Pa Degennaro's Improves its Sanitary Rating

No Violations Were Observed

Intermediate - - From inspection on 2017-02-08: Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** - From follow-up inspection on 2017-02-09: Same. Operator was unable to properly place in order since they did not know when each batch was used. **Time Extended**

Intermediate - - From inspection on 2017-02-08: Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection on 2017-02-09: Same. They demonstrated knowledge of how to track the tags for the future. **Time Extended**

Intermediate - - From inspection on 2017-02-08: Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. True brand flip top on cook line top portion- ambient air temperature reading 55°F. True brand flip top near drying rack- ambient at 47°F. True brand flip top near meat slicer- ambient air 51°F True brand glass two door in wait station-ambient air 45°F. **Warning** - From follow-up inspection on 2017-02-09: True brand flip top on cook line: top ambient 45°F, bottom ambient 33°F. True brand flip top near meat slicer: ambient 47°FTrue brand flip top near drying rack: ambient 46°F. True brand glass two door in wait station: 46°F.**Time Extended**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on cook line prep counter. Employee removed the cup. **Corrected On-Site** **Warning**

Basic - Food stored on floor. Bag of flour in dry storage closet on the floor. Employee moved the bag. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Top portion of True brand 4 drawer flip top on cook line: raw salmon (52°F); raw flounder fish (53°F); cooked shrimp (51°F); raw shrimp (49°F); mussels (53°F), cheese (48°F). See stop sale. Bottom portion: ; pasta (47°F). Pasta placed in cooler less than 4 hours ago- chef moved to walk in cooler. At the end of the inspection pasta was 40°F.True brand flip top near meat slicer: cheesecake 47°F, cut tomato 46°F. See stop sale. Chopped lettuce 47°F- in cooler less than 4 hours- chef moved to walk in cooler. At the end of the inspection the item was 42°F.True brand flip top near drying rack- Real butter cups 47°F. See stop sale. Pasta for soup 48°F- in cooler less than 4 hours ago- chef moved to walk in cooler. At the end of the inspection the item was 38°F.True brand glass door cooler in wait station: heavy cream (49°F) left overnight. See stop sale. **Repeat Violation** **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw fish in the walk in cooler. Employee separated the items in proper order. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All items listed below were out of temperature overnight or longer. Top portion of True brand 4 drawer flip top on cook line: raw salmon (52°F); raw flounder fish (53°F); cooked shrimp (51°F); raw shrimp (49°F); mussels (53°F), cheese (48°F). True brand flip top near meat slicer: cheesecake 47°F, cut tomato 46°F. True brand flip top near drying rack- Real butter cups 47°F. See stop sale.True brand glass door cooler in wait station: heavy cream (49°F) left overnight. **Repeat Violation** **Warning**

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. **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. Heavy cream in wait station open for a few days not date marked. **Repeat Violation** **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wash cloths stored in the dishwasher area hand wash sink. Employee removed the cloths. **Corrected On-Site** **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. Both restrooms had water at 75°F. Employee turned hot water back on in both restrooms and read 100°F by the end of the inspection. **Corrective Action Taken** **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. A food manager arrived by the end of the inspection. **Corrected On-Site** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. For the ice machine hand wash sink. Employee socked the towels. Also in the bar hand wash sink **Corrected On-Site** **Warning**

Intermediate - No soap provided at handwash sink. At bar hand wash sink. Employee placed soap at sink. **Corrected On-Site** **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta in walk in cooler cooling with a cover at 55°F. Employee removed the cover. The pasta was under 41°F by the end of the inspection. **Corrective Action Taken** **Warning**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. True brand flip top on cook line top portion- ambient air temperature reading 55°F. True brand flip top near drying rack- ambient at 47°F. True brand flip top near meat slicer- ambient air 51°F True brand glass two door in wait station-ambient air 45°F. **Warning**

Marked exit/path to marked exit blocked by some chairs in the private party room. Employee moved the chairs. For reporting purposes only. **Corrected On-Site**

No Violations Were Observed

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelves. Exterior if equipment, equipment doors and handles.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. cases on walk in freezer and walk in cooler floor

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

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. Scoop handle inside flour.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Icecream scoops in dipper well turned off, drained **Corrective Action Taken**

Basic - Interior of microwave soiled with encrusted food debris.

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

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

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cut lettuce, cut tomato, sour cream, cheese at 45-46f on the salad flip top/drawer cooler Prime rib, cream cheese spread, pasta, mashed potatoes, cooked vegetables at 50-56f on the flip top/drawer reach in cooler on the center of the cookline. Discarded **Corrective Action Taken** **Repeat Violation**

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

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. Soup cooled overnight found at 50f on the sides of the container, 60f on the center. **Repeat Violation**

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

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

Intermediate - Encrusted material on can opener blade. **Repeat Violation**

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**

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**

Intermediate - No soap provided at handwash sink. Dishwasher area

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Soup cooling overnight in a deep container. **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna, soups, sauces in the walk in cooler

Intermediate - Slicer blade guard soiled with old food debris.

No Violations Were Observed

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pasta, broccoli and green beans at 67-69°f, seafood in ice bath at 57°f in the Cookline flip top drawer cooler next to the prep sink. Stop sale issued on the cook pasta, seafood was re- iced. Pastries (cream filled) at 46°f in the front counter display cooler. Moved to the walk in cooler, unit was turned colder. **Warning**

High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dishwasher, washed hands upon request. **Corrected On-Site** **Warning**

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. Salad, operator instructed to use utensils or gloves, employee used tongs upon request. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Meat balls inside non food grade bag (thank you type bag) at a Cookline cooler.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tiramisu, cheesecake and cut lettuce at 45-47°f in the Cookline flip top cooler drawers by the grill station. Moved to the walk in cooler **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. Lentils, marinara **Repeat Violation** **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, fresh garlic in oil, time marked upon request. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw burgers with French fries, raw burgers moved to the bottom shelf. **Warning**

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

Intermediate - Encrusted material on can opener blade. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Marinara and lentils cooling overnight in deep tightly closed containers. **Repeat Violation** **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 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 - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Cookline flip top/drawer reach in cooler by the prep sink Cookline flip top/drawer reach in cooler by the grill Display case (desserts) **Warning**

Intermediate - Slicer blade guard soiled with old food debris. **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelves

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch. Removed. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris. Cleaned. **Corrected On-Site**

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

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.

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. Shredding carrot for salads with bare hands, operator discarded the carrots and employee washed hands and put gloves on. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil at the pizza station at 68°f, implemented time control. Cut tomato. Blue cheese, feta cheese and cut lettuce at 48-50°f in the salad flip top cooler, iced town, implemented time control for the unit. **Corrective Action Taken**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw poultry over raw beef , raw poultry moved to the bottom shelf. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Cleaned. **Corrected On-Site**

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

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Salad station reach in cooler

Basic - Bathroom door not self-closing. Chatham restrooms.

Basic - Bathroom door not self-closing. Chatham restrooms.

Basic - Bowl or other container with no handle used to dispense food. Bowl inside Sugar and salt containers. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline. **Corrected On-Site**

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked onions, peppers, cut tomato and butter at 46°f in the flip top reach in cooler next to oven. Corrective action taken, moved inside the unit.

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. Lentils and soup.

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. See stop sale. Pizza

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup and lentils cooling overnight in deep, tightly closed, plastic containers.

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.

Intermediate - Slicer blade soiled with old food debris.

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

No Violations Were Observed

Basic - Covered waste receptacle not provided in women's bathroom. Handicapped restroom, Chatham house women restroom **Warning**

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

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Salad station **Warning**

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

Basic - Interior of microwave soiled with encrusted food debris. **Warning**

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

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

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese, cut tomato and cut leafy greens in the salad reach in cooler. Using time in lieu of temperature, food must be discarded at 3pm **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Pasta, chicken, eggplant, sauces, poultry, beef, seafood on the red walk in cooler at 50-52°f. Cooked food was discarded, raw food was moved to another walk in cooler and walk in freezer, 43°f at the end of the inspection. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**

High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**

High Priority - Raw animal food stored over cooked food. Raw poultry over cooked plant food in the walk in cooler. **Corrected On-Site** **Warning**

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

High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**

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

Intermediate - Encrusted material on can opener blade. **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Warewashing area. **Corrected On-Site** **Warning**

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

Intermediate - No soap provided at handwash sink. 3 compartment sink area., bar **Warning**

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Salad reach in cooler. **Warning**

Intermediate - Slicer blade guard soiled with old food debris. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **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. Red walk in cooler. **Repeat Violation** **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. Employee in pizza prep area drinking a glass of coke without lid.

Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**

High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

Intermediate - Handwash sink used for purposes other than handwashing. In dish are .

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At Pizza prep station **Corrected On-Site**

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

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

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Fliptop reach in cooler In small kitchen/cookline by lunch restaurant. Cooked pastas/noodles, lasagne raw eggplant, sauces at 42-45f. Foods were place in a different unit immediately. **Corrected On-Site**

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Cooked lamb, beef, pork, chicken, pasta, cheeses, dairy, sauces 42-44f. WIC was set to cooler setting immediately. **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Meatballs and sauce cooling in walk in cooler at 50f in deep container and covered cooling at a rate of only 2 f within 30 minutes. Items were uncovered and place into freezer immediately to cool foods down to 41f rapidly. **Corrected On-Site**

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. Main walk in cooler at 45f ambient air temperature. WIC was set to a cooler setting immediately and the ambient air temperature was observed at 38f after 20 minutes. Keep monitoring the unit.

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Flip top reaching cooler in small kitchen/cookline at lunch restaurant at 46f ambient air temperature. The maintenance person on staff blew out /cleaned the coils and set the unit to a lower setting and the expertise dropped during inspection to 41f and all foods we removed from the unit. Keep monitoring the unit and do not use until it is verified the unit can maintain all foods at 41f or below at all times. **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands. Touching cooked pizza slices held on counter under time as a public health control and bread after being heated in prep kitchen at lunch restaurant. Establishment has an approved Alternative Operating Procedure, but touching ready to eat pizza slices is not part of the AOP.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**

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

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dish wash area has sponges, scrubbers, equipment in it....unable to use. **Corrected On-Site** **Repeat Violation**

Violation: 23-06-1Observed build-up of food debris, dust and/or dirt on nonfood-contact surface. cookline top shelf.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza sold by the slice, held on frontline preptable without time marking and no written "time as a public health control " plan available . Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pizza held on preptable at room temperature at 76 degrees fahrenheit.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw salmon / seafoods . cookline reach-in cooler. Corrected On Site.

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

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.

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

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

Observed nonfood-contact equipment in poor repair. walk-in freezer door unable to closed due to ice build-up .

Observed build-up of food debris, dust and/or dirt on nonfood-contact surface. cookline top shelf.

Equipment and utensils not properly air-dried.

Critical - Handwash sink not accessible for employee use at all times. pizza station handwash sink in corner blocked by trashcan. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. several sponges and equipment in dishwash area handwash sink.Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. handwash sink between kitchen & pizza station. Corrected On Site.

Critical - Observed small flying insects in dishwash area.

Observed attached equipment soiled with accumulated dust. produce/seafood walk-in cooler fanguards.

Observed personal item stored with food. cell phone on pizza station prep counter. Corrected On Site.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 10/23/2012.

No Violations Were Observed

Critical - Violation: 50-09-1Hotel and Restaurant license not properly displayed. Corrected On Site.

Violation: 51-09-1Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. This violation must be corrected by : 04/02/2012.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over dressings in walk-in cooler. Corrected On Site.

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

Observed ice scoop with handle in contact with ice. in ice bin/cooler. Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.This violation must be corrected by : 04/02/2012.

Equipment and utensils not properly air-dried.

Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.

Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. This violation must be corrected by : 04/02/2012.

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

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

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

Observed gaskets/seals on cold holding unit in poor repair. standing water in reach-in cooler in desert station next to handwash sink.

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

Critical - Hand wash sink lacking proper hand drying provisions. dishwash area handwash sink.

Critical - Handwashing cleanser lacking at handwashing lavatory. dishwash area handwash sink.

Observed attached equipment soiled with accumulated dust. walk-in cooler fan guards.

Observed personal item stored with food. cell phone & charger on food prep counter/cutting board.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza-

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

Critical - Observed raw animal food stored over cooked food. In reach in drawe

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

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.

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

Observed equipment in poor repair. Reach in cooler handle

Observed utensils in poor condition. Ice scoop no handle Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Hotel and Restaurant license not properly displayed.

No copy of latest inspection report.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 05/02/11.Corrected On Site.

No Violations Were Observed

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

Critical - Failure to maintain freezing records on nonexempt fish for 90 days.

Critical - Observed raw animal food stored over cooked food. Corrected On Site.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 12/25/10.

In use food dispensing utensils properly stored

In use food dispensing utensils properly stored

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

Critical - Original container: properly labeled, date marking

Employee lockers improperly located.

Critical - Observed soil buildup inside ice bin.

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