Thai Spice Degrades its Sanitary Rating

Basic - - From inspection on 2016-07-08: Basic - Carbon dioxide/helium tanks not adequately secured, in dry storage room. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-12-13: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-12-13: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - Employee with ineffective hair restraint while engaging in food preparation, hair net with hair still out. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-12-13: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-12-13: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - In-use wet wiping cloth/towel used under cutting board. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-12-13: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - No Heimlich maneuver/choking sign posted. - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-12-13: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - No copy of latest inspection report available. - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-12-13: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - No handwashing sign provided at a hand sink used by food employees, by dry storage she'll. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-12-13: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-12-13: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Employee washed hands with no soap. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-12-13: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Evidence of mop/cleaning wastewater dumped onto ground, in rear door area. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-12-13: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, raw shrimp over cheese in reach in cooler. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-12-13: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Raw animal foods not properly separated from each other in holding unit, raw chicken stored over calamari, in reach in freezer. Chicken is not frozen. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-12-13: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, after cutting raw beef then touching other items in kitchen. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-12-13: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-12-13: **Time Extended**

Intermediate - - From inspection on 2016-07-08: Intermediate - Employee washed hands in a sink other than an approved handwash sink, 3 compartment sink. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-12-13: **Time Extended**

Intermediate - - From inspection on 2016-07-08: Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation** **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-12-13: **Time Extended**

Intermediate - - From inspection on 2016-07-08: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, plates of salads, in reach in cooler. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-12-13: **Time Extended**

Intermediate - - From inspection on 2016-07-08: Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dated 10-4-2011. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-12-13: **Time Extended**

Basic - Carbon dioxide/helium tanks not adequately secured, several tanks in dry storage room, where cans are stored.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.sitting on bucket in kitchen, on cookline.

Basic - Open dumpster lid.

Basic - Paper towel used as liner for food container. Reach in cooler with herbs.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken. Operator removed chicken from standing water. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table in cook line.

High Priority - Dented/rusted cans present, coconut milk. See stop sale.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands, wiping perspiration with a blue towel.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer.chicken over calamari and duck over pork at reach in freezer .Operator properly stored.**Corrected On-Site**

Basic - - From inspection on 2016-07-08: Basic - Carbon dioxide/helium tanks not adequately secured, in dry storage room. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - Cloth used as a food-contact surface, to cover salad on prep table. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: 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. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - Employee eating in a food preparation or other restricted area. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - Employee with ineffective hair restraint while engaging in food preparation, hair net with hair still out. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - In-use wet wiping cloth/towel used under cutting board. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - No Heimlich maneuver/choking sign posted. - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - No copy of latest inspection report available. - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - No handwashing sign provided at a hand sink used by food employees, by dry storage she'll. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - Observed 3 Dead roaches on premises in dry storage room, 5 plus in glue trap at bar. **Warning** - From follow-up inspection on 2016-07-09: At time of call back inspection observed 1 dead roach in bar area, that operator cleaned up and discarded. **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles, on prep table. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - Working containers of food removed from original container not identified by common name, flour, salt, sugar. **Warning** - From follow-up inspection on 2016-07-09: At time of call **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Employee washed hands with no soap. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Evidence of mop/cleaning wastewater dumped onto ground, in rear door area. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, raw shrimp over cheese in reach in cooler. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Raw animal foods not properly separated from each other in holding unit, raw chicken stored over calamari, in reach in freezer. Chicken is not frozen. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Roach activity present as evidenced by 1 live roaches found crawling on kitchen floor, 4 in dry storage in kitchen, 2 in bar, 1 in waitstaff area in dining room. **Warning** - From follow-up inspection on 2016-07-09: At time of call back inspection observed approximately 8 plus live roaches crawling on wall by hand wash sink in kitchen, by dry storage area. **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, after cutting raw beef then touching other items in kitchen. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

Intermediate - - From inspection on 2016-07-08: Intermediate - Employee washed hands in a sink other than an approved handwash sink, 3 compartment sink. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

Intermediate - - From inspection on 2016-07-08: Intermediate - Encrusted material on can opener blade. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

Intermediate - - From inspection on 2016-07-08: Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation** **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

Intermediate - - From inspection on 2016-07-08: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, plates of salads, in reach in cooler. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

Intermediate - - From inspection on 2016-07-08: Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dated 10-4-2011. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

Intermediate - - From inspection on 2016-07-08: Intermediate - Spray bottle containing toxic substance not labeled, in waitstaff area. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - Carbon dioxide/helium tanks not adequately secured, in dry storage room. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - Employee with ineffective hair restraint while engaging in food preparation, hair net with hair still out. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - In-use wet wiping cloth/towel used under cutting board. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - No Heimlich maneuver/choking sign posted. - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - No copy of latest inspection report available. - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - No handwashing sign provided at a hand sink used by food employees, by dry storage she'll. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - Observed 3 Dead roaches on premises in dry storage room, 5 plus in glue trap at bar. **Warning** - From follow-up inspection on 2016-07-09: At time of call back inspection observed 1 dead roach in bar area, that operator cleaned up and discarded. **Time Extended** - From follow-up inspection on 2016-07-09: At time of call back inspection observed 1 dead on ledge over hand wash sink, 1 dead in hand wash sink in kitchen. **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Employee washed hands with no soap. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Evidence of mop/cleaning wastewater dumped onto ground, in rear door area. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, raw shrimp over cheese in reach in cooler. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Raw animal foods not properly separated from each other in holding unit, raw chicken stored over calamari, in reach in freezer. Chicken is not frozen. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Roach activity present as evidenced by 1 live roaches found crawling on kitchen floor, 4 in dry storage in kitchen, 2 in bar, 1 in waitstaff area in dining room. **Warning** - From follow-up inspection on 2016-07-09: At time of call back inspection observed approximately 8 plus live roaches crawling on wall by hand wash sink in kitchen, by dry storage area. **Time Extended** - From follow-up inspection on 2016-07-09: At time of call back inspection observed 1 live roach nestled between bracket and wall in waitstaff area, 1 crawling on kitchen floor. Operator exterminated and discarded. **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, after cutting raw beef then touching other items in kitchen. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Intermediate - - From inspection on 2016-07-08: Intermediate - Employee washed hands in a sink other than an approved handwash sink, 3 compartment sink. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Intermediate - - From inspection on 2016-07-08: Intermediate - Encrusted material on can opener blade. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Intermediate - - From inspection on 2016-07-08: Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation** **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Intermediate - - From inspection on 2016-07-08: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, plates of salads, in reach in cooler. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Intermediate - - From inspection on 2016-07-08: Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dated 10-4-2011. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - Carbon dioxide/helium tanks not adequately secured, in dry storage room. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - Employee with ineffective hair restraint while engaging in food preparation, hair net with hair still out. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - In-use wet wiping cloth/towel used under cutting board. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - No Heimlich maneuver/choking sign posted. - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - No copy of latest inspection report available. - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - - From inspection on 2016-07-08: Basic - No handwashing sign provided at a hand sink used by food employees, by dry storage she'll. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Employee washed hands with no soap. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Evidence of mop/cleaning wastewater dumped onto ground, in rear door area. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, raw shrimp over cheese in reach in cooler. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Raw animal foods not properly separated from each other in holding unit, raw chicken stored over calamari, in reach in freezer. Chicken is not frozen. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, after cutting raw beef then touching other items in kitchen. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

High Priority - - From inspection on 2016-07-08: High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Intermediate - - From inspection on 2016-07-08: Intermediate - Employee washed hands in a sink other than an approved handwash sink, 3 compartment sink. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Intermediate - - From inspection on 2016-07-08: Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation** **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Intermediate - - From inspection on 2016-07-08: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, plates of salads, in reach in cooler. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Intermediate - - From inspection on 2016-07-08: Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dated 10-4-2011. **Warning** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended** - From follow-up inspection on 2016-07-09: **Time Extended**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, on ware washing machine. **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured, in dry storage room. **Warning**

Basic - Case/container/bag of food stored on floor in kitchen, container of noodles and fish. **Warning**

Basic - Cloth used as a food-contact surface, to cover salad on prep table. **Warning**

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

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. **Warning**

Basic - Employee eating in a food preparation or other restricted area. **Warning**

Basic - Employee with ineffective hair restraint while engaging in food preparation, hair net with hair still out. **Warning**

Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**

Basic - Equipment in poor repair, victory reach in cooler by ice cream reach in freezer chest. **Warning**

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

Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees, by dry storage she'll. **Warning**

Basic - Observed 3 Dead roaches on premises in dry storage room, 5 plus in glue trap at bar. **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, calamari. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses, on prep table. **Warning**

Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles, on prep table. **Warning**

Basic - Working containers of food removed from original container not identified by common name, flour, salt, sugar. **Warning**

High Priority - Dented/rusted cans present. See stop sale. **Warning**

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**

High Priority - Employee washed hands with no soap. **Warning**

High Priority - Evidence of mop/cleaning wastewater dumped onto ground, in rear door area. **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 50°F, raw shrimp 50°F, raw beef 47°F, in victory refrigerator next to reach freezer chest where ice cream is stored. **Warning**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, raw shrimp over cheese in reach in cooler. **Warning**

High Priority - Raw animal foods not properly separated from each other in holding unit, raw chicken stored over calamari, in reach in freezer. Chicken is not frozen. **Warning**

High Priority - Roach activity present as evidenced by 1 live roaches found crawling on kitchen floor, 4 in dry storage in kitchen, 2 in bar, 1 in waitstaff area in dining room. **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, after cutting raw beef then touching other items in kitchen. **Warning**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink, 3 compartment sink. **Warning**

Intermediate - Encrusted material on can opener blade. **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **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, plates of salads, in reach in cooler. **Warning**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dated 10-4-2011. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled, in waitstaff area. **Warning**

No Violations Were Observed

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink near dish machine **Warning**

Intermediate - No soap provided at handwash sink. At hand sink near dish machine **Repeat Violation** **Warning**

Basic - Employee personal items stored in or above a food preparation area. Cell phone **Warning**

Basic - Insect control device installed over utensils at the dish machine. **Warning**

Basic - Wiping cloth sanitizing solution stored on food prep surface. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw Shrimp 46°, squid 44°, scallops 46°, raw chicken 49°, cut cabbage 70° **Repeat Violation** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut cabbage held at 70°. **Warning**

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. WD-40 **Repeat Violation** **Warning**

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Untrained in keeping TCS foods at 41° or below for cold holding. **Repeat Violation** **Warning**

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. **Warning**

Intermediate - Hot and cold water not provided/shut off at employee handwash sink. At hand sink near dish machine **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink near dish machine **Warning**

Intermediate - No soap provided at handwash sink. At hand sink near dish machine **Repeat Violation** **Warning**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Flip top cooler on prep line. Raw Shrimp 46°, squid 44°, scallops 46°, raw chicken 49° **Warning**

Basic - Reach-in cooler shelves with rust that has pitted the surface.

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken @ 50°. Product stirred temped @ 42°. **Corrected On-Site**

High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Held at room temperature @ 55°.

Intermediate - Accumulation of food debris/grease on food-contact surface. Shelf where glasses are stored inverted

Intermediate - No soap provided at handwash sink. By dish machine.

Basic - Bowl or other container with no handle used to dispense food. IN RICE AND SALT.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. FORKS AT BAR NOT PRESENTED HANDLES FIRST.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. CALAMARI.

Basic - Reach-in cooler shelves with rust that has pitted the surface. WEST KITCHEN.

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

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. SOUPS ON COOK LINE @ 120°. CORRECTIVE ACTIONS TAKEN.

High Priority - Toxic substance/chemical improperly stored. STAINLESS STEEL CLEANER ON TOP OF DISHMACHINE.

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

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. KEEPING TCS FOODS OUT OF THE "DANGER ZONE." PROPER THAWING OF TCS FOODS.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. SPICE BIN.

Basic - Buildup of food debris/soil residue on equipment door handles. THROUGHOUT KITCHEN.

Basic - Case/container/bag of food stored on floor in kitchen. THROUGHOUT KITCHEN.

Basic - Clean equipment stored on floor. DISH RACK. **Corrected On-Site**

Basic - Ice scoop handle in contact with ice.

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

Basic - Insect control device installed above dish machine area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. PRODUCE.

Basic - Working containers of food removed from original container not identified by common name. SUGAR AND BROWN SPICE.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SCALLOPS SOUTH REACH IN COOLER @ 47°. NO PREP WORK PERFORMED ON FOOD. TURNED DOWN COOLER TO MAX. 30 MINUTES TEMP DROP TO 40° OBSERVED. . SPROUTS @ 78°, STOP SALE ISSUED.

High Priority - Raw animal food not properly separated from ready-to-eat food. RAW BEEF STORED NEXT TO RTE CONDIMENTS WEST KITCHEN.

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. RAW SHRIMP ABOVE SHERBET.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. SPROUTS.

High Priority - Toxic substance/chemical improperly stored. DEGREASER STORED ABOVE FOOD SLICER.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. AT DISHRING.

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. HEAT TREATED SAUCE.

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. HEAT TREATED SAUCE.

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 - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. SOUTH COOK LINE.

Basic - Bowl or other container with no handle used to dispense food. IN PEPPER, SALT, BREADING. **Warning**

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. **Warning**

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**

Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Warning**

Basic - Uncleanable knife block in use to store knives. **Warning**

High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. CHICKEN. FOOD DISCARDED IN MY PRESENCE. CHICKEN 90 AFTER 4 HRS. **Warning**

High Priority - Dented/rusted cans present. See stop sale. PINEAPPLE. **Warning**

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. RAW FISH ON TOP OF PEAS. **Warning**

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. **Warning**

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. PROPER COOLING PROCEDURES, PROPER HAND WASHING REQUIREMENTS. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. CHICKEN. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. BUCKET AND STRAINER STORAGE. **Warning**

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

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

Intermediate - Nonfood-grade power drill used in food. CARROTTS. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. WRAPPED IN PLASTIC AT ROOM TEMPERATURE; 90 AFTER 4 HOURS. **Warning**

Intermediate - Torn packages/bags of food exposing the contents to contamination. BATTER. **Warning**

Basic - Bowl or other container with no handle used to dispense food. IN PEPPER, SALT, BREADING. **Warning**

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. **Warning**

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**

Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Warning**

Basic - Uncleanable knife block in use to store knives. **Warning**

High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. CHICKEN. FOOD DISCARDED IN MY PRESENCE. CHICKEN 90° AFTER 4 HRS. **Warning**

High Priority - Dented/rusted cans present. See stop sale. PINEAPPLE. **Warning**

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SPROUTS @ 70°; CHICKEN @ 54°; SCALLOPS @ 52°; SHRIMP @ 51°. **Warning**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. RAW FISH ON TOP OF PEAS. **Warning**

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. **Warning**

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. PROPER COOLING PROCEDURES, PROPER HAND WASHING REQUIREMENTS. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. CHICKEN. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. BUCKET AND STRAINER STORAGE. **Warning**

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

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

Intermediate - Nonfood-grade power drill used in food. CARROTTS. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. WRAPPED IN PLASTIC AT ROOM TEMPERATURE; 90° AFTER 4 HOURS. **Warning**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**

Intermediate - Torn packages/bags of food exposing the contents to contamination. BATTER. **Warning**

Basic - Working containers of food removed from original container not identified by common name. Sugar, bread crumb in kitchen **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken in reach in cooler

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

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Dish washing room. **Corrected On-Site**

Basic - Utensils in poor condition. Plate crack

Basic - Interior of microwave soiled with encrusted food debris.

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

Basic - Hood soiled with accumulated grease.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.

Critical - Observed uncovered food in holding unit/dry storage area. hot sauce in reach in cooler

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 - No handwashing sign provided at a handsink used by food employees. in bar and restrooms

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

Critical - Handwashing cleanser lacking at handwashing lavatory. in bar

Critical - Observed dented cans of sweet corn Corrected On Site.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafoods 46 degrees F

Critical - No conspicuously located thermometer in holding unit. throughout

Observed ice scoop with handle in contact with ice.

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 slime in the interior of ice machine.

Observed build-up of grease on nonfood-contact surface. in oven

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

Critical - Observed live flies in kitchen.

Observed attached equipment soiled with accumulated grease. hood filters

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

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

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

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.

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

Critical - (A) FOOD shall be offered for human consumption in a way that does not mislead or misinform the CONSUMER. (B) FOOD or color ADDITIVES, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of FOOD.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

EQUIPMENT and UTENSILS, Air-Drying Required. After cleaning and sanitizing, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in Paragraph (a) of 21 CFR 178.1010 Sanitizing solutions, before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.

Critical - A handwashing lavatory may not be used for purposes other than handwashing.

Critical - Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.

Critical - Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.

Please see inspection report for more details.

Critical - Observed raw animal food stored over ready-to-eat food. chicken over produce 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. cutting salad/produce items back kitchen Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions new handwashing sink.

Critical - Handwashing cleanser lacking at handwashing lavatory new handwashing sink.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

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

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. K fire extinguisher

Carbon dioxide/helium tanks not adequately secured rear storage.

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

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

Observed cutting board grooved/pitted and no longer cleanable.

Observed gaskets/seals on cold holding unit in poor repair on 3 coolers on order.

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

Observed residue build-up on nonfood-contact surface exterior of food storage containers rear kitchen

Critical - Observed soil buildup inside ice bin.

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

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

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

Lights missing the proper shield, sleeve coatings or covers, store room.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wood shelving store room must be sealed painted

Observed attached equipment soiled with accumulated grease, hood filters.

Critical - Observed cloth used as a food-contact surface, reachin.

Critical - Observed handwash sink used for purposes other than handwashing, observed food prep in handwashing sink in dishmachine room.

Critical - Observed raw animal food stored over cooked food, fish over veggies.

Critical - Observed soil residue in storage containers, rear kitchen.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed unlabeled spray bottle, both waitstations.

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