Swamp Improves its Sanitary Rating

Basic - Equipment and utensils not properly air-dried - wet nesting. (Pans stacked wet on storage shelf in the dish area)

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

Basic - Grease accumulated on kitchen floor and/or under cooking equipment. (Along the wall on the cook line) **Repeat Violation**

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. (Ice scoops hanging on the side of the 2nd floor ice machine not protected - manager removed the ice scoops and placed in the dish area to be washed) **Corrective Action Taken** **Repeat Violation**

Basic - Lime scale build-up inside ice machine.

Basic - No handwashing sign provided at a hand sink used by food employees. (Sign missing at hand wash sink in the prep area and at the hand wash sink on the cook line - the manager posted hand wash signs at both sinks) **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair. (Prep cooler gaskets torn) **Repeat Violation**

Basic - Single-service articles improperly stored. (Cases of cups on the floor in the 2nd floor storage room) **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. (Styrofoam containers not inverted on the top shelf of the cook line - the line cook placed containers in the proper storage position) **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. (Block of open butter covered and the uncovered side in direct contact with the walk-in cooler shelves - the manager discarded the block of butter) **Corrected On-Site**

Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. (Build-up of grease on cook line wall behind cooking equipment)

Intermediate - Spray bottle containing toxic substance not labeled. (Spray bottle of bleach missing label - the manager labeled the spray bottle) **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (Drink on upper shelf on the cook line - manager discarded the drink) **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal pans stacked wet on storage shelf) **Repeat Violation**

Basic - Floor area(s) covered with standing water. (In 1st floor bar area - manager had employee mop up excess water) **Corrected On-Site**

Basic - Floor soiled/has accumulation of debris. (Along wall behind the ice machine. Along wall in the 1st floor bar area)

Basic - Food stored on floor. (Case of bag-in box soda on floor in the dry storage area of the kitchen - manager placed on shelf) **Corrected On-Site**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment (Along wall behind the the cook line cooking equipment) **Repeat Violation**

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. (Ice scoops on 2nd floor ice machine. Ice bucket on 2nd floor ice machine not stored in an inverted position to protect from possible contamination - manager placed the ice scoops and the ice bucket in the dish area to be cleaned) **Corrective Action Taken**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. (Shield missing on cook line light fixture) **Repeat Violation**

Basic - Observed standing water in bottom of reach-in cooler. (In bottom of the salad station reach-in cooler)

Basic - Reach-in cooler gasket torn/in disrepair. (Cook line reach-in freezer gaskets and drawer gaskets torn. Prep area reach-in gaskets torn)

Basic - Single-service articles improperly stored. (Cases of single service items on the floor in the kitchen - manager placed items on shelf) **Corrected On-Site**

Basic - Walk-in cooler shelves soiled with encrusted food debris.

Basic - Working containers of food removed from original container not identified by common name. (Large containers of rice missing labels - manager labeled) **Corrected On-Site**

High Priority - Food stored in ice used for drinks. (Container of lemons in drink ice in 2nd floor ice bin - manager discarded the lemons and asked employee to empty out the ice) **Corrected On-Site** **Repeat Violation**

High Priority - Toxic substance/chemical stored by or with food. (Orange multi-purpose cleaner on prep counter on the cook line and in the salad prep area - manager moved chemicals away from food prep areas) **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. (Interior of the 2nd floor ice machine and the ice machine in the dish area - manager has employees stop using the ice in each machine to clean. Manager stated ice would be emptied out completely) **Corrective Action Taken** **Repeat Violation**

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Soda gun soiled. (In first floor bar area - employee cleaned) **Corrected On-Site**

Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. (Tomato dicer soiled - manager took dicer out or rotation) **Corrective Action Taken**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. (Light shield missing on cook line light fixture) **Warning** (At Callback - 11/2/15: light shield missing on cook line light fixture) (At Callback - 11/4/15: light shield missing on cook line light fixture)

Basic - Equipment and utensils not properly air-dried - wet nesting. (Pans stacked wet on storage shelf in the dish area) **Warning** (At Callback - 11/2/15: large containers on storage shelf stacked wet)

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. (Light shield missing on cook line light fixture) **Warning** (At Callback - 11/2/15: light shield missing on cook line light fixture)

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Drawer Unit: gator tail 49°f, hamburger patties 52°f, raw chicken 48°f, shrimp 49°f, mahi 56°f, wings 51°f) **Repeat Violation** **Warning** (At Callback - 11/1/15: Drawer unit: hamburger patties 46°f, raw chicken 47°f, raw shrimp 34°f, mahi 45°f, wings 47°f)

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (On shelf above the cold table on the cook line - employee discarded) **Corrected On-Site** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. (Pans stacked wet on storage shelf in the dish area) **Warning**

Basic - Fan cover in walk-in cooler has accumulation of dust or debris. **Repeat Violation** **Warning**

Basic - Food storage container/container lid cracked or broken. (Cracked pan used to store onions on the prep area cold table - manager discarded. Several cracked pans on storage shelf in the dish area) **Warning**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment (On cook line floor in corner below the drip tray) **Repeat Violation** **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. (Light shield missing on cook line light fixture) **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. (Missing in both prep area reach-in coolers) **Warning**

High Priority - Food stored in ice used for drinks. (Upstairs ice bin has a cup of lemons stored in the drink ice - manager discarded the lemons and emptied the ice bin to clean) **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Drawer Unit: gator tail 49°f, hamburger patties 52°f, raw chicken 48°f, shrimp 49°f, mahi 56°f, wings 51°f) **Repeat Violation** **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. (Interior blue side panels and interior white panel of upstairs ice machine soiled. Interior white panel in the 1st floor kitchen area soiled) **Repeat Violation** **Warning**

Basic - Accumulation of debris inside warewashing machine.

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. (Walk-in cooler fan cover soiled)

Basic - Grease accumulated on kitchen floor and/or under cooking equipment (on cook line under drip tray for hood system)

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Cold table: blue cheese 44°f) **Repeat Violation**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. (Raw hamburger patties over raw fish) **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with food. (Spray bottle of "409" on table with food.) **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. (Unit in 2nd floor bar area and unit in kitchen soiled)

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

No Violations Were Observed

Basic - Reach-in cooler gasket torn/in disrepair. Drawer style make table.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato 48°. Cut lettuce 44°. Ground beef 51°, 50°. Sprout 52°. Cut lettuce 46°. Mozzarella 44°.

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hot water at kitchen hand wash sink does not flow with enough pressure.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One card May 2014

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Backpack on top of container of rice. Moved. **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair. Drawer style make table.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato 55°. Cut leafy 47°. Voluntarily discarded.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On diffuser plate. **Repeat Violation**

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hot water at kitchen hand wash sink does not flow with enough pressure.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One card May 2014

Basic - Coffee filters not stored in a protected manner to prevent contamination. At down stairs server station. Moved. **Corrected On-Site**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Backpack on top of container of rice. Moved. **Corrected On-Site**

Basic - Food stored on floor. Large bins of rice and chips. Moved to racks. **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair. Drawer style make table.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato 52°, 52°, 45°. Chicken wings 44°. Mozzarella 44°. Fish 45°. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Salmon 45° overnight. Red fish 46° overnight.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On diffuser plate. **Repeat Violation**

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

Intermediate - Handwash sink not accessible for employee use due to being blocked by chairs. At server station. Moved. **Corrected On-Site**

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hot water at kitchen hand wash sink does not flow with enough pressure.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One card May 2014

Intermediate - Soda gun soiled. At down stairs bar. Cleaned. **Corrected On-Site**

Intermediate - Soil residue in food storage containers. Container for pumpkin seeds. Replaced. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. In feta. Removed. **Corrected On-Site**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Two drinks on counter. Disposed. **Corrected On-Site**

Basic - Food storage container/container lid cracked or broken. Large cambro. Disposed. **Corrected On-Site**

Basic - Silverware/utensils dried with a towel/cloth. Dishwasher drying dishes.

Basic - Walk-in cooler gasket torn/in disrepair.

Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spinach dip 110°. Reheated.

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

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

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 pasta from 3/5. Added date. **Corrected On-Site**

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

Basic - Food stored on floor. Sugar packets at server station. Moved to shelf. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. Coffee bar and bar.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 48°. 46°. Cheese 54°. Lettuce 50°. On make line. Corrective action. Iced down or moved to time as a public health control.

High Priority - Raw animal food stored over ready-to-eat food. Tuna under salad table above dressings. Moved to walk-in cooler. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In kitchen on diffuser. **Repeat Violation**

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

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

Intermediate - Soda gun soiled. Diffusers at bar.

Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Make tables. **Repeat Violation**

Basic - Stored food not covered in reach in freezer. Cookie dough.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cookie dough. **Corrected On-Site**

Basic - Ice scoop stored on top of dirty ice machine between uses. **Repeat Violation**

Basic - Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on kitchen staff.

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

Basic - Reach-in cooler gasket torn/in disrepair. Make tables. **Repeat Violation**

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

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

Basic - Baking/pizza pans have accumulation of black debris. Pans.

Basic - Accumulation of food debris/soil residue on handwash sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans above storage area.

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

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

Basic - Wall soiled with accumulated grease. Next to cookline.

Basic - Employee personal items stored in or above a food preparation area. Jackets on soda boxes. **Repeat Violation**

Critical - No conspicuously located thermometer in holding unit. Reach in cooler, make table near ice machine. Repeat Violation.

Critical - Observed food stored on floor. Cooking oil near walk in cooler.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee drink on shelf with clean pitchers above dish machine.

Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer on cookline.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine sanitizer. Repeat Violation.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quaternary Ammonia.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Below 10ppm. Corrected On Site.

Critical - Observed soil buildup inside ice bin. Main ice machine. Repeat Violation.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Chip buckets with buildup on interior and exterior.

Critical - Observed handwash sink used for purposes other than handwashing. Handwash sink on cookline with food debris. Repeat Violation.

Observed personal care item stored with food. Cell phone above prep area next to microwave. Repeat Violation.

Carbon dioxide/helium tanks not adequately secured. Outside near walk in cooler.

Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Aioli, Black beans, spinach dip, tempeh, grits cakes.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna, Bleu cheese, aioli reach in cooler.

Critical - No conspicuously located thermometer in holding unit. reach in cooler below soups

Critical - Observed potentially hazardous food thawed at room temperature. Macaroni and cheese on cookline. Corrected On Site.

Critical - Observed potentially hazardous food thawed in standing water. Fish in bin, thawing in sink.

Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over french fries in Reach in freezer.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Handling sliced fruit with bare hands.

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

Critical - Observed establishment utilizing time as a public health control without having written procedures.

Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic food bin cracked in flip-top on cookline.

Equipment or utensils not designed or constructed in a durable manner. Untreated wood used to support shelves in reach in cooler.

Observed equipment in poor repair. interior lid of cookline reach in cooler coming apart & has tape on it.

Observed cutting board grooved/pitted and no longer cleanable prep area on cookline.

Food-contact surface not smooth and easily cleanable. Using wiping cloth under cutting board.

Observed reach-in cooler gasket torn/in disrepair on cookline.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Missing cholrine test strips.

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 175ppm.

Critical - Observed soil buildup inside ice bin in kitchen.

Critical - Observed encrusted material on can opener. Corrected On Site.

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

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean pitchers stored below bug-light.

Critical - Observed handwash sink used for purposes other than handwashing. Hand wash sink on cookline used for food preparation.

Critical - Observed live flies in kitchen.

Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Kitchen door propped open. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers in dish washing area.

Observed personal care item stored with food. Cell phone in prep area.

Critical - Observed toxic item stored in food preparation area. Sanitizer bucket above flip top cooler.Corrected On Site.

No Violations Were Observed

Critical - No date marking on heavy cream, turkey in walk-in. COS

Critical - Ranch 44F, roasted red pepper sauce 44F, pork 44F in walk-in cooler.

Critical - Improper cooling. Mahi cooling in walk-in cooler covered with lids.

Critical - Walk-in cooler unable to maintain all food products at internal temperature of 41F or below.

Critical - No thermometer in reach-in coolers. COS

Critical - Raw alligator over ready-to-eat food in reach-in freezer. (Opened from original packages). COS

Cutting boards grooved pitted, no longer cleanable.

Critical - Dishmachine chlorine at 0 ppm. Must use triple sink for sanitizing until dishmachine operates properly.

Wet wiping cloth solution dirty. COS

Critical - Ice machine has build-up in interior.

Walk-in cooler racks soiled.

Floors are soiled in hard to reach areas.

Critical - Managers did not ensure dishmachine was operating (sanitizing) properly. Managers did not ensure foods are held at 41F or below for cold holding in walk-in cooler.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.MARINATED MEAT inside waLKIN cooler.

Critical - No conspicuously located thermometer in holding unit.WALKIN COOLER found NO THERMOMETER inside.

Critical - Observed cloth used as a food-contact surface.CLOTH TOWELS used to hold cutting boards in place.

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

Observed cutting board grooved/pitted and no longer cleanable.SOME HAVE HEAVY BLACK substance .Repeat Violation.

Observed reach-in cooler gasket torn/in disrepair.SALAD UNIT back area preparation .

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

Critical - Observed buildup of slime in the interior of ice machine.HEAVY BLACK MOLD LIKE SUBSTANCE inside drink ice ICE MACHINE UNIT.Repeat Violation.

Observed build-up of dust or dirt on WALKIN COOLER FANS.

Equipment and utensils not properly air-dried.ICE BUCKETS not stored inverted .

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.TO GO HINGED FOAM CONTAINERS not inverted .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ham sandwich /cheese inside reach in cooler holding at 45-48 F. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed accumulation of debris in warewashing machine and associated equipment.

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

Wet wiping cloth not stored in sanitizing solution between uses.

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

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

Critical - Observed encrusted material on can opener.

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

Critical - Certified Food Manager unable to answer basic Food Code/foodbourne illness questions. Corrected On Site.

Critical - Employee training training materials photo copied .

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwash sink not accessible for employee use at all times.TWO. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.TONGS HANGING FROM STOVE HANDLE. Corrected On Site.

Critical - No conspicuously located thermometer in holding unit.

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

No suitable facilities provided to store employee clothing and other possessions. Corrected On Site.

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

Observed clean linens stored in improper location. Corrected On Site.

Observed employee with no hair restraint.

Observed ice scoop with handle in contact with ice.

Observed ice scoop with handle in contact with ice.

Critical - Observed soil buildup inside ice bin.

Observed wall in disrepair.BY RIC.

Waste line missing at soda gun holster.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.CHEESES 45 to 58 RIC .

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.THROUGH OUT. Repeat Violation.

Violation: 15-28-2Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Critical - Violation: 30-02-1Vacuum breaker missing at hose bibb.SPLITTER ON MOP SINK FAUCET .

Critical - Violation: 47-06-2Observed extension cord in use for non-temporary period.MANY POWER TAPS IN USE AT ESTABLISHMENT . For reporting purposes only.

Critical - Violation: 50-07-1Observed incorrect information on Hotel and Restaurant license.

Violation: 51-09-1Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.HAS 292 SEATS.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.CHEESES 46 to 50 RIC AND OR WIC.

Violation: 10-01-1In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.

Violation: 10-08-1Observed ice scoop with handle in contact with ice. Repeat Violation.

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.THROUGH OUT. Repeat Violation.

Violation: 15-28-2Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb.

Critical - Violation: 47-06-2Observed extension cord in use for non-temporary period.MANY POWER TAPS IN USE AT ESTABLISHMENT . For reporting purposes only.

Critical - Violation: 50-07-1Observed incorrect information on Hotel and Restaurant license.

Violation: 51-09-1Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.HAS 292 SEATS.

Critical - Violation: 53A-01-1Manager lacking proof of Food Manager Certification.

Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Violation: 53A-20-1Manager lacking proof of Food Manager Certification and no one certifed at this location.

Carbon dioxide/helium tanks not adequately secured.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.

Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.HAS 292 SEATS.

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

Critical - Handwashing cleanser lacking at handwashing lavatory.BAR.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.

Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

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

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

Observed build-up of grease on nonfood-contact surface.CHIP CONTAINER .

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

Observed cutting board grooved/pitted and no longer cleanable.THROUGH OUT.Repeat Violation.

Critical - Observed extension cord in use for non-temporary period.MANY POWER TAPS IN USE AT ESTABLISHMENT . For reporting purposes only.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.CHIP CONTAINER .

Observed ice scoop with handle in contact with ice. Repeat Violation.

Observed improper storage of maintenance tools that interferes with cleaning.

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

Critical - Observed incorrect information on Hotel and Restaurant license.

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

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

Observed reuse of single-service articles.Cups usedas scoops.

Critical - Observed toxic item stored in food preparation area.OVER FLOOR FREEZER .Repeat Violation.

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

Critical - Observed unlabeled spray bottle.

Plumbing improperly installed.NO DRAIN LINES ON SODA GUN HOLDER.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.

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

Critical - Vacuum breaker mising at hose bibb.

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