Pomodoro Cafe Degrades its Sanitary Rating

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. (Ceiling vents in the kitchen are soiled) **Repeat Violation**

Basic - Clean utensils or equipment stored in dirty drawer or rack. (Clean knives stored on soiled knife rack - the manager removed the knives and cleaned them) **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (Drink on cook line shelf. Drink on server line shelf above the pass-thru window - the manager discarded the drinks) **Corrected On-Site** **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. (Line cook has no hair restraint - manager had employee put on a cap) **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal pans stacked wet on storage shelf in the kitchen)

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. (The walk-in cooler fan cover is soiled) **Repeat Violation**

Basic - Floor soiled/has accumulation of debris. (Debris on the cook line floor behind the reach-in coolers with cold tables)

Basic - Food storage container/container lid cracked or broken. (Cracked lids in storage container in the dish area)

Basic - Food stored in holding unit not covered. (Items on server line cold station are not covered - coleslaw, tomatoes, and sliced onions)

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. (Light shield missing on light fixture just outside of the walk-in cooler)

Basic - Open dumpster lid. (The manager closed the lids) **Corrected On-Site**

Basic - Raw fruits/vegetables not washed prior to preparation. (Lemons were not washed before slicing)

Basic - Reach-in cooler gasket torn/in disrepair. (On cook line drawer unit) **Repeat Violation**

Basic - Soil residue build-up on nonfood-contact surface. (The vent on the side of the server line salad cooler has dust accumulation)

Basic - Wet mop not stored in a manner to allow the mop to dry. (Wet mops stored on the floor in the mop sink area - the manager placed the mops into the proper drying position) **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. (Spray bottles of vegetable oil missing labels - the chef labeled the spray bottles) **Corrected On-Site** **Repeat Violation**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. (Chlorine sanitizing solution in the towel bucket over well over 100 ppm - the manger corrected the concentration to 100 ppm) **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. (The area around the soda nozzles is soiled on the soda machine)

Intermediate - Clam/mussel/oyster tags not marked with last date served. (Some clam tags missing last date served)

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. (Jug of milk not date marked when opened - the manager had a server to add the date opened) **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. (Vents in the kitchen area soiled)

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (Cup,of coffee on upper shelf of the cook line - manager discarded the drink) **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal pans stacked wet on the storage shelf) **Repeat Violation**

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

Basic - Grease accumulated on kitchen floor and/or under cooking equipment. (On cook line along the wall)

Basic - Old food stuck to clean dishware/utensils. (Knives soiled on knife magnet - manager removed the knives to clean) **Corrective Action Taken**

Basic - Reach-in cooler gasket torn/in disrepair. (On drawer units)

Basic - Single-service articles not stored inverted or protected from contamination. (Containers not inverted on top shelf of the cook line - manager flipped the containers into the proper storage position) **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. (Wire shelf on cook line on cook line)

Basic - Working containers of food removed from original container not identified by common name. (Spray bottles with food products missing labels) **Repeat Violation**

Intermediate - Accumulation of encrusted food debris on/around mixer head. (Splash areas around the mixer head and the wire guard soiled) **Repeat Violation**

Intermediate - Encrusted material on can opener blade. (Manager had employee clean the can opener) **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (On upper shelves in kitchen above the prep tables - manager discarded) **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal pans on storage shelf stacked wet - manager explained the drying process to the dishwasher and she began separating the pans to air-dry) **Corrective Action Taken**

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

Basic - Food storage container/container lid cracked or broken. (Ice bucket cracked) **Repeat Violation**

Basic - Ice buildup in walk-in freezer. (On floor under storage shelf below the condensing unit)

Basic - Walk-in cooler/walk-in freezer floor soiled. (Walk-in cooler floor soiled under shelves along the wall) **Repeat Violation**

Basic - Wet mop not stored in a manner to allow the mop to dry. (Wet mop on floor in the dry storage area and on floor next to the mop sink - employee placed both mops in a drying position off the floor) **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. (Containers for salt and pepper on dry storage shelf missing label - manager labeled) **Corrected On-Site** **Repeat Violation**

Intermediate - Accumulation of encrusted food debris on/around mixer head. (Large mixer) **Repeat Violation**

Basic - Build-up of grease/dust/debris on hood filters. **Warning** (At Callback: filters scheduled for cleaning on Monday)

Basic - Food storage container/container lid cracked or broken. (Ice bucket cracked. Several lids and pans cracked) **Repeat Violation** **Warning** (At Callback: manager had to order replacements)

Basic - Walk-in cooler floor soiled. (Under shelves along wall. Floor under shelves along wall in dry storage area soiled also) **Warning** (At Callback: dry storage floors are clean. The walk-in cooler floors under shelves are soiled)

Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation** **Warning** (At Callback: shelves soiled)

Intermediate - Clam tags not marked with last date served. **Warning** (At Callback: some tags missing dates)

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

Basic - Food storage container/container lid cracked or broken. (Ice bucket cracked. Several lids and pans cracked) **Repeat Violation** **Warning**

Basic - Walk-in cooler floor soiled. (Under shelves along wall. Floor under shelves along wall in dry storage area soiled also) **Warning**

Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation** **Warning**

Basic - Working containers of food removed from original container not identified by common name. (Vegetable oil in spray bottle not labeled- manager labeled) **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. (Chlorine: dish machine 0 ppm - manager called service technician) **Corrective Action Taken** **Warning**

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

Intermediate - Encrusted material on can opener blade. (Manager had employee clean) **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. (Lemon wedger soiled - manager had dish washer clean) **Corrected On-Site** **Warning**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. (Drink in salad prep area and on cook line) **Corrected On-Site**

Basic - Food storage container/container lid cracked or broken. (Cracked pans on storage shelf)

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

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

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

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

Intermediate - Spray bottle containing toxic substance not labeled. (Several spray bottles with chemicals not labeled)

Basic - Food stored in holding unit not covered. Ice cream in walk-in freezer. Covered. **Corrected On-Site**

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

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Jesus expired 6/1/14

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

Basic - Clams/mussels/oysters removed from original container for long-term storage. In make table drawers.

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. Keg cooler with milk in it. 45 - 47. **Warning** At re inspection no time temperature control for safety food in unit.

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. Shelves in front cabinet 47 at second shelf and 59 at top shelf. **Warning** At re inspection no time temperature control for safety food in unit.

Basic - Clams/mussels/oysters removed from original container for long-term storage. In make table drawers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table. Removed. **Corrected On-Site**

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

Basic - Open dumpster lid. **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. Flan and cake. Covered items. **Corrected On-Site**

High Priority - Butter re-served to customers. Large sign on wall indicating keeping butter after table service. Confirmed with server.

High Priority - Cheese with mold-like growth. See stop sale. Cream cheese in walk-in cooler.

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bolognese made 3/18/2014 at 47° in center. It was 42° at edge.

High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Bolognence made yesterday still 47° in center at 11 am next day. Edge is at 42°.

High Priority - Cut lettuce/spinach/cabbage not cooled to 41 degrees Fahrenheit within 4 hours of the time cut. Cut lettuce 54° at 11:00 had only dropped to 53° by 11:30. It is in a plastic bin inside a hopper intended to hold lettuce at 41° or below. The plastic is insulating the lettuce not allowing it to cool at an adequate rate. Moved bin to freezer.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flan 48°. Cheese cake 54°, 59°. In front case. Milk 47. In keg cooler. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Cheese cake on top shelf of front display at 54°, 59° at beginning of day. Stored in unit overnight. 3 slices chocolate and 10 slices New York style.

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

Intermediate - Employee used handwash sink as a dump sink. Water from coffee machine.

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

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For pizza. Emailed form.

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. Keg cooler with milk in it. 45° - 47°. **Warning**

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. Shelves in front cabinet 47° at second shelf and 59° at top shelf. **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Added hat. **Corrected On-Site**

Basic - Food storage container/container lid cracked or broken. Gray bread crumb container.

Basic - Single-service articles not stored inverted or protected from contamination. Catering trays and lids in dry storage. Made cover plate and labeled. **Corrected On-Site**

Basic - Stored food not covered in walk-in freezer. Cake. Wrapped. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Bread crumbs. Labeled. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 50°. Moved to time as a public health control.

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

Intermediate - No complete written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Plan in use is missing some data in procedures. Discussed new from and emailed.

No Violations Were Observed

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Dessert Cooler

Basic - Cutting boards has cut marks and is no longer cleanable. Throughout restaurant

Intermediate - Cutting board(s) stained/soiled. Throughout restaurant

Intermediate - Slicer blade soiled with old food debris.

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

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

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In top of cookline reachin, Alfredo sauce 46. In reachin cooler, chicken 48, scallops 55, shrimp 46, beef 45. On cookline, pasta 87. **Admin Complaint** **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over vegetables. **Corrected On-Site**

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. Touching cooked pasta to be used and stored in walkin. **Corrected On-Site**

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

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

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in top of reachin cooler, alfredo sauce 46. I reachin cooler, chicken 48, scallops 55, shrimp 46, beef 45. On cookline, pasta 87.Repeat Violation.

Critical - Observed dead shellfish and/or shellfish with gaping shells. clams. May not be served.

Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. alfredo sauce. ALL FOODS ARE MARKED WITH AN 11am TIME EVEN THOUGH THIS SAUCE WAS TAKEN OUT OF TEMPERATURE CONTROL AT 10:20am AND OTHER FOODS ARE TAKEN OUT AT TIMES OTHER THAN 11am.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice and comments section).

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in top of reachin cooler, alfredo sauce 49, chicken 45. in pizza reachin overnight, ham 51, chicken 48, sausage 52, onions 49, ricotta 49, mozzarella 50, dairy based sauce 45, meatballs 45.Repeat Violation.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup made last night in walkin cooler at 57.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. none Corrected On Site.

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

Critical - Observed unlabeled spray bottle. mgr stated it was degreaser

Observed storage of maintenance tools in areas that may result in cross-contamination. cleaning tools stored on top of onions.Corrected On Site.

No copy of latest inspection report.

No Violations Were Observed

Critical - Establishment not maintaining shellstock tags for 90 days. mussells, clams

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. peppers stuffed w/ seafood Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in top of reachin cooler, alfredo 59, chicken 57, meat sauce 57. in cookline reachin cooler, potatoes 57, squid 54, bleu cheese & ricotta 64, pastas 54-57, veal 50,, canneloni 51, seafood stuffed peppers 47. in pizza reachin cooler, seafood plates 46-47. in dessert reachin, cheesecake 47, tiramisu 46.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reachin at 54.

Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. pizza reachin, dessert case

Critical - Thermometer not calibrated according to manufacturer's specifications. probe

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over seafood in walkin Corrected On Site.

Food-contact surface not smooth and easily cleanable. wet cloth under cutting board Corrected On Site.

Observed reachin cooler gasket torn/in disrepair.

Critical - Observed encrusted, soiled material on slicer. Repeat Violation.

Critical - Handwashing cleanser lacking at handwashing lavatory. pizza area Corrected On Site.

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

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in bottom of pizza reachin, cooked garlic 45, feta 45, proscuiitto 45.Corrected On Site.

Critical - No conspicuously located thermometer in holding unit. pizza reachin, salad reachin

Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. duct tape over hole in oil spray bottle Corrected On Site.

Observed cutting boards grooved/pitted and no longer cleanable. cookline reachins

Critical - Observed encrusted, soiled material on slicer. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ground meat 47-51, au jus 47, alfredo sauce 53. discarded. Corrected On Site.

Critical - Thermometers not calibrated according to manufacturer's specifications.

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

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

No Violations Were Observed

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, turkey Repeat Violation.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. on counter, garlic & oil 83, butter 61

Violation: 10-04-1In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs stored on oven door Repeat Violation.

Violation: 10-05-1Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. lemon tongs, spoon

Critical - Violation: 12B-07-1Observed an open beverage container over a food preparation table or over/next to clean equipment/utensils. on oven, over prep table

Violation: 13-03-1Observed employee with no hair restraint. 3 chefs

Critical - Violation: 20A-05-1Food-contact surfaces and utensils not sanitized properly after cleaning. no sanitIZER in triple sink

Critical - Violation: 22-20-1Observed buildup of slime in the interior of ice machine.

Critical - Violation: 32-15-1No handwashing signs provided at handsinks used by food employees.

Critical - Violation: 46-05-2Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. padlock on outside of walkin cooler door

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.all training certificates are expired. some people have no traINING proof

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

Critical - Required consumer advisory for raw/undercooked animal food not provided. takeout menu

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. on counter, garlic & oil 83, butter sauce 101, cooked onions 70. in pizza table, mozzarella 55, ham 55, alfredo sauce 46. in reachin, turkey 52, feta cheese 55, calamari 45-48, shrimp 55, scallops 56. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. polenta 71 in bread cabinet. calzones 114 on counter. in steamtable, roux 104, chicken stock 104, mashed potatos 109, meat sauce 102, au jus 109.

Critical - No conspicuously located thermometers in holding units. reachins

Critical - Observed raw animal food stored over ready-to-eat food. raw crab over butter Corrected On Site.

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

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs stored on handsink Repeat Violation.

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cook touching onions, ham, pepperoni, cheese

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

Observed employee with no hair restraint. chef Corrected On Site.

Rinse solution not clean.

Wash solution not clean.

Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. no sanitIZER in triplevsink

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

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

Equipment compartment not equipped to properly drain accumulation of moisture. cookline reachin leaking onto floor

Critical - No handwashing signs provided at handsinks used by food employees.

Critical - Observed unlabeled spray bottle.

Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. padlock on outside of walkin cooler door

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.all training certificates are expired. some people have no traINING proof

1. 03A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41. on counter, garlic & oil 83, butter sauce 101, cookedonions 70. in pizza table, mozzarella 55, ham 55, alfredo sauce 46. in reachin, turkey 52, feta cheese 55, calamari 45-48, shrimp 53, scallops 56.

2. OBSERVED IMPROPER USE OF BOWL/PLASTIC FOOD CONTAINER WTH NO HANDLE USED TO DISPENSE READY TO EAT FOOD. mozzarella cheese

No Violations Were Observed

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

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

In use food dispensing utensils properly stored

Lighting provided as required. Fixtures shielded

Lighting provided as required. Fixtures shielded

Non-food contact surfaces clean

Non-food contact surfaces designed, constructed, maintained, installed, located

Non-food contact surfaces designed, constructed, maintained, installed, located

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

Single service items properly stored, handled, dispensed

Storage/handling of clean equipment, utensils

Storage/handling of clean equipment, utensils

Critical - Toxic items labeled and used properly

Wiping cloths clean, used properly, stored

Wiping cloths clean, used properly, stored

Wiping cloths clean, used properly, stored

Wiping cloths clean, used properly, stored

Clean clothes, hair restraints

Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding

Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding

Critical - Cross-contamination, equipment, personnel, storage

Critical - Electrical wiring - adequate, good repair

Employee lockers provided and used, clean

Critical - Employee training and certification

Critical - Fire extinguishers - proper and sufficient

Critical - Fire extinguishers - proper and sufficient

Floors properly constructed, clean, drained, coved

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

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

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

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

Critical - Foods handled with minimum contact

Critical - Foods properly cooled

Critical - Original container: properly labeled, date marking

Critical - Original container: properly labeled, date marking

Critical - Original container: properly labeled, date marking

Other conditions sanitary and safe operation

Plumbing installed and maintained

Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel

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

No Violations Were Observed

Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. 2nd cookline reachin

Critical - No conspicuously located thermometer in holding unit. cookline reachin

No copy of latest inspection report.

Critical - No handwashing signs provided at handsinks used by food employees.

Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. pizza peel

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bulk sugar, salt Corrected On Site.

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

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

Critical - Observed unlabeled spray bottles. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. many foods in walkin too numerous to list

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