Villa's Restaurant Degrades its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food. At sugar container.

Basic - Employee personal items stored in or above a food preparation area. Cellphone on prep table. Employee removed cellphone. **Corrected On-Site**

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

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Cook at cook line. Employee washed hands upon request. **Corrected On-Site**

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

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken above raw beef. Employee properly stored.

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

Basic - - From inspection on 2016-04-11: Basic - Covered waste receptacle not provided in women's bathroom, in employee unisex restroom. - From follow-up inspection on 2016-04-12: **Time Extended** - From follow-up inspection on 2016-06-01: **Time Extended**

Basic - - From inspection on 2016-04-11: Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** - From follow-up inspection on 2016-04-12: **Time Extended** - From follow-up inspection on 2016-06-01: **Time Extended**

Basic - - From inspection on 2016-04-11: Basic - Floors not maintained smooth and durable, in kitchen. **Repeat Violation** - From follow-up inspection on 2016-04-12: **Time Extended** - From follow-up inspection on 2016-06-01: **Time Extended**

Basic - - From inspection on 2016-04-11: Basic - Open dumpster lid. - From follow-up inspection on 2016-04-12: **Time Extended** - From follow-up inspection on 2016-06-01: **Time Extended**

Basic - - From inspection on 2016-04-11: Basic - Soil residue build-up on nonfood-contact surface, ware washing rack. - From follow-up inspection on 2016-04-12: **Time Extended** - From follow-up inspection on 2016-06-01: **Time Extended**

Basic - Bowl or other container with no handle used to dispense food, to scoop plantains.

Basic - Floor area(s) covered with standing water, in kitchen and dishwashing area.

Basic - Food stored in holding unit not covered, in reachin freezer by the bar.

Basic - Food stored on floor, box with uncooked potatoes in dishwashing area.

Basic - In-use tongs stored on equipment door handle between uses, oven.

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

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

Basic - Nonfood-grade bags used in direct contact with food, thank you bags contains cooked rice and cut lemons by bar.

Basic - Open dumpster lid.

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

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, raw beef in true reachin cooler 50°f.

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, raw she'll eggs above rte salsa, plantain in Traulsen reachin cooler.

High Priority - Raw animal food stored over ready-to-eat food, raw beef over cooked pork in true reachin cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit, raw chicken stored above raw beef in Desmon reachin in Cooler.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler, raw beef stored with raw pork in Desmon reachin cooler.

High Priority - Stop Sale issued due to adulteration of food product, cooked rice stored in thank you bags.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices, plates.

Intermediate - Spray bottle containing toxic substance not labeled, in dishwashing area.

Basic - - From inspection on 2016-04-26: Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Gibson cooler. - From follow-up inspection on 2016-04-27: **Time Extended** - From follow-up inspection on 2016-05-06: **Time Extended**

Basic - - From inspection on 2016-04-26: Basic - Equipment in poor repair. Walk in cooler door broken , does not close by the bar. Walk in cooler temperature at 59°F. See temp log. **Warning** - From follow-up inspection on 2016-04-27: **Time Extended**

Basic - - From inspection on 2016-04-26: Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Gibson cooler. - From follow-up inspection on 2016-04-27: **Time Extended**

Basic - - From inspection on 2016-04-26: Basic - Working containers of food removed from original container not identified by common name. Salt in prep area. - From follow-up inspection on 2016-04-27: **Time Extended**

High Priority - - From inspection on 2016-04-26: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler salad 59°f, refried beans 59°F beef 58°F sealed **Warning** - From follow-up inspection on 2016-04-27: **Time Extended**

High Priority - - From inspection on 2016-04-26: High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. pork, (50°F - Cold Holding); beef (51°F), food cooked 4-25-16. - From follow-up inspection on 2016-04-27: **Time Extended**

High Priority - - From inspection on 2016-04-26: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. pork, (50°F - Cold Holding); beef (51°F)refried beans cooked 04/25/16. **Warning** - From follow-up inspection on 2016-04-27: **Time Extended**

Basic - Bathroom door not self-closing. Employee bathroom .

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. By the back door and warewash area.

Basic - Equipment and utensils not properly air-dried - wet nesting.on shelf in kitchen.

Basic - Equipment in poor repair. Walk in cooler door broken , does not close by the bar. Walk in cooler temperature at 59°F. See temp log. **Warning**

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

Basic - Floor area(s) covered with standing water. In bar area.

Basic - Floor tiles missing. In the employee bathroom.

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Gibson cooler.

Basic - Ice buildup in reach-in freezer. By the Gibson freezer.

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

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

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

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 area.

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

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler salad 59°f, refried beans 59°F beef 58°F sealed **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. pork, (50°F - Cold Holding); beef (51°F), food cooked 4-25-16.

High Priority - Raw animal food stored over ready-to-eat food.mahi mahi stored over ice-cream, in chest freezer in bar.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. pork, (50°F - Cold Holding); beef (51°F)refried beans cooked 04/25/16. **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.by bar.

Basic - - From inspection on 2016-04-11: Basic - Bowl or other container with no handle used to dispense food, to scoop sugar. - From follow-up inspection on 2016-04-12: **Time Extended**

Basic - - From inspection on 2016-04-11: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, on ware washing machine. **Repeat Violation** - From follow-up inspection on 2016-04-12: **Time Extended**

Basic - - From inspection on 2016-04-11: Basic - Ceiling/ceiling tile shows damage or is in disrepair, water stained and bulging. - From follow-up inspection on 2016-04-12: **Time Extended**

Basic - - From inspection on 2016-04-11: Basic - Covered waste receptacle not provided in women's bathroom, in employee unisex restroom. - From follow-up inspection on 2016-04-12: **Time Extended**

Basic - - From inspection on 2016-04-11: Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** - From follow-up inspection on 2016-04-12: **Time Extended**

Basic - - From inspection on 2016-04-11: Basic - Dumpster overflowing garbage. **Repeat Violation** - From follow-up inspection on 2016-04-12: **Time Extended**

Basic - - From inspection on 2016-04-11: Basic - Floors not maintained smooth and durable, in kitchen. **Repeat Violation** - From follow-up inspection on 2016-04-12: **Time Extended**

Basic - - From inspection on 2016-04-11: Basic - Nonfood-grade bags used in direct contact with food, thank you bag used to store sliced ham, I reach in cooler by ice machine. - From follow-up inspection on 2016-04-12: **Time Extended**

Basic - - From inspection on 2016-04-11: Basic - Objectionable odor in establishment, in establishment. **Repeat Violation** - From follow-up inspection on 2016-04-12: **Time Extended**

Basic - - From inspection on 2016-04-11: Basic - Open dumpster lid. - From follow-up inspection on 2016-04-12: **Time Extended**

Basic - - From inspection on 2016-04-11: Basic - Ripped/worn tin foil used as food-contact shelf cover. - From follow-up inspection on 2016-04-12: **Time Extended**

Basic - - From inspection on 2016-04-11: Basic - Soil residue build-up on nonfood-contact surface, ware washing rack. - From follow-up inspection on 2016-04-12: **Time Extended**

Basic - - From inspection on 2016-04-11: Basic - Soiled reach-in cooler gaskets, in true refrigerator. - From follow-up inspection on 2016-04-12: **Time Extended**

Intermediate - - From inspection on 2016-04-11: Intermediate - Cutting board(s) stained/soiled. - From follow-up inspection on 2016-04-12: **Time Extended**

Intermediate - - From inspection on 2016-04-11: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, true refrigerator. - From follow-up inspection on 2016-04-12: **Time Extended**

Basic - Bowl or other container with no handle used to dispense food, to scoop sugar.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair, water stained and bulging.

Basic - Covered waste receptacle not provided in women's bathroom, in employee unisex restroom.

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.. Operator is out of sanitizer and is using household bleach hooked up to machine. **Warning**

Basic - Dumpster overflowing garbage. **Repeat Violation**

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

Basic - Floors not maintained smooth and durable, in kitchen. **Repeat Violation**

Basic - Food stored in a prohibited area, container of flour stored over trash container.

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

Basic - Nonfood-grade bags used in direct contact with food, thank you bag used to store sliced ham, I reach in cooler by ice machine.

Basic - Objectionable odor in establishment, in establishment. **Repeat Violation**

Basic - Open dumpster lid.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door. **Repeat Violation**

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

Basic - Soil residue build-up on nonfood-contact surface, ware washing rack.

Basic - Soiled reach-in cooler gaskets, in true refrigerator.

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 by stove.

High Priority - Employee washed hands with cold water. **Corrected On-Site** **Repeat Violation**

High Priority - Employee washed hands with no soap. **Corrected On-Site**

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

High Priority - Rodent activity present as evidenced by 10 fresh rodent droppings found on ware washing machine. 4 dried dropping found on ware washing machine off kitchen, 3 plus under 3 compartment sink, 1 dried on shelf in dry storage area. **Warning**

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

Intermediate - Cutting board(s) stained/soiled.

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

Basic - Attached equipment soiled with accumulated dust, grease, or food debris, hood filters.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, some ware washing racks.

Basic - Ceiling tile missing by rear door.

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

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

Basic - Dumpster overflowing garbage.

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

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

Basic - Floors not maintained smooth and durable, in kitchen.

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

Basic - No handwashing sign provided at a hand sink used by food employees, in ware washing area no area.

Basic - Objectionable odor in establishment.

Basic - Open dumpster lid.

Basic - Outer openings not protected with self-closing doors, by restroom.

Basic - Plumbing system in disrepair, 3 compartment sink.

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

Basic - Single-service articles not stored inverted or protected from contamination, take out cups on shelf in dry storage area.

Basic - Soil residue build-up on nonfood-contact surface, paper towel dispenser.

High Priority - Employee washed hands with cold water.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler, raw chicken stored over raw beef in reach in cooler.

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

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

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue, ice cream.

Basic - Ceiling tile missing.

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting, pans and pots in shelf by 3 compartment sink in kitchen.

Basic - Food stored in holding unit not covered, various food in reach in cooler.

Basic - Food stored on top shelf in kitchen area not covered, taco bowls.

Basic - Inside/outside of dumpster not clean.

Basic - No handwashing sign provided at a hand sink used by food employees, faded in men's restroom.

Basic - Objectionable odor in establishment.

Basic - Open dumpster lid. **Repeat Violation**

Basic - Outer openings of establishment cannot be properly sealed when not in operation, by restroom, ladies

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

Basic - Soil residue build-up on nonfood-contact surface, paper towel dispenser and soap dispenser, in kitchen.

Basic - Stored food not covered in walk-in cooler, chopped garlic, cheese, cut tomatoes and other food.

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

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Repeat Violation**

High Priority - Employee washed hands with cold water.

High Priority - Employee washed hands with no soap.

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, raw beef stored over plantains. **Corrected On-Site**

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

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, raw chicken stored over raw beef. **Repeat Violation**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, cheese.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties, ware washer.

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

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

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

Basic - Open dumpster lid.

Basic - Bathroom door not self-closing in employee restroom.

Basic - Cloth used as a food-contact surface, to cover bread.

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

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.

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

Basic - Food stored in holding unit not covered, chips and taco bowls.

Basic - Gaskets/seals on holding unit in poor repair, in true refrigerator in kitchen by hand wash sink.

Basic - No handwashing sign provided at a hand sink used by food employees, in kitchen.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, chicken and bread.

Basic - Open dumpster lid.

Basic - Stored food not covered in walk-in cooler, cooked beef.

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

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

High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.

High Priority - Raw animal food stored over ready-to-eat food, raw beef stored over cooked beans in walk in cooler.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, raw chicken stored over raw beef .

Intermediate - Hot water not provided/shut off at employee handwash sink, in kitchen and restrooms.

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

Basic - Bathroom door not self-closing, in employee restroom.

Basic - Bowl or other container with no handle used to dispense food, to scoop cooked rice.

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

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.

Basic - Cloth used as a food-contact surface, to cover bread.

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

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

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

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees, by wok in kitchen.

Basic - Open dumpster lid.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door"

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

Basic - Single-service articles not stored inverted or protected from contamination, take out container on shelf in kitchen.

Basic - Stored food not covered in walk-in cooler, prepared plantains and sauce.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler, no lights .

Basic - Wall in disrepair, by handwash sink in ware washing area.

Basic - Water leaking from faucet/faucet handle.

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

Intermediate - Hot water not provided/shut off at employee handwash sink, in restrooms.

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

Basic - Bathroom door not self-closing, employee restroom.

Basic - Coffee filters not stored in a protected manner to prevent contamination, under counter at bar.

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

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

Basic - Employee with ineffective hair restraint while engaging in food preparation, cook.

Basic - Floor area(s) covered with standing water, in kitchen.

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

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container, sitar.

Basic - Leaking pipe at plumbing fixture, handwash sink, in kitchen.

Basic - Light shield damaged/in disrepair, walk in freezer.

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, in kitchen.

Basic - Open dumpster lid.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, chicken wing by 3 compartment sink in kitchen.

Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint, server.

Basic - Single-service articles not stored inverted or protected from contamination, take out containers.

Basic - Soil residue build-up on nonfood-contact surface, ware washing racks.

Basic - Stored food not covered in walk-in cooler, cut lime..

Basic - Walk in cooler condensate drain line draining onto ground causing a sanitary nuisance.

Basic - Wall soiled with accumulated black debris in dishwashing area.

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

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

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

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

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

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties, warewasher.

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

Intermediate - No soap provided at handwash sink, in employee restroom.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature, chicken over beef in walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, cook line. 110°.

Basic - Old labels stuck to food containers after cleaning, through out.

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

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, paper towel and soap dispenser on cookline.

Basic - Floors not maintained smooth and durable, walk in cooler, by bar area.

Equipment or utensils not designed or constructed in a durable manner. cup no handle used as scooper inside flour Repeat Violation. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Observed nonfood-grade containers used for food storage. thank you bags used to store meat walk in freezer Repeat Violation.

Critical - Hot water not provided/shut off at employee hand wash sink. employee/women restroom

Ceiling tile missing. kitchen

Critical - Violation: 02-22ready to eat potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Red beans (prepared more than 1 day) black beans (prepared day before) cooked shredded meat (prepared day before, chicken) 6/28/12 - various items, beans, soup, sauces walk in cooler

Critical - Violation: 02-26working containers of food removed from original container not identified by common name. sugar at bar, oil bottles. Repeat violation. 6/28/12 oil bottles cook stations

Critical - Violation: 08a-24observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over beef walk in freezer. 6/28/12 chicken over beef walk in cooler

Violation: 10-08observed ice scoop with handle in contact with ice. corrected on site 6/28/12 ice scoop handle inside ice

Violation: 14-31equipment or utensils not designed or constructed in a durable manner. cup no handle in rice. repeat violation. 6/28/12 cup no handle inside sugar

Violation: 14-51observed nonfood-grade containers used for food storage. grocery bags used as food storage in walk in freezer. Repeat violation - 6/28/12

Violation: 21-12Wet wiping cloth not stored in sanitizing solution between uses. 6/28/12 throughout kitchen

Critical - Violation: 32-10covered waste receptacle not provided in women's bathroom, employees restroom. Repeat violation.

Critical - Violation: 35b-04outer openings of establishment cannot be properly sealed when not in operation. back door repeat violation. 6/28/12 backdoor through hall of restroom.

Violation: 37-05observed wall soiled with accumulated food debris. Through kitchen

Violation: 37-11observed attached equipment soiled with accumulated dust. fan guards walk in coolers. Repeat violation

Critical - Violation: 53a-09No currently certified food service mananger on dity with four or more employees engaged in food proparation. 2 cooks, 1 preparer, 4 servers. (6) empllyees 6/28/12

Critical - ready to eat potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Red beans (prepared more than 1 day) black beans (prepared day before) cooked shredded meat (prepared day before, chicken)

Critical - working containers of food removed from original container not identified by common name. sugar at bar, oil bottles. Repeat violation.

Critical - displayed food not properly protected from contamination. limes at bar area

Critical - observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over beef walk in freezer.

Critical - Observed raw animal food stored over ready to eat food. seafood over sauce, beef over sliced onions and bell pepper mixture. seafood over pico, beef over black beans. Repeat violation

Critical - observed uncovered food in holding unit/dry storage area. meat walk in freezer

observed ice scoop with handle in contact with ice. corrected on site

equipment or utensils not designed or constructed in a durable manner. cup no handle in rice. repeat violation.

observed cutting board grooved/pitted and no longer cleanable.

observed nonfood-grade containers used for food storage. grocery bags used as food storage in walk in freezer. Repeat violation

Critical - Dishmachine chlorine sanitizer not at proper minimum strenght. advised operator to use 3 compartment sink until dishmachine is able to maintain proper sanitizer level. Repeat violation

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - observed buildup of slime in the interior of ice machine. repeat violation.

Critical - observed soil material on slicer. washed slicer has left over food particles inside it.

clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spoons at coffee station. corrected on site

Critical - covered waste receptacle not provided in women's bathroom, employees restroom. Repeat violation.

Critical - observed live flies in kitchen. 1 fly in kitchen.

Critical - outer openings of establishment cannot be properly sealed when not in operation. back door repeat violation.

observed wall soiled with accumulated food debris. Through kitchen

observed attached equipment soiled with accumulated dust. fan guards walk in coolers. Repeat violation

obseved personal care item stored with food. purse in shelf with food items.

Critical - Observed toxic item stored by food. Pain and fever medicine stored on shelf with condiments.

Wet mop not hung to dry.

Critical - No currently certified food service mananger on dity with four or more employees engaged in food proparation. 2 cooks, 1 preparer, 4 servers.

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

Critical - Observed raw animal food stored over ready-to-eat food. raw eggs ovef sauces walk in cooler 2 Corrected On Site.

Equipment or utensils not designed or constructed in a durable manner. cup no handle in rice and sugar

Observed nonfood-grade containers used for food storage. grocery bags meats in walk in freezer

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. advised operator to not use until machine is able to maintain proper sanitizer level

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

Critical - Observed bathroom facility in disrepair. mens restroom for employees out of order

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

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

Floors not maintained smooth and durable. Repeat Violation.

Observed floor area(s) covered with standing water. water floor throughout kitchen

Observed attached equipment soiled with accumulated grease. hood filters

Observed attached equipment soiled with accumulated dust. fan guard walk in cooler 1

Violation: 36-11-1Floors not maintained smooth and durable. concrete floors in walkin and freezer are not sealed, smooth and easily cleanable

Violation: 14-51-1Observed nonfood-grade containers used for food storage of beans, rice, chips etc.

Violation: 36-11-1Floors not maintained smooth and durable. concrete floors in walkin and freezer are not sealed, smooth and easily cleanable

Critical - Violation: 53B-08-1No 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. no original certificates were available This violation must be corrected by : 7/31/10.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 32 whole shell eggs are at 52 f in walkin for a week near bar

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). milk at 52 f in walkin cooler in unit for a week

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

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walkin cooler near bar. operator has been informed that no potentially hazardous foods should be stored in this unit.This violation must be corrected by : 6/1/11.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cut onions in walkin cooler

Critical - Observed uncovered food in holding unit/dry storage area, in walkin freezer

Observed ice scoop with handle in contact with ice at the bar.Corrected On Site.

Critical - Observed employee improperly washing hands, employee washed gloved hands then proceeded to handle foods. Corrected On Site.

Observed nonfood-grade containers used for food storage of beans, rice, chips etc.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. soiledcardboard is being used to store clean iron skillets

Wet wiping cloth not stored in sanitizing solution between uses on cookline.

Observed residue build-up on nonfood-contact surface nonfunctional 4 door cooler near bar is unclean inside and outside

Critical - Hot water not provided/shut off at employee hand wash sink in employee rest room for men This violation must be corrected by : 7/31/11.

Critical - Hand sink missing at bar area and observed a employee improperly wash hands at 3 compartment sink of bar. This violation must be corrected by : 7/31/11.

Critical - Observed live flies in dishwashing room. This violation must be corrected by : 6/1/11.

Critical - Observed live fly in kitchen. This violation must be corrected by : 6/1/11.

Floors not maintained smooth and durable. concrete floors in walkin and freezer are not sealed, smooth and easily cleanable

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. no original certificates were available This violation must be corrected by : 7/31/10.

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

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

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Observed nonfood-grade containers used for food storage.

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

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.spoons Corrected On Site.

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

Observed ceiling in disrepair.dishwashing area

Lights missing the proper shield, sleeve coatings or covers.hood

Observed personal care item stored with food. Corrected On Site.

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

Observed equipment in poor repair.icemaker lid.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.sanitizer in middle compartment Corrected On Site.

Equipment and utensils not properly air-dried.

Critical - Vacuum breaker mising at hose bibb.rear outside .

Critical - Hand sink missing at the bar.

Floors not maintained smooth and durable.kitchen [kitchen tiles]

Observed storage of maintenance tools in areas that may result in cross-contamination.mops by large utensils.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.opposite.

Drain cover(s) missing.kitchen

Observed attached equipment soiled with accumulated grease.hoodfilters .

Observed build-up of grease on nonfood-contact surface.hood

Observed improper storage of maintenance tools that interferes with cleaning.brooms by container . Corrected On Site.

Critical - Observed soil buildup inside ice bin.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.

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

Critical - Vacuum breaker mising at hose bibb.inside and outside.

Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.

Floors not maintained smooth and durable.missing kItchen tiles.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

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

Observed attached equipment soiled with accumulated grease.hood filters.

Critical - Observed less than 1 handwash sink or number required by law for employees.no hand sink at bAR.

Critical - Observed toxic item stored by utensils.by 3 comp. sink

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

Critical - Vacuum breaker mising at hose bibb. by kitchen and outside.