Waffle House #988 Improves its Sanitary Rating

Basic - Case/container/bag of food stored on floor in walk-in freezer. 4 orange juice cartons in cardboard box. **Corrected On-Site**

Basic - Ceiling tile missing. In dry storage

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. Machine not reaching 180°, maintenance on site repaired machine to reach 181°. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Togo cups on make line wall. **Corrected On-Site**

Basic - Wet mop not stored in a manner to allow the mop to dry. Sitting in bucket by ice machine. **Corrected On-Site**

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

Intermediate - Spray bottle containing toxic substance not labeled.blue cleaner by office.

Basic - Inaccurate/damaged temperature gauge(s) on dishmachine: wash cycle. **Repeat Violation**

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

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

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

Intermediate - Accumulation of black/green mold-like substance inside the ice bin.

Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**

Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Wash gauge.

Basic - Observed standing water in bottom of reach-in cooler.

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

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

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

Basic - Build-up of mold-like substance on nonfood-contact surface. Exterior of juice dispenser . **Corrected On-Site**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**

High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Gravy from last night 46° f . See stop sale

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gravy 116 ° f , out of temperature for less than 4 hours . Manager reheated to 182° f . **Corrected On-Site** **Repeat Violation**

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

High Priority - Toxic substance/chemical ( windex) stored by or with food. **Corrected On-Site**

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

Intermediate - Accumulation of black/green mold-like substance inside the ice bin.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Reading 175° F . Data plate reads 180° F.

Intermediate - Non-pitting surface rust on reach in cooler shelves on cook line . ( meat cooler )

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

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Data plate states 150° F, reading between 110° F-115° F.

No Violations Were Observed

Basic - Plumbing system in disrepair. Front hand sink . Parts ordered . **Warning**

High Priority - Gravy hot held at less than 135 degrees Fahrenheit. Gravy 109° F . **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 44° F, cut to atones 47° F, cheese 50° F, hash brown 57° F, batter 49° F. All items have been out of temperature less than 4 hours except batter . **Warning**

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

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

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

Intermediate - Refrigerator 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. Maintaining temperatures between 44° F and 57° F. **Warning**

Basic - Floors not maintained smooth and durable . **Warning**

Basic - Leaking pipe at plumbing fixture.women''s Bathroom **Warning**

High Priority - Live flies in kitchen. **Warning**

Intermediate - Refrigerator 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. Sandwich board . **Warning**. Upon callback top of unit not in use. All food moved into reach-in cooler until unit can be repaired.

Basic - Floors not maintained smooth and durable . **Warning**

Basic - Food debris accumulated on kitchen floor. **Warning**

Basic - Leaking pipe at plumbing fixture.women's Bathroom **Warning**

High Priority - Live flies in kitchen. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 41° F, cut tomatoes 41° F, mushrooms 41° F, hash browns 46° F **Warning**

High Priority - Vacuum breaker missing at hose Bibb . **Warning**

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

Intermediate - Refrigerator 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. Sandwich board . **Warning**

Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**

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

Basic - Equipment in poor repair. Ice deflector inside ice machine is cracked and soiled .

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

High Priority - Gravy hot held at less than 135 degrees Fahrenheit. 111° F. **Corrected On-Site**

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.

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

High Priority - Live flies in kitchen. **Warning**

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

Basic - Current Hotel and Restaurant license not displayed. **Warning**

High Priority - Live flies in kitchen. **Warning**

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. **Warning**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed gravy cooling in ice bath with lid on container. **Corrected On-Site**

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

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation without washing hands. **Corrected On-Site**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**

Basic - Equipment in poor repair. Observed reach in cooler to the left of the cookline with door in disrepair.

Basic - Old labels stuck to food containers after cleaning.

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**

Basic - Soiled reach-in cooler gaskets to left of cookline. **Repeat Violation**

Basic - Accumulation of food debris/soil residue on handwash sink in back kitchen area. **Corrected On-Site**

Basic - Cove molding at floor/wall juncture broken/missing in back kitchen area by warmer table.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed open packages of RTE ham stored directly next to open package of raw beef. **Corrected On-Site**

Critical - Observed uncovered beef patties in walk in freezer. **Corrected On-Site**

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Observed spoon in cut lemons inside of reach in cooler stored with handle touching food. **Corrected On-Site**

Critical - Observed employee improperly washing hands. Observed employee scrub hands with soap for less than the required 20 seconds. Observed employee scrub hands for approximately 7seconds.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 0ppm. Cos to 50ppm **Corrected On-Site**

Critical - Observed soiled reach-in cooler gaskets to left of cookine. **Corrected On-Site**

Critical - Observed buildup of slime in the interior of ice machine. **Corrected On-Site**

Critical - No handwashing sign provided at a handsink used by food employees in kitchen and in storage room near three compartment sink. **Corrected On-Site**

Observed open dumpster lid. **Corrected On-Site**

Critical - Observed live flies above soda boxes.

No Violations Were Observed

Violation: 15-31-1Observed A.C. condensation dripping over clean utensils. Utensils moved upon callback. Repairman still working on situation.

Critical - Violation: 53B-08-1No 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. Observed color copies of blank safe staff certifications with names and dates written on copies of certifications. Repeat Violation, 6/11/12.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed hashbrowns at 57 degrees and waffle batter at 56 degrees fahrenhiet in far end reach in cooler. Temperatures were checked at 6am and were ok. They are removing all potentially hazardous foods from cooler and placing in walk in cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cheese slices at 49 degrees, chopped ham at 46 degrees, hashbrowns at 52 degrees fahrenhiet on top line cooler. Not out 4 hours, foods iced down and repairman called.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed waffle batter at 53 degrees fahrenhiet in frontline reach in cooler. Manager disguarded. Not out 4 hours.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed gravy at 124 degrees fahrenhiet. Reheated to 176 degrees fahrenhiet. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Far reach in 3 door cooler. Observed hashbrowns at 57 and waffle batter at 56 degrees fahrenhiet.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Top line cooler at cookline. Observed cheese at 49 degrees, hashbrowns at 52 degrees, ham at 46 degrees.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed steak stored over pork chops in reach in cooler. Corrected On Site.

Observed A.C. condensation dripping over clean utensils.

Critical - Observed buildup of black slime in the interior of ice machine.Corrected On Site.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls at cookline.Corrected On Site.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Observed silverware not stored were only the handles are touched and observed employee drying utensils with barehands. Corrected On Site.

Equipment and utensils not properly air-dried. Utensils.Corrected On Site.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Observed way above 200ppm. Corrected On Site. 100ppm.

Wet mop not hung to dry. Corrected On Site.

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. Observed color copies of blank safe staff certifications with names and dates written on copies of certifications. Repeat Violation, 6/11/12.

No Violations Were Observed

1. 22-09-1: Observed food contact surfaces not cleaned after being contaminated. Observed dirty pans stored back in drawers and not cleaned after being contaminated. Repeat violation, 9/30/11.

2. 24-05-1: Observed clean plates not stored inverted or in a protected manner. Repeat violation, 9/30/11. Observed clean utensils/equipment stored in dirty drawers. Serving and cooking utensils. Repeat violation, 9/30/11, 10/25/11.

3. 53B-07-1: Observed employee training provided by unapproved provider. Repeat violation, 9/30/11, 10/25/11. Observed color copies of blank safe staff certifications with names and dates written on copies of certifications.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Raw Shell Eggs at cookline. They had been out since 7:00 a.m. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hashbrowns observed on top maketable cooler at 45 degrees. They have been out 1-1/2 hours. Rotated out. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage gravy observed at 132 degrees. Reheated to 180 degrees fahrenhiet.Corrected On Site.

Critical - No conspicuously located thermometer in holding unit. Three door by office end.

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

In-use utensil not stored on a clean portion of equipment. Ice scoop observed on unsanitized counter. Corrected On Site.

Critical - Food-contact surfaces not cleaned after being contaminationed. Observed dirty pans stored back in drawers and not cleaned after being contaminated.Corrected On Site. Repeat Violation, 9/30/11.

Critical - Observed black mildew like substance in the interior of ice machine.

Critical - Observed interior of reach-in cooler soiled with accumulation of water at cookline area.

Clean plates not stored inverted or in a protected manner. Repeat Violation, 9/30/11.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Serving and cooking utensils Corrected On Site.Repeat Violation, 9/30/11, 10/25/11.

Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Repeat Violation, 9/30/11, 10/25/11.

Violation: 14-33-1Observed chipped plates in use.

Violation: 18-04-1Observed old labels stuck to food containers after cleaning.

Violation: 24-05-1Clean utensils not stored in a protected manner. Observed utensils in pull drawer not stored so that only the handles are touched.

Violation: 24-06-1Observed clean utensils/equipment stored in dirty drawers on front line.

Violation: 36-15-1Observed food debris, dust or dirt accumulated on floor underneath racks in dry storage area.Repeat Violation.

Violation: 36-22-1Observed floor area(s) covered with standing water in walk in cooler.Repeat Violation.

Critical - Violation: 53B-07-1Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Using Serve Safe.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reach in cooler. Corrected On Site.

Observed chipped plates in use.

Observed old labels stuck to food containers after cleaning.

Critical - Food-contact surfaces not cleaned after being contaminationed. Observed dirty pans in drawer for clean equipment. Corrected On Site.

Clean utensils not stored in a protected manner. Observed utensils in pull drawer not stored so that only the handles are touched.

Clean plates not inverted or stored in a protected manner.Corrected On Site.

Observed clean utensils/equipment stored in dirty drawers on front line.

Observed food debris, dust or dirt accumulated on floor underneath racks in dry storage area.Repeat Violation.

Observed floor area(s) covered with standing water in walk in cooler.Repeat Violation.

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

Critical - Manager lacking proof of Food Manager Certification.

Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Using Serve Safe.

Critical - Violation: 35A-08-1Observed live flies in kitchen.

Critical - Violation: 41A-02-1Observed toxic items stored by food.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed chopped ham at 57 degrees fahrenhiet on frontline cooler. Rotated out and cooled down. Corrected On Site. Repeat Violation, 1/27/11.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed waffle batter at 50 degrees fahrenhiet in reach in cooler, front line. Rotated out and cooled down. Corrected On Site. Repeat Violation, 1/27/11.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed mushrooms at 54 degrees fahrenhiet on front line cooler. Rotated out and cooled down. Corrected On Site. Repeat Violation, 1/27/11.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Front line cooler top service and cooler for waffle batter.Repeat Violation, 1/27/11.

Critical - No conspicuously located thermometer in holding units. Repeat Violation, 1/27/11.

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

Critical - Observed raw animal food stored over pork in walk in cooler.Corrected On Site.Repeat Violation, 1/27/11.

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

Wet wiping cloth not stored in sanitizing solution between uses.Repeat Violation, 1/27/11. Corrected On Site.

Critical - Observed buildup of black mildew like substance in the interior of ice machine.

Critical - Observed interior of reach-in cooler soiled with wet food residue in ric by office.Repeat Violation, 1/27/11.

Critical - Observed live flies in kitchen.

Observed food debris accumulated on dry storage room floor.

Observed floor area(s) covered with standing water in walk in cooler.Repeat Violation, 1/27/11.

Critical - Observed toxic items stored by food.

Critical - Observed lock on exit door from dry storage and walk in cooler that requires a key, tool or special knowledge to open. For reporting purposes only.

Critical - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under Section 3-101.11 shall be reconditioned according to an approved procedure or discarded.

Critical - (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.

Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;

Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.

Critical - (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.

Critical - FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Critical - (A) FOOD shall be protected from cross contamination. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas;

Critical - (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;

Critical - (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;

Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

(B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.

Warewashing Equipment, Clean Solutions. The SANITIZE solutions shall be maintained clean.

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.

System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.

(A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

(6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.

No Violations Were Observed

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Critical - Hand wash sink lacking proper hand drying provisions. In back by 3 compartment sink area.

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

Observed floor area(s) covered with standing water. Walkin cooler.

Critical - Observed hand wash sink used for purpose other than washing hands. waitress washing dishes at front counter. Repeat Violation.

Critical - Observed interior of reach-in cooler full of water. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mushrooms at 57 degrees and ham at 56 in reachin cooler. Repeat Violation.

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

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

Critical - Manager lacking proof of Food Manager Certification.

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

Critical - Observed dented/rusted cans.

Observed floor area(s) covered with standing water. Walkin cooler.

Critical - Observed hand wash sink used for purpose other than washing hands. Kitchen

Critical - Observed interior of reach-in cooler with water standing in it.

Critical - Observed live flies in kitchen.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mushrooms at prep area in opentop at 56 degrees.

Critical - Observed raw animal food stored over ready-to-eat food. Eggs over pickles in reachin cooler.

Critical - Observed soiled reach-in cooler gaskets.

Observed walk-in cooler gasket torn/in disrepair.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Violation: 02-26-1Working containers of food removed from original container not identified by common name.

Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit.

Critical - Violation: 12A-06-1Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food.

Critical - Violation: 12A-33-1Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.

Violation: 14-33-1Observed equipment in poor repair. reach in cooler, foods in standing water.

Violation: 14-33-1Observed equipment in poor repair. walkin cooler

Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation of food residue.

Violation: 24-05-1Clean bowls not stored inverted or in a protected manner.

Violation: 29-09-1Faucet/handle missing at plumbing fixture.

Critical - Violation: 32-17-1Handwashing cleanser lacking at handwashing lavatory.

Critical - Violation: 35A-08-1Observed live flies in kitchen.

Violation: 36-22-1Observed floor area(s) covered with standing water underneath cookline.

Violation: 42-03-1Wet mop not hung to dry.

Critical - Violation: 53A-07-1No Certified Food Manager for establishment.This violation must be corrected by : 11-11-08.

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. Pro This violation must be corrected by : 11-11-08.

Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.

Clean bowls not stored inverted or in a protected manner.

Faucet/handle missing at plumbing fixture.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - No Certified Food Manager for establishment.This violation must be corrected by : 11-11-08.

Critical - No conspicuously located thermometer in holding unit.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 11-11-08.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. This violation must be corrected by : 9-11-08.

Observed equipment in poor repair. reach in cooler, foods in standing water.

Observed equipment in poor repair. walkin cooler

Observed floor area(s) covered with standing water underneath cookline.

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

Critical - Observed live flies in kitchen.

Critical - Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food.

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.

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