ALL THAT JAZZ

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over cakes in reach in freezer. Operator removed chicken to bottom shelf. Corrected On-Site

Basic - Equipment in poor repair. -Observed true refrigerator gaskets in disrepair.

Basic - Food stored on floor. -Observed case with cooking oil stored on kitchen floor.

Basic - Stored food not covered. -Observed an uncovered container with cooked vegetables stored in reach in cooler.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates at cook line stored not inverted

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. Bulletin provided to be posted.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Frozen house tiramisu in reach in freezers not date marked.

Basic - No Heimlich maneuver/choking sign posted. Bulletin provided to be posted.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed same ceiling in kitchen, hole in ceiling tile. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled otter of clear substance over triple sink. Operator labeled "Bleach water". Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen above walkway entrance, observed hole in ceiling.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen prep area above coolers, observed two light fixtures no shielding.

Basic - Working containers of food removed from original container not identified by common name. Unlabeled squeeze bottle of oil on kitchen counter.

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. Observed chlorine sanitizing dishwashing machine located at kitchen area at 0 ppm.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored over garlic bread in reach in freezer located in kitchen area Observed raw chicken removed from original packaging stored over cooked vodka sauce.. Observed raw chicken removed from original packaging stored over key lime pie in standing reach in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shrimp stored directly on top of ice cream in standing reach in freezer.

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.

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Bowl or other container with no handle used to dispense sugar at dry storage area.

Basic - Food stored in a location that is exposed to splash/dust. Observed espresso machine stored directly next to hand washing sink at server area.

Basic - Hermetically sealed container of whole fried tomato sauce not cleaned of visible soil prior to opening.

Basic - Working containers of rice ,sugar, flour removed from original container not identified by common name.

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 0 ppm.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper used to line garlic bread

High Priority - Nonfood-grade bags used in direct contact with food. Observed prepared garlic bread stored in garbage bags on prep table and in reach in freezer in kitchen area.

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw salmon in same container with cooked salmon

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cooked pork chops in reach in cooler. Observed raw corvina fish stored over cooked chicken in reach in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw corvina in reach in freezer in kitchen area.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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.

Intermediate - Observed No paper towels or mechanical hand drying device provided at handwash sink located at the cook line. Operator placed towels at hand washing sink. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Basic - Bowl or other container with no handle used to dispense food. Observed non handle scoops used to dispense brown sugar, white sugar,

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil spatulas and tongs in standing water less than 135°F.

Basic - No Heimlich maneuver/choking sign posted.

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

Basic - Observed Working containers of sambuca and brandy removed from original container not identified by common name.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in main kitchen above stove.

Basic - Current Hotel and Restaurant license not displayed.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. True Refrigerator- black bean soup.