YEARLING RESTAURANT (THE)

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine at 0ppm during inspection. Multiple attempts to prime, operator set up three compartment sink and placed repair call. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the two door reach in cooler, raw pork stored over cut green tomatoes. In the walk in cooler, raw shell eggs over container of pickles. Repeat Violation Admin Complaint

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed wait staff carrying dirty dishes drop off the dishes then carry customers order out of kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board and multiple portable cutting boards with visible staining. Can opener on prep line with debris on the blade. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind bar counter used as dump sink as evident by ice and fruit in the sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available for chlorine dish machine.

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

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle of sanitizer at wait station not labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance on the deflector plate. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Exterior top of dish machine soiled and side by reservoir soiled.

Basic - Buildup of food debris/soil residue on equipment door handles. Two door reach in cooler on cook line with residue build up on the handles.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line working with food with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelves of ware washing area, clean containers stacked while wet. Repeat Violation

Basic - Floors, walls and ceiling soiled/has accumulation of debris. Floors behind cook line with grease build up. Ceiling air conditioning vents and tubes with dust build up. Multiple locations through kitchen with standing water. Repeat Violation

Basic - Food stored on floor. In the walk in cooler, container of pickles stored on the floor. Employee relocated. Corrected On-Site Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Cook line hood filters missing while cooking.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk seasoning container have scoops stored inside with handles in contact with the product.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler by hand wash sink on side of cook line door gaskets with mold like substance. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. In the middle bay of the prep three compartment sink, redfish thawing in standing water while faucet running over gator thawing. Employee began cutting open and removing redfish. Corrective Action Taken

Basic - Utensils in poor condition. Melted handles to ladles in steam well.

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in prep area has leak from drain pipe. Per employee has had employee working to reconnect properly. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping stored on pass through window prep table. Sanitizer solution at 0ppm in sanitizer bucket at pass through window.

High Priority - Food prepared in a private home. See stop sale. In the reach in freezer closest to the prep area, 15 pies prepared at home and offered in the establishment. Operator will discard and have the pies made in the establishment.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer closest the prep area, raw alligator in commercially packaged over plastic tin of ready to eat pie.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the standup reach in cooler 5 packages of fully thawed vacuum sealed red fish. Discussed with operator proper thawing techniques and operator removed the thawed fish to be discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the waitstation flip top reach in cooler closest the dish area, fish dip (51F - Cold Holding); whipped butter (49F - Cold Holding) placed in the cooler 1 hour prior from the walk in cooler. Operator noticed temperature setting at warmest setting and adjusted temperature dial. At conclusion of inspection fish dip second temperature (44F - Cooling); whipped butter second temperature (45F - Cooling). Corrective Action Taken Repeat Violation Admin Complaint

High Priority - 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. Multiple items held on time and listed on the written procedures missing time marking. Discussed with operator utilizing specific time frames and a chart board. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple portable cutting boards with black food residue staining. Discussed with operator. Corrective Action Taken

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection no certified food manager for establishment. Operator took class the previous week and has not received results yet. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test the chlorine dish machine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by the front of house reach in cooler. Operator provided paper towels. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the standup reach in cooler 5 packages of fully thawed vacuum sealed red fish. Discussed with operator proper thawing techniques and operator removed the thawed fish to be discarded. Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf next to dishmachine over clean containers. Operator relocated the employee beverage. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, employee lunch stored over container of dressings. Operator asked employee to relocate the personal food. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelves of the prep area and by the warewashing area, clean containers stacked while wet.

Basic - Equipment in poor repair. Standup two door reach in cooler has a torn cooler door gasket and waitstation flip top reach in cooler has door gasket separating from the door.

Basic - Floor soiled/has accumulation of debris. Floors of the cook line has accumulation of grease and food debris. Soiled cardboard under grills on the cook line. Concrete floors through kitchen area not easily cleanable. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handles of the main cook line. Operator relocated the tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and multiple reach in cooler door gaskets with mold like substance staining.

Basic - Plumbing system in disrepair. Hand wash sink in the prep area leaks from drain pipe elbow into floor drain. Operator states will tighten the cuffling of the drain pipe. Corrective Action Taken

Basic - Uncleanable knife block in use to store knives. Wooden small slit knife block in use at pass through prep table. Operator states will discard. Repeat Violation

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Shrimp at 138F, added back to grill and retemped at 165F. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle trash can and broom, then return to cookline without hand wash. Spoke to employee during inspection. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects in back prep room.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over ready to eat butter. Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found.One live roach observed on prep table by mixers. Person in charge killed and discarded. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter pats in dining room since Sunday per person in charge at 76F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In beverage walk in cooler cream cheese, ranch 47-49F. Unit has been open for morning prep. Fliptop in front of kitchen fish dip 47F, ranch 48F. Person in charge states units were turned off and items moved to unit less than 4 hours ago. Butter pats in dining room since Sunday per person in charge at 76F. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb outside door by walk in missing vacuum breaker with black hose attached. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice deflector plate with mold like substance. Mixers with debris buildup in back prep room. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash out personal cup at hand wash sink in kitchen.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for dishmachine. Repeat Violation

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. One employee on duty with no proof of food handler training. Repeat Violation Admin Complaint

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand wash sink in kitchen only reaching 82F.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 3 dead roaches in glue trap behind bulk dry good storage in back prep room. Observed 7 dead flying insects on prep table by mixers.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish partially thawing in reach in cooler with instructions to remove from packaging in sealed package.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse, phone stored on bulk flour container in kitchen. Repeat Violation

Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Wall by hot holding equipment with debris buildup. Floor under dishmachine, equipment in kitchen, under server prep area no longer smooth and easily cleanable. Heavy grease buildup on floor at cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, exterior of bulk flour containers with debris buildup. Repeat Violation

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Onion rings in back in prep room reach in freezer slacking, no longer frozen solid.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler fish dip 51F, ranch 47F. Person in charge states were brought from walk in cooler. Cooler plugged back in this morning after power outage. Ambient temperature of unit came down to 36F during inspection. In beverage walk in cooler butter 51F blue cheese 53F. Ambient temperature of unit at 50F during inspection. In regular walk in cooler beef, cheese 48-49F. Ambient temperature of unit 49F during inspection. Person in charge provided invoice that delivery was dropped off today person in charge states right before the beginning of inspection. Person in charge turned units down during inspection. In beverage reach in cooler in the bar whipping cream 51F person in charge discarded. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2022-09-01: In reach in cooler fish dip 48F. Person in charge moved to unit holding temperature. Iced items down in unit. In beverage reach in cooler butter, milk, cream, okra 46-51F In protein reach in cooler soup 50F person in charge discarded. Non time/temperature control for safety foods remain in unit. Person in charge states unit was at 42F upon arrival this morning. States door has been open to move items from one unit to another. Had delivery proven by invoice dated 9/1/22 by CBI. Bar cooler has no time/temperature control for safety foods. Person in charge states has service scheduled, will be either this afternoon or tomorrow. Turned units down during inspection. Admin Complaint Corrective Action Taken - From follow-up inspection 2022-09-02: In reach in cooler butter 45F, was panned from walk in cooler at 12:30pm. Person in charge states was sitting out on counter prior to my arrival. Ambient temperature of unit is 39F during inspection. In smaller beverage walk in cooler all items 41F or below. Ambient temperature of unit 38F during inspection. In larger protein cooler, person in charge has moved most items to other walk in cooler. Potatoes and butter at 45F. Person in charge moved to other walk in holding temperature. Admin Complaint - From follow-up inspection 2022-09-08: In beverage walk in hush puppy mix, sour cream, 49-51F. Ambient temperature of unit 48F. Beef burger at 38F. In large walk in cooler cabbage 45F Ambient temperature is 49F. Person in charge provided invoice for delivery today, employees have been in and out of units. Admin Complaint - From follow-up inspection 2022-09-14: In small beverage walk in cooler all items below 41F. In large walk in cooler sour cream, sour cream, cheese 46F. Ambient temperature of unit is 46F. Overnight temperatures per person in charge. See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler fish dip 51F, ranch 47F. Person in charge states were brought from walk in cooler. Cooler plugged back in this morning after power outage. Ambient temperature of unit came down to 36F during inspection. In beverage walk in cooler butter 51F blue cheese 53F. Ambient temperature of unit at 50F during inspection. In regular walk in cooler beef, cheese 48-49F. Ambient temperature of unit 49F during inspection. Person in charge provided invoice that delivery was dropped off today person in charge states right before the beginning of inspection. Person in charge turned units down during inspection. In beverage reach in cooler in the bar whipping cream 51F person in charge discarded. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2022-09-01: In reach in cooler fish dip 48F. Person in charge moved to unit holding temperature. Iced items down in unit. In beverage reach in cooler butter, milk, cream, okra 46-51F In protein reach in cooler soup 50F person in charge discarded. Non time/temperature control for safety foods remain in unit. Person in charge states unit was at 42F upon arrival this morning. States door has been open to move items from one unit to another. Had delivery proven by invoice dated 9/1/22 by CBI. Bar cooler has no time/temperature control for safety foods. Person in charge states has service scheduled, will be either this afternoon or tomorrow. Turned units down during inspection. Admin Complaint Corrective Action Taken - From follow-up inspection 2022-09-02: In reach in cooler butter 45F, was panned from walk in cooler at 12:30pm. Person in charge states was sitting out on counter prior to my arrival. Ambient temperature of unit is 39F during inspection. In smaller beverage walk in cooler all items 41F or below. Ambient temperature of unit 38F during inspection. In larger protein cooler, person in charge has moved most items to other walk in cooler. Potatoes and butter at 45F. Person in charge moved to other walk in holding temperature. Admin Complaint - From follow-up inspection 2022-09-08: In beverage walk in hush puppy mix, sour cream, 49-51F. Ambient temperature of unit 48F. Beef burger at 38F. In large walk in cooler cabbage 45F Ambient temperature is 49F. Person in charge provided invoice for delivery today, employees have been in and out of units. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler fish dip 51F, ranch 47F. Person in charge states were brought from walk in cooler. Cooler plugged back in this morning after power outage. Ambient temperature of unit came down to 36F during inspection. In beverage walk in cooler butter 51F blue cheese 53F. Ambient temperature of unit at 50F during inspection. In regular walk in cooler beef, cheese 48-49F. Ambient temperature of unit 49F during inspection. Person in charge provided invoice that delivery was dropped off today person in charge states right before the beginning of inspection. Person in charge turned units down during inspection. In beverage reach in cooler in the bar whipping cream 51F person in charge discarded. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2022-09-01: In reach in cooler fish dip 48F. Person in charge moved to unit holding temperature. Iced items down in unit. In beverage reach in cooler butter, milk, cream, okra 46-51F In protein reach in cooler soup 50F person in charge discarded. Non time/temperature control for safety foods remain in unit. Person in charge states unit was at 42F upon arrival this morning. States door has been open to move items from one unit to another. Had delivery proven by invoice dated 9/1/22 by CBI. Bar cooler has no time/temperature control for safety foods. Person in charge states has service scheduled, will be either this afternoon or tomorrow. Turned units down during inspection. Admin Complaint Corrective Action Taken - From follow-up inspection 2022-09-02: In reach in cooler butter 45F, was panned from walk in cooler at 12:30pm. Person in charge states was sitting out on counter prior to my arrival. Ambient temperature of unit is 39F during inspection. In smaller beverage walk in cooler all items 41F or below. Ambient temperature of unit 38F during inspection. In larger protein cooler, person in charge has moved most items to other walk in cooler. Potatoes and butter at 45F. Person in charge moved to other walk in holding temperature. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler fish dip 51F, ranch 47F. Person in charge states were brought from walk in cooler. Cooler plugged back in this morning after power outage. Ambient temperature of unit came down to 36F during inspection. In beverage walk in cooler butter 51F blue cheese 53F. Ambient temperature of unit at 50F during inspection. In regular walk in cooler beef, cheese 48-49F. Ambient temperature of unit 49F during inspection. Person in charge provided invoice that delivery was dropped off today person in charge states right before the beginning of inspection. Person in charge turned units down during inspection. In beverage reach in cooler in the bar whipping cream 51F person in charge discarded. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2022-09-01: In reach in cooler fish dip 48F. Person in charge moved to unit holding temperature. Iced items down in unit. In beverage reach in cooler butter, milk, cream, okra 46-51F In protein reach in cooler soup 50F person in charge discarded. Non time/temperature control for safety foods remain in unit. Person in charge states unit was at 42F upon arrival this morning. States door has been open to move items from one unit to another. Had delivery proven by invoice dated 9/1/22 by CBI. Bar cooler has no time/temperature control for safety foods. Person in charge states has service scheduled, will be either this afternoon or tomorrow. Turned units down during inspection. Admin Complaint Corrective Action Taken

High Priority - Container of medicine improperly stored. Medicine bottle stored on shelf over and alongside clean dish ware in dishmachine area. Person in charge removed. Corrected On-Site

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Mop water dumped on ground outside instead of in mop sink during inspection.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over uncut onions in walk in cooler person in charge moved to appropriate location. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. At dishmachine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler fish dip 51F, ranch 47F. Person in charge states were brought from walk in cooler. Cooler plugged back in this morning after power outage. Ambient temperature of unit came down to 36F during inspection. In beverage walk in cooler butter 51F blue cheese 53F. Ambient temperature of unit at 50F during inspection. In regular walk in cooler beef, cheese 48-49F. Ambient temperature of unit 49F during inspection. Person in charge provided invoice that delivery was dropped off today person in charge states right before the beginning of inspection. Person in charge turned units down during inspection. In beverage reach in cooler in the bar whipping cream 51F person in charge discarded. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding station tomatoes 111F, greens 125F. Hot holding unit was never turned on. Person in charge turned on and reheated on stove top. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cookline with staining. Soda nozzle at bar with mold like substance buildup. Interior of microwave on back cookline with debris buildup.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf over clean dishes, also stored on prep table, person in charge moved to appropriate location. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. In front of air conditioner.

Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Heavy grease buildup on floors under fryers. Wall by dishmachine with mold like substance buildup. Floors in kitchen are no longer easily cleanable, hold debris. Paint peeling in kitchen over make top. Ceiling with damage over bag in box soda storage in office.

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored on the floor. Tongs hung on equipment. Ice handles touching ice in ice bins. Person in charge moved all to appropriate locations. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At sink by server station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in walk in coolers with debris buildup.

Basic - Old food stuck to clean dishware/utensils. Observed clean dish ware with old label residue, debris buildup.

Basic - Single-service articles not stored inverted or protected from contamination. Single service items not inverted at bar area, person in charge inverted. Corrected On-Site Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At time of inspection dishmachine tests at 0ppm even after priming multiple times. Person in charge able to get it to test at 100ppm by end of inspection . Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handle raw frog legs with gloves hands, then touch equipment handles. Spoke to employee who washed hands, changed gloves, and cleaned handles. Corrective Action Taken

High Priority - Spray hose at dish sink lower than flood rim of sink. At sink by dishmachine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by salad cooler, cream, sour cream 47-50F person in charge states flip top has been open due to prepping. Ambient temperature of unit at 47F. Person in charge added ice to time/temperature control for safety items, will try to turn unit down. In walk in cooler milk and butter 49-50F. Delivery and prep done this am. In bar area cream 45F, item stored in door, person in charges has been open for fruit prep, moved in interior of unit instead of door. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Cleaner stored on shelf above flip top in kitchen. Person in charge removed. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bibb outside back door by septic tanks with green hose attached.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards with debris buildup. Colander with black debris buildup. Person in charge discarded colander and one cutting board. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge utilizes chlorine in the dishmachine, unable to provide test strips.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked mushrooms and onions held on time not on time paperwork. Person in charge added during inspection. Corrected On-Site

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at two hand wash sink in the kitchen. Person in charge turned on during inspection. Corrected On-Site

Intermediate - Well water testing report/documentation is not available upon request. At time of inspection person in charge does not have most recent well report, person in charge called and acquired during inspection. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine. Lime buildup in dishmachine.

Basic - Duct tape used to repair surface. Tape utilized to fix sifter for breading, no longer easily cleanable. Duct tape used to fix triple sink in the kitchen.

Basic - Employee eating in a food preparation or other restricted area. Observed employees eating in kitchen at make top. Also drinking from open cups with no lids or straws. Employees moved to appropriate area and removed drinks. Corrected On-Site

Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Floors in kitchen with debris buildup especially under dishmachine. Walls at dishmachine with debris buildup. Ceiling above dishmachine with mold like substance, paint peeling in parts of kitchen. Ceiling above bag in box soda in liquor storage with water damage. Floors in kitchen not easily cleanable as they are unsealed concrete in parts.

Basic - Ice bucket/shovel stored on floor between uses. Observed two ice buckets stored on the floor not inverted. Person in charge moved to appropriate location. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink in back prep area. Person in charge posted. Corrected On-Site

Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink in establishment is not piped underneath, water is flowing directly onto the floor in the kitchen. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in walk in coolers with black debris buildup. Hood filters with buildup especially on backside of cookline.

Basic - Old labels stuck to food containers after cleaning. In clean dish area, observed multiple containers with old labels.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in sink with no running water. Person in charge removed. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under hand wash sink by wait line. Person in charge began fixing during inspection. Corrective Action Taken