Stingers Degrades its Sanitary Rating

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Small shelf at cook line.

Basic - Build-up of grease on nonfood-contact surface. On pots and cart near ice machine in storage closet area.

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

Basic - Floor soiled/has accumulation of debris. **Repeat Violation**

Basic - Food debris/dust/soil residue on dry storage shelves. At spice storage area. Employee began cleaning. **Corrective Action Taken** **Repeat Violation**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment, cook line. **Repeat Violation**

Basic - Reach-in cooler gasket torn/in disrepair. Cooler in main kitchen.

Basic - Soil and grease residue build-up on nonfood-contact surface. Sides of fryer.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. On side wall next to food and near exhaust fan. **Repeat Violation**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ chlorine, owner added water, retest at 50 ppm. **Corrective Action Taken**

Intermediate - Hot water not provided/shut off at employee handwash sink. At main bar, owner turned on, 102°. **Corrected On-Site**

Intermediate - Ice chute soiled/build up of mold-like substance/slime. In storage area.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Tall 3 door cooler in pizza area. Employee began cleaning. **Corrective Action Taken** **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In both kitchens, employee put paper towels at sinks. **Corrected On-Site** **Repeat Violation**

Basic - - From inspection on 2016-05-11: Basic - Floors not constructed to be easily cleanable. At bar area with pits and open trench at pipe. **Warning** - From follow-up inspection on 2016-05-18: Owner is having this fixed. Inspector will recheck at next inspection. **Time Extended**

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in potato salad. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On top of pizza oven. **Repeat Violation** **Warning**

Basic - Build-up of mold-like substance on nonfood-contact surface. On pipes at main bar. **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Above cook line in west kitchen. **Warning**

Basic - Floor soiled/has accumulation of debris. In west kitchen. **Repeat Violation** **Warning**

Basic - Floors not constructed to be easily cleanable. At bar area with pits and open trench at pipe. **Warning**

Basic - Food debris/dust/grease/soil residue on dish machine and stand. **Warning**

Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**

Basic - Food stored in a location that is exposed to splash/dust. Open basil container on ladder attached to wall near 3 door SS cooler. **Corrected On-Site** **Warning**

Basic - Food stored in dry storage area not covered. Open bags of flour, sugar and salt. **Corrected On-Site** **Warning**

Basic - No copy of latest inspection report available. **Warning**

Basic - Pizza peel stored on top of soiled oven between uses. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Shelf at pizza pan storage area soiled with food debris. **Warning**

Basic - Soil residue build-up on nonfood-contact surface. On large mixer. **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At cook line at west kitchen. **Repeat Violation** **Warning**

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

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. 0 ppm chlorine, retest at 50 ppm chlorine. **Corrected On-Site** **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. In east kitchen, approximately 4 to 5 flies. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn beef hash at 73° at cook line. PIC moved to reach in cooler and will review to possible add to time as a public health control written policy. **Corrective Action Taken** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On eggs removed from cooler 2 hours ago, PIC marked time on egg tray. **Corrected On-Site** **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over fish. **Corrected On-Site** **Warning**

Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**

Intermediate - Buildup of soiled material on racks in the reach-in cooler. Tall 3 door SS cooler on pizza area. **Warning**

Intermediate - Encrusted material on can opener blade. **Corrective Action Taken** **Repeat Violation** **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pan of utensils. **Corrected On-Site** **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Tall 3 door cooler in pizza area. **Repeat Violation** **Warning**

Basic - Bowl or other container with no handle used to dispense food. Souffl cup in potato salad. **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of pizza oven.

Basic - Floor soiled/has accumulation of debris. **Repeat Violation**

Basic - Food debris/dust/soil residue on dry storage shelves. At microwave station. **Repeat Violation**

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

Basic - Pizza peel stored on top of soiled oven between uses. **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. On spice shelf at cook line.

Basic - Soiled reach-in cooler gaskets. Multiple gaskets, owner states that he is replacing gaskets.

Basic - Wall and ceiling over cook line soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**

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

Intermediate - Interior of reach-in cooler and inside doors soiled with accumulation of food residue. Multiple coolers. **Corrective Action Taken** **Repeat Violation**

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

Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**

Intermediate - Soil residue in food storage containers. Bread bin. **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Speed rack and pizza peel rack in kitchen.

Basic - Floor soiled/has accumulation of debris. Cracks no crevices in kitchen. **Repeat Violation**

Basic - Food debris/dust/soil residue on dry storage shelves. **Repeat Violation**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment

Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Along cook line and under 3 comp sink.

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Employee moved 4 flats of eggs into reach in cooler. **Corrective Action Taken**

Intermediate - Accumulation of encrusted food debris on/around mixer head. **Corrected On-Site** **Repeat Violation**

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

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Multiple reach in coolers.

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

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

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Inspector provided form and owner filled out during inspection. Time/Temperature will be used for eggs and pizza. **Corrected On-Site** **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. Bleach water. **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.... On exteriors of equipment.

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

Basic - Equipment in poor repair.

Basic - Food debris accumulated on kitchen floor.... Along walls and under equipment.

Basic - Food debris/dust/soil residue on dry storage shelves.

Basic - No conspicuously located ambient air temperature thermometer in holding units.

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.... Tested at 0 PPM.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.... REACH.IN.COOLER... (Cook Line (Undercounter) burger patties 50° chicken wings 50° sliced prime rib 50° **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. TIME AS A PUBLIC HEALTH CONTROL --- GUIDE http://www.myfloridalicense.com/dbpr/HR/forms/documents/5022_100.pdfTIME AS A PUBLIC HEALTH CONTROL --- APPLICATION http://www.myfloridalicense.com/dbpr/hr/forms/documents/5022_090.pdf

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.

Intermediate - Accumulation of encrusted food debris on/around mixer head.

Intermediate - Encrusted, soiled material on slicer.

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ... Soiled pots and pans.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.

Basic - Shelf under preparation table soiled with food debris.... on cook line, soiled / oxidized /rusted not easily cleanable.

Basic - Wall soiled with accumulated grease.... kitchen cook line, behind and around fryers and in corner area.

Intermediate - Slicer blade guard soiled with old food debris.

No Violations Were Observed

Basic - Accumulation of dead or trapped insects, or other pests, in control devices.... In kitchen ceiling light fixtures. **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surfaces.... Tops and exteriors of all equipment. **Repeat Violation** **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**

Basic - Cutting boards has cut marks and is no longer cleanable. **Warning**

Basic - Equipment in poor repair.... Cook Line REACH.IN.COOLER is not maintaining foods at 41° or below. **Warning**

Basic - Food stored in dry storage area not covered.... Flour in pizza prep kitchen **Warning**

Basic - No conspicuously located ambient air temperature thermometers in holding units. **Warning**

Basic - Plumbing system in disrepair.... Kitchen hand sink. **Warning**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.... REACH.IN.COOLER... (Cook Line Counter Top) diced cooked sausage 60° diced ham 61° grilled onions 63° Cook Line Cold Table) cole slaw 45° Canadian bacon 44°potato salad 47° (cook Line Undercounter Cooler) pasta 46° mahi mahi 52° **Repeat Violation** **Warning**

Intermediate - Cold water not provided/shut off at employee handwash sink.In kitchen. **Warning**

Intermediate - Encrusted, soiled material on slicer. **Warning**

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.... Kitchen hand sink. **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink.... In kitchen. **Warning**

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

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.... Exteriors of equipment, shelving, horizontal surfaces.

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

Basic - Food stored in holding unit not covered.... In storage REACH.IN.COOLER... In pizza prep.

Basic - Grease accumulated under cooking equipment.

High Priority - Food stored in ice used for drinks.... Juices at cocktail bar.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.... REACH.IN.COOLER... (Cook Line Undercounter) sliced ham 49° sliced turkey 50° cooked beef 52°. (Cook Line Cold Table) tuna salad 45° sliced marinated mushrooms 54°

Intermediate - Employee used handwash sink as a dump sink. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. **Repeat Violation**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. ... Cook Line

Intermediate - Slicer blade guard soiled with old food debris.**Repeat Violation**

Intermediate - Torn packages/bags of food exposing the contents to contamination. Flour,sugar & salt in pizza prep area. **Corrected On-Site**

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

Basic - Food stored in a prohibited area. Bread stored on top of a garbage can in the kitchen. **Corrected On-Site**

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 - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Have Quat test kit, need chlorine test kit.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher. Need chlorine teats paper.

Intermediate - Slicer blade guard soiled with old food debris.

Basic - Interior of microwave soiled with encrusted food debris. Kitchen

Intermediate - Encrusted material on can opener blade.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Main bar **Corrected On-Site**

Intermediate - Accumulation of encrusted food debris on/around mixer head. Pizza prep area.

Basic - Breading container not cleaned at least every four hours. Bowl used for breading in the pizza prep area.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of equipment in the pizza prep area.

Basic - Buildup of food debris/soil residue on equipment door handles. Pizza Bain Marie cooler and reach-in cooler in the pizza prep area.

Basic - Clean knives/utensils stored in crevices between equipment. Knives on the side of the Bain Marie cooler in the kitchen **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink behind the bar for dumping ice.

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

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

Basic - Grease accumulated behind the cooking equipment in the kitchen.

Critical - OBSERVED POTENTIALLY HAZARDOUS FOODS NOT KEPT AT OR BELOW 41 FAHRENHEIT. CORN BEEF HASH IN THE FLIP TOP ON THE COOKS LINE.

Critical - OBSERVED SAUSAGE OPEN ON THE STOVE AT 109 2 1/2 HOURS AFTER STARTED HEATING. IMPROPER REHEATING.

OBSERVED AN EMPLOYEE WITH NO HAIR RESTRAINT. CORRECTED ON SITE.

Critical - OBSERVED THE MEAT SLICER IN THE KITCHEN TO BE SOILED.

Critical - OBSERVED SODA GUN BOLSTER TO BE SOILED.

Critical - OBSERVED SODA GUN AT THE BAR TO BE SOILED.

Critical - OBSERVED THE MIRROR HEAD HEAD TO BE SOILED.

Critical - OBSERVED THE CAN OPENER TO BE SOILED - REPEAT.

OBSERVED THE INSIDE OF THE DOOR HANDLES AT THE PIZZA STATION TO BE SOILED WITH FOOD.

Critical - OBSERVED NO HANDWASH SIGN AT THE HANDSINK BEHIND THE BAR.

Critical - OBSERVED NO HANDWASH SIGN AT THE HANDSINK IN THE MEN'S BATHROOM OR WOMENS BATHROOM.

Critical - OBSERVED NO COVERED WASTE RECEPACLE IN THE WOMENS RESTROOM.

Critical - Required consumer advisory for raw/undercooked animal food not provided on menus

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sliced cheeses in a reachin cooler. Repeat Violation.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza by the slice.

Critical - No thermometer provided to measure temperature of food product. Corrected On Site. Repeat Violation.

Critical - No conspicuously located thermometer in holding unit. 2 door bainmarie cooler in the kitchen .

Critical - Observed raw animal food stored over ready-to-eat food. Raw ground beef over prepped produce in a reachin cooler Corrected On Site.

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

Critical - Observed hand wash sink used for purpose other than washing hands. Dumping drinks behind the bar. Corrected On Site.

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

Observed equipment in poor repair. Chest freezer door in the kitchen . Repeat Violation.

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

Critical - Observed interior of microwave soiled.

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

Critical - Observed encrusted material on can opener.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 3 door bainmarie cooler on the cook's line. Repeat Violation.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 2 door bainmarie cooler in the kitchen .

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

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 3 pizza dough cooler.

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

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Ice Scoop for the ice machine is not stored in a clean container ontop of the ice machine. Repeat Violation.

Unwrapped single-service utensils not presented so that only the handles are touched. Repeat Violation.

Observed grease accumulated under and behind .cooking equipment.

Observed food debris accumulated on kitchen floor under and behind cooking equipment.

Observed attached equipment soiled with accumulated grease. Hood.

Critical - Stop Sale issued due to adulteration of food product. Pizza sauce stored in a chemial 5 gallon bucket.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous foods in the lower part of thr fliptop reachin cooler on the cook's .

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. DO NOT KEEP ANY POTENTIALLY HAZARDOUS FOODS IN THE FLIPTOP REACHIN COOLER ON THE COOK'S LINE UNTIL IT IS REPAIRED AND OPERATING PROPERLY .

Critical - No thermometer provided to measure temperature of food product.

Critical - No conspicuously located thermometer in holding unit. ALL 3 REACHIN COOLERS IN THE KITCHEN .

Critical - Observed torn packages/bags of food exposing the contents to contamination. Open bag of flour near the floor mixer.

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.

Observed nonfood-contact equipment in poor repair. inside of the chest freezer door in the kitchen .

Observed nonfood-contact equipment in poor repair, inside center of the top at the pizza prep.

Critical - Observed interior of microwave soiled. KITCHEN

Critical - Observed buildup of soiled material on mixer head. Pizza area.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Fliptop reachin cooler in the kitchen .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Can shelving in the dishmachine room.

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

Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons.

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

Observed wall soiled with accumulated food debris. Around the 3 compartment sink in the kitchen .

Critical - Observed unlabeled spray bottle. Red liquid under the register in the pizza area.

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gaps. rusted through holes in door. Repeat Violation.

Violation: 37-02-1Observed hole in wall. above electric panel in pizza prep kitchen.

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. food storage room by office.

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

Critical - No conspicuously located thermometer in holding unit. main kitchen.

Critical - No conspicuously located thermometer in holding unit. main kitchen reach-in cooler.

Critical - Observed outdoor ice machines not locked/protected from public use when establishement is not open for business.

Critical - Observed improper horizontal separation of raw animal foods. hamburger meat over fish in reach-in cooler. Corrected On Site.

Critical - Observed employee switch from working with raw food to ready-to-eat food 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 and changing gloves. Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00 ppm. Note: Do not use until Dishmachine is able to properly sanitize. Use 3 compartment sink to sanitize instead until then. Corrected On Site.

Observed soiled dry wiping cloth in use.

Critical - Observed soil buildup inside ice bin on soda lines. bar.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. both reach-in coolets in main kitchen.

Critical - Handwash sink not accessible for employee use at all times. bowl stored in handwash in main kitchen's only handwash sink. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. bar. Repeat Violation.

Critical - No handwashing sign provided at a handsink used by food employees. at separate/closed bar.Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions. at separate/closed bar. Repeat Violation.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gaps. rusted through holes in door. Repeat Violation.

Observed grease and food debris accumulated under cooking equipment, coolers, sinks, prep tables in main kitchen.

Observed hole in wall. above electric panel in pizza prep kitchen.

Observed wall soiled with accumulated food debris/grease in main kitchen.

Lights missing the proper shield, sleeve coatings or covers. food storage room by office.

Critical - Observed toxic item stored by food. handsoap stored behind ice bin at bar with dispenser nozzle in ice bin.Corrected On Site.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200+ pp chlorine in sanitizer buckets. Corrected On Site.

Carbon dioxide/helium tanks not adequately secured. all at bar area. Repeat Violation.

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 : 03/24/2011.

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

Observed gaskets/seals on cold holding unit in poor repair. pizza kitchen reach-in coolerRepeat Violation.

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

Observed nonfood-contact equipment in poor repair. no fan guard on fan in pizza kitchen

Critical - Observed soiled reach-in cooler gaskets. pizza kitchen reach-in coolerRepeat Violation.

Critical - Observed soiled reach-in cooler gaskets. both in main kitchen Repeat Violation.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cook and grill tops in main kitchen

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. pizza kitchen reach-in coolerRepeat Violation.

Critical - Observed interior of reach-in cooler soiled with accumulation of mold-like substance on interior of doors. reach-in cooler in pizza station.Repeat Violation.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. true cooler in prep room by pizza kitchen Repeat Violation.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. both in main kitchen Repeat Violation.

Observed build-up of food debris, dust and dirt on nonfood-contact surface. shelfs in pizza kitchen

Observed build-up of food debris, dust and dirt on nonfood-contact surface. rolling cart and shelfs in pizza kitchen prep area

Observed build-up of food debris, dust and dirt on nonfood-contact surface. shelfs throughout main kitchen

Observed build-up of food debris, dust and dirt on nonfood-contact surface. fan guard on kitchen fan

Critical - No handwashing sign provided at a handsink used by food employees.both bars. Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions. both bars .Repeat Violation.

Critical - Handwashing cleanser lacking at handwashing lavatory. both bars. Repeat Violation.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor by pizza kitchen with large gap around door

Observed grease/debris accumulated under cooking equipment.

Observed wall soiled with accumulated food debris. throughout pizza kitchen and prep room

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

Observed ceiling soiled with accumulated food debris. dishwash/prep area in pizza kitchen Repeat Violation.

Carbon dioxide/helium tanks not adequately secured. bar area by door

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

Critical - Covered waste receptacle not provided in women's bathroom. Bathroom by ice machine.

Critical - Equipment food-contact surfaces and utensils not sanitized.

Critical - No conspicuously located thermometer in holding unit. cooler.

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

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.

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

Critical - Observed buildup of soiled material on mixer head. pizza prep.

Observed employee with no hair restraint.

Observed food debris accumulated on kitchen floor. Dry storeroom.

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.

Observed nonfood-contact equipment in poor repair Pizzz makeup table top.

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

Critical - Observed soil buildup inside ice bin.

Critical - Prep surface not sanitized after contamination and prior to use.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

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.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Not set up.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dry storeroom coolers.

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - Observed buildup of soiled material on mixer head.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed encrusted material on can opener.

Critical - Observed encrusted material on can opener.

Observed gaskets with slimy/mold-like build-up. Pizza cooler.

Observed grease accumulated under cooking equipment. 3 comparrtment sink.

Observed grease accumulated under cooking equipment. Pizza oven.

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

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

Observed residue build-up on nonfood-contact surface. Cooler

Observed residue build-up on nonfood-contact surface. Cooler.

Observed soda gun holster with accumulated slime/debris.

Critical - Observed soil buildup inside ice bin.

Observed wall soiled with accumulated black debris in dishwashing area.

Wet wiping cloth not stored in sanitizing solution between uses.