CHOW TIME GRILL & BUFFET

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: cut cabbage 56F, per employee item out for approximately 30 minutes. Returned to cold storage during inspection. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 80 total flying insects stuck to sticky tape. Approximately 20 flying insects on 4 separate sticky tape traps around prep table. Operator discarded all sticky tape during inspection. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Food debris and standing water on dish table on exit/clean side of dish machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance around gasket area of produce walk-in cooler door.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed gaps around exterior door near walk-in freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Fry station reach in cooler shelves soiled.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food contaminated by unsanitized equipment or utensil. Observed employee tear Saran Wrap with their teeth and place it over the opening of the tea dispenser.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On Buffet Hibachi bar, Raw beef 44F, and raw chicken 47F and raw chicken breast 46F. Warning

Basic - Bowl or other container with no handle used to dispense food. Stainless steel bowl in rice container.

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Observed employee tear Saran Wrap with their teeth and place it over the opening of the tea dispenser.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of utensil spoon in raw shrimp on make table. Handle of scoop located in starch bin.

Basic - Stored food not covered. Cooked rice in walk in cooler not covered.

Basic - Working containers of food removed from original container not identified by common name. No labels located on Salt / Sugar Bins.

High Priority - - From initial inspection : 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 tested at 0 ppm, machine temp tested at 156F dish surface and gauge showing 125 rinse temp. Warning - From follow-up inspection 2024-08-21: Operator waiting for technician to arrive to repair machine. Time Extended - From follow-up inspection 2024-08-27: Dish machine tested at 0ppm chlorine with inspector's test strips, tested at 0ppm chlorine with establishment's test strips. Admin Complaint

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flying insects in dry storage, 2 live flying insects in server station. Admin Complaint - From follow-up inspection 2024-08-21: No live flying insects observed upon callback. Admin Complaint - From follow-up inspection 2024-08-27: 2 live flies observed at callback. Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flying insects trapped on fly strips; approximately 20 on strip near cook line, approximately 20 on strip near dry storage, approximately 10 on strip near prep area. Admin Complaint - From follow-up inspection 2024-08-21: No trapped insects observed upon callback. Admin Complaint - From follow-up inspection 2024-08-27: No trapped insects observed at callback Admin Complaint

High Priority - - From initial inspection : 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 tested at 0 ppm, machine temp tested at 156F dish surface and gauge showing 125 rinse temp. Warning - From follow-up inspection 2024-08-21: Operator waiting for technician to arrive to repair machine. Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flying insects in dry storage, 2 live flying insects in server station. Admin Complaint - From follow-up inspection 2024-08-21: No live flying insects observed upon callback. Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flying insects trapped on fly strips; approximately 20 on strip near cook line, approximately 20 on strip near dry storage, approximately 10 on strip near prep area. Admin Complaint - From follow-up inspection 2024-08-21: No trapped insects observed upon callback. Admin Complaint

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 tested at 0 ppm, machine temp tested at 156F dish surface and gauge showing 125 rinse temp. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flying insects in dry storage, 2 live flying insects in server station. Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Trash bags used to store ice in walk-in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw steak in walk-in cooler. Employee moved chicken to bottom during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Server prep station right upright reach in at 4:00pm : cheddar cheese 54F, 5 cheese blend 53F, boiled eggs 51F, per manager cheeses in cooler since approximately 10:30am, boiled eggs in cooler over night, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line wok station: clams 48F, per manager less than 1 hour, moved to walk-in cooler at time of inspection, down to 41F in 1 hour. Sushi upright reach in: blanched seaweed 63F, per employee product was on counter approximately 30 minutes, moved to freezer, down to 51F in 1 hour. Server prep station right upright reach in at 4:00pm : cheddar cheese 54F, 5 cheese blend 53F, boiled eggs 51F, per manager cheeses in cooler since approximately 10:30am, boiled eggs in cooler over night, see stop sale. Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Can of primer stored in bucket with plastic pepper containers ears. Can of WD-40 stored under cook line table next to clean pans. Primer and WD-40 removed from area during inspection. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flying insects trapped on fly strips; approximately 20 on strip near cook line, approximately 20 on strip near dry storage, approximately 10 on strip near prep area. Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in ice machine. Manager removed bowl at time of inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dish pit, prep area, and cook line.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. At cook line hand wash sink. Manager put trash can in area during inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed drill with mixer attachment in storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled speed rack in produce cooler. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. In server prep station.

Basic - Sanitizing solution in 3 compartment sink not maintained clean. Observed floating food particles. Employee dumped water and made new solution. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Fries in upright 2 door reach in freezer in front of cook line not frozen. Warning

Basic - - From initial inspection : Basic - Food stored in a room/shed that is not fully enclosed. Back porch area by walk-in coolers not fully enclosed. Dry storage items stored in area back walk-in cooler area, partially enclosed with roof, wall, and screen door. Observed peanut butter, honey, ketchup, soy sauce, flour.. Warning - From follow-up inspection 2024-03-05: Observed door installed in area, not yet fully sealed with door knobs and threshold/door sweep. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wok station make table: clams 53F, less than 1 hour per manager. Clam pan overfilled. Excess clams put in different pan and put inside reach in. New temp 46 after 1 hour. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried shrimp on buffet,117F. Per manager approximately 1 hr.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food particles on Interior of grinder, and on can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. Pans inside cook line hand wash sink. Items removed at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee bathroom.

Intermediate - No plan review submitted and approved - Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed storage of food in partially enclosed area by walk-in coolers. Partially enclosed with roof, walls, and screen door. Warning

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

Basic - Cardboard used to line nonfood-contact shelves. Card reused to stack dishes in server reach in. Card board removed at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over cook line make table. Employee drink in server station over butter packs. Drinks removed at time of inspection. Corrected On-Site

Basic - Equipment in poor repair. Interior of walk-in cooler door rusted.

Basic - Food stored in a room/shed that is not fully enclosed. Back porch area by walk-in coolers not fully enclosed. Dry storage items stored in area back walk-in cooler area, partially enclosed with roof, wall, and screen door. Observed peanut butter, honey, ketchup, soy sauce, flour.. Warning

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on cook line stored on dirty pipe under wok stove ledge.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for hibachi station in water at 92F, rice scoop on back station in water 85F.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. At Hand wash sink across from cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled pipe under wok stove ledge. Soiled reused card board in server station reachin. Mold like substance on walk-in freezer gasket. Exterior of chicken mixing machine dirty.

Basic - Sanitizing solution not maintained clean. Observed dark water with food particles in three compartment sink.

Basic - Stored food not covered. Raw shrimp, cooked shrimp, and raw chicken uncovered in walk-in cooler.

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. Tested at 0 ppm. New chlorine connected to machine and primed, retested at 50 ppm chlorine. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed sushi employee washing plastic pans for sushi ingredients in 1 compartment sink at sushi bar. Discussed with manager. Manager had items sent to dish pit to be washed, rinsed and sanitized properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wok station: cooked clams 58F, Clams approximately 5 hours per manager, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wok station: cooked clams 58F, raw shrimp 54F, Hibachi station upright: raw beef 45F, imitation crab meat 46F. Beef, imitation crab, and shrimp approximately 2 hours per manager, moved to walk-in cooler during inspection. Clams approximately 5 hours per manager, see stop sale. New temps on imitation crab meat 43F, raw beef 44F, raw shrimp 44F, Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: clams 118F, approximately 20 minutes per employee. Employee voluntarily discarded at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on inside of grinder. Grinder sent to dish pit for washing. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Chair in front of serve station hand wash sink. Employee moved at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In hibachi station. Manager restocked at time of inspection. Corrected On-Site

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by a total of 59 live roaches found in the following locations: 9 on dry storage floor by rice storage, 5 on dry storage wall by rice bins, 11 on dry storage wooden bench, 4 on bottom of plastic rice bin on wooden bench, 9 on sealed bags of rice in dry storage, 13 under dry storage shelf by employee bathroom, 2 on floor by toilet in employee bathroom, 1 of floor in server station near dry storage. 3 on gaskets of unused sushi station cooler. 2 on floor in front of unused sushi station cooler. Warning - From follow-up inspection 2023-08-17: Upon callback inspection, observed a total of 8 live roaches in the following locations: 1 on side of plastic rice bin in dry storage, 1 on dry storage wall by rice bin, 1 on wood shelf in dry storage, 2 on wall by employee bathroom, 1 under sushi bar, 1 on side of unused sushi bar reach in cooler. Observed 1 live in north dining area on wall near ice area.. Time Extended

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. Dish machine tested at 0ppm chlorine, 124F on irreversible thermometer. Service personnel repaired at time of inspection. Tested at 100ppm 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 dishwasher take out trash and then return to handle clean dishes without washing hands. Discussed with employee, hands washed, dishes rewashed. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live around dry storage rice bins, 2 live in server station near hibachi area. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Shrimp over mayonnaise sauce and hibachi sauce in walk-in cooler. Raw chicken stored over raw beef in hibachi station reach in. All items rearranged appropriately at time of inspection. Corrected On-Site

High Priority - Roach activity present as evidenced by a total of 59 live roaches found in the following locations: 9 on dry storage floor by rice storage, 5 on dry storage wall by rice bins, 11 on dry storage wooden bench, 4 on bottom of plastic rice bin on wooden bench, 9 on sealed bags of rice in dry storage, 13 under dry storage shelf by employee bathroom, 2 on floor by toilet in employee bathroom, 1 of floor in server station near dry storage. 3 on gaskets of unused sushi station cooler. 2 on floor in front of unused sushi station cooler. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw fruits/vegetables not washed prior to preparation. Observed employees cutting unwashed potatoes. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food/residue inside meat grinder.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 13 roaches caught in glue trap in employee bathroom, approximately 20 in glue trap under sushi bar, 8 in trap under side prep table near cook line. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled walk-in cooler handles.

Basic - Old food stuck to clean dishware/utensils. Observed 4 plates in buffet area with food stick to them. Plates returned to kitchen for washing. Recommended manager have an employee go through all plates. Corrective Action Taken

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employees cutting unwashed potatoes. See stop sale.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over chopped broccoli and cut bell peppers. Broccoli and bell peppers moved to a different shelf. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by back door to kitchen in recharge zone.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright- white fish 72F. Cold hold- make table- clams 68F. Walk in freezer-Ground pork 51F, krab 47F, corn on cob 33F ( 2:30-3:15). Walk in cooler- Raw beef 51F, cut potatoes 70F, broccoli 48F, raw shrimp 44F, boiled shrimp 51F.( 2:30-3:15 ). Make table-clams 68F (2:30-3:15). Repeat Violation - From follow-up inspection 2023-06-01: Upright cooler: catfish 40F, Walk-in cooler: raw beef 42F, raw shrimp 41F, boiled shrimp 43F, Make table: clams 59F, Krab meat 61F, less than 30 minutes per manager. Time Extended

High Priority - Multiple Pesticide-emitting strips present in multiple food prep areas through out kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot Buffett- shrimp 125F, broccoli 124F, krab 133F, clams 99F, beef and broccoli 125F. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright- white fish 72F. Cold hold- make table- clams 68F. Walk in freezer-Ground pork 51F, krab 47F, corn on cob 33F ( 2:30-3:15). Walk in cooler- Raw beef 51F, cut potatoes 70F, broccoli 48F, raw shrimp 44F, boiled shrimp 51F.( 2:30-3:15 ). Make table-clams 68F (2:30-3:15). Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Buffett- shrimp 125F, broccoli 124F, krab 133F, clams 99F, beef and broccoli 125F. See stop sale. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sani bucket stored in hand wash sink in wait station. Bucket stored in sink on cook line. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in shared employee restroom.

Basic - 4 ceiling tiles missing in dry storage.

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

Basic - Cloth used as a food-contact surface under pans on food carts.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shoes stored on food contact shelf in dry storage area. Repeat Violation

Basic - Equipment in poor repair. Walk in freezer not working.

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

Basic - Floor area(s) covered with standing water through out kitchen and in front of walk in coolers and freezer.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Repeat Violation

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

Basic - Objectionable odors in bathroom or other areas of the establishment. Odors in walk in freezer. Repeat Violation

Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Scallop shells stored in walk in freezer and used on Buffett. Repeat Violation

Basic - Screening is not 16-mesh to the inch at exit near walk in cooler. Repeat Violation

Basic - Stored food not covered. Breaded shrimp, and spring rolls stored in freezer un covered. White fish, crab salad and macaroni and cheese stored in upright cooler un covered. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked clams in walk-in cooler. Raw chicken stored over raw beef in walk-in cooler. All items rearranged appropriately. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Total of 74 rodent droppings observed. 22 droppings on top of dish machine. 17 droppings on top of chlorine buckets under dish machine table. 14 on floor under dish machine table. 21 on top of boxes in dry storage. Warning

High Priority - Rodent rub marks present along walls/ceilings. Above dish machine table where fire alarm conduit enters ceiling. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hibachi cooler: raw swai 54F, imitation crab meat 62F, per cook, less than 3 hours. Wok station: cooked clams 52F, less tha 3 hours. Items Moved to colder unit at time of inspection. Corrective Action Taken Warning

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of back door to kitchen.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over rice bin in dry storage. Sticky tape discarded at time of inspection. Corrected On-Site

Basic - Food stored on floor. Plastic tubs of broccoli on floor in walk-in cooler. Employee moved tubs off floor. Corrected On-Site

Basic - Ice scoop handle in contact with ice. In south side server station. Employee removed at time of inspection. Corrected On-Site

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. Tested at 0ppm. Tested temperature at 154F, establishment to use three compartment sink.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 9 total live flying insects, 3 live in dry storage, 2 in server station, 3 around back prep table, 1 around buffet. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over rehydrated rice noodles in wok station reach in. Employee removed shrimp. Raw chicken over teriyaki sauce in hibachi reach in. Manager moved Sauce. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in tall 2 door reach in opened over 2 days ago, per employee. Marked at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling up soapy buckets in server station hand wash sink. Repeat Violation

Basic - Condensation or other drainage not disposed of according to law. Water dripping from ceiling outside walk-in freezer.

Basic - No light in walk-in freezer Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. In walk-in cooler

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door by walk-in coolers does not seal.

Basic - Screening is not 16-mesh to the inch. Screen door by walk-in coolers.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 12 live flying insects. 2 in hibachi room, 3 in sushi room, 2 outside seafood freezer , 3 by back door, 2 by three compartment sink. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-22 Admin Complaint

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm, manager refilled sink, tested At 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wok station: imitation crab meat 66F, raw shrimp 55F, cooked potatoes 52F, cooked corn 51F, approximately 2 hours, items moved to walk-in at time of inspection. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage on buffet 118F, less than 2 hours, reheated at time of inspection. Retemped in hot holding at 148F, Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by cookline used as dump sink, as evidenced by rice in sink. Employee cleaned rice out of sink. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over clean cutting boards in prep area. Removed at time of inspection. Corrected On-Site

Basic - No light in walk-in freezer.

Basic - Objectionable odors in bathroom or other areas of the establishment. In meat walk-in.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over sliced mushrooms and sliced zucchini. Employee moved ready to eat produce.