Yak-Zies Bar & Grill Improves its Sanitary Rating

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

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

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

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

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

Basic - Cutting board has cut marks and is no longer cleanable.... Multiple colt table and other cutting boards.

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

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.... light in WALK.IN.COOLER.

Basic - Waste line missing at soda gun holster.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles....bar gun

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Chic tangy in the pizza Bain Marie.

Intermediate - Slicer blade guard soiled with old food debris.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. opened cold cuts in the walkin cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked pasta in the kitchen Corrected On Site by refrigerating.

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 an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Critical - Observed encrusted, soiled material on slicer.

Observed build-up of grease on nonfood-contact surface. Sides of fryers and stove.

Critical - Observed spray hose at dish sink lower than flood rim of sink. Repeat Violation.

Observed grease accumulated under cooking equipment. Unders the fryers.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Souffle cup used for grated cheese.

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

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

Critical - Observed unlabeled spray bottle in the kitchen Corrected On Site.

Observed employee with no hair restraint.

Critical - Observed interior of microwave soiled. Amana by fyers

Critical - Observed encrusted, soiled material on slicer.Corrected On Site.

Critical - Cold water not provided/shut off at employee handwash sink. Handsink in the kitchen

Critical - Hot water not provided/shut off at employee hand wash sink. Handsink in the kitchen

Plumbing system in disrepair. Handsink is missing the faucet nozzle in the kitchen .

Critical - Observed spray hose at dish sink lower than flood rim of sink.

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. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site / processed foids and held more than 24 hours with not properly date marked. chili, ham in walk-in 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 cup in parmesan cheese. Corrected On Site.Repeat Violation. Corrected On Site.

Observed build-up of dust or dirt on nonfood-contact surface. fan guard in walk-in cooler.

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

Observed debris accumulated on floor. in storage area.

Observed ceiling in disrepair. water damage stains on several ceiling tiles in kitchen. Repeat Violation.

Critical - Observed unused opening in panel box unprotected. several openings in electric panel by pizza oven. For reporting purposes only.

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

Critical - No thermometer provided to measure temperature of food product. Repeat Violation.

Critical - Observed cloth used as a food-contact surface. on pizza dough 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. in cooked vegetables and cole slaw in reach-in cooler

Observed equipment in poor repair. rusted shelfs in tall 'beverage-air' reach-in cooler in kitchen

Critical - Observed interior of microwave soiled/ in disrepair

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

Critical - Observed encrusted material on can opener.

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

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

Observed build-up of grease on nonfood-contact surface. stove top and exterior of frying pans

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

Observed grease and debris accumulated under cooking equipment, coolers and prep tables in kitchen.

Observed ceiling in disrepair. water damage stains on several ceiling tiles in kitchen

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

Critical - Observed unlabeled spray bottle. red liquid by 3 compartment sink

Carbon dioxide/helium tanks not adequately secured. by ice machine

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

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

Observed employee with no hair restraint.

Critical - Observed encrusted material on can opener.

Critical - Observed non-service animals in the food establishment or on premises.

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

Critical - Observed uncovered food in holding unit/dry storage area. several items walk in coolers Repeat Violation.

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

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

Wet mop not hung to dry.

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

Carbon dioxide/helium tanks not adequately secured.

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

Observed attached equipment soiled with accumulated dust. walk in cooler fan covers and condensors.

Critical - Observed buildup of soiled material on mixer head. Under the manifold.

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

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.walk in cooler foods Repeat Violation.

Critical - Observed rodent activity as evidenced by rodent droppings found. 12 old droppings found. Corrected On Site.

Critical - Observed soil buildup inside ice bin.

Critical - Observed uncovered food in holding unit/dry storage area. Several items walk in cooler.

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

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Soup and meat sauce.

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