Upper Crust Pizza Degrades its Sanitary Rating

Basic - Build-up of grease on nonfood-contact surface. Shelf holding oil and brushes

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Insulation falling down from ceiling in storage area

Basic - Ceiling//vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walkin cooler

Basic - Food stored on floor. Onions

Basic - Gaskets with slimy/mold-like build-up.

Basic - Large amount of unused equipment/supplies present.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Mixer area, storage area

Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.

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

Basic - Shelf under preparation table soiled with food debris.

Basic - Soiled reach-in cooler gaskets.

Basic - Storage area not maintained clean and organized.

Basic - Unnecessary items/unused equipment on the premises.

Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.

Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.

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

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

Basic - Yard debris surrounding back side of building.

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara Sauce cooling overnight in WALKIN cooler .

High Priority - Dented/rusted cans present. Ground tomatoes .

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sheeter, INSIDE lid on sauce in WALKIN COOLER HAS MOLDLIKE SUBSTANCE. **Corrected On-Site**

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sauce container

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

High Priority - Raw animal food stored over ready-to-eat . SHELL EGGS ONTOP OF TOMATOES AND CHEESE . WALKIN COOLER.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Marinara sauce cooling over night .58°F

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

Intermediate - Accumulation of food debris/grease on food-contact surface. Dough sheeter

Intermediate - Employee washed hands in a sink other than an approved handwash sink.

Intermediate - Encrusted material on can opener blade.

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

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

Intermediate - Hot water not provided/shut off at employee handwash sink. Bar

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

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

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

Intermediate - No soap provided at handwash sink. Bar

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

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

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

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.

Intermediate - Soil residue in food storage containers.

Basic - - From inspection on 2016-07-13: Basic - Build-up of soil/debris on the floor under shelving. - From follow-up inspection on 2016-07-20:

Basic - - From inspection on 2016-07-13: Basic - Floor soiled/has accumulation of debris. - From follow-up inspection on 2016-07-20:

Basic - - From inspection on 2016-07-13: Basic - Grease accumulated on kitchen floor and/or under cooking equipment - From follow-up inspection on 2016-07-20:

Basic - - From inspection on 2016-07-13: Basic - High grass/weeds surrounding building. - From follow-up inspection on 2016-07-20:

Basic - - From inspection on 2016-07-13: Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection on 2016-07-20:

Basic - - From inspection on 2016-07-13: Basic - Large amount of unused equipment/supplies present. - From follow-up inspection on 2016-07-20:

Basic - - From inspection on 2016-07-13: Basic - Storage area not maintained clean and organized. - From follow-up inspection on 2016-07-20:

Basic - - From inspection on 2016-07-13: Basic - Walking or driving surfaces not maintained. - From follow-up inspection on 2016-07-20:

Intermediate - - From inspection on 2016-07-13: Intermediate - Cutting board(s) stained/soiled. - From follow-up inspection on 2016-07-20:

Basic - Build-up of soil/debris on the floor under shelving.

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

Basic - Floor soiled/has accumulation of debris.

Basic - Garbage on the ground and/or pad around dumpster.

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

Basic - High grass/weeds surrounding building.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Large amount of unused equipment/supplies present.

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

Basic - Storage area not maintained clean and organized.

Basic - Unnecessary items/unused equipment on the premises.

Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.

Basic - Walking or driving surfaces not maintained.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

Intermediate - Accumulation of food debris/grease on food-contact surface.

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Employee used handwash sink as a dump sink. **Corrective Action Taken**

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrective Action Taken**

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

Intermediate - Interior of refrigerator soiled with accumulation of food residue.

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

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. By pizza dough make line

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

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

Basic - Equipment in poor repair. Torn gaskets on standup cooler

Basic - Floors not maintained smooth and durable. Walkin

Basic - Food stored on floor. Cans of pizza sauce **Repeat Violation**

Basic - In-use ice scoop stored on soiled surface between uses. **Repeat Violation**

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

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Box of napkins on floor , dry storage

Basic - Soil residue build-up on nonfood-contact surface. Walkin shelfs

Basic - Unnecessary items/unused equipment on the premises. In back by walkin , boxes

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

Intermediate - Accumulation of food debris/grease on food-contact surface. Pizza cutter

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

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

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

Basic - Accumulation of dust/debris on fan over pizza make table .

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside containers under prep tables

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

Basic - Ceiling/ceiling fan area in walkin rusted.

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

Basic - Floors not maintained smooth and durable. Walkin

Basic - Food stored on floor. Pizza sauce cans and bag in box soda

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

Basic - No copy of latest inspection report available.

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

Basic - Open dumpster lid.

Basic - Ripped/worn tin foil used as food-contact shelf cover. Over stove

Basic - Shelf under preparation table soiled with rust.

Basic - Unnecessary items/unused equipment on the premises. Boxes on ground outside br walkin.

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

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

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

Intermediate - Accumulation of food debris/grease on food-contact surface. Dough machine next to fryer

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

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

Basic - Cleaned and sanitized equipment or utensils not properly stored.handles must be up

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

Basic - Food stored on floor. Boxes of pizza sauce

Basic - In-use ice scoop stored on soiled surface between uses. Top of machine

Basic - Interior of microwave soiled with encrusted food debris.

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

Basic - Ripped/worn tin foil used as food-contact shelf cover.

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

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

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

High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **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.

Intermediate - Cutting board(s) stained/soiled.

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

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

No Violations Were Observed

Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**

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

Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**

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

Basic - No mop sink or curbed cleaning facility provided. **Repeat Violation**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. **Corrected On-Site**

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

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

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

High Priority - Vacuum breaker missing at hose bibb. **Repeat Violation**

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

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

Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**

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

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelves in the kitchen and walk in cooler shelves .

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

Basic - Duct tape used to repair nonfood-contact surface. Reach in freezer chest.

Basic - Ice scoop handle in contact with ice.plastic cup used to scoop ice **Corrected On-Site**

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

Basic - No mop sink or curbed cleaning facility provided.

High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.

High Priority - Vacuum breaker missing at hose bibb.by the walk in cooler

Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**

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

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

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.

Basic - Food debris/dust/grease/soil residue on exterior of microwave.

Basic - Interior of microwave soiled with encrusted food debris.

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

Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**

Intermediate - Hot water not provided/shut off at employee handwash sink. In woman's bathroom

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

Intermediate - Soil residue in food storage containers.

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

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

Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**

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

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

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

Basic - Duct tape used to repair nonfood-contact surface. Reach in freezer

Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris.

Intermediate - Encrusted material on can opener blade.

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

Basic - Food debris/dust/grease/soil residue on exterior of oven.

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

Basic - No mop sink or curbed cleaning facility provided at establishment.

Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured.

Violation: 14-36-1Observed gaskets/seals on cold holding unit in poor repair. REACH IN FREEZER

Violation: 15-38-1No mop sink or curbed cleaning facility provided.

Violation: 37-20-2Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GARLIC BUTTER HOME MADE.

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

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. (WALK IN COOLER)

Critical - Observed potentially hazardous food thawed in standing water.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. IN WALK IN COOLER (RAW EGGS OVER VEGETABLES)

Critical - Observed food stored on floor. WALK IN COOLER(ONIONS)

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

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

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

Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. FOR SALADS

Observed gaskets/seals on cold holding unit in poor repair. REACH IN FREEZER

Observed cutting board grooved/pitted and no longer cleanable.

Observed a nonfood-grade basting brush used in food.

No mop sink or curbed cleaning facility provided.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed encrusted material on can opener.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed buildup of slime on soda dispensing nozzles.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. UNDER THEFOOD PREP TABLE.

Observed gaskets with slimy/mold-like build-up. WALK IN COOLER

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

Critical - Observed evidence of mop/cleaning waste water dumped onto ground.

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

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

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

Observed grease accumulated under cooking equipment.

Observed attached equipment soiled with accumulated grease. FAN IN KITCHEN

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

Observed personal care item stored with food. PHONE ON EQUIPMENT

Critical - Observed toxic item stored by food. Corrected On Site.

Critical - Observed toxic item stored in food preparation area. Corrected On Site.

Carbon dioxide/helium tanks not adequately secured.

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

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

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.CHEESE PIZZA

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sauce in walking cooler

Critical - Observed food stored on floor.STORAGE ROOM

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

Observed employee with no hair restraint.

Observed ripped/worn tin foil used as shelf cover.

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

Observed cutting board grooved/pitted and no longer cleanable.

Observed a nonfood-grade basting brush used in food.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of microwave soiled.

Critical - Observed encrusted material on can opener.

Critical - Observed buildup of soiled material on mixer head.

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

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.PIZZA PANS STORED ON FLOOR

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.UTENSILS MUST BE TURNED HANDLE UP

Observed utensils stored in crevices between equipment.

Observed single-service items stored on floor.PIZZA BOXES

Plumbing system in disrepair.CONDENSSATION UNIT LEAKING ON VEGETABLES

Critical - Vacuum breaker mising at hose bibb.

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

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

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

Observed open dumpster lid.

Critical - Observed toxic item stored by utensils.

Carbon dioxide/helium tanks not adequately secured.

No copy of latest inspection report.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

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

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

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.pizza pies

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.chesse pizza sold by the slices

Critical - Observed food stored on floor.onions

Observed employee with no hair restraint.

Observed cutting board grooved/pitted and no longer cleanable.

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

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed soil residue in storage containers.

Critical - Observed interior of microwave soiled.

Critical - Observed encrusted material on can opener.

Critical - Observed buildup of soiled material on mixer head.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface.heavy buildup of grease on radio

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

Observed leaking pipe at plumbing fixture.from ceiling of walkin cooler (inside)falling on top of items

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

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

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

Observed food debris accumulated on kitchen floor.walkin cooler

Observed wall soiled with accumulated food debris.someareas

Critical - Hood suppression system tag out-of-date. For reporting purposes only.

Carbon dioxide/helium tanks not adequately secured.

No copy of latest inspection report.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed food stored on floor.walkin

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed encrusted material on can opener.

Observed build-up of mold-like substance on surface of nonfood-contact surface.inside walkin door

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

Floors not maintained smooth and durable.walkin

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

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

Critical - Observed soiled reach-in cooler gaskets.

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

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

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

In-use utensil not stored on a clean portion of food preparation or cooking equipment.ice scoop on top of machine

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

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

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

Observed build-up of mold-like substance on surface of nonfood-contact surface.inside walkin door

Critical - Observed encrusted material on can opener.

Observed food debris accumulated on walkinfloor.

Critical - Observed food stored on floor.

Critical - Observed food stored on floor.walkin

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

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

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.Sausage next to lettuce

Critical - Observed interior of microwave soiled.

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

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

Wet wiping cloth not stored in sanitizing solution between uses.

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

Carbon dioxide/helium tanks not adequately secured.

Floors not maintained smooth and durable.walkin

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

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

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

Critical - Portable fire extinguisher with no approved inspection tag. For reporting purposes only.

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

Wet wiping cloth not stored in sanitizing solution between uses.