South China Restaurant Improves its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food. Sauce buckets and dry storage containers

Basic - Cardboard used to line food-contact shelves. Egg rolls stored in card board boxes in walk in cooler. **Repeat Violation**

Basic - Case/container/bag of food stored on floor in kitchen. Buckets of sauces. **Corrected On-Site** **Repeat Violation**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets and pots with food stored on walk in cooler and walk in freezer floors. **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**

Basic - Food stored in a location that is exposed to splash/dust. Buckets of sauces stored under hand wash sink. **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water in container was 126° F. **Corrected On-Site** **Repeat Violation**

Basic - Raw animal food stored above unwashed produce. Raw chicken over melons.

Basic - Stored food not covered in reach-in cooler. Cut pineapples in an open container. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Sal bucket.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees. Fried chicken and ribs at cook line at 50-75°.

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Half tray of shell eggs warm to the touch at cook line.

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

Basic - Brown paper bag, card board, used as liner for food container. Egg rolls and fried chicken containers. **Repeat Violation**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets of cut onion and sauces on walk-in cooler floor and pans with meat on walk in freezer floor. **Repeat Violation**

Basic - Employee eating in a food preparation or other restricted area. Employees eating in kitchen area.

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**

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

Basic - Food stored in a location that is exposed to splash/dust. Wait station with water pitchers without lids.

Basic - Food stored in a prohibited area. Buckets with sauces stored under hand wash sink. **Repeat Violation**

Basic - Food stored on floor. Pot of sauce on floor at cook line, buckets of sauces. **Repeat Violation**

Basic - Ice scoop handle in contact with ice. **Corrected On-Site**

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water was 85° **Corrected On-Site** **Repeat Violation**

Basic - Nonfood-grade bags used in direct contact with food. Carton boxes used to store fried egg rolls. Caron boxes were not lined, egg rolls in direct contact with carton box. Garbage bag used to store fried noodles. **Repeat Violation**

Basic - Plumbing system in disrepair. Hand wash sink in kitchen water gushing onto kitchen floor.

Basic - Soil residue build-up on nonfood-contact surface. Dish machine.

Basic - Stored food not covered in walk-in cooler. Several containers of fried chicken, cooked pork, cooked ribs.

Basic - Working containers of food removed from original container not identified by common name. MSG and flour containers. **Repeat Violation**

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Two and a half trays of shell eggs held on shelf at cook line. Eggs were warm to the touch. Eggs were placed in cooler at cook line. **Corrected On-Site** **Repeat Violation**

Intermediate - Lack of toilet tissue at each toilet. Male restroom.

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice and chicken at below 135 held on counter in kitchen while cooling.

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

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

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

Basic - Card board used as liner for food container. Fried chicken and shrimp.

Basic - Case/container/bag of food stored on floor in kitchen. Buckets of sauces, corn starch, container of raw beef. **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Containers of sauces. **Repeat Violation**

Basic - Food stored in a location that is exposed to splash/dust. Buckets of sauces stored under hand wash sink. **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 90° f. **Corrected On-Site** **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. Male restroom. **Corrected On-Site** **Repeat Violation**

Basic - Nonfood-grade bags used in direct contact with food. Noodles stored in garbage bags.

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Three trays of shell eggs on a shelf at cook line. **Corrected On-Site** **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Rice and soy sauce containers. **Repeat Violation**

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

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets of sauces on walk in cooler floor and containers of meats on walk in freezer floor. **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 89° f. **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. Male rest room. **Repeat Violation**

Basic - Packaged food has no English labeling. Corn starch and sugar container.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Six boxes of raw chicken stacked on the kitchen floor.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp at three compartment sink.

High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over buckets of soy sauce in walk in cooler. **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. Salt and flour container.

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

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sauces and vegetables.

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**

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

Basic - Food stored under dripping water line. Sauces in buckets under hand wash sink with leaking pipe.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving spoons in container of water at 70-80° **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom.

Basic - Water draining onto floor surface. Hand wash sink in kitchen.

Basic - Working containers of food removed from original container not identified by common name. Salt, sugar, corn starch. **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over containers of sauces in walk in cooler.

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Three trays of eggs at cook line. **Corrected On-Site**

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

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

Basic - Food stored in dry storage area not covered. Open Bags of Flour.

Basic - Packaged food has no English labeling.

Basic - Single-service articles not stored inverted or protected from contamination.Trays.

Basic - Working containers of food removed from original container not identified by common name.R flour, Rice Tubs.

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**

High Priority - Live flies in kitchen.

High Priority - Live, small flying insects in food preparation area.

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. **Corrected On-Site**

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

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. beef and Pork, in Tubs. **Corrected On-Site**

Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.

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

Basic - Employee with ineffective hair restraint while engaging in food preparation. **Corrected On-Site**

Basic - Hood soiled with accumulated grease.

Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**

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

High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Operator Iced the Product down . Took Corrective Action.

High Priority - Live flies in kitchen.

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.Operator took Corrective Action : Placed Eggs Back in WIC AND ADVISED HIS COOKS TO ONLY TAKEOUT WHAT THEY NEED FOR IMMEDIATE USE.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing.Utensils in HWS.

Basic - Food stored in dry storage area not covered. Bag of Flour Open, not Covered. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**

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

High Priority - Employee failed to wash hands before putting on gloves to work with food.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In Sink with out Running Water

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Cardboard used to line food-contact shelves. Walk in Cooler and Kitchen.

Basic - Case/container/bag of food stored on floor in kitchen.Meat in a tub on Kitchen floor. **Corrected On-Site**

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

Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - Employee personal items stored in or above a food preparation area. Cell Phone.

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Basic - Hood soiled with accumulated grease.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.Ribs being thawed in Sink filled with Water.

Basic - Shelf under preparation table soiled with food debris. Rusted not easily Cleanable.

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

Basic - Stored food not covered in walk-in cooler.

Basic - Walk-in cooler/walk-in freezer floor soiled.

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

High Priority - Accumulation of dead or trapped,insects, or other pests, in control devices.

High Priority - Employee failed to wash hands before putting on gloves to work with food.

High Priority - Live flies in kitchen. Fly paper hanging in the Kitchen.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork shrimp

High Priority - Raw animal food stored over cooked food. Raw Chicken over Cooked Chicken in WIC.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.

High Priority - Vacuum breaker missing at mop sink faucet.

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - No soap provided at handwash sink.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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 Pork, Sprouts, Noodles, Mushrooms, Dumplings, Cut Cabbage, Broccli Florets.

Intermediate - Slicer blade guard soiled with old food debris. Kitchen

Basic - Case/container/bag of food stored on floor in walk-in cooler. **Warning**

Intermediate - Soil residue in food storage containers. Under near dish machine. **Warning**

Basic - Ceiling soiled with accumulated dust. **Repeat Violation** **Warning**

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

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Warning**

Basic - Food stored on floor. Observed container of cooked chicken on cook line floor. **Warning**

Basic - Case/container/bag of food stored on floor in kitchen. Observed bag of rice. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler. **Warning**

Basic - Uncovered food stored near sink exposed to splash. Observed in dish machine area. **Warning**

Basic - Employee eating while preparing food. Observed on cook line. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Observed in flour and rice bins. **Warning**

Basic - Equipment in poor repair. Meat grinder near water heater. **Warning**

Basic - Nonfood-contact equipment in poor repair. Shelves rusty. **Repeat Violation** **Warning**

Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. **Warning**

Intermediate - Soil residue in food storage containers. Under near dish machine. **Warning**

Basic - Shelf under preparation table soiled with food debris. **Repeat Violation** **Warning**

Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen area. **Warning**

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed through out kitchen. **Warning**

Basic - Clean utensils or equipment stored in dirty container. Observed under front of cook line counter. **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. Kitchen area front of cook line. **Repeat Violation** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Observed in kitchen. **Repeat Violation** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in kitchen. **Warning**

Intermediate - No soap provided at handwash sink. Observed in kitchen. **Corrected On-Site** **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen area. **Warning**

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed in kitchen. **Warning**

Basic - Floor under dishmachine or three-compartment sink area soiled. **Warning**

Basic - Wall in disrepair. Observed throughout kitchen. **Warning**

Basic - Ceiling soiled with accumulated dust. **Repeat Violation** **Warning**

Basic - Floor soiled/has accumulation of debris. **Warning**

Intermediate - Manager lacking proof of food manager certification. **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Warning**

Critical - Observed potentially hazardous food thawed in standing water.shrimp Corrected On Site.

Critical - Observed torn packages/bags of food exposing the contents to contamination.

Critical - Observed cloth used as a food-contact surface. Corrected On Site.

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

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

Observed employee with no hair restraint. Corrected On Site.

Food-contact surface not smooth and easily cleanable.walkin shelves rusty

Observed insect control device installed over food preparation area.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soil residue in storage containers.

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

Observed single-service articles stored without protection from contamination. Corrected On Site.

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

Critical - Observed live flies in kitchen.

Observed grease accumulated under cooking equipment.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed attached equipment soiled with accumulated grease.hood

Observed ceiling soiled with accumulated dust.

Critical - Observed potentially hazardous food thawed in standing water.shrimp

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

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed employee with no hair restraint.

Observed a nonfood-grade basting brush used in food.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets.

Observed single-service articles stored without protection from contamination.

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

Critical - Observed live flies in kitchen.

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

Floors not maintained smooth and durable.

Observed food debris accumulated on kitchen floor.

Observed wall in disrepair.

Observed ceiling soiled with accumulated dust.

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

Critical - Observed potentially hazardous food thawed in standing water.shrimp Corrected On Site.

Critical - Observed torn packages/bags of food exposing the contents to contamination.flour Corrected On Site.

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

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

Food-contact surface not smooth and easily cleanable.shelves rusty walkin

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

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

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

Critical - Observed live flies in kitchen.

Observed food debris accumulated on kitchen floor.

Observed wall in disrepair.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed ceiling soiled with accumulated dust.

Critical - Observed unlabeled spray bottle. Repeat Violation.

Wet mop not hung to dry. Corrected On Site.

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

Critical - Observed uncovered food in holding unit/dry storage area. Baby corn, Walk in cooler

Critical - Observed uncovered food in holding unit/dry storage area. Walk in freezer, Krab Rangoon

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

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

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

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

Critical - No conspicuously located thermometer in holding unit.cookline

Critical - Observed torn packages/bags of food exposing the contents to contamination.

Observed ice scoop with handle in contact with ice. 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 employee with no hair restraint. Corrected On Site.

Food-contact surface not smooth and easily cleanable.reachin shelves rusted

Observed a nonfood-grade basting brush used in food. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

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

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

Floors not maintained smooth and durable.

Observed wall in disrepair.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed ceiling soiled with accumulated dust.

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

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

Critical - No conspicuously located thermometer in holding unit.cookline

Critical - Observed torn packages/bags of food exposing the contents to contamination.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soil residue in storage containers.

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

Observed single-service articles stored without protection from contamination. Corrected On Site.

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

Observed attached equipment soiled with accumulated grease.hood

Observed ceiling soiled with accumulated dust.

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

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

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

Observed employee with no hair restraint. Corrected On Site.

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

Observed single-service articles stored without protection from contamination. Corrected On Site.

Critical - Observed live flies in kitchen.

Observed attached equipment soiled with accumulated grease.hood

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.

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

Observed build-up of grease on nonfood-contact surface. fire suppression system

Observed ceiling soiled with accumulated grease. in kitchen

Critical - Observed employee dry hands on clothes/apron after washing. prep cook in kitchen

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. answer cellular phone

Critical - Observed employee improperly 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 - Observed food stored on floor. rice in kitchen Corrected On Site.

Critical - Observed food stored on floor.meats in wif

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

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. rice in kitchen

Critical - Observed live flies in kitchen.

Observed nonfood-grade containers used for food storage. shopping bags in wif

Critical - Observed soiled reach-in cooler gaskets.

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

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

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

Observed wall soiled with accumulated dust. in kitchen

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

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked--sauces in walkin.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-cooler at cookline.

Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit-none in coolers.

Critical - Violation: 08A-28-1Observed food stored on floor-kitcken, onions--walkin, buckets, boxes.

Violation: 15-30-1Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Critical - Violation: 17-09-1Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.Quatinary

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

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

Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation of food residue-cookline.

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees-kitchen.

Critical - Violation: 32-17-1Handwashing cleanser lacking at handwashing lavatory-kitchen.

Violation: 37-04-1Observed wall soiled with accumulated black debris in dishwashing area-walkin

Violation: 51-18-1No copy of latest inspection report.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-cooler at cookline.

Critical - Handwashing cleanser lacking at handwashing lavatory-kitchen.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.Quatinary

Critical - No conspicuously located thermometer in holding unit-none in coolers.

No copy of latest inspection report.

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

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 - Observed expired Food Manager Certification.

Critical - Observed food stored on floor-kitcken, onions--walkin, buckets, boxes.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Observed soil buildup inside ice bin.

Observed wall soiled with accumulated black debris in dishwashing area-walkin

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

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Wet wiping cloth not stored in sanitizing solution between uses.