Pita, Burgers & Beer Improves its Sanitary Rating

Basic - Ceiling tile missing. (Missing in the kitchen near the 3 compartment sink)

Basic - Equipment and utensils not properly air-dried - wet nesting. (Pans stacked wet on storage shelf across from the 3 compartment sink)

Basic - Food storage container/container lid cracked or broken. (Cracked pan on storage shelf at the 3 compartment sink - employee discarded the cracked pan) **Corrected On-Site** **Repeat Violation**

Basic - Food stored in a location that is exposed to splash/dust. (Condensing unit in walk-in cooler dripping on case of lettuce - employee moved the case of lettuce away from the drip) **Corrective Action Taken**

Basic - Hole in or other damage to wall. (Hole in wall behind trash can on the Burger side of the building) **Repeat Violation**

Basic - Reach-in cooler gasket torn/in disrepair.

Basic - Food storage container/container lid cracked or broken. (Cracked pans on storage shelf above the 3 compartment sink) **Repeat Violation**

Basic - Hole in or other damage to wall. (Hole in the wall behind trash can next to the hand wash sink on the burger side of the restaurant)

High Priority - Toxic substance/chemical stored by or with food. (Chemical spray bottle on prep table in the kitchen - manager moved the spray bottle to the designated location away from food) **Corrected On-Site** **Repeat Violation**

Intermediate - Encrusted material on can opener blade.

Intermediate - Spray bottle containing toxic substance not labeled. (Chemical spray bottle hanging on storage shelf missing label - manager labeled the spray bottle) **Corrected On-Site** **Repeat Violation**

No Violations Were Observed

Basic - - From inspection on 2016-02-24: Basic - Reach-in cooler gasket torn/in disrepair. (Drawer unit gaskets torn on the Pita side of building) **Warning** - From follow-up inspection on 2016-02-25: Refrigeration company has ordered new gaskets to repair the torn gasket on the drawer unit. **Time Extended**

Intermediate - - From inspection on 2016-02-24: Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection on 2016-02-25: Required employee training expired for all employees. **Time Extended**

Basic - Equipment and utensils not properly air-dried - wet nesting. (Pans on storage shelf across from the 3 compartment sink stacked wet) **Warning**

Basic - Food storage container/container lid cracked or broken. (Cracked pans on on storage shelf across from the 3 compartment sink) **Repeat Violation** **Warning**

Basic - Food stored in a location that is exposed to splash/dust. (Ice on top of case of salmon from drip in condensing unit) **Warning**

Basic - Ice buildup in walk-in freezer. (Created from drip on sonde sing unit) **Repeat Violation** **Warning**

Basic - Observed standing water in bottom of reach-in cooler. (In bottom of reach-in cooler with dressing on the front line) **Repeat Violation** **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. (Drawer unit gaskets torn on the Pita side of building) **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. (Drawer unit: diced chicken 56°f, roast beef 50°f, chicken fillet 51°f, sliced turkey 53°f, gyro meat 53°f - manager discarded) **Corrective Action Taken** **Warning**

High Priority - Toxic substance/chemical stored by or with food. (Bottle of degreaser on shelf above the Refrigerated drawers -employee moved away from food) **Corrected On-Site** **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. (Drawer unit on the Pita side of building not maintaining temperature. Bottom drawer would not close completely) **Warning**

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

Intermediate - Spray bottle containing toxic substance not labeled. (Bottle of degreaser missing label - manager labeled) **Corrected On-Site** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (Stored on front line in pan on cold table - employee moved) **Corrected On-Site**

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

Basic - Food storage container/container lid cracked or broken. (Hamburger patties stored in cracked pan in walk-in cooler)

Basic - Food stored on floor. (Food from morning delivery still sitting on kitchen floor @ 2:15 pm)

Basic - Ice buildup in walk-in freezer. (Ice build-up on condensing unit in walk-in freezer) **Repeat Violation**

Basic - Observed standing water in bottom of reach-in cooler. (In bottom of reach-in cooler on front line - dry towels used to absorb) **Corrective Action Taken**

Basic - Single-service articles improperly stored. (Cases of single service items stored on floor in dry storage area on "burger side" of building)

Basic - Wet mop not stored in a manner to allow the mop to dry. (Stored on floor in kitchen next to hand wash sink) **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. (Container with salt and pepper mixed not labeled - employee labeled)

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. (Employee placed clean mat on floor but didn't wash hands and change gloves before going back to cooking - Employee was made aware of the incident and washed hands, changed gloves, and replaced spatula used to cook with a clean spatula) **Corrective Action Taken**

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

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (Pans in hand wash sink on "burger side" of building and in hand wash sink in food prep room - employee removed pans and placed in pot sink)

Intermediate - Spray bottle containing toxic substance not labeled. (Spray bottles hanging on shelf across from 3 compartment sink and spray bottle in small prep room not labeled) **Repeat Violation**

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

Basic - Ice buildup in walk-in freezer. (On condensing unit in walk-in freezer) **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. (Missing at several hand wash sink in the building) **Repeat Violation**

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. (Wet cloth on prep table in kitchen) **Corrected On-Site**

Intermediate - Encrusted material on can opener blade.

Intermediate - Spray bottle containing toxic substance not labeled. (Spay bottles with yellow chemical not labeled) **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. (Cup used in commercially processes salsa in reach-in cooler on pita side of building) **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (Drink on dry storage shelf on burger side of business)

Basic - Equipment and utensils not properly air-dried - wet nesting. (Pans stacked wet)

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

Basic - Ice buildup in walk-in freezer. (On condensing unit of walk-in cooler)

Basic - No handwashing sign provided at a hand sink used by food employees. (No sign on sink in several sinks in different areas of restaurant)

Basic - Single-service items stored on floor. (Case of gloves on floor in bar area. Case on floor in side prep room next to bar area) **Corrected On-Site**

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. (Employee placed eggs in chilled container from walk-in freezer. Business opened at 11:00 am and eggs noticed at 11:27 am) **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with food. (On shelf in dry storage area. On counter on burger side of business. On counters in kitchen) **Repeat Violation**

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. (Manager arrived when inspection was being entered into iPad.)

Intermediate - Spray bottle containing toxic substance not labeled. (In kitchen area) **Repeat Violation**

No Violations Were Observed

Basic - Carbon dioxide/helium tanks not adequately secured. In prep room.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Backpack with powerade on storage shelf. Moved. **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair. Make table.

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 50°. Dairy 53°. Shredded cheddar 59°. Sliced provolone 56°. Sliced American Swiss 56°. Shredded mozzarella 55°. Feta 53°. Sprouts 53°. Hummus 46°. Cut tomato 48°. Black beans 56°. Cooked corn 54°. Cut spinach 46°. Items all voluntarily discarded.

Intermediate - Handwash sink not accessible for employee use at all times. Utility lines wrapped around faucet at bar hand wash sink.

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. Ambient temperature in upper compartment of make table 44 - 50. **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured. In prep room.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Gyro meat in walk-in freezer. Delivered 3/21/14

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Backpack with powerade on storage shelf. Moved. **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table at pita pit.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Large portions of chicken thigh meat on top of make table at front. Portions larger than pans that it is sitting inside.

Basic - Reach-in cooler gasket torn/in disrepair. Make table.

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

High Priority - Dented/rusted cans present. See stop sale. Three cans of Ottimo olives dented on seams. One can of peppers dented on seam.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hamburger 49°, 49° in bar side walk-in cooler. Cut lettuce 49°, 50°. Cut spinach 49°. Cut tomatoes 46°. Sprouts 46°. Dairy 50°. Shredded cheddar 50°. Feta 50°. Sliced provolone 51°. Swiss American 51° in pita pit make table. **Warning**

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. "3-IN-ONE" lubricant above prep table in room behind bar. Moved. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use at all times. Utility lines wrapped around faucet at bar hand wash sink.

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

Intermediate - No soap provided at handwash sink. At bar. Replaced. **Corrected On-Site**

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. Ambient temperature in upper compartment of make table 44° - 50°. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid. In pita back room. Green and orange at bar prep room.

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. Air 44° - 46° at vent. **Warning**

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottle water on dry goods shelf. Disposed. **Corrected On-Site** **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Cooks at Relish. Put on hat. **Corrected On-Site** **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. Pita pit make table. **Warning**

Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Paper towel and soap at three compartment sink room in Relish. **Warning**

Basic - Stored food not covered in walk-in freezer. Cookie dough. **Warning**

High Priority - Toxic substance/chemical stored by or with single-service items. Cleaner above gloves. **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by large box on front line of pita pit. Moved box. Blocked by cabinet and stool at bar in Relish. Closed cabinet and moved stool. **Corrected On-Site** **Warning**

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

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

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottle water on dry goods shelf. Disposed. **Corrected On-Site** **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Cooks at Relish. Put on hat. **Corrected On-Site** **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. Pita pit make table. **Warning**

Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Paper towel and soap at three compartment sink room in Relish. **Warning**

Basic - Stored food not covered in walk-in freezer. Cookie dough. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 54, 55. Tomato 46. Spinach 48. Front line make table in pita Pit. Corrective action adjusted thermostat. Food had dropped in temperature before end of inspection. **Repeat Violation** **Warning**

High Priority - Toxic substance/chemical stored by or with single-service items. Cleaner above gloves. **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by large box on front line of pita pit. Moved box. Blocked by cabinet and stool at bar in Relish. Closed cabinet and moved stool. **Corrected On-Site** **Warning**

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

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Small dish room added to Relish where a bathroom previously existed. No hand wash sink in room with prep table in room. Bar a Relish has a three compartment sink no located on plans and a new hand wash sink located near the wall. **Warning**

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

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottle water on dry goods shelf. Disposed. **Corrected On-Site** **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Cooks at Relish. Put on hat. **Corrected On-Site** **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. Pita pit make table. **Warning**

Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Paper towel and soap at three compartment sink room in Relish. **Warning**

Basic - Stored food not covered in walk-in freezer. Cookie dough. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 54°, 55°. Tomato 46°. Spinach 48°. Front line make table in pita Pit. Corrective action adjusted thermostat. Food had dropped in temperature before end of inspection. **Repeat Violation** **Warning**

High Priority - Toxic substance/chemical stored by or with single-service items. Cleaner above gloves. **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by large box on front line of pita pit. Moved box. Blocked by cabinet and stool at bar in Relish. Closed cabinet and moved stool. **Corrected On-Site** **Warning**

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

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Small dish room added to Relish where a bathroom previously existed. No hand wash sink in room with prep table in room. Bar a Relish has a three compartment sink no located on plans and a new hand wash sink located near the wall. **Warning**

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

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Pita Pit, make table, 46 and 43. **Repeat Violation**

Intermediate - Cold holding equipment incapable of 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. Pita Pit make tables 45. Coolers rechecked after adjusting thermostat, now at 41. Technician on site. **Repeat Violation**

Basic - Food stored in a prohibited area. Freezer in Pita Pit dining area unlocked/unsecured. **Repeat Violation**

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

Basic - Equipment in poor repair. Standing water in make table cooler.

Basic - Food storage container/container lid cracked or broken.

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Test kit not functioning.

Basic - Old labels stuck to food containers after cleaning.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 100ppm.

Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.

Intermediate - Encrusted material on can opener blade.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

Basic - Soda machine with accumulated slime/debris.

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

Basic - Single-service articles not stored inverted or protected from contamination. Cup dispenser cap missing on Relish side.

Intermediate - Cold water not provided/shut off at employee handwash sink. PLUMBING CURRENTLY UNDER REPAIR, PARTS PURCHASED TODAY.

Intermediate - No hot running water at three-compartment sink. Behind bar. PLUMBING CURRENTLY UNDER REPAIR, PARTS PURCHASED TODAY.

Intermediate - Hot water not provided/shut off at employee handwash sink. PLUMBING CURRENTLY UNDER REPAIR, PARTS PURCHASED TODAY.

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

Basic - Employee personal items stored in or above a food preparation area. Cell phone on Relish cookline.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Tzatziki sauce, 61 degrees.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sauce on Pita Pit make table at 61 degrees at time of inspection.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sauce on Relish make table at 45 degrees at time of inspection. Equipment functional, overhead lights are hot and may be heating items on make table.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pita Pit make table and reach in cooler. All PHF/TCS foods moved to working equipment.

Critical - Observed food stored in a freezer in dinig area of Pita Pit. Freezer unlocked and not secure from possible adulteration.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Portion cup in mixed spices. Corrected On Site.

Food-contact surface not smooth and easily cleanable. Reusing handled jug for mixed spices.

Observed single-service articles stored without protection from contamination. Beverage cup dispenser uncovered.

Critical - Handwash sink not accessible for employee use at all times. Sink blocked by mop bucket.

Critical - Covered waste receptacle not provided in women's bathroom. Pita Pit restroom.

Critical - No handwashing sign provided at a handsink used by food employees. Pita Pit and Relish restrooms.

Wet mop not hung to dry.

Carbon dioxide/helium tanks not adequately secured.

No Violations Were Observed

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Improper datemarking on sliced ham in walk-in cooler. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All PHF foods on station table [corn, yogurt, shredded cheese, feta cheese, blue cheese, alfalfa sprouts] Corrected On Site.Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Relish cookline drawer cooler maintaining internal food temperatures of 48F [Burgers, chicken in bottom drawer] Chicken discarded, burgers placed on time.Corrected On Site. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pita pit station cooler.

Critical - Observed food stored on floor. Jugs of oil.Repeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In potato salad container in relish kitchen reach-in.

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

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

Observed single-service items stored on floor. Case of cups in dry storage.Repeat Violation.

Critical - Observed handwash sink used for purposes other than handwashing. Beer drain line running into bar area hand sink.

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

Critical - Observed toxic item stored by food. Glass cleaner hanging from food shelf.Corrected On Site.

Critical - Portable fire extinguisher not fully charged. For reporting purposes only. At dry storage.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Burgers 50F in drawer cooler at grill. Burgers moved from temp control at 10:30am. Corrected On Site.Repeat Violation.

Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tuna mix cooling in a cooler maintaining 50-54F. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pita pit reach-in cooler [w/beer].

Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over hot dogs imn reach-in cooler.

Critical - Observed food stored on floor. 5 gal buckets in walk-in cooler.

Critical - Observed uncovered food in holding unit/dry storage area. Can of cheese sauce in walk-in cooler.

Critical - Observed soil residue in reach-in cooler.

Observed single-service items stored on floor. Cups in bar area.

Observed single-service articles stored without protection from contamination. No cap on cup dispenser. Corrected On Site.

Violation: 24-05-1Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Clean dishes stored too close to the mop sink.

Violation: 29-03-1Observed water draining into handwash sink. Bar area (daquiri machine)

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sourcream 49 degrees f

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. provolone cheese 55, blue cheese 50, hummus 45 degreesf in reachin cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Relish Side: hummus 50 , sourcream 58, groundbeef patties 45 degrees f

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken hot hokding on grill 110 degrees f

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler pita pit side

Critical - Food not properly protected from contamination. Cooked chicken & bacon stored in the grease track of the flat grill.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife in crevice between equipment

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Clean dishes stored too close to the mop sink.

Observed single-service articles improperly stored. cups stored under bar handwash sink on the floor.

Observed water draining into handwash sink. Bar area (daquiri machine)

Critical - Observed food/cooking oil stored on floor. Corrected On Site.

Critical - Observed food/syrups stored on floor in storage area.

Critical - Observed food stored on floor of walk in freezer .

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

Observed single-use containers (boxes and/or cans) reused for the storage of food. Ketchup can reused .

Observed reach-in cooler gasket torn/in disrepair.

Critical - Observed exposed syrup hose in contact with the floor .

Plumbing system in disrepair. Hand sink faucet is leaking . Burger side .

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

No copy of latest inspection report. Corrected On Site.

Critical - Employee training certificates are photo copied . No proof training booklets used .

No Violations Were Observed

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Manager lacking proof of Food Manager Certification.OWNER/MANAGER.

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

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - Observed beer kegs possible contamination by storage in rest rooms.

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

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

Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.

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

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese at 62 F.Repeat Violation.

Critical - Violation: 08A-28-1Observed food stored on floor.OUTSIDE WIC.

Critical - Violation: 08A-28-1Observed food stored on floor.POTOTOE CHIPS .

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

Critical - Violation: 41B-03-1Observed mislabeled spray bottle.ONE SIDE SAY BLEACH THE OTHER SAY GLASS CLEANER BUT MULTI PURPOSE CLEANER IS IN SPRAY CONTAINER.

Violation: 42-03-1Wet mop not hung to dry.

Critical - Violation: 50-07-1Observed incorrect information on Hotel and Restaurant license.BEVERGE LICENSE IMFORMATION DIFFERENT THAN FOOD LICENSE .

Critical - Violation: 53A-01-1Manager lacking proof of Food Manager Certification.

Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Violation: 53A-20-1Manager lacking proof of Food Manager Certification and no one certifed at this location.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwash sink not accessible for employee use at all times.BLOCKED BY EQUIPMENT .

Critical - Handwash sink not accessible for employee use at all times.CONTAINER IN BOWL.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.

Critical - Manager lacking proof of Food Manager Certification.

No copy of latest inspection report. Corrected On Site.

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

Observed employee with no beard guard/restraint.

Critical - Observed food stored on floor.OUTSIDE WIC.

Critical - Observed food stored on floor.POPCORN.

Critical - Observed food stored on floor.WIF.

Critical - Observed incorrect information on Hotel and Restaurant license.BEVERGE LICENSE IMFORMATION DIFFERENT THAN FOOD LICENSE .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.

Observed single-service items stored on floor.

Critical - Observed unlabeled spray bottle.

Critical - Packaged foods not properly protected from cuts when the case-overwrap is opened.POPCORN HAS CONTAINERS IN PRODUCT .

Critical - Pull station for fire suppression system not properly identified/labeled. For reporting purposes only.

Wet mop not hung to dry.