Red Zone Sports Bar & Grill Inc Degrades its Sanitary Rating

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

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

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed food stored in ice used for drinks.bucket

Critical - Observed raw animal food stored over ready-to-eat food.raw fish over lettuce

Critical - Observed food stored on floor.frezer

Critical - Observed uncovered food in holding unit/dry storage area.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after handling raw meat and touched bread

Observed ice scoop with handle in contact with ice.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.handling raw beef and then bread

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

Observed employee with no hair restraint.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

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

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed soil residue in storage containers.

Critical - Observed interior of microwave soiled.

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

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.around ice bin lid

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

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

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Hand wash sink lacking proper hand drying provisions.

Observed wall soiled with accumulated food debris.someareas

Lights missing the proper shield, sleeve coatings or covers.

Critical - Observed toxic item stored in food preparation area.raid bug killer

Wet mop not hung to dry.

Critical - Hotel and Restaurant license not properly displayed.

Carbon dioxide/helium tanks not adequately secured.

No copy of latest inspection report.

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

Critical - No person in charge of establishment.

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(NEED TO BE COMPLETED)

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

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

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

Critical - Hand wash sink lacking proper hand drying provisions.

Carbon dioxide/helium tanks not adequately secured. Corrected On Site.

No Heimlich maneuver sign posted. Corrected On Site.

Critical - No thermometer provided to measure temperature of food product.

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

No Heimlich maneuver sign posted.

Critical - Manager lacking proof of Food Manager Certification.

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