Scruby's Bar B Q Improves its Sanitary Rating

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

Basic - Floor tiles missing. In front of ice machine

Basic - Food not stored at least 6 inches off of the floor. Bread **Corrected On-Site**

Intermediate - Accumulation of rustin the interior of the ice machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Wait station.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buffet plates. Inverted plates, **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic glasses in wait station. Seperated glasses, **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 61° butter cups on ice on counter, added more ice, **Corrective Action Taken**

Basic - - From inspection on 2016-04-27: Basic - Floor tiles cracked, broken or in disrepair. Kitchen. - From follow-up inspection on 2016-04-28: Not done yet. Need more time. **Time Extended**

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Salad Buffet. Inverted, front counter, bowls, inverted, **Corrected On-Site**

Basic - Cleaned and sanitized equipment or utensils not properly stored. Pots Not face down. Inverted, **Corrected On-Site**

Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom.

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

Basic - Floor tiles cracked, broken or in disrepair. Kitchen.

Basic - Food stored in holding unit not covered. Lemons covered. **Corrected On-Site**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment behind oven. **Repeat Violation**

Basic - Insect control device installed over food preparation area. Kitchen, prep table.

Basic - Interior of ice machine with rust that has pitted the surface. **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. Front Cash register area and Bar.

Basic - Wet mop not stored in a manner to allow the mop to dry, placed mop upright outside, "Corrected On-Site** **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, wait staff. Remade 50 ppm, front wait station, cash register chlorine 0 ppm, 50 ppm, **Corrected On-Site**

High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Macaroni salad 43-45°, cubed ham 49-50°, 49° potato salad, cottage cheese 49°, whipped cream 50°, put on buffet at 10:30 am. Brought out fresh product and placed previous food back in walkin cooler. Cooler turned off at night. Temperatures at 43°. **Corrected On-Site**

Intermediate - Hot water not provided/shut off at employee handwash sink. Employee bathroon, 83°

Basic - Grease accumulated on kitchen floor and/or under cooking equipment behind cooking equipment, cookline. Observed on callback 1/11/16 was done but still greasy.

Basic - Soil residue build-up on nonfood-contact surface. Can opener and holder on prep table. Observed on callback 1/11/16 cleaned but still has surface rust.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Mop sink outside. Cleaned, **Corrected On-Site**

Basic - Build-up of mold-like substance on nonfood-contact surface. Gaskets on large ice machine. Cleaned, **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable. Cookline.

Basic - Dish trays stored on floor between uses, removed, **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside. On sides of back door. **Repeat Violation**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment behind cooking equipment, cookline.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage room next to walkin. **Repeat Violation**

Basic - Observed standing water in mop sink, outside. Cleaned,

Basic - Soil residue build-up on nonfood-contact surface. Can opener and holder on prep table.

Basic - Wall soiled with accumulated black debris in dishwashing area. Storage room next to walkin cooler.

High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Steam table in front and back at 137-147° after two hours; reheating to 165°. **Corrective Action Taken**

Intermediate - Accumulation of black/green mold-like substance in the interior of the large ice machine. Back room. Cleaned. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Dishroom. Removed, **Corrected On-Site**

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Prep room back door has weather strip but still shows day light. **Repeat Violation**. CB, gap on sides and under back door to prep room; will be observed at the next unannounced inspection.

Basic - Build-up of grease on nonfood-contact surface, sides of fryers

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

Basic - Clean cups/glasses not properly air dried - wet nesting, placed glasses dingle file, **Corrected On-Site** **Repeat Violation**

Basic - Clean equipment stored on top of garbage can in dishroom.

Basic - Employee with no hair restraint while engaging in food preparation. Man prepping ribs. Put on hat, **Corrected On-Site**

Basic - Grease accumulated under cooking equipment, fryers.

Basic - Interior of ice bin with rust that has pitted the surface, prep room.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, in dry storage room. **Repeat Violation**

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Prep room back door has weather strip but still shows day light. **Repeat Violation**

Basic - Spray bottle containing a food product not labeled, oil, labeled oil, **Corrected On-Site**

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

Basic - Clean cups/glasses not properly air dried - wet nesting.

Basic - Food stored in holding unit not covered. Covered, **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Bread storage room.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door.

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans in bread storage room, and in wait station, take out containers, inverted **Corrected On-Site**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, 200 ppm front counter **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. Right side of buffet at 44-45°, using time in leu of temperature until repaired.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coleslaw @ 46° in small reachin cooler at front counter. Spoke to owner about placing claw on time in leu of temperature due to excessive door opening of cooler. Put on time, corrective action taken.

Intermediate - Buffet line refrigeration unit 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. 44-45°, right side of buffet only.

Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter 86°. turned up hot water, **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Separated, **Corrected On-Site**

Basic - Floor tiles cracked, broken or in disrepair. In front of ice machine.

Basic - Nonfood-contact equipment in poor repair. Rusty cart in prep area.

Basic - Soil residue build-up on nonfood-contact surface. Hand sink in prep area. Cleaned sink, **Corrected On-Site**

Basic - Wall soiled with accumulated food debris, prep area next to large smoker by back door.

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. 10 ppm, 50 ppm **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Ribs 127°, reheated to 176°, corrective action taken.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ribs At 119-125° in hot hold, cookline, turned up heat, 167°, corrective action taken.

Intermediate - Hot water not provided/shut off at employee handwash sink. 81° ladies and men's room.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered and in deep garbage can, while cooling 46°. Moved to freezer, corrective action taken 43°.

Basic - Cutting board has cut marks and is no longer cleanable, cookline

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

Basic - Gaskets/seals on holding unit in poor repair, ice machine.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm50 ppm **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable, cookline

Basic - Dusty ceiling tiles and/or air conditioning vent covers, ice machine area.

Basic - Equipment in poor repair, rusty air vents and electric box.

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

Basic - Floor soiled/has accumulation of debris, walkin freezer.

Basic - Gaskets/seals on holding unit in poor repair, ice machine.

Basic - Nonfood-contact equipment in poor repair. 57° beverage air single cooler with cole slaw.

Basic - Soil residue build-up on nonfood-contact surface, handsinks.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated black debris in walkin cooler and in kitchen **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm50 ppm **Corrected On-Site**

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit, feta cheese, eggs, sour cream individually discarded, **Corrected On-Site**

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit, salad bar, discarded. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, coleslaw in single cooler 57°, discarded, beverage Air.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, up inside nozzle as well.

Intermediate - Soil residue in food storage containers, walkin.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, 49-50 salad bar, macaroni, cheese, dressings; just filled unit, will recheck and monitor.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Shelf with rust that has pitted the surface, next to ice machine, back room. **Repeat Violation**

Basic - Interior and exterior of ice machine with rust And circuit breaker box has pitted the surface, back room. **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, 200 ppm, 50ppm. **Corrected On-Site**

Intermediate - Soil residue in food storage containers, beans in walkin.

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.o ppm, 50 ppm. **Corrected On-Site**

Basic - Clean knives/utensils stored in crevices between equipment, between prep sink and wall.

Basic - Holes in wall, in wait station room.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, employee bathroom door.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above--baked bbeans @ 129 degrees at front counter.Corrected On Site. Turned up.

Critical - Displayed food not properly protected from contamination-holding hot hold.

Nonfood-contact equipment not designed and constructed in a durable manner--rusted outside of ice machine, electric box, employee restroom door.

Critical - Observed encrusted material on can opener and rusted.

Observed residue build-up on nonfood-contact surface-handsink; front counter.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.

Observed hole in wall--back room over prep sink.

Observed wall soiled with accumulated food debris--all walls.

Observed ceiling and light cover in disrepair---over smoker.

Critical - Working containers of food removed from original container not identified by common name. sugar at the waitress area. Corrected On Site. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese in an ice bath, Corrected On Site. moved to a cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef ribs at the cookline flip top reach in cooler. Corrected On Site. moved to a cooler. Repeat Violation.

Critical - Observed food stored on floor. walk in freezer. Corrected On Site. Repeat Violation.

Critical - Damaged/spoiled/recalled food not properly segregated. container with discarded meat at the prep area not labeled. Corrected On Site.

Observed a nonfood-grade basting brush used in food. Repeat Violation.

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

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

Critical - Vacuum breaker mising at hose bibb. mopsink.

Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. flies in a flytrap

Critical - Observed unlabeled spray bottle. windex.Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. spray bottle with oil, seasoning salt at the cookline, flour at the drystorage area. Corrected On Site. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pre cooked chicken on the prep area. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, bacon in the fliptop cookline reach in cooler. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hot dogs, chicken on the top drawer of the cookline reach in cooler, the drawer was left inadvertently open.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. riccotta cheese, potato salad, pasta salad in the buffet line. operator turned the unit colder. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken, ribs at the cookline (upper level of the grill). reheated. Repeat Violation.

Critical - Observed food being cooled by nonapproved method. beans cooling in big containers, potato salad cooling in tightly closed containers in the walk in cooler.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. buffet line. operator turned the unit colder. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop cookline reach in cooler. Repeat Violation.

Critical - Observed food stored on floor. potatoes at the cookline.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. warewashing area, cookline. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice scoop. Corrected On Site.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 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 changing gloves. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline. Corrected On Site. Repeat Violation.

Observed dispensing equipment that allows contamination. no handled cup inside flour container. Corrected On Site. Repeat Violation.

Observed a nonfood-grade basting brush used in food. garlic butter.

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

Observed build-up of grease on nonfood-contact surface. hood & filters

Observed build-up of grease on nonfood-contact surface. ovens, cookline.

Critical - Observed live flies in kitchen.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor, bottom.

Critical - Working containers of food removed from original container not identified by common name. spray bottle with oil. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato salad in an ice bath. Corrected On Site. added ice. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked chicken at the prep area. Corrected On Site. moved to the walk in cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese in the cookline fliptop reach in cooler. Corrected On Site. moved to another cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salads, eggs, ham, ricotta cheese, chick peas on the buffet line. less than 4h out of temperature according to PIC. operator turned the unit colder.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. ribs at the cookline. Corrected On Site. reheated . Repeat Violation.

Critical - Observed food being cooled by nonapproved method. stacked containers. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. buffet line, operator turned the unit colder.

Critical - Unpackaged food not protected from environmental sources of contamination during preparation. stacked containers, bottom of the container in contact with the food below.

Critical - Displayed food not properly protected from contamination. bread, sunflower seeds at the buffet line.

Critical - Observed raw animal food stored over ready-to-eat food. walk in freezer. Corrected On Site. Repeat Violation.

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

Critical - Observed employee eating while preparing food. Corrected On Site.

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

Observed dispensing equipment that allows contamination. no-handled cup inside food container. Repeat Violation.

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

Critical - Observed encrusted material on can opener. Repeat Violation.

Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.

Observed build-up of grease on nonfood-contact surface. cookline equipment

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. clean equipment in dishwashing area exposed to splash from the handsink.

Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.

Critical - Vacuum breaker mising at hose bibb. next to oven, splitted line. Repeat Violation.

Critical - Covered waste receptacle not provided in women's bathroom. employee restroom. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers. drystorage area. Repeat Violation.

Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb. splitted line, next to oven.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, sour cream in an ice bath, Corrected On Site. added ice.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked chicken at the prep area. Corrected On Site. moved to a cooler.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beans, slopy joe, Corrected On Site. rehated.

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. beans Corrected On Site.

Critical - Observed food being cooled by nonapproved method. deep containers

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over hotdogs in cookline reach in cooler.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over coleslaw in the walk in cooler. Corrected On Site.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. touching cloths and then ready to eat food without changing gloves. Corrected On Site.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 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 changing gloves. 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 dispensing equipment that allows contamination. bowl inside beans container.

Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. manual sanitization needed (3 compartment sink) until dishmachine has been fixed.

Wet wiping cloth not stored in sanitizing solution between uses.

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. clean dishes shelves

Critical - Hot water not provided/shut off at employee hand wash sink. restrooms.

Critical - Vacuum breaker mising at hose bibb. splitted line, next to oven.

Lights missing the proper shield, sleeve coatings or covers. prep area, drystorage

Critical - Observed toxic item stored by food. Corrected On Site.

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 - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. true refrigerator. Corrected On Site. (filter cleaned).

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

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

Critical - Hot water not provided/shut off at employee hand wash sink. men's restroom.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. tongs in salads. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. front counter. Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep area lower shelves.

Observed build-up of grease on nonfood-contact surface. hood filters.

Observed build-up of grease on nonfood-contact surface. vulcan ovens.

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

Observed food debris accumulated on kitchen floor.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Critical - Observed food stored on floor. WIC.

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

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. 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. plastic cups in dressings containers . Corrected On Site.

Observed open dumpster lid. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dressings, salads, cheese in RIC. less than 4 h according to PIC. Corrected On Site.

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

Critical - Observed raw animal food stored over cooked food. raw meat over cooked meat in WIC.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths solution.

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

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor.

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

Critical - Vacuum breaker mising at hose bibb.

Critical - Vacuum breaker mising at hose bibb. mop sink.

Wet wiping cloth not stored in sanitizing solution between uses. front counter.

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

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. flip top RIC.

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

In-use utensil not stored with handle above the top of potentially hazardous food and the container. salad containers in the WIC.

Lights missing the proper shield, sleeve coatings or covers. dry storage area.

Missing drain plug at dumpster.

No copy of latest inspection report.

Observed build-up of grease on nonfood-contact surface. vulcanoven exterior.

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

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.

Critical - Observed food stored on floor. Cardboard box with sweet potatos in the WIC.

Observed gaskets/seals on cold holding unit in poor repair. RIF.

Observed gaskets/seals on cold holding unit in poor repair. two door vertical RIC.

Observed ice scoop with handle in contact with ice. waitress area.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. dressings in RIC.

Observed nonfood-contact equipment in poor repair. Vertical RIC door in disrepair .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork in prep area.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef in cookline RIC.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dressings in flip top RIC.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced tomato in flip top RIC.

Critical - Observed raw animal food stored over cooked food. raw beef over cooked pork in the WIC.

Observed single-service articles stored without protection from contamination. take out boxes not stored inverted. Corrected On Site.

Critical - Observed toxic item stored by food. dry storage area.

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

Critical - Observed unlabeled spray bottle.

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