utensils stored in dirty containers

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

Observed attached equipment soiled with accumulated dust. ceiling fans

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Violation: 12B-07-1Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. waitstation area

Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses. on prep table

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. stained cutting board

Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface all shelving in kitchen.

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface cooking equipment.

Violation: 24-06-1Observed clean utensils/equipment stored in dirty drawers

Violation: 36-15-1Observed food debris accumulated on walkin cooler floor.

Violation: 37-05-1Observed wall soiled with accumulated food debris.

Violation: 37-18-1Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Violation: 41B-03-1Observed unlabeled spray bottle. kitchen

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

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

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface, bread/sheet pan rack.

Observed build-up of food debris, dust or dirt on nonfood-contact surface,msheet pans on rack.

Observed build-up of food debris, dust or dirt on nonfood-contact surfaceall shelving.

Critical - Observed circuit breaker taped open. For reporting purposes only.

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

Critical - Observed food stored on floor in bucket in walkin.

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

Observed single-service items stored on floor to go containers stored on floor in hallway in plastic wrap.

Observed soiled accumulated under cooking equipment and shelving.

Critical - Observed soiled reach-in cooler gaskets, all.

Observed unnecessary persons in the food preparation, food storage, or warewashing area observed a patron walk back into the waitstation and get ice for his soda, spoke to operator and patron. Corrected On Site.

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

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Violation: 08A-26-1Observed raw animal food stored over ready-to-eat food, chicken over cheese.

Critical - Violation: 08A-28-1Observed food stored on floor, walkin.

Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation of food residue.

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface, shelving.

Violation: 24-05-1Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Violation: 24-06-1Observed clean utensils/equipment stored in dirty drawers.

Violation: 25-01-1Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination not inverted.

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

Critical - Violation: 31-12-1Observed handwash sink used for purposes other than handwashing, knife in sink.

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees, rest rooms.

Violation: 36-13-1Observed grease accumulated under cooking equipment.

Violation: 36-15-1Observed food debris accumulated on cooler floor.

Violation: 37-17-1Observed ceiling and fan soiled with accumulated dust.

Critical - Violation: 45-36-2Hood suppression system tag out-of-date. For reporting purposes only,10/07.

Critical - Violation: 45-41-2Portable fire extinguisher tag out-of-date. For reporting purposes only, all 10/07.

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

Critical - Hood suppression system tag out-of-date. For reporting purposes only,10/07.

Critical - Hot water not provided/shut off at employee hand wash sink, kitchen.

Critical - License expired more than 30 days, but not more than 60 days, after expiration date.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface, shelving.

Observed ceiling and fan soiled with accumulated dust.

Observed clean utensils/equipment stored in dirty drawers.

Observed food debris accumulated on cooler floor.

Critical - Observed food stored on floor, walkin.

Observed grease accumulated under cooking equipment.

Critical - Observed handwash sink used for purposes other than handwashing, knife in sink.

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

Critical - Observed raw animal food stored over ready-to-eat food, chicken over cheese.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination not inverted.

Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only, all 10/07.

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