Wings N Things Degrades its Sanitary Rating

Basic - Build-up of grease on nonfood-contact surface. Castors on equipment, equipment legs and coving at floor.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cooler and freezer. **Corrective Action Taken**

Basic - Equipment in poor repair. Ice machine door.

Basic - Floor soiled/has accumulation of debris. Cracks and crevices. **Repeat Violation**

Basic - Lime scale build-up inside ice machine. Back inside of machine.

Basic - Reach-in cooler gasket torn/in disrepair. 2 door at cook line.

Basic - Soil residue build-up on nonfood-contact surface. Shelf at spice/sauce storage at cook line. **Corrected On-Site**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line. **Corrected On-Site** **Repeat Violation**

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

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

Intermediate - Soda gun soiled. **Corrected On-Site** **Repeat Violation**

No Violations Were Observed

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Behind slicer area. **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles. Including ice machine. **Warning**

Basic - Floor soiled/has accumulation of debris. Through out kitchen greasy, soiled in cracks and crevices. **Repeat Violation** **Warning**

Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**

Basic - Ice scoop handle in contact with ice. Wait station. **Corrected On-Site** **Warning**

Basic - Interior of microwave soiled with encrusted food debris. **Warning**

Basic - Shelf under preparation table soiled with food debris. Kitchen. **Repeat Violation** **Warning**

Basic - Storage of tools on shelf above or with clean equipment and utensils, single service items, and/or clean linens. Tools with clean utensils in bus tub at dish machine. **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line, small room next to kitchen and behind slicer. **Repeat Violation** **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at cook line. **Corrected On-Site** **Warning**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Discussed with manager and employee washed hands. **Corrective Action Taken** **Repeat Violation** **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After employee used walk in door, employee changed gloves. **Corrective Action Taken** **Repeat Violation** **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ chlorine at cook line, retest at 100 ppm chlorine. **Corrected On-Site** **Warning**

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

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

Intermediate - Slicer blade guard soiled with old food debris. **Warning**

Intermediate - Slicer blade soiled with old food debris. **Repeat Violation** **Warning**

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Paint peeling at waiters station steam table and at hot cook line near storeroom. **Warning**Wall nest to table at cook line with bare wood. Inspector will recheck at next routine inspection.

Basic - Bowl or other container with no handle used to dispense food. Souffl cup in cottage cheese. **Corrected On-Site** **Warning**

Basic - Build-up of grease on nonfood-contact surface. On walls at cook line. **Warning**

Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site** **Warning**

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen. Pieces missing and vent misaligned at cook line and kitchen. **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**

Basic - Floor soiled/has accumulation of debris. Though out kitchen, greasy and soiled. **Warning**

Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**

Basic - Hole in or other damage to wall. Around door pass through , kitchen and at walk in cooler. **Warning**

Basic - Objectionable odor in establishment. Near back door. **Warning**

Basic - Shelf under preparation table soiled with food debris. Kitchen. **Warning**

Basic - Soiled reach-in cooler gaskets. **Warning**

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Paint peeling at waiters station steam table and at hot cook line near storeroom. **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple areas in kitchen and at soda machine. **Warning**

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

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit.Raw chicken wings in box at cook line at 64° for 1 hour, employee moved to walk in cooler. **Warning**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Dish room and cook line employee. Discussed with manager and provided reference text. **Corrective Action Taken** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded beef 48°, potato salad 47°, deli turkey 48° and deli ham at 47° in walk in cooler for 3 hours. Manager states that walk in door was left open. Manager moved TCS foods to walk in freezer. Refrigeration repair person on site working on ice machine and will check on ambient temperature of cooler. TCS foods in freezer between 40 to 43° by end of inspection. **Corrective Action Taken** **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Discussed with manager. Employee changed gloves. **Corrected On-Site** **Warning**

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

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

Intermediate - Slicer blade soiled with old food debris. **Corrected On-Site** **Repeat Violation** **Warning**

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

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

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

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

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Single-service articles not stored inverted or protected from contamination.... Above 3 compartment sink

Basic - Stored food not covered in walk-in cooler.... sliced carrots, sliced celery, sliced onions, yellow sauce (mustard?)

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.... In WALK IN COOLER, yellow sauce (mustard?), cooked ribs, re-packaged sliced cheeses, sliced vegetables.

Intermediate - Slicer blade guard soiled with old food debris.

Basic - Cove molding at floor/wall juncture broken/missing.... Some back of house areas.... kitchen and Dishmachine area.As Of September 08,2014: Not Yet Complied. Operator agreed to have corrected for next unannounced inspection.

Basic - No conspicuously located ambient air temperature thermometer in holding units.As Of September 08,2014: Not Yet Complied. Operator agreed to have corrected for next unannounced inspection

Basic - Accumulation of dead or trapped insects, or other pests, in control devices.... Back of house light fixtures.

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

Basic - Cove molding at floor/wall juncture broken/missing.... Some back of house areas.... kitchen and Dishmachine area.

Basic - Equipment in poor repair.Walk in cooler

Basic - Inside/outside of dumpster not clean.

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

Basic - Nonfood-contact equipment in poor repair.... Cook line Undercounter refrigeration

Basic - Open dumpster lids.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.... WALK.IN.COOLER... arepas 49° sliced cheeses 49' dressings 49°. Rice 54°... REACH.IN.COOLER... (Cook Line Undercounter) burger patties 56° chicken breasts 56° cooked pasta 56°

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.**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.... in walk.in.cooler, chicken salad, cooked rice, blue cheese dressing, sliced onions, macaroni and cheese, cooked pulled pork.

Intermediate - Slicer blade guard soiled with old food debris.

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.... Back of house - Especially in dry storage areas.**Repeat Violation**

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

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.... On cook line.

Basic - Floor area(s) covered with standing water.... Prep kitchen and Warewash area.

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

Basic - Some hood filters in disrepair and misplaced. At wrong angle allowing gaps to plenum.**Repeat Violation**

Basic - Stored food not covered in walk-in cooler.... Cut vegetables Celery sticks, Carrot sticks.

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

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Encrusted, soiled material on slicer.

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

Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**

Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.Wedger, Food processor.

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.... Especially behind/under equipment in server station.

Basic - Floors not constructed to be easily cleanable.... Kitchen floors have worn/missing grout making floors not smooth and easily cleanable.

Basic - Hood filters in disrepair/misplaced.

High Priority - Accumulation.of.dead.or trapped.insects,or.other.pests,in.ceiling.light.fixtures..

High Priority - Employee failed to wash hands before putting on gloves to work with food. Line cooks.**Repeat Violation**

Intermediate - Slicer blade guard soiled with old food debris.

High Priority - Stop Sale issued due to adulteration of food product. Container/cheese shaker stored in prepped lettuce

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

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken & beef above prepped onions in the walk-in cooler. **Corrected On-Site**

Basic - Food stored on floor. In the walkin freezer.

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. Cook

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

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

Intermediate - Accumulation of food debris/grease on food-contact surface. Lowboy reach-in cooler gasket on the cook''s line

Intermediate - Slicer blade guard soiled with old food debris.

Intermediate - Encrusted material on can opener blade.

Basic - Build-up of grease on nonfood-contact surface. Hood filters

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

Intermediate - Employee used handwash sink as a dump sink. Next to the expo window

Basic - Wall soiled with accumulated food debris. Around the steam table in the service area.

Basic - Hood soiled with accumulated grease.

Critical - Stop Sale issued due to adulteration of food product. Prepped fries stored in a old laundry detergent bucket.

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. beef chili on the cook's line.

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds, beef chileCorrected On Site.

Critical - Observed food stored in a prohibited area. Prepped potatoes stored under the 3 compartment sink.Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves Corrected On Site.

Critical - Observed employee wash hands with no soap. Corrected On Site.

Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.

Observed employee with no hair restraint.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. All reachin cooler on the cook's line.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Nortthern reachin cooler on the cook's line.

Observed build-up of grease on nonfood-contact surface. Side of the northern deep fat fryer.

Observed build-up of grease on nonfood-contact surface. Shelving under the grill

Observed build-up of food debris, dust or dirt on nonfood-contact surface. The outside of the 5 gallon food buckets.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. The ice scoop for the ice machine is not stored in a clean container outside the ice machine.

Observed grease accumulated under cooking equipment.

Observed wall soiled with accumulated black debris in dishwashing area. Under the 3 compartment sink.

Critical - Observed unlabeled spray bottle. Bootles hanging in the prep sink in the kitchen

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

Critical - Working containers of food removed from original container not identified by common name. Pickle buckets reused for other foods.Repeat Violation.

Critical - Observed food stored on floor. Carrots on the floor in a walkin cooler.Corrected On Site.

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

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bowl used with flour.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed employee cutting raw chicken breasts then handle a spice container without washing hands first.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee handling soiled dishes then go directly to cutting raw chicken breasts without washing hands first.

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

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

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Flat top grill on the cook's line.

Critical - Handwash sink not accessible for employee use at all times. Spatula in the prep room handsink.Corrected On Site.

Observed grease accumulated under cooking equipment. Cook's line Repeat Violation.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Working containers of food removed from original container not identified by common name. 5 gallon pickle buckets reused for other foods.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POTENTIALLY HAZARDOUS FOODS IN THE FIRST BAINMARIE COOLER ON THE COOK'S LINE .

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. First bainmarie cooler on the cooks line . DO NOT KEEP ANY POTENTIALLY HAZARDOUS FOODS IN THIS UNIT UNTIL IT IS REPAIRED AND OPERATING PROPERLY .

Observed exhaust system operated with filters removed. For reporting purposes only.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Theresa claims that she is allergic to bleach, told her to use sani-tabs.

Critical - Observed encrusted material on can opener.

Critical - Observed encrusted, soiled material on slicer.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelving under the rear handsink

Observed grease accumulated under cooking equipment.

No Violations Were Observed

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Following items in walk-in cooler: cottage cheese at 60 degrees, stew at 60 degrees, cooked vegetables at 60 degrees, soups at 59-62 degrees, pastas at 60 degrees, mac&cheese at 60 degrees, liver at 60 degrees, eggs at 60-62 degrees, chili at 60 degrees, sauces at 60 degrees. Note: stop sale issued. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in cooler at 59 degrees ambient air temperature. This violation must be corrected by : 08/22/2011.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.

Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. unsealed plywood shelfs under prep table.

Critical - Food-contact surfaces and utensils not sanitized properly and not properly cleaned. knife fell on floor and employee picked up knife and used it without washing and sanitizing it. Corrected On Site.

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

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

Observed build-up of dust and/or dirt on nonfood-contact surface. fan in kitchen/dishwash area.

Observed build-up of food debris, grease and/or dirt on nonfood-contact surface. shelfs.

Observed gaskets with slimy/mold-like build-up. cookline reach-in coolers.

Observed clean utensils/equipment stored in dirty drawers/containers.

Critical - Observed handwash sink used for purposes other than handwashing. bucket, utensil in handwash sink on cookline.

Critical - Hand wash sink lacking proper hand drying provisions. handwash sink on cookline.

Observed open dumpster lids.

Observed grease, food debris and / or debris accumulated under cooking equipment, coolers, prep tables.Repeat Violation. Crew started cleaning at time of Inspection. Corrected On Site.

Observed wall soiled with accumulated food debris and / or grease.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves.Corrected On Site.

Critical - Observed employee wash hands with no soap and used no paper towel to dry hand. did not dry hands. 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 soiled dry wiping cloth in use.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. grill tops

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue and standing water inside of cooler.

Observed build-up of food debris, grease, and/or dirt on nonfood-contact surface. shelfs throughout. Repeat Violation.

Critical - Handwashing cleanser lacking at handwashing lavatory. server station. Corrected On Site.

Observed grease and/or food debris accumulated under cooking equipment, coolers, shelfs, prep tables. Repeat Violation.

Observed wall soiled with accumulated food debris /grease. throughout Repeat Violation.

Observed attached equipment soiled with accumulated grease. hood, hoodfilters, cookline walls

Critical - Observed unlabeled spray bottle. yellow liquid in dishwash area Repeat Violation.

Carbon dioxide/helium tanks not adequately secured.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. batter, sauces, chili, tunsa salad in walk-in cooler

Observed equipment in poor repair. rusted shelfs in dry storage room off cookline and bottom shelfs of several prep tables/equipment tables on cookline

Observed nonfood-contact equipment in poor repair. rusted walk-in cooler floor and ceiling. produce cooler

Critical - Observed soiled reach-in cooler gaskets. all

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

Critical - Observed encrusted material on can opener.

Critical - Observed buildup of slime on soda dispensing nozzles.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs on cookline and in dry storage room off cookline

Observed build-up of food debris, dust and dirt on nonfood-contact surface. a/c vents in kitchen, prep room and storage area

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. utensils stored in dirty container by dishwash area

Critical - Observed screen in window torn/in poor repair. backdoor

Observed grease accumulated under cooking equipment.

Observed grease and debris accumulated on kitchen floor. under sinks, coolers, prep tables, equipment

Observed wall soiled with accumulated black debris in dishwashing area.

Observed wall soiled with accumulated food debris and grease. throughout kitchen, prep areas and dishwash area

Observed ceiling in disrepair. water damage stains and peeling paint in several areas of kitchen, prep areas and dry storage room

Observed ceiling soiled with accumulated food debris. throughout kitchen, dishwash area and prep areas

Critical - Observed unlabeled spray bottle. brown/yellow liquid in dishwash area

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

Observed attached equipment soiled with accumulated dust ceiling fans.Repeat Violation.

Observed attached equipment soiled with accumulated dust fan cover walkin cooler.

Observed attached equipment soiled with accumulated grease hood filters.

Critical - Observed black l buildup inside ice bin. Repeat Violation.

Observed build-up of food debris, dust or dirt on nonfood-contact surface all shelving.Repeat Violation.

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

Observed food debris accumulated on kitchen floor storeroom.Repeat Violation.

Observed food debris accumulated on walkin cooler floor.Repeat Violation.

Observed grease accumulated under cooking equipment and shelving.Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit medium mild sauce on line 95 degrees must be refrigerated, 135 degrees or less, or document time in lieu of temperature holding out o more than 4 hours then discarded. Repeat Violation.

Critical - Observed required employee training provided but expired. 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

Obseved hood filters in disrepair. Repeat Violation.

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

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

Observed attached equipment soiled with accumulated dust, ceiling fans.

Observed attached equipment soiled with accumulated grease, hood filters.

Critical - Observed black buildup inside ice bin.

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

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

Critical - Observed buildup of black debris in the interior of ice machine, sides.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Observed food debris accumulated on all walkin cooler floors.

Observed food debris accumulated on kitchen floor.

Observed food debris accumulated on store room floor.

Observed grease accumulated under cooking equipment.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, medium/mild sauce 70 degrees Fmixed with product that must be refrigerated liquid margerine. Corrected On Site. operator shoulduse time in lieu of temp and post it.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, noodles in water for soup 70 degrees.

Critical - Observed soiled reach-in cooler gaskets, all.

Observed wall soiled with accumulated food debris, all kitchen.

Obseved hood filters in disrepair.

Critical - Reach-in cooler not cleaned prior to accumulation of soil residue, baine marie lift lid.

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

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