Notre Dame Rest Improves its Sanitary Rating

Basic - - From inspection on 2016-10-31: Basic - No conspicuously located ambient air temperature thermometer in holding unit. 3 door in dining area. - From follow-up inspection on 2016-11-01: None observed. **Time Extended** - From follow-up inspection on 2016-11-15: No thermometer observed. **Time Extended**

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

Basic - Food stored on floor. Goat on floor at walkin cooler. Food elevated . **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At 3 door glass cooler in dining room area.

Basic - No handwashing sign provided at a hand sink used by food employees at Men's restroom.

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum foil containers in dry storage room not properly inverted. Containers inverted. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw beef next to and touching raw chicken at chest freezer near back door.

High Priority - Toxic substance/chemical stored by or with single-service items. Chemical solution bottle stored next to lids in dry storage room. Chemical moved. **Corrected On-Site**

Basic - - From inspection on 2016-10-31: Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on top shelf above 3 compartment sink not inverted. Glasses in small hallway not inverted. - From follow-up inspection on 2016-11-01: **Time Extended**

Basic - - From inspection on 2016-10-31: Basic - Ice buildup in reach-in chest freezers throughout. - From follow-up inspection on 2016-11-01: **Time Extended**

Basic - - From inspection on 2016-10-31: Basic - Light shield damaged/in disrepair. **Repeat Violation** - From follow-up inspection on 2016-11-01: **Time Extended**

Basic - - From inspection on 2016-10-31: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in kitchen. - From follow-up inspection on 2016-11-01: **Time Extended**

Basic - - From inspection on 2016-10-31: Basic - No conspicuously located ambient air temperature thermometer in holding unit. 3 door in dining area. - From follow-up inspection on 2016-11-01: None observed. **Time Extended**

High Priority - - From inspection on 2016-10-31: High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Small flies in kitchen prep area. - From follow-up inspection on 2016-11-01: **Time Extended**

High Priority - - From inspection on 2016-10-31: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink - From follow-up inspection on 2016-11-01: **Time Extended**

Intermediate - - From inspection on 2016-10-31: Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. - From follow-up inspection on 2016-11-01: **Time Extended**

Intermediate - - From inspection on 2016-10-31: 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. - From follow-up inspection on 2016-11-01: **Time Extended**

Basic - Bowl or other container with no handle used to dispense food in bean storage container. **Repeat Violation**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Opened bucket of beef on floor in Walk-in cooler. Food moved and properly stored. **Corrected On-Site**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on top shelf above 3 compartment sink not inverted. Glasses in small hallway not inverted.

Basic - Dead roaches on premises. 1 dead roach by 3 compartment sink and 1 dead roach in storage room near back door. 6 behind chest cooler near back door. 3 dead ones in chest freezer near back door. **Repeat Violation**

Basic - Dead rodent present in dry storage room near the cook line.

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. 3 water bottles on prep table near cook line. Discarded. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area. Purses above prep table in cook line area. Cell phone above 3 compartment sink. Removed phone. **Corrected On-Site**

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sanitization step used at 3 compartment sink. 0 ppm chlorine used. Only washing and rinsing observed. Correct order now being used. 100 ppm chlorine. **Corrected On-Site**

Basic - Equipment in poor repair. Metal strainer cracked. Discarded. **Corrected On-Site**

Basic - Ice buildup in reach-in chest freezers throughout.

Basic - Light shield damaged/in disrepair. **Repeat Violation**

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. 3 door in dining area.

Basic - Nonfood-grade bags used in direct contact with food. Chicken stored in thank you bag in small chest freezer in small hallway. **Repeat Violation**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken under prep table. Moved to cooler. **Corrected On-Site**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomato over slaw in Walkin cooler. Food moved and properly stored. **Corrected On-Site** **Repeat Violation**

Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in bucket in back room.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. No sanitization step used at 3 compartment sink. 0 ppm chlorine used. Only washing and rinsing observed. Corrected to 100 ppm chlorine. **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Small flies in kitchen prep area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 67°F ,oxtail 63°F , spices with fresh garlic 46°F all at cook line under prep table under no temperature control. Moved to walk-in **Corrective Action Taken**

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.Chicken wing 46, rice 56°F , 2nd bowl of rice 51°F; and cooked spinach 47°F -49° F all cooling at walkin cooler in closed containers overnight.

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. Cabbage slaw 48°F ambient Cooling overnight at walk-in cooler in large covered plastic container. See Stop Sale.

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 6 live roaches in dishwashing/prep area.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 40 dry rodent droppings and 10 fresh rodent dropping on shelving in the dry storage room near the cook line. 9 dry rodent dropping in pasta box and 1 dry rodent dropping inside open packet of pasta in the same dry storage room. 5 dry rodent droppings behind chest freezer near back door

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 9 dry rodent dropping in pasta box and 1 dry rodent dropping inside open packet of pasta in the dry storage room. Pasta contaminated by rodent droppings. Chicken wing 46, rice (56°F - Cooling); 2nd bowl of fish (67°F oxtail (63°F - ; spices with fresh garlic (46°F - Cooling overnight

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

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Degreaser near clean utensils. Windex stored near glasses. PIC removed. **Corrected On-Site**

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

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

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.

No Violations Were Observed

Basic - - From inspection on 2016-07-07: Basic - Exterior door has a gap at the threshold that opens to the outside. Hole at bottom of back door by restrooms. **Repeat Violation** **Warning** - From follow-up inspection on 2016-07-08: **Time Extended**

Basic - - From inspection on 2016-07-07: Basic - Nonfood-contact equipment in poor repair. Broken strainer in dishwashing area, broken pot in dry storage area near back door, rusted shelving in walk in cooler, exterior of freezer rusted and light in disrepair inside freezer near back door. **Warning** - From follow-up inspection on 2016-07-08: Strainer discarded. Time extended as to broken pot and rusted shelving. **Time Extended**

Basic - - From inspection on 2016-07-07: Basic - Water leaking from pipe and/or faucet/handle. At hand wash sink at cook line. **Repeat Violation** **Warning** - From follow-up inspection on 2016-07-08: **Time Extended**

Basic - Bag of food stored on floor in walk-in cooler. Bag of spinach. **Repeat Violation** **Warning**

Basic - Bowl or other container with no handle used to dispense food. Container with no handle used in rice bin at dry storage. Container removed. **Corrected On-Site** **Warning**

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean and dirty dishes stored on the same shelf in dishwashing area. Dishes properly stored. **Corrected On-Site** **Warning**

Basic - Dead roaches on premises. 4 dead roaches in dry storage and 2 dead roaches in storage near back door. **Warning**

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Hole at bottom of back door by restrooms. **Repeat Violation** **Warning**

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 rice bin at cook line. Utensils properly stored. **Corrected On-Site** **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light without proper shielding at dry storage and in walk in cooler. **Repeat Violation** **Warning**

Basic - Nonfood-contact equipment in poor repair. Broken strainer in dishwashing area, broken pot in dry storage area near back door, rusted shelving in walk in cooler, exterior of freezer rusted and light in disrepair inside freezer near back door. **Warning**

Basic - Nonfood-grade bags used in direct contact with food. Bags of spinach in reach in freezer at dry storage area. **Repeat Violation** **Warning**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler. Drink removed and discarded. **Corrected On-Site** **Warning**

Basic - Reuse of single-service articles. Reuse of margarine container to store fish in walk in cooler. **Warning**

Basic - Stored food not covered in reach-in freezer. Uncovered ice in reach in freezer at front line. Ice covered. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Unwashed vegetables stored with ready-to-eat food. Unwashed eggplants over coleslaw in walk in cooler. **Warning**

Basic - Water leaking from pipe and/or faucet/handle. At hand wash sink at cook line. **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Oxtail 45°F, turkey 45°F, raw fish 46°F and raw whole fish 45°F . All TCS foods held at walk in cooler. Ambient temperature of cooler 48° F. Foods moved to chest freezer. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked spinach at 102° F at cookline under no temperature control. Instructed operator to reheat spinach to 165° F and then hot hold food at at least 135° F. **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw fish stored over sauce in walk in cooler. Fish properly stored. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Toxic substance/chemical improperly stored. Bottle of SUPER RD stored on shelf with clean dishes. bottle removed. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Bottle in dry storage. bottle labeled correctly. **Corrected On-Site** **Warning**

Basic - - From inspection on 2016-06-22: Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout the restaurant. **Warning** - From follow-up inspection on 2016-06-23: Operator in the process of fixing tiles during the callback inspection. **Time Extended**

Basic - - From inspection on 2016-06-22: Basic - Exterior door has a gap at the threshold that opens to the outside. Back door by restrooms. **Warning** - From follow-up inspection on 2016-06-23: **Time Extended**

No Violations Were Observed

Basic - Accumulation of food debris/soil residue on handwash sink. In cookline. Handwash sink cleaned. **Corrected On-Site** **Warning**

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's room. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler, Plantains. Bag of rice stored on the floor in the dry storage room near the cookline. Foods elevated off the floor. **Corrected On-Site** **Warning**

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout the restaurant. **Warning**

Basic - Clean pots and pans not stored inverted or in a protected manner. In dry storage behind walk in cooler. Pot inverted. **Corrected On-Site** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table by microwave in cookline. Drink discarded. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Employee personal items stored in or above a food preparation area. Phone by microwave on prep table in cookline. Phone moved and properly stored. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed no sanitization step when washing lid at 3 compartment sink. 0 ppm chlorine used. Lid only washed and rinsed. Reviewed Proper sanitization with operator. **Corrective Action Taken** **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door by restrooms. **Warning**

Basic - Floor area(s) covered with standing water. In cookline by the 3 compartment sink. Floor cleaned and dried. **Corrected On-Site** **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At cookline and walkin cooler. **Repeat Violation** **Warning**

Basic - Nonfood-contact equipment in poor repair. Microwave handle broken on prep table in cookline. **Warning**

Basic - Nonfood-grade bags used in direct contact with food. Cooked spinach stored directly inside non food grade bag in walk in cooler. Food moved to food grade container. **Corrected On-Site** **Warning**

Basic - Stored food not covered in walk-in cooler, Prepped veggies. Food covered. **Corrected On-Site** **Warning**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cut onions and unwashed potatoes over cooked beef and over cooked chicken in walk in cooler. Foods moved and properly stored. **Corrected On-Site** **Warning**

Basic - Very slow draining water in handwash sink In cookline. Drain Stopper removed. **Corrected On-Site** **Warning**

Basic - Water leaking from pipe . Under handwash sink in cookline. **Warning**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed no sanitization step when washing lid at 3 compartment sink. 0 ppm chlorine used. Lid only washed and rinsed. Reviewed Proper sanitization with operator. **Corrective Action Taken** **Warning**

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 went from moping to handling a clean container with food without washing hands first. Employee washed her hands. **Corrected On-Site** **Warning**

High Priority - Live roaches present. Observed roach activity present as evidence by live roaches found. Observed approximately 2 live roaches under napkin in front counter, 2 live roaches on shelving near chest freezers by kitchen entry way, 2 live roaches under silverware on shelving by chest freezers near kitchen entryway, 2 live roaches on door frame by kitchen entrance ,2 live roaches on fire extinguisher near handwash sink at cookline, 7 live roaches on shelf above 3 compartment sink, 2 live roaches by handwash sink in cookline, 3 live roaches under shelf above prep table in cookline, 2 live roaches under phone in front counter, 2 live roaches on wall behind cookline, 7 live roaches under prep table by dry storage room, 3 live roaches on side of walk in cooler, 2 live roaches in storage room behind walk in cooler, 1 live roach by chest freezer near back door, 1 live roach on ceiling above chest freezer by back door and 2 live roaches on the door frame by the dry storage room near the cookline. **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. Cooked beef 45°F ,cooked chicken 45 °F and cooked vegetables 45 °F all cooling overnight at walkin cooler. Foods cooling in covered plastic containers since 11 PM last night. See Stop Sale. **Warning**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shelled eggs over cooked spinach in walk in cooler. Foods moved and properly stored. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked beef 45°F ,cooked chicken 45 °F and cooked vegetables 45 °F all cooling overnight at walkin cooler. Foods cooling in covered plastic containers since 11 PM last night. **Warning**

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Ajax cleaner next to clean utensils on shelving unit by 3 compartment. Ajax moved and properly stored. **Corrected On-Site** **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. Reviewed employee health policy requirements and Big Five with operator. **Corrective Action Taken** **Warning**

Intermediate - Soil residue in food storage containers. Salt container on prep table. **Warning**

No Violations Were Observed

No Violations Were Observed

No Violations Were Observed

Intermediate - - From inspection on 2016-01-20: Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning** - From follow-up inspection on 2016-03-24: Food manager certificate not provided. Manager took Certified Food manager test and did not pass it the first time. Observed confirmation letter that the same manager retook the test again on 3/15/16. Time extension approved by JR. **Time Extended**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation** **Warning**At callback on 01/04/2016 observed: still not obtained.On 1/21/16 time extended.On 02/08/16, observed no Proof of Certified food manager.

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. **Repeat Violation** **Warning**At callback on 01/04/2016 observed: still not obtained.On 1/21/16 time extended.On 02/08/16, observed no proof of required state approved employee training provided for any employees .

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing. **Warning**At callback on 01/04/2016 observed: back door still has gaps at the bottom of door.On 1/21/16 time extended.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At cookline. **Warning**At callback on 01/04/2016 observed: light shields still missing at cook line.On 1/21/16 time extended.

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation** **Warning**At callback on 01/04/2016 observed: still not obtained.On 1/21/16 time extended.

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. **Repeat Violation** **Warning**At callback on 01/04/2016 observed: still not obtained.On 1/21/16 time extended.

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing. **Warning**

Basic - Food stored in holding unit not covered. Fish uncovered in reach in freezer. Foods covered. **Corrected On-Site** **Warning**

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

Basic - No handwashing sign provided at a hand sink used by food employees. At men's restroom. **Warning**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink discarded. **Corrected On-Site** **Warning**

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At 200 ppm. Corrected to 50 ppm chlorine. **Corrected On-Site** **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands at 3 compartment sink. Employee washed hands at 3 Handwash sink. **Corrected On-Site** **Warning**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **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**

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing. **Warning**At callback on 01/05/16 observed back door not tight fitting.

Basic - Floors not maintained smooth and durable. Floor by back door not maintained smooth and durable. **Warning**At callback on 01/05/16 observed: floors not smooth.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shields missing at cookline. **Warning**At callback on 01/05/16 observed: light shield missing.

Basic - Water leaking from pipe and/or faucet/handle.Observed leaking pipe at hand wash sink at cook line. **Warning**At callback on 01/05/16 observed: maintenance man working on leak at handwash sink.

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**At callback on 01/05/16 time extended.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of Westing House chest freezer soiled. **Warning**At callback on 01/04/2016 observed: chest freezer by the back door exterior still soiled.

Basic - Equipment in poor repair. Rusted shelving at walkin cooler. **Warning**At callback on 01/04/2016 observed: shelves still pitted and rusted in walkin.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing. **Warning**At callback on 01/04/2016 observed: back door still has gaps at the bottom of door.

Basic - Floors not maintained smooth and durable. Near back door area. **Warning**At callback on 01/04/2016 observed: floor still not maintained smooth and durable by back door.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At cookline. **Warning**At callback on 01/04/2016 observed: light shields still missing at cook line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Malanga over cooked foods at walkin cooler. Foods moved and properly stored. **Warning**At callback on 01/04/2016 observed: unwashed eggplant over cooked chicken in walkin.

High Priority - Raw animal food stored over cooked food. Raw shelled eggs over cooked beef at walkin cooler. Foods moved and stored properly. **Corrected On-Site** **Warning**At callback on 01/04/2016 observed: raw fish over cooked meat in walkin. Fresh eggs over peeled fresh plantains.

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation** **Warning**At callback on 01/04/2016 observed: still not obtained.

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. **Repeat Violation** **Warning**At callback on 01/04/2016 observed: still not obtained.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Whirlpool chest freezer exterior soiled by back door. **Warning**

Basic - Equipment in poor repair. Shelves rusted in walk in cooler. **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing. **Warning**

Basic - Floors not maintained smooth and durable. Floor by back door not maintained smooth and durable. **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shields missing at cookline. **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Thawing oxtail at room temperature on cookline. **Warning**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed eggplant over cooked chicken in walk in. **Warning**

Basic - Water leaking from pipe and/or faucet/handle.Observed leaking pipe at hand wash sink at cook line. **Warning**

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Steam table - chicken 108°. Chicken moved to stove. Heated to 166°. **Corrected On-Site** **Warning**

High Priority - Employee washed hands with no soap. **Warning**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Live roach crawling in drinking glass **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Flying insects under the 3 compartment sink. Flying insect at the pot storage room , dishwashing area, cookline and back door area. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Oxtail 58° held under no temperature at cook line. Oxtail reheated to 183° **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cooked meat in walkin. Fresh eggs over peeled fresh plantains **Warning**

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach by soda box storage area, 5 live in box for powder drinks in chest freezer area, 4 live roaches in gaps by entryway from dining room to kitchen, 2 live roaches inside FRIGIDAIRE chest freezer, 1 live roach in unmarked chest freezer, 6 live roaches in gaps on doorway to cookline, 3 live roaches by handwash sink in cookline, 6 live roaches under shelving in cookline, 2 live roaches by 3 compartment sink, 1 live roach under prep table at cookline, 21 live roaches under steam table at cookline, 8 live roaches under pick up window wood board , 6 live roaches on shelving above steam table, 1 live roach on wall by steam table, 1 live roach inside stove, 3 live roaches on piping behind stove, 7 live roaches by Whirlpol chest freezer near back door, 9 live roaches on doorway near pot storage room by back door, 14 live roaches under shelving in pot storage room , and 1 live roach on doorway to front counter area.**Warning**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

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

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of Westing House chest freezer soiled. **Warning**

Basic - Equipment in poor repair. Rusted shelving at walkin cooler. **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing. **Warning**

Basic - Floors not maintained smooth and durable. Near back door area. **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At cookline. **Warning**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink moved. **Corrected On-Site** **Warning**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Malanga over cooked foods at walkin cooler. Foods moved and properly stored. **Warning**

High Priority - Hotel and Restaurant license is expired. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 55° F at glass door cooler . Moved milk to walkin cooler. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over cooked food. Raw shelled eggs over cooked beef at walkin cooler. Foods moved and stored properly. **Corrected On-Site** **Warning**

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray paints stored above napkins and cups in drink station. **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. Reviewed Big Five and employee policy. **Corrective Action Taken** **Warning**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation** **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. **Repeat Violation** **Warning**

High Priority - Establishment operating after issuance of an Emergency Order of Suspension of license. Observed facility violating a clerked suspension order for case # 2014-042111. Clerked order was hand delivered to operator on 10/27/14 and again on 12/10/14. Order required a 2 day suspension to commence at 6:00 AM on 1/19/15 and end at 6:00 AM on 1/21/15. Facility was found operating at 4:16 PM on 1/20/15 and was open to the public. Establishment was also preparing food. **Admin Complaint**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Violation must be complied with within 60 days.

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. Violation must be complied with within 60 days.

No Violations Were Observed

Basic - Ceiling in disrepair.

Basic - Ceiling tile in disrepair. Water damaged ceiling tiles in bathroom and dining room.

Basic - Exterior door has a gap at the threshold that opens to the outside. Both doors. **Repeat Violation**

Basic - Floor tiles cracked, broken or in disrepair. Near back door.

Basic - Hole in wall. Next to back door.

Basic - Light shield damaged/in disrepair. Cookline.

Basic - Urinal not flushing/functioning properly. Urinal in disrepair.

Basic - Utensils in poor condition. Rusted knife. Rusted scale. Chipped plates.

Basic - Water leaking from faucet/faucet handle. Three compartment sink.

High Priority - Toxic substance/chemical stored by or with food. Assortment of cleaners stored above chest freezer.

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

Basic - Bowl or other container with no handle used to dispense food. In container in walk in cooler.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving unit, cookline area, dish washing area, dry storage area, underneath prep tables soiled. Observed shelving contaminated by roaches. Buildup of grease underneath the grill.

Basic - Ceiling in disrepair.

Basic - Ceiling tile in disrepair. Water damaged ceiling tiles in bathroom and dining room.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in dirty container on cook line.

Basic - Cloth used as a food-contact surface. Cloth used to cover cut peppers.

Basic - Dead roaches on premises. 10 dead in oven, 1 dead in microwave.

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

Basic - Employee personal items stored in or above a food preparation area. Purse, keys, umbrella in food prep area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Both doors. **Repeat Violation**

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

Basic - Floor tiles cracked, broken or in disrepair. Near back door.

Basic - Food debris accumulated on walk in cooler floor.

Basic - Food storage container/container lid cracked or broken. Inside three compartment sink.

Basic - Food stored on floor. Stew, lemons, opened can of tomato sauce.

Basic - Hole in wall. Next to back door.

Basic - Light shield damaged/in disrepair. Cookline.

Basic - Nonfood-grade bags used in direct contact with food. Used to store fish.

Basic - Objectionable odors in bathroom.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef at 45° in three compartment sink.

Basic - Reuse of single-use articles. Butter containers used for beans.

Basic - Stored food not covered in chest freezer. Beef and beans.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over rice in walk in cooler.

Basic - Urinal not flushing/functioning properly. Urinal in disrepair.

Basic - Utensils in poor condition. Rusted knife. Rusted scale. Chipped plates.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**

Basic - Wall soiled with accumulated dust. Walk in cooler.

Basic - Water leaking from faucet/faucet handle. Three compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Salt, magi base.

High Priority - Employee ate then engaged in food preparation, handled clean equipment or utensils without washing hands.

High Priority - Live small flies in kitchen and restrooms.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef thawing in three compartment sink at 45°.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish 120°.

High Priority - Presence of insects, rodents, or other pests. Lizard in dry storage area.

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 175 live roaches in cook line/prep line/dish washing area.

High Priority - Toxic substance/chemical stored by or with food. Assortment of cleaners stored above chest freezer.

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Oven cleaner stored above food prep area.

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

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

Intermediate - Soil residue in food storage containers. Bean containers in dry storage area.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Lid to cornmeal container at cookline and lids to beans storage containers in dry storage room. **Warning**

Basic - Ceiling tile in disrepair. Water damaged in dining room area and ladies restroom. **Repeat Violation** **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. Back doors not tight fitting or sealing. **Repeat Violation** **Warning**

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

Basic - Floor tiles cracked, broken or in disrepair. Near chest freezer by back door. **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room. **Repeat Violation** **Warning**

Basic - Reuse of single-service articles. Reuse of butter containers to store chicken ,beef, veggies. **Repeat Violation** **Warning**

Basic - Soil residue build-up on nonfood-contact surface. Light switch in dry storage room soiled. **Warning**

Basic - Urinal not flushing/functioning properly. **Warning**

Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men''s restroom. **Repeat Violation** **Warning**

Basic - Bowl or other container with no handle used to dispense food. At beans storage container and flour container. **Repeat Violation** **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Lid to cornmeal container at cookline and lids to beans storage containers in dry storage room. **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles. At walkin cooler. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Oranges and chicken. **Repeat Violation** **Warning**

Basic - Ceiling tile in disrepair. Water damaged in dining room area and ladies restroom. **Repeat Violation** **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. Back doors not tight fitting or sealing. **Repeat Violation** **Warning**

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

Basic - Floor tiles cracked, broken or in disrepair. Near chest freezer by back door. **Warning**

Basic - Food debris/dust/grease/soil residue on exterior of microwave. At cookline. **Warning**

Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room. **Repeat Violation** **Warning**

Basic - Reuse of single-service articles. Reuse of butter containers to store chicken ,beef, veggies. **Repeat Violation** **Warning**

Basic - Soil residue build-up on nonfood-contact surface. Light switch in dry storage room soiled. **Warning**

Basic - Stored food not covered in walk-in cooler. Peeled onions **Repeat Violation** **Warning**

Basic - Urinal not flushing/functioning properly. **Warning**

Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**

High Priority - License is expired and is more than 60 after expiration date. **Warning**

High Priority - Toxic substance/chemical stored by or with food. Febreeze next to beets in dry storage room. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom. **Repeat Violation** **Warning**

Intermediate - Nonservice animals in the food establishment or on premises. Cat in cage in storage room near back door area. **Warning**

No Violations Were Observed

Basic - Ceiling tile in disrepair. Water damaged ceiling tiles observed.

Basic - Exterior door has a gap at the threshold that opens to the outside. Backdoor in kitchen area and by restrooms not tight fitting or sealing.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Men''s restroom .

Basic - Wall in disrepair. Roaches hiding in holes where walls are in disrepair. Wall in restroom in disrepair.

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hot water at 94 F and 96 F at men''s restroom and ladies restroom.

Basic - Bowl or other container with no handle used to dispense food. At rice container.

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

Basic - Ceiling tile in disrepair. Water damaged ceiling tiles observed.

Basic - Employee personal items stored in or above a food preparation area. Purse in food storage shelving.

Basic - Equipment in poor repair. Walkin cooler door in disrepair. Walkin cooler unable to maintain foods at 41° F or below at all times.

Basic - Exterior door has a gap at the threshold that opens to the outside. Backdoor in kitchen area and by restrooms not tight fitting or sealing.

Basic - Food storage container cracked or broken.

Basic - Leaking pipe at plumbing fixture. Under HANDWASH sink in kitchen .

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

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom .

Basic - Nonfood-contact equipment in poor repair. Rusted shelving unit near walkin cooler.

Basic - Reuse of single-service articles. Butter containers reused to store rice.

Basic - Stored food not covered in walk-in cooler. Rice and chicken.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall in disrepair. Roaches hiding in holes where walls are in disrepair. Wall in restroom in disrepair.

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

High Priority - Dead roaches on premises. 3 dead roaches under prep table.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 48° F on prep table under no temperature control.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken at 119° F at cookline. Reheated to 165° F and increases heat on steam table. Cooked plantain at 110°. Stove turned on to maintain 135° F. Corrective action .

High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over cooked goat at walkin cooler.

High Priority - Roach activity present as evidenced by live roaches found. 43 live roaches under prep table by dishwashing area, 18 live roaches on clean container storage shelving above 3 compartment sink, 20 live roaches on pipe by 3 compartment sink, 16 under prep table #1 at cook-line, 50 live roaches on prep table #2 at cook-line, 21 live roaches under prep table #3 at cook-line, 23 live roaches and 8 roach casings on shelving units by stove, 2 live roaches inside drawer under stove, about 100 live roaches behind the cook-line on gap in the wall , 15 live roaches on doorway by cook-line , 1 live roach under the fire extinguisher and 2 live roaches by the HANDWASH sink.

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hot water at 94° F and 96° F at men's restroom and ladies restroom.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked veggies.

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. Rice, chicken and goat at 54°F at walkin cooler. Cooler ambient temperature showing 56° F. Foods placed in chest freezer as a corrective action.

Intermediate - Soil residue in food storage containers. Bean storage container in dry storage.

High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees F. Beef 43, goat 43 in walk in cooler. Was placed in ice immediately. COS.

High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees F or above. Beans and beef at 125 F in Bain Marie on cookline. Was reheated to 137 immediately.

High Priority - Observed: Raw animal food stored over ready-to-eat food. Raw shell eggs over cooked beef in walk in cooler. COS.

Basic - Observed: Stored food not covered in chest freezer. Beef.

Basic - Observed: Equipment in poor repair. Chest freezer lid falling apart and exposing insulation.

Basic - Observed: Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In chest freezer.

Basic - Observed: Soil residue, food debris and gerase build-up on nonfood-contact surface. Shelves throughout.

Basic - Observed: Build-up of food debris, grease dust and/or dirt on nonfood-contact surface. On walk in cooler door, ceiling and on walls.

Basic - Observed: Food debris/dust/grease/soil residue on shelves in walk in cooler.

Basic - Observed: Food debris/dust/grease/soil residue on exterior of oven.

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Men's bathroom. COS.

Basic - Observed: Exterior door has a very large gap at the threshold that opens to the outside. Kitchen back door.

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

Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit, walk in cooler.

Violation: 14-33-1Observed equipment in poor repair, reach in freezer in back hallway.

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation, back door.

Violation: 36-12-1Floors not constructed easily cleanable, broken tiles beside walk in cooler.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, snapper, beef, poultry, plant food. All food between 44 and 45 degrees in walk in cooler.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walk in cooler, Ambient air temperature 45 degrees. This violation must be corrected by : 09/19/12.

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

Observed equipment in poor repair, reach in freezer in back hallway.

Observed nonfood-grade utensil being used to mash plantains, 6 inch section of unsealed 2x4. Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface, fans and door in walk in cooler.

Critical - Outer openings of establishment cannot be properly sealed when not in operation, back door.

Floors not constructed easily cleanable, broken tiles beside walk in cooler.

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

Observed nonfood-contact equipment in poor repair, shelving in reach in cooler, rusty.

Observed residue build-up on nonfood-contact surface, faucet, handwashing sink in kitchen.

Observed residue build-up on nonfood-contact surface, shelving in kitchen.

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

Critical - Observed bathroom facility not clean, mensroom.

Critical - Hand wash sink lacking proper hand drying provisions, kitchen. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory, kitchen. Corrected On Site.

Critical - Observed small flying insects in storage area.

Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.

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

Observed equipment in poor repair, reach in freezer in hallway.

Observed nonfood-contact equipment in poor repair, walk in cooler shelving, rusty .

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

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

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

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

Critical - Hand wash sink lacking proper hand drying provisions, kitchen. Corrected On Site.

No Violations Were Observed

Critical - Violation: 02-26-1Working containers of food removed from original container not identified by common name, several dry goods. Repeat Violation.

Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb.

Critical - Violation: 53B-08-1No 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. ProThis violation must be corrected by : 07/16/11.

Critical - Working containers of food removed from original container not identified by common name, several dry goods. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above chicken and crab. Corrected On Site. Management reheated.

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

Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.

Observed nonfood-grade containers used for food storage, several dry items stored in stucco buckets. Repeat Violation.

Observed nonfood-grade containers used for food storage, to go bags in freezer.

Critical - Observed interior of microwave soiled. Repeat Violation.

Critical - Vacuum breaker mising at hose bibb.

Missing drain plug at dumpster.

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. ProThis violation must be corrected by : 07/16/11.

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

Critical - Observed potentially hazardous food thawed at room temperature.

Critical - Observed potentially hazardous food thawed in standing water.

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

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

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

Observed cutting board grooved/pitted and no longer cleanable.

Observed nonfood-grade containers used for food storage.

Critical - Observed interior of microwave soiled.

Observed utensils stored in crevices between equipment.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.

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

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

No Violations Were Observed

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

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

Observed nonfood-contact equipment in poor repair observed walkin cooler door in poor repair

Observed nonfood-grade containers used for food storage.

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

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

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - License expired within 30 days after expiration date. This violation must be corrected by : 2-9-09.

Lights missing the proper shield, sleeve coatings or covers.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 2-9-09.

Observed attached equipment soiled with accumulated dust. observed fan guards dusty in walkin cooler

Observed floor and wall junctures not coved.

Observed food debris accumulated on kitchen floor.

Critical - Observed food stored on floor. observed in walkin cooler Corrected On Site.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. observed iin reachin freezer

Critical - Observed interior of microwave soiled.

Observed nonfood-grade containers used for food storage.

Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.

Critical - Observed potentially hazardous food thawed in standing water.

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

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

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

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

No Violations Were Observed