Rickey's Restaurant & Lounge Improves its Sanitary Rating

Basic - - From inspection on 2016-10-26: Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. - From follow-up inspection on 2016-10-27: Still the same **Time Extended**

Basic - Bowl or other container with no handle used to dispense food. Coleslaw, replaced. **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.

Basic - Food stored on floor. Wif, plant food and beef boxes, operator placed food on shelfs. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Lime scale build-up inside ice machine.

Basic - Soil residue build-up on nonfood-contact surface, DM Machine, can food rack.

Basic - Under prep table shelves with rust that has pitted the surface.

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.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hamburgers 51 f, fish 49 f, RIC, under grill, operator changed products to another working RIC, line area. **Corrective Action Taken**

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

Intermediate - Refrigerated drawers not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser, Windex, operator labeled bottles, **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. To strong Cook set up a fresh solution 75ppm. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef stored on top of raw fish in drawers at cook line. Items were reversed. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw shell eggs on top deli meat. Eggs were placed on bottom **Corrected On-Site**

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Burger Patties at cook line 47°F for less than 1 hour. Operator added ice to cool patties down. **Corrective Action Taken**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Crate with bagged chicken, moved to a shelf.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Whirlpool refrigerator

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken wings thawing at room temperature, moved inside the walk in cooler **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths on prep tables, moved to a sanitizer bucket. **Corrected On-Site**

High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Mashed potatoes, beef, poultry at 46-47°f at the Cookline drawers, Product moved to the walk in cooler or iced down. **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken breast at 75°f at the prep area, two hrs since cooked according to pic, reheated over 165°f and placed on a bain Marie. **Corrected On-Site**

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. Cold cuts in the walk in cooler

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employees trained by responsible vendors, updated list available, no certificates or cards available.

Intermediate - Slicer blade guard soiled with old food debris.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser, glass cleaner, marked. **Corrected On-Site**

Basic - Ceiling tile missing in hallway at back door. Grill for air conditioning return.

Basic - Equipment in poor repair. White single door refrigerator in prep area at an ambient temperature of 45°F. Discarded all Temperature controlled food, operator will keep only non temperature controlled food in there.called for service. **Corrective Action Taken**

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Hole in ceiling in dish area.

Basic - Ice scoop handle in contact with ice at bar. Removed scoop from the ice **Corrected On-Site**

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 of flour. Took scoop out **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep area, set up chlorine sanitizer container to store cloth inside. **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength too strong in prep area. Set up fresh solution at 50 ppm. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey burgers and fish 46°F for more than 6 hours. White single door in prep area. See stop sale

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.ambient thermometer in walk in cooler shows temperature 12°F colder.

Basic - Build-up of mold-like substance on nonfood-contact surface. 4 drawer freezer, inside doors.

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

Basic - Equipment in poor repair. Walkin cooler doors inside and out are rusty. And door does not close tight letting out air.

Basic - Exterior door has a gap at the threshold that opens to the outside. Side and top of back door not sealed.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoop sitting on rubber mat on bar counter, removed, **Corrected On-Site**

Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Rusty shelves where pots, pans, plates are stored.

Basic - Single-service articles not stored inverted or protected from contamination. Take out containers not inverted at bottom shelf at bar, inverted containers, **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw wings at 46-47° in Article Air cooler, cookline. Icing down wings, corrective action taken.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. White tray inside machine, kitchen.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar, cleaning and sanitizing, corrective action taken.

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

Basic - Case/container/bag of chicken stored on floor in kitchen next to grill underneath shelf. **Corrected On-Site**

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.water on prep table. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) chicken thawed at room temperature. Chicken was placed in walk in cooler **Corrected On-Site**

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

High Priority - Butter hot held at less than 135 degrees Fahrenheit. 112°F, was moved to steam table and heated to 180°F. **Corrected On-Site**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In walk in cooler

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

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On gaskets at cooline.

Basic - Case/container/bag of food stored on floor in walk-in cooler chicken wings.

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. Cup of coffee in kitchen.

Basic - Soil residue build-up on nonfood-contact surface. Shelfs.

High Priority - Raw animal food stored over ready-to-eat food. Pastrami over ready made salads.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In first refrigerator at fryers.

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

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

Basic - Stored food not covered in walk-in cooler.bucket of raw chicken **Corrected On-Site**

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

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

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

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

Intermediate - Handwash sink used for purposes other than handwashing. Drain line in hand sink

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

Intermediate - No soap provided at handwash sink.bar

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.hood light out

High Priority - Toxic substance/chemical stored by or with food.burn relief **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food.steak/tomatoes walk in **Corrected On-Site**

Basic - Food stored in holding unit not covered.gravy with onions reach in **Corrected On-Site**

Basic - Food stored on floor.bag of potatoes dry storage

High Priority - Empty container stored in drink ice to hold scoop.exposed ice voluntarily discarded **Corrected On-Site**

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.

Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination.monkey dishes **Corrected On-Site**

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.some hood lights out

Basic - Employee personal items stored in or above a food preparation area.purses **Corrected On-Site**

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.fruit salad reach in Corrected On Site.

Critical - Observed food stored on floor.bucket chicken walk in Corrected On Site.

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

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

In-use utensil not stored with handle above the top of potentially hazardous food and the container.sliced carrots/reach in 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 single-service articles improperly stored. Corrected On Site.

Carbon dioxide/helium tanks not adequately secured.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--walkin 46-47 just had delivery 11am. At 11:30 temp. droped to 43 degeees.Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--51 degrees-white Estate refrigerate-moved to working cooler. Corrected On Site. Called for service.-fax me repair receipt to my attention at 954-956-5699.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 61 degrees salad cooler-moved p.h.f. to working cooler.-fax repair receipt to me at 954 956 5699. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures---51 degrees Estate white refrigerator-not using.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--61 degrees, salad cooler. Only using for salad.

Observed dusty ceiling tiles and/or air conditioning vent covers--dry storage and over dishmachine

Carbon dioxide/helium tanks not adequately secured--dry storage

No copy of latest inspection report.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.-all coolers at line-lunch rush. Temps were checked every morning at proper temps.

Observed employee with no hair restraint.-cooks

Nonfood-contact equipment not designed and constructed in a durable manner-shelves, inside white cooler at wait station.

Nonfood-contact equipment not designed and constructed in a durable manner--clear air sheets in walkin door broken.

Critical - Observed soil buildup inside ice bin.-white tray inside

Critical - Observed buildup of slime on soda dispensing nozzles-all at bar. Repeat Violation.

Critical - Hot water not provided/shut off at employee hand wash sink--95 degrees in ladies and mens 77 degrees-needs to be 100. Repeat Violation.

Critical - Observed objectionable odors in bathroom-mens. Repeat Violation.

Critical - Observed expired Food Manager Certification.-60 days

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-*51 degrees cream cheese, butter, cheddar in salad cooler-moved to working cooler, Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.-*51 degress coldcuts sliced in Whirlpool cooler-kitchen-moved to walkin, Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-*51 degrees-salad cooler.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-Whirpool cooler-kitchen

Critical - Observed uncovered food in holding unit/dry storage area-liquor bottles not covered-bar

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

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.-2-gray door freezer -blood on bottom shelf

Critical - Hot water not provided/shut off at employee hand wash sink.--87 degrees; needs to be 100 degrees- mens/ladies

Critical - Observed objectionable odors in bathroom-clean but smells-mens.

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

Critical - No conspicuously located thermometer in holding unit-whirlpool-cookline. 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-ice scoop-bar. Corrected On Site.

Equipment or utensils not designed or constructed in a durable manner.-rusty shelves Repeat Violation.

Nonfood-contact equipment not designed and constructed in a durable manner-rusty inside-artic-air-wait station

Nonfood-contact equipment not designed and constructed in a durable manner-walkin door inside-rusty.

Observed build-up of mold-like substance on surface of nonfood-contact surface-walkin ceiling next to exhaust.

No Heimlich maneuver sign posted. Repeat Violation.

Critical - Observed food stored in ice used for drinks-bar--beer in drink ice.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food-broken handle on ice scoop in kitchen .

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

Equipment or utensils not designed or constructed in a durable manner--SHELVES RUSTY in 3-door cooler-cookline.Repeat Violation.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue--Traulsen 4 door freezer with fries crumbs on bottom.Repeat Violation.

No Heimlich maneuver sign posted.

Non-food contact surfaces clean

Critical - Thermometers, gauges, test kits provided

Walls, ceilings, and attached equipment, constructed, clean

Walls, ceilings, and attached equipment, constructed, clean

Walls, ceilings, and attached equipment, constructed, clean

Wiping cloths clean, used properly, stored

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

Critical - Current license properly displayed

Critical - Facilities to maintain product temperature

Critical - Facilities to maintain product temperature

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

Plumbing installed and maintained

Critical - No conspicuously located thermometer in holding unit- where lemons and deserts kept.

Observed attached equipment soiled with accumulated dust-hanging chains for pot rack-kitchen.

Observed food debris accumulated on floor under dining room tables crevices where floor meets wall.

Observed walk-in cooler door handle in disrepair.

Observed wall soiled with accumulated black debris in dishwashing area-mens and ladies bathroom door-inside.

Observed wall soiled with accumulated black debris in dishwashing area-swinging door into kitchen.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-32 degrees, chicke, fries, need to be used right away, no refreezing, not to be used till repaired.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-49 degrees, turkey, ham, roastbeef

Critical - Hot water not provided/shut off at employee hand wash sink-ladies and mens room.

Critical - Identity of food or food product misrepresented.-crab cake nuggets are imitation crabmeat

No copy of latest inspection report.

Critical - No handwashing sign, soap, papertowels provided at a handsink used by food employees--bar.

Observed build-up of grease on nonfood-contact surface-bottom shelf with seasonings.

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

Observed dusty ceiling tiles and/or air conditioning vent covers-kitchen.

Observed dusty ceiling tiles and/or air conditioning vent covers-ladiesroom.

Observed employee with no hair restraint. Corrected On Site.

Critical - Observed food stored on floor in walkin cooler-crab boxes.

Critical - Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit[--32 degrees, chicken, fries

Observed gaskets/seals on cold holding unit in poor repair where dressing are chilled.

Observed grease accumulated on kitchen floor next to fryer.

Observed grease accumulated under cooking equipmentwhere dirty apron storage is by back door.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-49 degrees, roastbeef, turkey, ham all put in cooler in am, moved to workinh cooler.

Observed residue build-up on nonfood-contact surface around garbage can next to fryer.

Observed single-service articles improperly stored-takeout needs to be face down. Corrected On Site.

Critical - Observed unlabeled spray bottle-cleaner at bar.

Observed wall soiled with accumulated grease behind cookline