Peter Pan Diner Degrades its Sanitary Rating

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. In the walk-in cooler.

Basic - Food not stored at least 6 inches off of the floor. Observed cases of chicken in the walk-in freezer stored on a container that is not six inches of the floor. **Corrected On-Site**

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

Basic - No handwashing sign provided at a hand sink used by food employees. In the rear dry storage and on the cook line. **Corrected On-Site**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In the cooler on the cooler. Drinks moved. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed raw pork chops and raw chicken thawing at room temperature in the kitchen. Items place in the walk-in cooler. **Corrective Action Taken**

Basic - Soiled reach-in cooler gaskets. On the cook line.

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

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed diced ham (45°F); sliced gyros (46°F); cooked meatloafs (48°F) on the cook line. The cooks iced them down. **Corrective Action Taken**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. The cook **Corrected On-Site**

High Priority - Raw animal food stored over cooked food. Observed raw steaks stored over roast beef in the walk-in cooler. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Observed raw shelled eggs stored over chocolate frosting in the reach-in cooler. Eggs moved **Corrected On-Site**

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

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed several frozen pork chops packagers stored on the kitchen hand wash sink blocking access for employee's to wash hands.

Intermediate - No soap provided at handwash sink. In the employee's restroom. **Corrected On-Site**

Intermediate - Soda gun soiled. At the bar

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

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cracking raw eggs then handling Cooked Bacon. **Repeat Violation** **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. Line Cook Cooked Bacon. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced Ham @ 58°;Sausage @ 60° **Corrective Action Taken** **Repeat Violation**

High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Pork above Cooked Eggplant. Moved. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs above Oranges. Moved. **Corrected On-Site**

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Handling ready to eat food with bare hands. Going from raw to ready to eat no glove change hand wash. **Repeat Violation**

Intermediate - Refrigerated drawers not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Drawers beneath stoves and grill all food at 58° to 61° **Repeat Violation**

No Violations Were Observed

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cooks on cook line cracking raw eggs and handling ready to eat ham. At callback: Cooks cracking eggs then handling bread, cut tomato, cut lettuce.

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. Line cook making sandwiches after cracking eggs without hand washing and not using gloves. Bartender cutting lemons and limes. At callback: Cooks touching ready to eat foods , bread, cut tomato and lettuce, with bare hands.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line pancake batter 81, spinach pie 46°, cooked spaghetti 50°; 4 door cooler raw fish fillets 44°, raw chicken 44°, raw salmon 48°; walk in cooler cooked corned beef 44°, raw chicken and pork marinades 45-46. At callback:: Raw Chicken @'47°; Ready to eat meatloaf @ 50°; Ready to eat diced Ham @ 50°.

High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken next to and in contact with raw chicken. At callback: Raw chicken stored in contact with raw shrimp.

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Bare hand contact with ready to eat food; handling raw to ready to eat without washing hands; proper cooling procedures. At callback: Bare hand contact with ready to eat foods, raw to ready to eat no hand wash, no hand wash when putting on gloves.

Basic - Bathroom facility in disrepair. Employee bathrooms - broken toilet seat in men's room and large hole in wall.

Basic - Bathroom facility not clean. Employee rest rooms.

Basic - Bowl or other container with no handle used to dispense food. Flour container had scoop with handle buried in flour. Single serve dish used in pickle bucket to scoop pickles. **Corrected On-Site**

Basic - Buildup of food debris/soil residue on equipment door handles. Cook line .

Basic - Dusty ceiling tiles and/or air conditioning vent covers. In kitchen above food prep tables.

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. In baking area.

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

Basic - Equipment in poor repair. Mixing bowl rusted.

Basic - Gaskets with slimy/mold-like build-up.

Basic - Reuse of ridged single-use container. Dressing.

Basic - Stored food not covered in walk-in cooler. Peeled onions and pickles.

Basic - Working containers of food removed from original container not identified by common name. Substance called "bakers good" not labeled with common name. Greek dressing

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked turkey breasts 47-53° 15 hours after cooking. Stop sale issued.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cooks on cook line cracking raw eggs and handling ready to eat ham.

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. Line cook making sandwiches after cracking eggs without hand washing and not using gloves. Bartender cutting lemons and limes.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line pancake batter 81, spinach pie 46°, cooked spaghetti 50°; 4 door cooler raw fish fillets 44°, raw chicken 44°, raw salmon 48°; walk in cooler cooked corned beef 44°, raw chicken and pork marinades 45-46.

High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Pork stew at 120°, 20 minutes later still at 120°. Moved to stove. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Bain Marie pork stew 120°, sauce for meatballs 112°, chunky tomato sauce 130°.

High Priority - Raw animal food stored over cooked food. Raw grouper tenderloins over cooked eggplant. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken next to and in contact with raw chicken.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked turkey breasts 47-53°, 15 hours after cooking.

High Priority - Toxic substance/chemical stored by or with food. Above soda syrups and cooking oil and shortening.

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

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Bare hand contact with ready to eat food; handling raw to ready to eat without washing hands; proper cooling procedures.

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Crab stuffing made with imitation crab.

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Dish racks.

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

Intermediate - No soap provided at handwash sink. Employee bathroom.

Basic - Buildup of food debris/soil residue on equipment door handles. THROUGHOUT KITCHEN.

Basic - Clean equipment stored on floor. DISH RACKS.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. PAPER TOWELS INSTALLED ABOVE FOOD PREP AREA.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. PANS.

Basic - Pot and pan shelves with rust that has pitted the surface.

Basic - Soiled reach-in cooler gaskets.

Basic - Working containers of food removed from original container not identified by common name. ALL FOOD BINS.

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. MEATLOAF @ 46. CUT IN HALF ICE BAGS PLACED ON TOP. FISH @ 47.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. PORK @ 127°. SAUSAGE @ 110°; HASH BROWN @ 115°.. TURNED UP GRILL TEMPERATURE.

High Priority - Raw animal foods not properly separated from each other in holding unit. BEEF ABOCE LAMB WALK IN COOLER.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer not commercially packaged.

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

Intermediate - Encrusted material on can opener blade.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. KRABMEAT.

Intermediate - Refrigerator 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. SOUTH END OF COOK LINE.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Bulk milk dispenser with dispensing tube not cut at an angle.

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.

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

Basic - Equipment or utensils not designed or constructed in a durable manner. SPLASH GUARDS BOTH SIDES OF HAND SINK ON COOK LINE.

Basic - No handwashing sign provided at a hand sink used by food employees. AT BAR AND COOK LINE.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. BREAD.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. BEEF, CHICKEN, MEATLOAF, SAUSAGE PATTIES @ 53°. **Admin Complaint**

High Priority - Raw animal food stored over ready-to-eat food. RAW EGGS ABOVE RTE APPLES IN REACH IN COOLER. **Admin Complaint** **Repeat Violation**

High Priority - Raw animal foods not properly separated from each other in holding unit. CHICKEN ABOVE BEEF IN COOK LINE DRAWERS. **Admin Complaint** **Repeat Violation**

High Priority - Spray hose at dish sink lower than flood rim of sink.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. EGG PLANT.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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. COOK LINE REACH IN COOLER. NEW VIOLATION CODE; SAME VIOLATION. **Admin Complaint** **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. POTATOES.

Basic - Employee personal items stored in or above a food preparation area.CELL PHONES AND CAR KEYS STORED ON SEASONING SHELF **Warning**

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

Basic - Equipment in poor repair.ICE SCOOP WITH NO HANDLE. LINE REACH IN COOLER UNABLE TO MAINTAIN TCS FOODS AT 41 or BELOW. DO NOT USE THIS UNIT UNTIL REPAIRED TO CODE **Warning**. AT CALL BACK: STILL UNABLE TO MAINTAIN TCS FOODS @ 41° AT 41° OR BELOW. NEW VIOLATION HAS BEEN ASSIGNED.

Basic - Stored food not covered in walk-in cooler.POTATOES AND BREAD **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. BUTTER , RAW CHICKEN AT 48, RAW LIVERS at 48, SHEPARDS PIE AT 53, UNSHELLED HARD BOILED EGGS AT 63 SPINACH AT 51 COLESLAW AT 52 **Warning**. AT CALL BACK: BEEF LIVERS @ 53°, CHICKEN @ 53°, RTE MEATLOAF @ 53°; RTE SAUSAGE PATTIES @ 53°.

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.RAW BEEF OVER CHEESE **Warning**

High Priority - Raw animal food stored over ready-to-eat food. RAW FISH OVER DRESSINGS **Warning**. AT CALL BACK: RAW SHELL EGGS STORED ABOVE COOKED RTE APPLES IN REACH IN COOLER.

High Priority - Raw animal foods not properly separated from each other in holding unit.CHICKEN ABOVE BEEF IN WALK IN COOLER **Warning**. AT CALL BACK: CHICKEN ABOVE BEEF ON COOK LINE.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.DRESSINGS MADE ON SITE, POTATOES **Warning**

Basic - Clean equipment stored on floor.DISHRACKS **Warning**

Basic - Cloth used as a food-contact surface.APRONS COVERING EGGPLANT IN WALK IN COOLER **Corrected On-Site** **Warning**

Basic - Employee personal items stored in or above a food preparation area.CELL PHONES AND CAR KEYS STORED ON SEASONING SHELF **Warning**

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

Basic - Equipment and utensils not properly air-dried - wet nesting.DEEP PANS **Warning**

Basic - Equipment in poor repair.ICE SCOOP WITH NO HANDLE. LINE REACH IN COOLER UNABLE TO MAINTAIN TCS FOODS AT 41° or BELOW. DO NOT USE THIS UNIT UNTIL REPAIRED TO CODE **Warning**

Basic - Gaskets with slimy/mold-like build-up.COOLER BY REAR ICE MACHINE **Warning**

Basic - Missing drain plug at dumpster. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. COOKLINE REACH IN COOLERS **Warning**

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

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. RAW BEEF **Corrected On-Site** **Warning**

Basic - Soda gun holster with accumulated slime/debris.SPLASH GUARD ON SODA FOUNTAIN SOILED **Warning**

Basic - Stored food not covered in walk-in cooler.POTATOES AND BREAD **Corrected On-Site** **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses.NEAR DISHWASHING AREA AND IN PRODUCE COOLER **Warning**

Basic - Working containers of food removed from original container not identified by common name.FLOUR CONTAINER NEAR MIXER **Warning**

High Priority - Dented/rusted cans present. See stop sale. WHOLE TOMATOES. DISCARDED IN MY PRESENCE **Corrected On-Site** **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site** **Warning**

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

High Priority - Food stored in a container that previously held a toxic substance. See stop sale.EGG PLANT **Warning**

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. NO INVOICE **Warning**

High Priority - Nonfood-grade containers used for food storage _ direct contact with food.OLD CHEMICAL CONTAINER USED TO STORE EGGPLANT **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. BUTTER , RAW CHICKEN AT 48°, RAW LIVERS at 48°, SHEPARDS PIE AT 53°, UNSHELLED HARD BOILED EGGS AT 63° SPINACH AT 51° COLESLAW AT 52° **Warning**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.RAW BEEF OVER CHEESE **Warning**

High Priority - Raw animal food stored over ready-to-eat food. RAW FISH OVER DRESSINGS **Warning**

High Priority - Raw animal foods not properly separated from each other in holding unit.CHICKEN ABOVE BEEF IN WALK IN COOLER **Warning**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. CORNED BEEF , ROAST BEEF **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.SHEPARD PIE, UNSHELLED HARD BOILED EGGS **Warning**

High Priority - Toxic substance/chemical stored by or with food.MEDICINES AT THE BAR **Warning**

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

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.FOOD STORAGE, PROPER THAWING PRACTICES, FOOD PROTECTION DURING STORAGE **Warning**

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

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

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.DRESSINGS MADE ON SITE, POTATOES **Warning**

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. **Warning**

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

Basic - Raw animal food stored above unwashed produce. Eggs in walk in cooler # 3

Basic - Stored food not covered in walk-in cooler. Prep carrot **Corrected On-Site**

Basic - Food stored in dry storage area not covered. Corn starch **Corrected On-Site**

Basic - Ice scoop handle in contact with ice, in bar. **Corrected On-Site**

Basic - Old labels stuck to food containers after cleaning.

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

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

Critical - Observed 1 dented can of crushed tomatoes in storage Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef , rice in walk in cooler 1

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. BBQ beef in walk in cooler 2

Critical - Thermometers not calibrated according to manufacturer's specifications. in walk in cooler 2

Critical - Observed uncovered food in holding unit/dry storage area. beef , rice in walk in cooler 1 Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. greater than 200 ppm

Observed soda gun holster with accumulated slime/debris. throughout bar

Equipment and utensils not properly air-dried. metal insects in kitchen areas

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

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

Critical - Handwashing cleanser lacking at handwashing lavatory. in storage room

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. at dishwashing machine

Critical - Observed dented can of chili sauce in stockroom Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef in walk in cooler 3

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

Critical - Observed food stored on floor. chopped spinach in walk in freeze Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. pies in walk in cooler Corrected On Site.

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

Critical - Observed uncovered food in holding unit/dry storage area. cook chopped potatoes in produced walk in cooler Corrected On Site.

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

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

Observed employee with no hair restraint.

Plumbing system in disrepair. handwash sink next to produced cooler

Critical - Vacuum breaker mising at hose bibb in kitchen next 2 compartment sink Repeat Violation.

Critical - Covered waste receptacle not provided in women's bathroom. in handicap restrooms

Critical - Observed objectionable odors in outside loading dack.

Critical - Observed live flies in kitchen.

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

Observed personal care item stored with food. employee jacket in stockroom Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats in walk in cooler 2

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauce 46 degrees F in reach cooler

Critical - Observed food stored on floor. potatoes in walk in freeze

Critical - Observed uncovered food in holding unit/dry storage area. meats in walk in cooler 2

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

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

Observed employee with no hair restraint.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed encrusted material on can opener.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed buildup of soiled material on mixer head.

Critical - Vacuum breaker mising at hose bibb. backflow preventer in kitchen next to prep table

Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.

Critical - Observed live flies in kitchen.

Floors not maintained smooth and durable. throughout kitchen

Observed food debris accumulated on kitchen floor.

Critical - Stop Sale issued due to adulteration of food product. Roux, oregano, spinach filling.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw shell eggs on the cook's line Corrected On Site by refrigerating .

Critical - No conspicuously located thermometer in holding unit. Most reachin coolers.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw beef in reachin cooler drawers on the cook's line

Critical - Observed raw animal food stored over ready-to-eat food. Raw meats over cooked chicken & ribs in the reachin cooler drawers under the steam box

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

Critical - Observed hand wash sink used for purpose other than washing hands. Washing pans on cook's line , Corrected On Site.

Observed employee with no hair restraint.

Observed cutting board grooved/pitted and no longer cleanable. Cook's line

Wiping cloth chlorine sanitizing solution not at proper minimum strength.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Top shelf on the cook's line .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Under the steam table on the cook's line .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Under the char grill on the cook's line .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside the steam box on the cook's line .

Observed utensils stored in crevices between equipment. Knife under the microwave oven on the cook's line

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Employees bathrooms

Critical - Covered waste receptacle not provided in women's bathroom. Women employee bathroom.

Critical - No handwashing sign provided at a handsink used by food employees. Cook's line

Critical - Hand wash sink lacking proper hand drying provisions. Cook's line

Critical - Original container: properly labeled, date marking

Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan

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

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Non-food contact surfaces clean

Non-food contact surfaces clean

Non-food contact surfaces clean

Non-food contact surfaces clean

Plumbing installed and maintained

Floors properly constructed, clean, drained, coved

Floors properly constructed, clean, drained, coved

Floors properly constructed, clean, drained, coved

Floors properly constructed, clean, drained, coved

Rooms and equipment - vented as required

Critical - Toxic items labeled and used properly

Violation: 23-07-1Observed gaskets with slimy/mold-like build-up several coolers.

Violation: 36-11-1Floors not maintained smooth and durable. several sreas where grout is missing

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

Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.

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

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

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

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. stained cutting boards

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

Observed residue build-up on nonfood-contact surface. lime on dishmachine

Observed residue build-up on nonfood-contact surface. shelving dishmachine room area

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

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

Observed gaskets with slimy/mold-like build-up several coolers.

Observed soda gun holster with accumulated slime/debris. bar

Non-prewrapped utensils not properly presented.

Critical - Observed handwash sink used for purposes other than handwashing. bucket in sink waitstation Corrected On Site.

Floors not maintained smooth and durable. several sreas where grout is missing

Observed attached equipment soiled with accumulated dust. fan cover walkins

Observed attached equipment soiled with accumulated dust. light lenses

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

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

Observed attached equipment soiled light lenses.

Observed attached equipment soiled with accumulated dust, fan covers in walkins .

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

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

Critical - Observed buildup of slime on soda dispensing nozzles.

Observed clean utensils/equipment stored in dirty container, bakery.

Observed cutting board grooved/pitted and no longer cleanable.

Observed equipment in poor repair, insert containers on line at waitstation bar in disrepair.

Observed food debris accumulated on walkin freezer floor.

Observed grease accumulated under cooking equipment.

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

Observed soda gun holster with accumulated slime/debris, bar.

Critical - Observed soil residue in storage containers, bakery.

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

Waste line missing at soda gun holster, bar.

Lighting provided as required. Fixtures shielded

Lighting provided as required. Fixtures shielded

Non-food contact surfaces clean

Non-food contact surfaces clean

Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Storage/handling of clean equipment, utensils

Critical - Electrical wiring - adequate, good repair

Critical - Flammable/combustible materials - properly stored

Floors properly constructed, clean, drained, coved

Floors properly constructed, clean, drained, coved

Floors properly constructed, clean, drained, coved

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Original container: properly labeled, date marking

Critical - Presence of insects/rodents. Animals prohibited