Pine Island Ridge Country Club Improves its Sanitary Rating

Basic - - From inspection on 2016-12-22: Basic - Cove molding at floor/wall juncture broken/missing. At main kitchen door from bottom kitchen. **Warning** - From follow-up inspection on 2016-12-23: **Time Extended**

Basic - - From inspection on 2016-12-22: Basic - Exterior door has a gap at the threshold that opens to the outside. By back door. **Warning** - From follow-up inspection on 2016-12-23: **Time Extended**

Basic - - From inspection on 2016-12-22: Basic - Floor area(s) covered with standing water. By broken tiles at bottom kitchen by stove **Warning** - From follow-up inspection on 2016-12-23: **Time Extended**

Basic - - From inspection on 2016-12-22: Basic - Floor tiles cracked, broken or in disrepair. By stove bottom kitchen. **Warning** - From follow-up inspection on 2016-12-23: **Time Extended**

Basic - - From inspection on 2016-12-22: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By 3 compartment sink and by storage area by pots and pans. **Warning** - From follow-up inspection on 2016-12-23: **Time Extended**

Basic - - From inspection on 2016-12-22: Basic - Single-service articles not stored inverted or protected from contamination. At back patio. **Warning** - From follow-up inspection on 2016-12-23: **Time Extended**

Basic - - From inspection on 2016-12-22: Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line and at wait station. **Warning** - From follow-up inspection on 2016-12-23: **Time Extended**

High Priority - - From inspection on 2016-12-22: High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. At main kitchen and at bottom and top bar. **Warning** - From follow-up inspection on 2016-12-23: **Time Extended**

Intermediate - - From inspection on 2016-12-22: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Downstairs kitchen and upstairs kitchen. **Warning** - From follow-up inspection on 2016-12-23: **Time Extended**

Intermediate - - From inspection on 2016-12-22: Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At bar. **Warning** - From follow-up inspection on 2016-12-23: **Time Extended**

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. At employee bathrooms main floor. **Warning**

Basic - Build-up of grease/dust/debris on hood filters. **Warning**

Basic - Buildup of food debris/soil residue on equipment door . Reach in cooler at cook line. **Warning**

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers at dry storage, soup cups at wait station and containers at dry storage main kitchen. Employee inverted containers. **Corrected On-Site** **Warning**

Basic - Coffee filters not stored in a protected manner to prevent contamination. At wait station. **Warning**

Basic - Cove molding at floor/wall juncture broken/missing. At main kitchen door from bottom kitchen. **Warning**

Basic - Dead roaches on premises. One dead roach by back door. Employee cleaned and discarded. **Warning**

Basic - Employee personal items stored in or above a food preparation area. Cellphone on top of prep table. Employee removed cellphone. **Corrected On-Site** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. By front door. **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. By back door. **Warning**

Basic - Floor area(s) covered with standing water. By broken tiles at bottom kitchen by stove? **Warning**

Basic - Floor soiled/has accumulation of debris. By true reach in cooler and next to beverage cooling area at wait station. Employee cleaned and discarded. **Warning**

Basic - Floor tiles cracked, broken or in disrepair. By stove bottom kitchen. **Warning**

Basic - Food stored in holding unit not covered. At true reach in freezer. **Warning**

Basic - Ice scoop handle in contact with ice. At ice bin at wait station. **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 flour bin. Employee properly stored. **Corrected On-Site** **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board. At prep table. **Warning**

Basic - Interior of microwave soiled with encrusted food debris. At kitchen and wait station. **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By 3 compartment sink and by storage area by pots and pans. **Warning**

Basic - Open dumpster lid. **Warning**

Basic - Raw animal food stored above unwashed produce. Shelled eggs over unwashed potatoes. At walk in cooler. **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. At back patio. **Warning**

Basic - Wet mop not stored in a manner to allow the mop to dry. At dry storage. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line and at wait station. **Warning**

Basic - Working containers of food removed from original container not identified by common name. At cook line. Employee labeled containers. **Corrected On-Site** **Warning**

High Priority - Dented/rusted cans present. See stop sale. Kidney beans 6lb 14oz. **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. 0 ppm. Employee called for service. Stated that they will use on other machine at bottom kitchen. **Warning**

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At main kitchen. **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. At main kitchen and at bottom and top bar. **Warning**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Pastrami at walk in cooler at main kitchen. 12/10/16. Employee discarded of pastrami. **Corrected On-Site** **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. Pastrami 3lb at walk in cooler main kitchen dated 12/10/16. **Warning**

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

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At wait station and wait station by main kitchen. **Warning**

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. At main kitchen. Employee removed trash can. **Corrected On-Site** **Warning**

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At bar. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. To wet wiping clothe. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar main kitchen. Employee provided paper. **Corrected On-Site** **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. Turkey at walk in cooler. At main kitchen . **Warning**

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

Basic - - From inspection on 2016-05-10: Basic - Ceiling/ceiling tile shows damage or is in disrepair, water stained . Upstairs kitchen. - From follow-up inspection on 2016-05-12: **Time Extended**

Basic - - From inspection on 2016-05-10: Basic - Coffee filters not stored in a protected manner to prevent contamination, sitting on coffee machine. **Repeat Violation** - From follow-up inspection on 2016-05-12: **Time Extended**

Basic - - From inspection on 2016-05-10: Basic - Covered waste receptacle not provided in women's bathroom, employee restroom, upstairs. - From follow-up inspection on 2016-05-12: **Time Extended**

Basic - - From inspection on 2016-05-10: Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection on 2016-05-12: **Time Extended**

Basic - - From inspection on 2016-05-10: Basic - Observed standing water in bottom of reach-in cooler, flip top reach in cooler in front of grill. **Warning** - From follow-up inspection on 2016-05-12: **Time Extended**

Basic - - From inspection on 2016-05-10: Basic - Stored food not covered in walk-in cooler, desserts. - From follow-up inspection on 2016-05-12: **Time Extended**

Basic - - From inspection on 2016-05-10: Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. - From follow-up inspection on 2016-05-12: **Time Extended**

Intermediate - - From inspection on 2016-05-10: Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, milk in reach in cooler and deli meats upstairs kitchen. - From follow-up inspection on 2016-05-12: **Time Extended**

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair, water stained . Upstairs kitchen.

Basic - Coffee filters not stored in a protected manner to prevent contamination, sitting on coffee machine. **Repeat Violation**

Basic - Covered waste receptacle not provided in women's bathroom, employee restroom, upstairs.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Equipment in poor repair, flip top reach in cooler by toaster oven, in kitchen. **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Observed standing water in bottom of reach-in cooler, flip top reach in cooler in front of grill. **Warning**

Basic - Stored food not covered in walk-in cooler, desserts.

Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, tuna 45°F, salmon 45°F. **Warning**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, raw beef stored over cooked pork, in reach in cooler.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, upstairs kitchen. **Repeat Violation**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, milk in reach in cooler and deli meats upstairs kitchen.

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

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. **Repeat Violation**

Intermediate - Interior of refrigerator soiled with accumulation of food residue, ice cream cooler. **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Coffee filters not stored in a protected manner to prevent contamination, sitting on coffee machine.

Basic - Equipment and utensils not properly air-dried - wet nesting, pans on shelf in dry storage area.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom, by reach in cooler in salad prep area in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees, in wait staff area.

Basic - Single-service articles not stored inverted or protected from contamination, by hand wash sink.

Basic - Soda gun holster with accumulated slime/debris, at bar.

Basic - Stored food not covered in walk-in cooler, soup.

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

Intermediate - Employee used handwash sink as a dump sink, in wait staff area.

Intermediate - Encrusted material on can opener blade.

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Coffee filters not stored in a protected manner to prevent contamination, sitting on coffee machine.

Basic - Equipment and utensils not properly air-dried - wet nesting, pans on shelf in dry storage area.

Basic - Equipment in poor repair, true refrigerator ( flip top) true. See temp log. reach in cooler missing gasket (torn). **Warning**

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom, by reach in cooler in salad prep area in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees, in wait staff area.

Basic - Reach-in cooler gasket torn/in disrepair, flip top reach in cooler in front of grill.

Basic - Single-service articles not stored inverted or protected from contamination, by hand wash sink.

Basic - Soda gun holster with accumulated slime/debris, at bar.

Basic - Stored food not covered in walk-in cooler, soup.

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooked pastrami 58°F, cooked turkey 57°F( lower reach in cooler) **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. With lemon.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pastrami 58°F, cooked turkey 57°F, in lower portion of flip top reach in cooler, in front of grill. See stop sale. **Warning**

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

Intermediate - Employee used handwash sink as a dump sink, in wait staff area.

Intermediate - Encrusted material on can opener blade.

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.

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 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.

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

Basic - Single-service articles not stored inverted or protected from contamination, take out container in downstairs dining room.

High Priority - Nonfood-grade containers used for food storage direct contact with food, thank you bags used to store shrimp, in walk in freezer. **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, cooked chicken at 50°F, cooked 6-3-15.

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

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue, reach in cooler at bar.

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

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

Basic - Coffee filters not stored in a protected manner to prevent contamination, on coffee machine.

Basic - Food stored in holding unit not covered, on shelf in kitchen, salt.

Basic - Ice scoop stored on top of dirty ice machine between uses.

Basic - Light not functioning in walk in freezer.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door by walk in cooler (produce) in main upstairs kitchen.

Basic - Ripped/worn tin foil used as food-contact shelf cover, under prep table in main kitchen.

Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf.

Basic - Walk-in cooler/walk-in freezer floor soiled, walk in freezer.

Basic - Wall soiled with accumulated black debris in dishwashing area.

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

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

Basic - Coffee filters not stored in a protected manner to prevent contamination, on coffee machine.

Basic - Food stored in holding unit not covered, on shelf in kitchen, salt.

Basic - Ice scoop stored on top of dirty ice machine between uses.

Basic - Light not functioning in walk in freezer.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door by walk in cooler (produce) in main upstairs kitchen.

Basic - Ripped/worn tin foil used as food-contact shelf cover, under prep table in main kitchen.

Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf.

Basic - Walk-in cooler/walk-in freezer floor soiled, walk in freezer.

Basic - Wall soiled with accumulated black debris in dishwashing area.

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

High Priority - Employee failed to wash hands before putting on gloves to work with food.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, baked chicken in flip top reach in cooler by hand wash sink in main upstairs kitchen. Chicken 53°F. Walk in cooler in main kitchen upstairs. See temperature log. **Warning**

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

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.

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. See temperature log for main kitchen upstairs. **Warning**

Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.

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

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

Basic - Ice scoop stored on top of dirty ice machine between uses.

Basic - No copy of latest inspection report available.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, fish.

Basic - Ripped/worn tin foil used as food-contact shelf cover, on upstairs kitchen.

Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink, at 3 compartment sink at bar and in ware washing area.

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

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler, raw eggs stored over cream cheese. **Corrected On-Site**

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

Intermediate - Handwash sink used for purposes other than handwashing, storing container at bar.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.

Intermediate - No handwash sink for employees, in the chippers lower restaurant. Employees use 3 compartment sink to wash hands. **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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, cooked pasta, sauce, gravy, cut fruits, in walk in cooler.

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

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

Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.

Basic - Food stored on floor. **Corrected On-Site**

No Violations Were Observed

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

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food 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. **Warning**

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All food in wall in cooler between 44/46° f- ambient temperature 37° f- cleaning crew cleaned walk in cooler floor in morning **Warning**

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Creamer at 48° f in reach in cooler ( only phf in reach in cooler ) corrective action - manager discarded **Warning**

Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**

Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**

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

Intermediate - Cutting board(s) stained/soiled.all cutting boards **Warning**

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

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

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

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

Basic - Insect control device installed over food preparation area. **Warning**

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. **Warning**

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.- serve safe **Warning**

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

Observed cutting board grooved/pitted and no longer cleanable. Both kitchens

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. downstairs kitchen and upstairs kitchen

Critical - Observed encrusted material on can opener. downstairs kitchen

Observed build-up of debris, dust or dirt on nonfood-contact surface. shelves where clean equipment stored downstairs kitchen

Carbon dioxide/helium tanks not adequately secured. downstairs kitchen

Critical - Observed food stored on floor. clippers lounge walk in freezer fries on floor

Observed cutting board grooved/pitted and no longer cleanable. clippers lounge

Food-contact surface not smooth and easily cleanable. shelf in dry storage area

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Critical - Observed encrusted material on can opener. lounge dry storage area clippers lounge

Observed attached equipment soiled with accumulated grease. hood filters lounge

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

Observed ceiling soiled with accumulated dust.

Carbon dioxide/helium tanks not adequately secured. lounge

Violation: 15-28-2Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Violation: 37-14-1Observed ceiling in disrepair. water damage

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta overnight. discarded Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ambient temp 55. advised operator to not use until equipment is able to maintain proper temperature

Critical - No conspicuously located thermometer in holding unit. coolers throughout

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

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on top of ice machine Corrected On Site.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Critical - Observed soiled reach-in cooler gaskets. cooler cookline and servers station

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

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

Observed ceiling in disrepair. water damage

Lights missing the proper shield, sleeve coatings or covers. cracked light shield walk in cooler

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

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 : 12/27/11.

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

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

Critical - No conspicuously located thermometer in holding unit.pantry

Critical - Displayed food not properly protected from contamination.party mix\at bar Corrected On Site.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.eggs above fish 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 employee with no hair restraint. Corrected On Site.

Observed ripped/worn tin foil used as shelf cover.

Food-contact surface not smooth and easily cleanable.walkin shelves rusted

Wet wiping cloth not stored in sanitizing solution between uses.

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

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

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

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

Critical - Observed small flying insects in bar area.

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

Observed wall in disrepair.

Observed wall soiled with accumulated black debris in dishwashing area.

Wet mop not hung to dry.

Carbon dioxide/helium tanks not adequately secured.

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.

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

Critical - No conspicuously located thermometer in holding unit.

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 walkin freezer

Critical - Observed raw animal food stored over ready-to-eat food. Observed in reachin cooler raw shell eggs over cream

Observed ripped/worn tin foil used as shelf cover.

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

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed encrusted material on can opener.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed buildup of soiled material on mixer head.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

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

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

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

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

Critical - License expired within 30 days after expiration date. This violation must be corrected by : 2-15-11.

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 : 2-15-11.

Critical - Hotel and Restaurant license not properly displayed.

Critical - No handwashing sign provided at a handsink used by food employees. Near 3 compartment sink.

Observed gaskets/seals on cold holding unit in poor repair. 2 Door lowboy cooler by 3 compartment sink.

Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over RTE Corrected On Site.

Critical - Violation: 31-07-1Hand sink missing at dishwashing machine or area.large kitchen.sinks at west end .

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

Critical - Hand sink missing at dishwashing machine or area.large kitchen.sinks at west end .

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.not properly alligned.

Critical - Manager lacking proof of Food Manager Certification.

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

Critical - Observed encrusted material on can opener.

Critical - Observed toxic item stored by utensils.

Critical - Observed unlabeled spray bottle.

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