Seaside Grill Patio Bar Improves its Sanitary Rating

Basic - Lime scale build-up inside ice machine.

Basic - Open dumpster lid.

Basic - Waste line missing at soda gun holster.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, employee set up, test at 100 ppm chlorine **Corrected On-Site**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with expired card. Inspector will recheck at next inspection.

Intermediate - Reach-in cooler shelves soiled with food debris.

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

Basic - Dumpster overflowing garbage.

Basic - In-use utensil not stored in clean container. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 + chlorine, employee added water. Retest at 100 ppm chlorine. **Corrected On-Site**

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

No Violations Were Observed

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

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Shelfs at kitchen entrance with peeling paint.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200 + chlorine, retest at 100 ppm chlorine. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Discussed with PIC. **Corrective Action Taken**

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

Intermediate - Reach-in cooler shelves soiled with food debris.

Basic - Build-up of soil/debris on the floor under shelving. ... In shed behind cocktail bar. Bottom shelving nearly flush with floor preventing cleaning beneath. Shelves must be at least 6" above floor to allow for proper cleaning. **Warning**

Basic - Employee personal items stored in or above a food preparation area. ... Uniform hats and personal belongings stored atop and above condiments and opened unprotected single service items. **Warning**

Basic - Equipment in poor repair. ...tall Single Door Kitchen REACH IN COOLER... Hamburger Patties (topped with ice) 48° Sliced AMBIENT TEMPERATURE 53° @ 4:35pm and 54° @ 5:20pm **Warning**

Basic - Floor soiled/has accumulation of debris. ... Beneath and behind equipment n kitchen. **Warning**

Basic - Lime scale/Oxidization build-up inside "Drinks" ice machine. **Warning**

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). , ... In shed behind cocktail bar. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ...REACH IN COOLER... Hamburger Patties (topped with ice) 48° AMBIENT TEMPERATURE 53° @ 4:35pm and 54° @ 5:20pm- burgers placed in smaller containers with additional ice. - **Corrective Action Taken** **Warning**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

No Violations Were Observed

Basic - Equipment in poor repair.... in kitchen. Tall Single Door "True" Reach.In.Cooler not maintaining foods at 41° or below.REACH.IN.COOLERS... Burger Patties 55° Chicken Breasts 58° Mahi Mahi 59° Slices Cheddar 51° AMBIENT TEMPERATURE 54° **Corrective Action Taken** - foods in ric iced down. As of 08/21/14: Burger Patties 48° Chicken Breasts 40° Mahi Mahi 56° Corrective Action In Process: 1. All PHF/TCS on ice. 2. Reach.In.Cooler, being serviced. 3. Operator Adding AC to kitchen.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. KITCHEN REACH.IN.COOLER (Tall Single Door " True") ... Burger Patties 55° Chicken Breasts 58° Mahi Mahi 59° Slices Cheddar 51° AMBIENT TEMPERATURE 54° **Corrective Action Taken** - foods in ric iced down.**Repeat Violation**As of 08/21/14: Burger Patties 48° Chicken Breasts 40° Mahi Mahi 56° Corrective Action In Process: 1. All PHF/TCS on ice. 2. Reach.In.Cooler, being serviced. 3. Operator Adding AC to kitchen.

Basic - Equipment in poor repair.... in kitchen. Tall Single Door "True" Reach.In.Cooler not maintaining foods at 41° or below.REACH.IN.COOLERS... Burger Patties 55° Chicken Breasts 58° Mahi Mahi 59° Slices Cheddar 51° AMBIENT TEMPERATURE 54° **Corrective Action Taken** - foods in ric iced down.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.KITCHEN REACH.IN.COOLER (Tall Single Door " True") ... Burger Patties 55° Chicken Breasts 58° Mahi Mahi 59° Slices Cheddar 51° AMBIENT TEMPERATURE 54° **Corrective Action Taken** - foods in ric iced down.**Repeat Violation**

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

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 - Equipment in poor repair.... REACH.IN.COOLER... (In Kitchen Tall "True") sliced cheeses 53° tuna salad 50° chicken breasts 46° mahi mahi 54° ground beef patties 53° ... (Above items in reach.in.cooler overnight per chef.) ... Cooler Ambient Temperature 58°

Basic - Stored food not covered in chest freezer....Kenmore chest freezer and beverage bottle atop food.

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.... REACH.IN.COOLER... (In Kitchen Tall "True") sliced cheeses 53° tuna salad 50° chicken breasts 46° mahi mahi 54° ground beef patties 53° ... (Above items in reach.in.cooler overnight per chef.) ... Cooler Ambient Temperature 58°

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. ... REACH.IN.COOLER... (In Kitchen Tall "True") sliced cheeses 53° tuna salad 50° chicken breasts 46° mahi mahi 54° ground beef patties 53° ... (Above items in reach.in.cooler overnight per chef.) ... Cooler Ambient Temperature 58°

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

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 - Both I ce scoops handle in contact with ice.

Basic - Food stored on floor.... In read storage room behind tiki bar.

Basic - Stored food not covered in chest freezer.... Frozen breaded fish itens

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

Basic - Food stored on floor.... Condiments in storeroom behind bar.

Basic - Stored food not covered in chest freezer.... In chest freezer at bar.

High Priority - Food stored in ice used for drinks. ... In ice machine at bar.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.... At cocktail bar.

Intermediate - Employee rinsed utensil in handwash sink.

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Tuna Salad in plastic container in storeroom REACH.IN.COOLER.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

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. **Corrected On-Site**

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

Intermediate - Accumulation of black/green mold-like substance on/around soda gun holster at the west end of the bar.

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

Basic - Hood soiled with accumulated grease.

Basic - In-use ice scoop stored on soiled surface between uses. On top of the ice machine. **Corrected On-Site**

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar. **Repeat Violation**

Basic - Build-up of grease on nonfood-contact surface. Hood filters.

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

Basic - Hood soiled with accumulated grease.

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.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar.

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

Basic - Hood soiled with accumulated grease.

Critical - Observed food stored in ice used for drinks. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

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

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

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

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

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed buildup of slime on soda dispensing nozzles. 1 at bar.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoop not stored in a clean container ontop of the ice machine.

Observed waste line passing through ice storage bin. Corrected On Site.

Waste line missing at soda gun holster, disconnected. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw shell eggs Corrected On Site by refrigerating.

Critical - Observed potentially hazardous food thawed at room temperature. fish Corrected On Site by refrigerating.

Observed gaskets/seals on cold holding unit in poor repair. reachin cooler in the basement.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.

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

Critical - Observed interior of thereach-in cooler in the basement soiled with accumulation of food residue on the inside bottom .

Observed single-service articles improperly stored. Plastice plates not stored inverted, Corrected On Site.

Observed attached equipment soiled with accumulated grease. hood

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken over fish in reach-in cooler in kitchen. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waitress / lemons. Corrected On Site.

Observed ice scoop with handle in contact with ice. server station. Corrected On Site.

Critical - Observed buildup of slime on soda dispensing nozzles. bar. Note: Bartender cleaned nozzles immediately.Repeat Violation. Corrected On Site.

Observed attached equipment soiled with accumulated grease. hood and hoodfilters. Note: filters need to be cleaned more frequently.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tunasalad in reach-in cooler in storage room. Repeat Violation.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. 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 food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Chlorine sanitizer not at proper minimum strength in sanitizer buckets. 200++ ppm. Corrected On Site.

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

Observed food debris accumulated on kitchen floor. kitchen under shelf.

Observed attached equipment soiled with accumulated grease. hoodfilters. Must be cleaned more often. Repeat Violation.

Critical - Violation: 08A-11-1Observed beer bottles stored in ice used for drinks. ice-machineRepeat Violation.

Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.Repeat Violation.

Critical - Violation: 35A-04-1Observed rodent activity as evidenced by rodent droppings found. 5 dry rodent droppings on rolling rack in food storage areaThis violation must be corrected by : 7/20/10.

Critical - Violation: 35A-04-1Observed rodent activity as evidenced by rodent droppings found. 25 dry rodent droppings observed throughout dishwash and food storage areas. This violation must be corrected by : 7/20/10.

Critical - Violation: 35A-04-1Observed rodent activity as evidenced by rodent droppings found. 5 dry rodent droppings on top of 3 compartment sink drain boardThis violation must be corrected by : 7/20/10.

Critical - Violation: 35A-04-1Observed rodent activity as evidenced by rodent droppings found. 50 dry rodent droppings inside pots in dishwashing areaThis violation must be corrected by : 7/20/10.

Critical - Violation: 35A-09-1Observed dead rodent under chest freezer in dishwash / food storage roomThis violation must be corrected by : 7/20/10.

Critical - Violation: 08A-11-1Observed beer bottles stored in ice used for drinks. ice-machineRepeat Violation.

Violation: 14-32-1Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. unsealed wood counter by cookline

Violation: 14-36-1Observed gaskets/seals on cold holding unit in poor repair. pepsi reach-in cooler in kitchen

Violation: 14-38-1Observed utensils in poor condition. broken rubber spatulas in kitchen

Violation: 15-31-1Observed nonfood-contact equipment in poor repair. rusted chest freezer chest idry storage room

Violation: 15-31-1Observed nonfood-contact equipment in poor repair rusted shelfs in glenco cooler in storage room

Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.Repeat Violation.

Critical - Violation: 22-21-1Observed soil buildup inside ice bin. all at bar

Critical - Violation: 22-24-1Observed buildup of slime on soda dispensing nozzles. bar

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen shelfs

Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation of food residue. chest freezer by mop sink in storage room

Critical - Violation: 22-28-1Observed interior of chest freezer soiled with accumulation of food residue. kitchen

Violation: 23-03-1Observed build-up of grease on nonfood-contact surface. hood and filters

Violation: 23-04-1Observed build-up of mold-like substance on surface of nonfood-contact surface. on wood tray/shelf by kitchen handwash sink

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen door

Critical - Violation: 35A-04-1Observed rodent activity as evidenced by rodent droppings found. 25 dry rodent droppings observed throughout dishwash and food storage areas. This violation must be corrected by : 7/20/10.

Critical - Violation: 35A-04-1Observed rodent activity as evidenced by rodent droppings found. 5 dry rodent droppings on top of 3 compartment sink drain boardThis violation must be corrected by : 7/20/10.

Critical - Violation: 35A-04-1Observed rodent activity as evidenced by rodent droppings found. 50 dry rodent droppings inside pots in dishwashing areaThis violation must be corrected by : 7/20/10.

Critical - Violation: 35A-04-1Observed rodent activity as evidenced by rodent droppings found. 5 dry rodent droppings on rolling rack in food storage areaThis violation must be corrected by : 7/20/10.

Critical - Violation: 35A-09-1Observed dead rodent under chest freezer in dishwash / food storage roomThis violation must be corrected by : 7/20/10.

Violation: 36-13-1Observed grease accumulated under cooking equipment. kitchen

Violation: 37-06-1Observed wall soiled with accumulated grease / food debris.throughout kitchen

Violation: 37-14-1Observed ceiling in disrepair. water damage in storage room

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. in pepsi/reach-in cooler in kitchen

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. glenco cooler

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. Pro This violation must be corrected by : 9/19/10.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).This violation must be corrected by : 7/20/10.

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

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed in Reach-in/Pepsi cooler in kItchen: Eggs 65 degrees, cheeses 49 degrees , sausages 65 degrees ,chicken 51 degrees ,fish fillets 48 degrees , angus burgers 49 degrees ,tuna salad 47 degrees , milk 58 degrees . stop sale issued on all. see stop sale notice.This violation must be corrected by : 7/20/10.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pepsi reach-in cooler in kitchen. observed several foods in this unit at 47-65 degrees.This violation must be corrected by : 7/20/10.

Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. in pepsi reach-in cooler in kitchen

Critical - Observed beer bottles stored in ice used for drinks. ice-machineRepeat Violation.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chicken over onion rings in frigidaire freezer by kitchen

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. eggs over fish in reach-in cooler

Critical - Observed raw animal food stored over ready-to-eat food. chicken over sliced tomatoes in reach-in cooler. kitchen

Critical - Observed raw animal food stored over ready-to-eat food. beef over vegetablesin reach-in cooler.kitchen

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

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on top of dirty ice machine surface

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

Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. unsealed wood counter by cookline

Observed gaskets/seals on cold holding unit in poor repair. pepsi reach-in cooler in kitchen

Observed utensils in poor condition. broken rubber spatulas in kitchen

Observed nonfood-grade containers used for food storage. shopping bags in reach-in cooler in kitchen with chicken and fish

Observed nonfood-contact equipment in poor repair. rusted chest freezer chest idry storage room

Observed nonfood-contact equipment in poor repair rusted shelfs in glenco cooler in storage room

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

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Critical - Observed interior and exterior of microwave soiled.

Critical - Observed buildup of mold-like substance in the interior of ice machine.

Critical - Observed soil buildup inside ice bin. all at bar

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

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

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. knifes in storage room

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

Critical - Observed interior of chest freezer soiled with accumulation of food residue. kitchen

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. chest freezer by mop sink in storage room

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

Observed build-up of mold-like substance on surface of nonfood-contact surface. on wood tray/shelf by kitchen handwash sink

Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen door

Observed build-up of food debris, dust or dirt on nonfood-contact surface. soap dispenser in kitchen by hws

Observed build-up of food debris, dust or dirt on nonfood-contact surface. plastic lids by cookline

Observed build-up of food debris, dust or dirt on nonfood-contact surface. knife holder in kItchen on wall

Observed build-up of food debris, dust or dirt on nonfood-contact surface. mop sink

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfing throughout storage room

Observed build-up of food debris, dust or dirt on nonfood-contact surface. 3 compartment sink

Observed build-up of food debris, dust or dirt on nonfood-contact surface. rolling cart in storage room

Observed build-up of food debris, dust or dirt on nonfood-contact surface. on top of ice machine by bar/kitchen

Observed reuse of single-service articles. soap in ketchup bottle by hws in kitchen

Critical - Handwash sink not accessible for employee use at all times.personal items at bar

Critical - Hand wash sink lacking proper hand drying provisions. bar

Critical - Handwashing cleanser lacking at handwashing lavatory. bar

Critical - Observed objectionable odors in bathroom. odor urine by 3 compartment sink

Critical - Observed rodent activity as evidenced by rodent droppings found. 50 dry rodent droppings inside pots in dishwashing areaThis violation must be corrected by : 7/20/10.

Critical - Observed rodent activity as evidenced by rodent droppings found. 25 dry rodent droppings observed throughout dishwash and food storage areas. This violation must be corrected by : 7/20/10.

Critical - Observed rodent activity as evidenced by rodent droppings found. 5 dry rodent droppings on top of 3 compartment sink drain boardThis violation must be corrected by : 7/20/10.

Critical - Observed rodent activity as evidenced by rodent droppings found. 5 dry rodent droppings on rolling rack in food storage areaThis violation must be corrected by : 7/20/10.

Critical - Observed dead rodent under chest freezer in dishwash / food storage roomThis violation must be corrected by : 7/20/10.

Observed grease accumulated under cooking equipment. kitchen

Ceiling tile missing. by dishwash area

Observed wall soiled with accumulated grease / food debris.throughout kitchen

Observed ceiling in disrepair. water damage in storage room

Lights missing the proper shield, sleeve coatings or covers. in pepsi/reach-in cooler in kitchen

Lights missing the proper shield, sleeve coatings or covers. glenco cooler

Carbon dioxide/helium tanks not adequately secured.

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 This violation must be corrected by : 9/19/10.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. or wiping cloths.

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

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Reach in cooler.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in dry storeroom.

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

Observed cutting board grooved/pitted and no longer cleanable.

Observed food debris accumulated on kitchen floor. Behind cookline.

Observed grease accumulated under cooking equipment.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.

Observed single-service articles stored without protection from contamination. Repeat Violation.

Observed soda gun holster with accumulated slime/debris. Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area. Reach in freezer. Repeat Violation.

Waste line missing at soda gun holster.

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

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

Non-food contact surfaces clean

Outside storage area clean, enclosure properly constructed

Single service items properly stored, handled, dispensed

Storage/handling of clean equipment, utensils

Wiping cloths clean, used properly, stored

Critical - Electrical wiring - adequate, good repair

Critical - Flammable/combustible materials - properly stored

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

Other conditions sanitary and safe operation

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