STEVES FAMILY DINER

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook stepped out of cook line to drink water then returned to handle food without changing gloves or washing hands. Operator had employee remove gloves and wash hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw turkey stored above raw frog legs in chest freezer. Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta stored in make table by office at 50F for 2 hours. Operator chose to discard them Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Green beans stored in steam well by dishmachine at 126 F since 1.5 hours. Operator placed them to reheat. New temp 202F. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on two way splitter outside. Operator added them Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink outside by ice machine. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for new hire Oliver. Operator had employee sign during inspection Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 40F.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On breakfast menu. Provided operator with a consumer advisory and he posted by cashier area. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. On bottom shelf of cook line under the stove. Operator states it is soap

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. In women restrooms Repeat Violation

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen ceiling starting to sag. Repeat Violation

Basic - Drain cover(s) missing. Under hand sink at the end of cook line

Basic - Equipment in poor repair. Make table by office. Per operator, Work order was put in. Shelving in outside walk in freezer broken, causing food to be stored less than 6 inches off the floor. Torn gaskets in make table cooler by dish machine area. Cracked Marble cutting board on cook line Repeat Violation

Basic - Food stored on floor. Box of oil stored directly on the floor by back door. Operator removed Corrected On-Site

Basic - Ice buildup in walk-in freezer. In walk in freezers

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sautéed onions, feta cheese, rice container and sugar container. Operator removed. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves in kitchen Repeat Violation

Basic - Light not functioning. 1 light burned out On cook line Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. On hand sink Outside by ice machine Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between kitchen equipment Hood vents Outside kitchen equipment Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout cook line

Basic - Unclean building components, attachments or fixtures. Hood with grease dripping Floors between Kitchen equipment Walls throughout kitchen Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. On floor Under triple sink. Operator removed Corrected On-Site

High Priority - Container of medicine improperly stored. Bottle of aspercreme on shelf with spices in storage area Operator discarded 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. 0ppm Operator primed recheck 50ppm

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Manager did not wash hands before cracking eggs for an order of eggs Benedict

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over vegetables in walk in freezer Raw pork over cooked shrimp in white chest freezer in storage room. Raw clams over biscuits in outside walk in freeze Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheesecake front display 46F Chicken liver 52F Operator immediately discarded Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside area hose faucet has a splitter, needs 2 vacuum breakers

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on clean dish rack

Intermediate - Handwash sink not accessible for employee use at all times. Miscellaneous items in hand wash sink outside by ice machine

Intermediate - Handwash sink used for purposes other than handwashing. Hose attached to faucet used for cleaning Operator removed hose Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside by ice 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.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's room door

Basic - Bowl or other container with no handle used to dispense food. Metal bowl in cooked potatoes on cook line Styrofoam cup in pan of cooked shrimp Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling starting to sag in kitchen Water damage on ceiling tiles in dining room

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In white chest freezer in storage area package of employee food Operator removed

Basic - Equipment in poor repair. Granite cutting board on make table on cook line cracked Front counter display case not maintaining temperature

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezer in storage area Both walk in freezers ice build up from condenser coils Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Several scoops and tongs in contact with food throughout Operator removed

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in storage area soiled Microwave on cook line soiled Repeat Violation

Basic - Light not functioning. 2 in hood

Basic - Missing drain plug at dumpster. Liquid drainage on ground by dumpster

Basic - No handwashing sign provided at a hand sink used by food employees. Outside by ice machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by dish machine Walk-in cooker fan covers Outside of cooking equipment and make table doors Outside of microwave Soiled gasket middle make table Shelf where clean dishes are stored soiled Repeat Violation

Basic - Plumbing system in disrepair. Hand wash sink outside drains on ground

Basic - Reach-in cooler shelves with rust that has pitted the surface. Make table entrance to cook line 2 door reach in cooler by dish machine

Basic - Standing water in bottom of reach-in-cooler. Salad cooler

Basic - Stored food not covered. Steam well by 3 compartment sink Several items in walk in cooler Waffle batter in make table not in use Operator covered Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Walls throughout Ceiling tiles throughout Floors under equipment throughout Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of asparagus over prepped Cole slaw Operator switched Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. From dish machine

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over Cole slaw. Operator moved eggs. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee Greg not informed of responsibility's gave operator document and employee signed before end of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plate used as scoop on cook line. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line no hair restraint. Employee put on restraint. Corrected On-Site

Basic - Food stored on floor. Bulk containers of fryer oil stored on dry storage room floor. Operator removed. Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in kitchen soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers bottom interior soiled.

Basic - Unclean building components, attachments or fixtures. Ceiling, walls, in between and under equipment soiled. Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator document. Operator printed and posted before end of inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for 3 compartment sink sanitizer.

Basic - Bowl or other container with no handle used to dispense food. No handle small plate used as scoop. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline soiled. Operator cleaned. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed operator document. Operator printed and posted before end of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters above grill and fryers soiled. In between equipment and in front of equipment soiled with grease and old food debris.

Basic - Stored food not covered. In walk in cooler stored fish and sausage patties uncovered. Operator covered food items. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind grill station and back dry storage area.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2024-06-26: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin machine in front of waiting area behind cheesecake cooler has accumulation of mold like substance - From follow-up inspection 2024-06-26: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack and helmet stored directly on bags of flour operator moved Corrected On-Site - From follow-up inspection 2024-06-26: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wiping cloth on cutting board across from grill station Repeat Violation - From follow-up inspection 2024-06-26: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents heavily soiled with accumulated food debris, grease, dust. Repeat Violation - From follow-up inspection 2024-03-08: Time Extended

Basic - - From initial inspection : Basic - Heavy Ice buildup in walk-in freezer. Repeat Violation - From follow-up inspection 2024-03-08: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked on site pasta egg noodles stored on top of opening above fill line areas since 95 (63F - Cold Holding) placed in walk in cooler to rapid chill by prep person at 945, temp recheck after 25 mins at 43° Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. area of grill, hot holding ; fully cooked sausage Pattie's (108F - Hot Holding); cooked from raw sausage made on site (115F); moved to grill to rapid reheat, at 167° within 15 mins (both items 167°) Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled counter mounter can opener on prep room, moved to dishwashing area by prep person.

Intermediate - Handwash sink used for purposes other than handwashing. Whisk in hand wash sink in prep room. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs served on menu, not identified, corrected Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair.multiple ceiling tiles not fully fitted with exposed insulation coming thru in expo and cooks line area, ceiling tiles soiled thru location. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spatula in clean utensil bucket not stored handles up, corrected

Basic - Covered waste receptacle not provided in women's bathroom. Tracy cans in stalls need to be cover trash cans.

Basic - Duct tape used to repair nonfood-contact surface.ric door handle, repaired with dust / foil tape, removed by operator Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages, cooks line on side prep table, prep prom beverage stored with food items on bottom shelf. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor with lid food debris and small wares on floor by wire shelving, items removed by operator Corrected On-Site Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.gaskets on reach in cooler units on cooks line soiled. Reach in cooler gaskets on cooks line soiled Walk in cooler shelving soiled Dry stock room area shelving soiled. Exterior of the hot holding unit on expo area soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Expo/ wait station interior of make table soiled and 2 door reach in cooler unit. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooks line reach in cooler unit with broken rubber shelves, rust coming thru.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed asparagus and mushrooms stored over and on top of ready to eat foods, pc margarine and sliced cheese in walk in cooler Repeat Violation

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walks behind cooks line not smooth and easily cleanable, building components/ gas lines, electric and other lines soiled hind the cooks line. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls thru location soiled, extremely behind cooks line Repeat Violation

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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. (1) live fly in the back prep area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Whole raw shell eggs stored under top lid of make table over ready to eat fresh tomatoes and raw steak. Corrected Corrected On-Site Repeat Violation

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 and the time removed from temperature control cannot be determined. Items pulled under 30 mins, time marked after pointing out issue. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fully prepared commerically prepared Hollandaise sauce hot holding at 94°, rapidly reheated to 177° within 20-25 mins Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle blue liquid cleaning product store$ over toaster and bread prep area, removed 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. Opened 1/2 gallon choc milk not date marked when opened over weekend. Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Paperwork was again given to operator to comply

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Daily special serving eggs Benedict, not identified as undercooked items, corrected Corrected On-Site

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. Plastic drink cups store$ in reach in cooler directly unsanitized rack/shelf.

Basic - Employee beverages in a food preparation or other restricted area. Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Food storage pans and lids with cracked/missing corners. Handle to inside walk in cooler broken.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Missing and/or broken cove mold/baseboards in multiple places thru the location.

Basic - Food stored on floor. 5 gallon fryer oil store$ on floor, removed Corrected On-Site

Basic - Hole in or other damage to wall. Behind the reach in cooler raw fish unit on cooks line. Wall in need of repairs.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Soiled knives in knife holder, removed by operator Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cooks line in need of cleaning, old food debris on exterior. Exterior of dessert reach in cooler with black mold like substance Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table interior soiled with old food debris, also standing soiled water in bottom of same unit. Salad make table interior soiled with old food debris, bottom and under lid interior. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. In prep station santi bucket stored on prep table next to open food items, corrected. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. A lot of items stored outside back door that need to be removed. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fresh while mushrooms stored ove4 ready to eat pasta, corrected Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls behind cooks line soiled, mostly sam3 area where repairs required

Basic - Wet wiping cloth not stored in sanitizing solution between uses.wet wiping cloth stored next to the meat slicer. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Front counter next to the dessert reach in cooler no longer smooth and easily cleanable.

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Under Dish Washing Machine

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 go from soiled dishes and not hand wash when returning to dish washing station, re-educated and corrected Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground sausage stored over ready to eat items in walk in cooler, corrected Repeat Violation

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 and the time removed from temperature control cannot be determined. Shredded potatoes has browns prepared at 8am not time marked on line. Corrected 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 (chic) opened/prepared previous day not date marked, corrected Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in dishwashing station holding as scrubs. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.wait station beverage station ice bin with black mold like substance in upper left corner.

Basic - Bathroom door left open other than during cleaning or maintenance.ladies room door is not self closing if opened fully.

Basic - Covered waste receptacle not provided in women's bathroom.trash can in stall no lid.

Basic - Employee beverages in a food preparation or other restricted area. Wait station area and dry stock room stored with or over client items, corrected Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook left cooks line, returned without beard guard.

Basic - Floors not constructed to be easily cleanable. Soiled surface floor bare cement coming thru in multiple areas on cooks line and wait station areas.

Basic - No handwashing sign provided at a hand sink used by food employees. Mens room, corrected Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler units on cooks Line and wait station interiors soiled old food debris

Basic - Unclean building components, attachments or fixtures. Repeat Violation

Basic - Unnecessary items stored in garbage enclosure. Dumpster lid open Repeat Violation

Basic - Vending machine exterior soiled. Fan covers in walk in cooler soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls / ceiling grids and tiles soiled in service area. Area near walk in freezer, leak from roof per owner, mold like substance on wall.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of (water) in cooks line not labeled

High Priority - Dented/rusted cans present. See stop sale. Apple sauce 6#/12oz, 2 cans.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings stored over raw fish in reach in cooler unit, operator relocated raw fish and chicken to correctec storage.

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 open with last 3 days, not date marked, corrected. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Under lid to make table soiled with old food debris interior of salad make table with mold like substance . Cut boards on cooks line stained.

Intermediate - Handwash sink not accessible for employee use at all times. Stainless steel scrub s in hand wash sink at the dish washing area, removed by operator.

Basic - Accumulation of debris inside warewashing machine.

Basic - Duct tape used to repair nonfood-contact surface. Lid to ice machine holding bin.

Basic - Employee beverage in a food preparation or other restricted area. In cooks line on plate, corrected Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and hat stored over raw potatoes.

Basic - Equipment or utensils not designed or constructed in a durable manner. Multiple Food storage containers and lids with broken corners. Broken floor drain the salad station.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Dessert display cooler not ambient air thermometer in unit.

Basic - Unclean building components, attachments or fixtures. Back prep room, and kitchen prep areas. Ceiling soiled, discolored, seems need sealed. Wood floor in back dry stock shed holding bib item, flooring with holes. Standing water in front of walk in freezer .

Basic - Unnecessary items/unused equipment on the premises. Unnecessary Items stored outside in back Dumpster lid open, corrected.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw frog legs . Manager removed frog. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior lid cookline coolers, interior freezer on cookline , can opener Manager cleaned At front counter , inside upper ledge on ice bin light accumulation , cleaned Corrective Action Taken** Corrective Action Taken Repeat Violation

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. Multiple expired, Charles, John, stef, and April

Basic - Bowl or other container with no handle used to dispense food. Bowl in cooked potatoes on cookline drawers Repeat Violation

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

Basic - Equipment in poor repair. Gasket damaged on upright freezer

Basic - Floor area(s) covered with standing water. In front of walk in freezer Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Front counter drink station

Basic - Hole in or other damage to wall. Some areas peeling by cookline

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler Gaskets Hood filters Shelf under prep table Repeat Violation

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

Basic - Unnecessary items/unused equipment on the premises. Outside back door

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board , cookline