Runway 84 Rest Lnge Degrades its Sanitary Rating
330 SW 24th St
Fort Lauderdale, FL 33315
;
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of onions on WIC
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees water bottles in cook line and in prep area on top of prep tables and coolers
Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping the chicken, no hair restrain observed
Basic - Floors not constructed to be easily cleanable. In cook line
Basic - Floors not maintained smooth and durable. In cook line
Basic - Food contaminated by unsanitized equipment. See stop sale. Escarole by flip top cooler in cookline, found a water bottle inside product container, operator removed item and discarded product **Corrective Action Taken**
Basic - Food stored in a location that is exposed to splash/dust. Observed employee peeling and washing shrimp next to 2 compartment sink fill with soap water, notified employee of the risk of contaminating the shrimp with soap.
Basic - Food stored on floor. - Bag of potatoes stored outside on floor by mop sink area - Bag of onions on WIC
Basic - Missing drain plug at dumpster. By the dumpster area
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In cook line floors not smooth and easily cleanable
Basic - Working containers of food removed from original container not identified by common name. In cook line dressings and by bars area
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. Found in 0 ppm .replaced with fresh chlorine and and rechecked found chlorine level in 100 ppm **Corrected On-Site**
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Employee in cook line dry hands in dirty apron and was about to prepare pasta .informed to wash hands properly
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. Waiter touching bread with bare hands In cook line employee touching fried calamari with bare hands
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 3 flying insects observed
High Priority - Nonfood-grade containers used for food storage - direct contact with food. WIC #1 observed clams and fish stored in garbage cans,instead of proper food containers
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken next to raw steak on prep table .raw steak put away properly by employee in prep area **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit. Ground beef(burger) on top of mussels in reach in cooler by cookline. Informed manager to keep raw burger underneath mussels
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. In salad station employee stepped out of restaurant and came back to prepare salad without washing hands nor switching gloves .informed to wash hands and replace gloves
High Priority - Stop Sale issued due to adulteration of food product. Escarale stop sale issued due to contamination with a water bottle inside of product, operator discarded the food **Corrective Action Taken**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate - Cutting board(s) stained/soiled. In prep area money on cutting board informed employee to properly wash rinse and sanitize before re using the cutting board **Corrective Action Taken**
Basic - Accumulation of lime scale on the inside of the dishmachine.
Basic - Bowl or other container with no handle used to dispense food. In sugar container scooping with a plastic cup without a handle
Basic - Floor area(s) covered with standing water. Cook line
Basic - Floor soiled/has accumulation of debris. Under dish machine And behind VULCAN OVEN
Basic - Floors not maintained smooth and durable. Cook line /kitchen areas
Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. 3 doors in cook line M3
Basic - Ice scoop stored on top of dirty ice machine between uses.
Basic - No handwashing sign provided at a hand sink used by food employees. In bar area
Basic - Single-use containers (boxes and/or cans) reused for the storage of food. In front line reuse of ricotta cheese containers to store herbs
Basic - Soil residue build-up on nonfood-contact surface. Pipes under dish machine and under 2 compartment prep sink in salad station
Basic - Stored food not covered in walk-in cooler. Cooked meatballs
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.cook line/kitchen areas
Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in freezer located outside
Basic - Water leaking from pipe and/or faucet/handle. Under dish machine
Basic - Working containers of food removed from original container not identified by common name. Sugar container n front of inside walk in freezer
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Employee handling raw veal and was about to change gloves without washing hands first.informed employee to properly wash hands when switching gloves.employee washed hands properly upon request **Corrective Action Taken**
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. In front line employee adding ready to eat basil to a dish with bare hands
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In front line under ice bath found ricotta cheese in 56f under not enough ice ,employee put ricotta cheese in deeper container with mor ice added to bring down temperature control to 41f or below **Corrective Action Taken**
High Priority - Raw animal food stored over cooked food. In 1 door tall ASCEND unit found raw lamb over cooked potatoes and cooked peppers.cooked potatoes and cooked peppers placed on top upon request . Raw chicken above cooked marinara sauce raw chicken placed on bottom shelvings upon request Corrected On-Site** **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. In1 door tall ASCEND unit in cook line raw veal over raw lobster and sword fish .raw veal placed under raw lobster and raw sword fish . In 1 door tall SANYO reach in cooler raw chicken over lamb,raw veal over raw scallops and shrimps .raw chicken placed on bottom shelving above raw lamb and veal and above them all seafood Corrected On-Site** **Corrected On-Site**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 3 doors M3 In cook line
Intermediate - No soap provided at handwash sink. In bar area
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite 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. Sauces in walk in cooler marked as prepared on 1/29. Manager should replace date mark to due date when placed to thaw
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 veal in walk in cooler
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. GOOG OFF cleaner next to compressor of M3 3 doors reach in cooler in kitchen .put away by manager
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. Above 2 compartment prep sink in prep area
Basic - Food stored in holding unit not covered. Cakes in 2 doors reach in cooler under coffee machine
Basic - Grease accumulated on kitchen floor and/or under cooking equipment In cook line under all cooking equipment
Basic - Ice scoop handle in contact with ice. In main bar ice bin
Basic - Objectionable odor in establishment. In wait station area in front of kitchen entrance
Basic - Wood food-contact surface not properly sealed. In prep area butcher block cutting board **Repeat Violation**
High Priority - Raw animal food stored over ready-to-eat food. In 1 door tall reach in cooler raw lamb over cut lettuce
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In main bar area
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Basic - Bowl or other container with no handle used to dispense food. In front of inside walk in freezer scooping sugar with plastic container without a handle
Basic - Employee eating in a food preparation or other restricted area. Employee drinking coffee in kitchen . Employee discarded coffee cup **Corrective Action Taken**
Basic - Food placed in soiled container/equipment. Mussels in walk in cooler stored in dirty container. Advised manager to use clean and sanitized container to store foid
Basic - Food-contact surface not smooth and easily cleanable. In kitchen above 2 doors reach in cooler cracked wooden cutting butcher block . And next to it wooden table top cutting butcher block not smooth
Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. In kitchen VULCAN brand
Basic - No handwashing sign provided at a hand sink used by food employees. In main bar
Basic - Stored food not covered in walk-in freezer. Onion rings
Basic - Wood food-contact surface not properly sealed. In kitchen butcher block on top of 2 doors reach in cooler and table butcher block next to it pitted
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Employee in salad station using personal cell phone with his gloves . Advised employee do not use un sanitized equipment while working/prepping food and take off gloves wash hands properly and to put on new gloves **Corrective Action Taken**
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen employee. Advised how and when to wash hands properly
High Priority - Raw animal food stored over cooked food. In 1 door tall reach in cooler SANYO raw chicken marinated over cooked meatballs. Manager rearrange unit to keep cooked meatballs all the way on the top shelf **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler raw pork over coked meatballs in marinara sauce . Replaced **Corrective Action Taken**
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. In main bar chlorine level found over 200 ppm . Manager called in service request and advised to use dish machine in dish area until bar dish machine chlorine level will be adjusted to 100 ppm
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 1 door short reach in cooler in cook line under white reach in freezer TRUE brand interior with food debris
Basic - Build-up of grease on nonfood-contact surface. Exterior side panels of 2 doors flip top reach in cooler in cook line
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees in prep area while prepping seafood
Basic - Floor tiles cracked, broken or in disrepair. In kitchen under burners of cook line
Basic - Floor tiles missing. In kitchen next to large wood prep table
Basic - Food storage container/container lid cracked or broken. Used to store bread in kitchen next to wait station
Basic - Food stored on floor. Container with potatoes outside walk in cooler on the floor
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In cook line utensils stored inside prep sink in standing water
Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Trash cans in kitchen used to store bread
Basic - Nonfood-grade trash cans used in direct contact to store food. Use to store bread in kitchen
Basic - Stored food not covered in walk-in cooler. Container with hard boiled eggs
Basic - Wood food-contact surface not properly sealed. In kitchen large wood prep table with big cracks not properly sealed
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. In dish machine chlorine found in 0ppm . Sanitizer solution empty.manager immediately called in service request in set up 3 compartment sink. Rechecked after serviced found in 100 ppm **Corrected On-Site**
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook line employee touched hair in cook line without washing hands while cooking food
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No chlorine sanitizer in dish machine Dish machine serviced at time of inspection chlorine level found in 100 ppm **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shrimps over cheese
High Priority - Raw animal foods not properly separated from each other in holding unit. In 2 doors reach in cooler under wood prep table raw chicken over raw pork sausage
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over pork chops
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In kitchen in 1 door reach in cooler cooked pork meatballs
Basic - Build-up of grease/dust/debris on hood filters. In cook line
Basic - Case/container/bag of food stored on floor in kitchen. Container with cut onions Containers with marinara sauce in prep area
Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher and prep person in salad station
Basic - Silverware/utensils stored upright with the food-contact surface up. In server area utensils for service not inverted
Basic - Wood food-contact surface not properly sealed. Attached to steam table in cook line
High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over marinara sauce
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw shrimps and clams in 1 door tall reach in cooler in kitchen
Basic - Clean knives/utensils stored in crevices between equipment. Between wall and back side of 2 compartment sink
Basic - Dusty ceiling tiles and/or air conditioning vent covers. And heavily greasy on top of 2 compartment sink
Basic - Employee with no hair restraint while engaging in food preparation. Several in kitchen
Basic - Ice scoop stored on top of dirty ice machine between uses.
Basic - Silverware/utensils stored upright with the food-contact surface up. Knives in server station next to cook line
Basic - Stored food not covered in chest freezer. In 1 door white ravioli
High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
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. Server adding fresh washed basil to a dish Server 2 touching toasted bread with bare hands
High Priority - Food stored in ice used for drinks. See stop sale. In front bar sparkling water
High Priority - Raw animal food stored over ready-to-eat food. Raw mahi mahi fish over cooked potatoes
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. In 2 doors reach in cooler raw chicken over or with raw pork sausage
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No soap provided at handwash sink.
Portable fire extinguisher gauge in red zone. For reporting purposes only. In front of kitchen door
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs in room temperature,manager moved eggs to walk in cooler to bring temperature to 41 or below **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw lamb chops over raw seafood
Basic - Stored food not covered in walk-in freezer. Chicken in buckets
Basic - Stored food not covered in chest freezer. Ravioli
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Fish cases in walk in cooler outside
High Priority - Food stored in ice used for drinks. See stop sale. In bar
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. Employee touching fresh bread without gloves and serving the consumers Cook touching cooked potato chips with bare hands
Basic - Ice scoop handle in contact with ice. In wait station And by front bar
Basic - Employee eating in a food preparation or other restricted area. Sandwich next to prep sink
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.next to bread station in kitchen
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. Next to bread station
Basic - Bowl or other container with no handle used to dispense food. In sugar and flour container using bowels to scoop
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 doors flip top cooler in kitchen
Basic - Nonfood-contact equipment in poor repair. Walk in freezer door ,hard to open
Basic - Ice buildup in walk-in freezer. By the door
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. In bar area /desert cooler
Basic - Soil residue build-up on nonfood-contact surface. Burners in cook line
Basic - Soiled reach-in cooler gaskets. 1 door flip top cooler in cook line
Critical - Working containers of food removed from original container not identified by common name. sugar and flour containers in prep area.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw veal over cooked meatbells in 1 door reach in cooler in prep area SANYO .
Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over meatbells in 1 door reach in cooler in prep area SANYO .
Critical - Observed food stored on floor. onions in walk in cooler . Repeat Violation.
Critical - Raw animal food not properly separated from ready-to-eat food. chicken and pork sausage at the same container .both items voulntry discarded . Corrected On Site.
Critical - Raw animal food not properly separated from ready-to-eat food. raw chicken over raw seafood in 1 door SANYO cooler next to 3 compartment sink .
Critical - Raw animal food not properly separated from ready-to-eat food. chicken over clams in 1 door reach in cooler in prep area SANYO .
Critical - Raw animal food not properly separated from ready-to-eat food. raw chicken over raw raw beef in 1 door ASCEND cooler in kitchen .
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in sugar and flour containers using cups to scoop flour and sugar.
Observed equipment in poor repair. rusted shelves in 2 door fliptop cooler in kitchen.
Observed equipment in poor repair. rusted shelves in walk in cooler
Observed gaskets/seals on cold holding unit in poor repair. under white 1 door freezer in kitchens.
Critical - Observed soiled reach-in cooler gaskets. 1 door white in kitchen.
Critical - Observed soiled reach-in cooler gaskets. 1 door SANYO in kitchen.
Critical - Observed soiled reach-in cooler gaskets. throughout establishment .
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. VULCAN oven in kitchen.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. under cook line in kitchen.
Plumbing system in disrepair. slow drain in hand wash sink in pre area. Corrected On Site.
Critical - Observed live flies in kitchen. Repeat Violation.
Observed wall soiled with accumulated grease. behind VULCAN oven.
Observed personal care item stored with food. cellphone and keys on fliptop cooler in kitchen .
No Violations Were Observed
Critical - Observed several dented cans. olives, ketchup. Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meatballs & sauces in walk-in cooler. Corrected On Site.Repeat Violation.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. breaded & fried veal & riceballls on cookline under grill at 79-83 degrees fahrenheit . Notes: the area under the grill is not able nor designed to keep foods hot at proper temperatures of 135 degrees fahrenheit or above. Items were reheated immediately and properly hot held. Corrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over sauces in walk-in cooler. Corrected On Site.
Critical - Observed food stored on floor. containers with peeled & cut potatoes on floor outside behind kitchen . Corrected On Site.
Critical - Observed food stored on floor. onions & Vegetables in walk-in cooler.Repeat Violation.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on top of soiled ice machine outside. Corrected On Site.Repeat Violation.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline.
Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in cookline prep sink. Corrected On Site.
Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on & changing gloves. Corrected On Site.
Critical - Observed employee dry hands on clothes/apron after washing. cookline.
Critical - Observed employee wash hands with no soap. in cookline prep sink. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. several throughout kitchen , cookline , prep areas. Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable.
Observed wooden butcher block with deep grooves and pitted and no longer cleanable.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
Critical - Observed heavy buildup of slime in the interior of ice machine.Repeat Violation.
Critical - Observed interior and shelves of reach-in cooler soiled with accumulation of food residue. several.
Observed build-up of mold-like substance on surface of nonfood-contact surface. on door & exterior of cookline reach-in cooler.
Observed build-up of food debris, grease, dust, rust and/or dirt on nonfood-contact surface. shelves throughout kitchen and walk-in coolers.
Observed gaskets with slimy/mold-like build-up. several coolers throughout kitchen.
Equipment and utensils not properly air-dried.
Observed clean equipment stored on floor. stacks of clean pots, pans and food storage containers outside behind kitchen on ground.
Critical - Hand wash sink lacking proper hand drying provisions. cookline /kitchen handwash sink. Corrected On Site.
Critical - Handwashing cleanser lacking at handwashing lavatory. cookline /kitchen handwash sink. Corrected On Site.
Critical - Observed live flies in kitchen. Repeat Violation.
Observed grease and/or debris accumulated under cooking equipment, equipment, shelves, coolers, prep tables. throughout kitchen and in walk-in coolers.
Observed attached equipment soiled with accumulated dust. fanguards of walk-in coolers.
Observed personal item stored with food. cellphone on cookline stored on/with utensils / equipment / dishware. Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces , soups in walk in cooler Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. plantfoods in walk in cooler Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. poultry in walk in cooler Corrected On Site.
Critical - Observed food stored in ice used for drinks in bar.
Critical - Observed food stored on floor , seafood in walk in cooler .
Critical - Observed food stored on floor. meats in walk in freezer
Critical - Observed uncovered food in holding unit/dry storage area. sauces , soups in walk in cooler Corrected On Site.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed soil buildup inside ice bin.
Critical - Observed encrusted material on can opener.
Critical - Observed buildup of slime on soda dispensing nozzles. in bar
Observed build-up of grease on nonfood-contact surface. oven
Observed utensils stored in crevices between equipment. knifes in kitchen
Critical - Observed live flies in kitchen.
Observed food debris accumulated on walk in cooler floor.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces , meats in reach in cooler
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces , soups , gravy in walk in cooler Repeat Violation.
Critical - Working containers of food removed from original container not identified by common name.; seasoning in kitchen
Critical - No conspicuously located thermometer in holding unit.; reach in cooler nextto flat top stoves
Critical - Observed uncovered food in holding unit/dry storage area. plantfoods in walk in freezer
Critical - Observed uncovered food in holding unit/dry storage area.sauces in walk in cooler
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on ice machine
Observed ice scoop with handle in contact with ice. in bar Corrected On Site.
Critical - Observed employee eating in a food preparation or other restricted area. in kitchen Corrected On Site.
Observed nonfood-grade containers used for food storage. shopping bags in walk in freezer
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. produce walk in cooler
Critical - Observed buildup of slime on soda dispensing nozzles. in bar Corrected On Site.
Observed build-up of mold-like substance on surface of nonfood-contact , apron/sleeves on walk in cooler door
Observed soda gun holster with accumulated slime/debris. in bar Corrected On Site.
Observed utensils stored in crevices between equipment. knifes in kitchen ares next to reach in cooler
Critical - No handwashing sign provided at a handsink used by food employees. in bar Repeat Violation.
Critical - Hand wash sink lacking proper hand drying provisions. in bar Repeat Violation.
Critical - Handwashing cleanser lacking at handwashing lavatory.in bar Repeat Violation.
Floors not maintained smooth and durable; throughout kitchen Repeat Violation.
Observed food debris accumulated on walk in freezer floor.
Observed wall soiled with accumulated food debris. in dishwashing area
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces , meats in walk-in-cooler
Critical - Observed food stored on floor. produce in walk-in-cooler
Critical - Observed uncovered food in holding unit/dry storage area. meats in walk-in-freezer
Critical - Observed uncovered food in holding unit/dry storage area. sauces in walk-in-cooler
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop
Observed employee with no hair restraint. cooks
Observed nonfood-grade containers used for food storage. in walk-in-freezer
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed encrusted material on can opener.
Observed residue build-up on nonfood-contact surface. inside oven
Critical - Observed the accumulation of dead trapped insects in light shield in kitchen . Corrected On Site.
Floors not maintained smooth and durable. throughout kitchen
Observed grease accumulated on inside walk-in-cooler floor.
Observed wall soiled with accumulated grease in kitchen around oven area
Observed attached equipment soiled with accumulated dust. light shield throughout kitchen
Lights missing the proper shield, sleeve coatings or covers. in walk-in-cooler
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in wic #3
Critical - Observed food stored on floor in wic: bread;
Critical - Observed food stored on floor; parsley, onion in wic #2
Critical - Observed uncovered food in holding unit/dry storage area. meats in wif
Critical - Observed uncovered food in holding unit/dry storage area. sauces in wic # 3
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
Critical - Observed encrusted material on can opener.
Observed utensils stored in crevices between equipment. knifes in kitchen
Critical - Hand wash sink lacking proper hand drying provisions. in kitchen next to vulcan oven
Floors not maintained smooth and durable. throughout kitchen
Floors not maintained smooth and durable. in kitchen next to 2 compartment sink
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop Corrected On Site.
Observed single-service articles stored without protection from contamination. drinking straws in bar
Critical - Observed soil buildup inside ice bin.
Critical - Observed uncovered food in holding unit/dry storage area. in ric
Critical - Observed uncovered food in holding unit/dry storage area. in wic # 1
Critical - Observed uncovered food in holding unit/dry storage area. seasoning in kitchen
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in ric
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in ric next to 2 compartment sink
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in wic
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in wic #1
Floors not maintained smooth and durable observed areas of cracked tiles through out kitchen.
Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area-observed cook drinking oj from open container while cooking.
Observed employee with no hair restraint.
Critical - Observed encrusted material on can opener.
Critical - Observed uncovered food in holding unit/dry storage area-bean sauce in Victory single-door cooler.
Critical - Outer openings of establishment cannot be properly sealed when not in operation-emergency exit door in dining area has opening under door.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-bean sauce in victory single door ric.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-meat balls in sanyo ric.