MATCHBOX SAWGRASS MILLS

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- bbq sauce at 2:00 (48F - Cooling) overnight.Food stored in large quantity- At current rate of cooling food will not reach to 41 F within 6 hours.see stop sale. Warning

High Priority - Dented/rusted cans present. See stop sale. At dry storage area on second floor- 1dented can of artichokes and 1 dented can of tomato sauce- see stop sale. Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. At cook line employee washed hands for approximately 5 seconds then proceeded to handle clean plates for order. Educated operator. Employee washed hands properly. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler at the cook line. Raw shrimp over cooked lobster- operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- bbq sauce at 2:00 (48F - Cooling) overnight.Food stored in large container and had condensation on top.At current rate of cooling food will not reach to 41 F within 6 hours.see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees At reach in cooler by cook line. Diced tomatoes (50F - Cold Holding); #1 sliced cheese (52F - Cold Holding); egg salad (52F); sliced tomatoes (52F - Cold Holding) The food was not prepared or portioned today.Food out of temperature for 2 hours. Upon recheck food reached 43F. At beer walk in cooler Honey butter 44-46F garlic butter 44-46F- cold holding food not prepared or portioned today.Food out of temperature for 30 minutes.Operator placed in walk in freezer for quick chill.Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. Hand wash sink in prep area did not have soap. corrected on site. Warning

Intermediate - Spray bottle containing toxic substance not labeled. At storage area -sanitizer spray bottle not labeled operator labeled. Corrected On-Site Warning

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. At walk in cooler - Commercially processed reduced oxygen packaged tubs bearing a label to remove from packaging before thaw not removed- see stop sale.Warning Warning

Basic - Covered waste receptacle not provided in women's bathroom. Upstairs women's restroom needs feminine box or trash with lid. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Raw fruits/vegetables not washed prior to preparation. At cookline reach in cooler- in use avocados with stickers still attached- educated operator- employee removed avocados. Corrected On-Site Repeat Violation Admin Complaint

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: Observed unwashed cauli flower over cooked cabbage.stored properly. Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0ppm) - From follow-up inspection 2025-06-20: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 20 small flying insects in upstairs bar/ prep kitchen area landing on walls and bar counter. Approximately 5 small flying insects in the downstairs dishwashing/ prep/ storage area- landing on clean dishes and single service containers. Approximately 8 small flying insects in downstairs dry storage area- landing on boxes of single service items and boxes of food. Approximately 5 small flying insects at downstairs cookline area- landing on cookline counter. Approximately 10 small flying insects at downstairs dining room bar landing on - open/ In use liquor bottles and bar counter. - From follow-up inspection 2025-06-20: Approximately 4 small flying insects at upstairs bar/ prep kitchen area landing on walls- operator killed, removed and sanitized area. Approximately 4 small flying insects at upstairs dry storage area- landing on boxes of food - operator killed, removed and sanitized area. Approximately 1 small flying insects at downstairs kitchen area- landing on wall - operator killed, removed and sanitized area. Approximately 2 small flying insects landing on dry storage shelf and wall- operator killed, removed and sanitized area. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At up stairs walk in cooler- vodka sauce 47-48F @1:55 cooling overnight - at current rate of cooling food did not reach to 41F within 6 hours- see stop sale

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0ppm)

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline area- employee handled raw beef- then changed their gloves and started plating food for order without washing their hands- educated operator employee washed hands. Corrective Action Taken

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dihshwshint station- employee touched their face then proceeded to handle clean plates without washing their hands- educated operator - employee washed hands. Corrective Action Taken

High Priority - Live, small flying insects found Approximately 20 small flying insects in upstairs bar/ prep kitchen area landing on walls and bar counter. Approximately 5 small flying insects in the downstairs dishwashing/ prep/ storage area- landing on clean dishes and single service containers. Approximately 8 small flying insects in downstairs dry storage area- landing on boxes of single service items and boxes of food. Approximately 5 small flying insects at downstairs cookline area- landing on cookline counter. Approximately 10 small flying insects at downstairs dining room bar landing on - open/ In use liquor bottles and bar counter.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At talk reach in cooler in downstairs storage prep area- raw ground beef stored over sliced bread - operator removed and stored properly. At reach in cooler at cookline raw tuna stored over cut cabbage- educated operator - employee removed and stored properly. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At front counter server grabbed dirty dishes- then proceeded to handle clean plates without washing their hands - educated operator - employee washed hands properly. Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cookline prep counter -raw shell eggs 71F cold holding,- food not prepared or portioned today- food sitting out on counter- food out of temperature for 3.5 hours- operator moved to reach in freezer to quick chill. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At up stairs walk in cooler- vodka sauce 47-48F @1:55 cooling overnight - at current rate of cooling food did not reach to 41F within 6 hours- see stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline -ribs 61F cold , sliced cheese 61F , diced tomatoes 62F cold holding, deviled eggs 60F cold holding chimichurri 60F cold holding- food not prepared or portioned today- food out of temperature for 5 hours- see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline counter- oil and garlic 93F hot holding -food left out on counter- food out of temperature for 5 hours- see stop sale. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline -ribs 61F cold , sliced cheese 61F , diced tomatoes 62F cold holding, deviled eggs 60F cold holding chimichurri 60F cold holding- food not prepared or portioned today- food out of temperature for 5 hours- see stop sale. At flip top cooler at cookline - ground beef 60F cold holding- food not prepared or portioned today- food sitting above cooler in sheet pan - food out of temperature for 45 minutes- operator placed in reach in cooler to quick chill. At flip top cooler - cooked pasta 70F cold holding- food not prepared or portioned today- food left out on counter for 1.5 hours - operator moved to walk in cooler to quick chill.Corrective Action Taken At reach in cooler- Milk 67F- cold holding - food not prepared or portioned today- food left out on counter - food out of temperature for 1 hour- operator moved to reach in cooler or quick chill. At cookline expo counter- garlic herb butter 61F cold holding, butter 61F cold holding- food not prepared or portioned today- food left out on counter - food out of temperature for 2 hours- operator placed on time mark for remaining time. 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. At cookline counter- oil and garlic 93F hot holding -food left out on counter- food out of temperature for 5 hours- see stop sale. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At upstairs prep area- chicken wings 70-71F @2:00 to 70-71F at 3:15 cooling since 1:30 - food left out to cool at room temperature- at current rate of cooling food will not reach to 41F within remaining time- operator placed in walk in cooler to quick chill. Corrective Action Taken

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

Basic - Equipment and utensils not properly air-dried - wet nesting. At dishwashing area- wet nesting stacked plastic containers.

Basic - Raw fruits/vegetables not washed prior to preparation. At reach in coolers at cookline in use avocados - with sticker still attached. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed in walk-in cooler; ranch dressing (47F - Cold Holding); garlic butter (47F - Cold Holding); lobster bisque (45F - Cold Holding); wings (43-45F - Cold Holding); meat balls (45F - Cold Holding). Per operator, items have been out of temperature for approximately 1hour 30mins. Items placed in other cooler to cool down. -Observed at wait station; crab soup (53F - Cold Holding); honey butter (52F - Cold Holding); crab (62F - Cold Holding); Garlic butter (53F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for approximately 1 hour 30 mins. Items placed in cooler to cool down. Corrective Action Taken Warning

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. Observed Blue Cheese opened 11/03/24am not date marked. PIC date marked. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Observed slicer at pizza station soiled with food debris. - Observed can opener with an accumulation of old food debris. Warning

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary test kit used to check chlorine concentration at dishwasher. Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed an accumulation of dead flying insects on trap at pizza station. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion flour across from cook line. PIC removed cup. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on prep table in bar area. PIC removed and stored appropriately. Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed 0 ppm at bar. Corrected to 100.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: Five flying insects flying around pizza station Two flying insects landing on wall in pizza station One flying insect flying around wait station Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored next to ready to eat crab cake. Operator removed and stored appropriately. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked mushrooms date marked 5/8/24. See stop sale. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked mushrooms date marked 5/8/24. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (42-47F - Cold Holding); lettuce greens (45F - Cold Holding). Item was out of temperature for approximately 1.5 hours. Per operator, item was not prepared or portioned today. Operator voluntarily discarded. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink next to cooking oil tank. Operator replaced paper towel. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above flour. Operator removed scoop from floor. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In use utensils in standing water at 91F. Operator discarded water. Second reading 171F. Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler. Observed across from cook line. Warning

Basic - Standing water in floor drain/floor drain draining very slowly. Observed hand wash sink in kitchen next to cooking oil tank draining slowly. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: - 3 flying insects flying around pizza station - 1 landing on flip top cooler cover - 3 landing on pizza station counter - 1 flying insect landing on plate. Employee removed plate from line to be washed and sanitized. - 2 flying insect flying around kitchen area - 5 flying insects landing on storage shelf upstairs kitchen Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed blanch asparagus stored next to raw crab cake. Employee removed and stored appropriately. 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. Observed Gouda cheese (42-47F - Cold Holding); fresh mozzarella cheese (42-47F - Cold Holding). Per operator items were not prepared or portioned today. Items were packed above fill line resulting in the top portions falling out of temperature. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Gouda cheese (42-47F - Cold Holding); fresh mozzarella cheese (42-47F - Cold Holding). Per operator items were not prepared or portioned today. Items were packed above fill line resulting in the top portions falling out of temperature. See stop sale. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed Hand wash sink used to hold bag of corn. Employee removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled bottle containing sanitizer in bar area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed serving plates on cook line not adequately protected prior to the start of service.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on top of wiping cloth on prep table next to freezer in production area. Bag removed and wiping cloth placed in soiled laundry bag. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed equipment handle not stored above flour. Operator removed and stored appropriately. Corrected On-Site

Basic - Stored food not covered. Observed ice cream stored uncovered in reach in cooler. Employee covered ice cream. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Pizza station Observed one flying insects flying around and landing on flip top cooler cover. Observed one flying insect landing on metal pan in flip top cooler.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer Observed Raw chicken with commercial packaging opened stored over raw fish. Chef removed and stored correctly. 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. Pizza station flip top: Observed seasoned mozzarella (56F - Cold Holding); sausage (48F - Cold Holding) Per operator, items were not prepared or processed today. Items have been in cooler one day prior to inspection. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station flip top: Observed seasoned mozzarella (56F - Cold Holding); sausage (48F - Cold Holding) Per operator, items were not prepared or processed today. Items have been in cooler one day prior to inspection. See stop sale. Observed chicken (44-47F - Cold Holding); meat balls (46F - Cold Holding); salmon (48F - Cooling); carving ham (49F - Cooling); pasta (49F - Cold Holding); pasta (47F - Cooling); butter (54F - Cold Holding); Cole slaw (54F - Cold Holding); cooked tomatoes (54F - Cold Holding). Per operator, items were prepared and packed today. Items were placed in cooler and freezer to rapid cool. Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Upstairs kitchen. Shelf next to hand wash sink. Observed glass cleaner not in original packaging unlabeled.

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. Low boy cooler below grill. Observed thawed salmon not removed from RO packages. Employee removed salmon from packaging. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Soda dispensing unit store room. Observed a case of soda stored on floor in soda storage area. Manager removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Downstairs kitchen Observed in use utensil handles in food storage bins containing flour. Manager removed and stored appropriately. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - Cook line Observed in use utensil stored in standing water at 86F. Manager placed water to be reheated. Corrective Action Taken

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. Dishwasher (Chlorine 10ppm) Operator set up triple sink and will call for service. Corrective Action Taken Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger patties over pork in up stairs walk-in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (50°F - Cold Holding); crushed tomatoes (47°F - Cold Holding); Alfredo sauce (49°F - Cold Holding) spaghetti (48°F - Cold Holding); dumplings (48°F - Cold Holding); shrimp (49°F - Cold Holding) At cook line across from stove in reach in / flip top. Ambient temperature is 50°F, per operator items are less than 3 hours in cooler. Operator placed bags of ice on top of items and called for service. Corrective Action Taken Warning

Basic - Bowl or other container with no handle used to dispense sugar in upstairs kitchen, chef removed. Corrected On-Site Warning

Basic - Carbon dioxide tanks not adequately secured in soda machine room. Warning

Basic - Floor area(s) covered with standing water on cook line Warning

Basic - In second floor walk-in cooler, pickle bucket is stored on floor. Operator moved to shelf. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets with slimy mold like buildup at double door freezer next to dish room. Warning

Basic - Reach-in freezer interior/shelves near dish machine have accumulation of soil residues. Warning

Basic - Silverware/utensils stored upright with the food-contact surface up next to dish room Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) In upstairs kitchen, chef replaced with fresh do,union testing at 200ppm. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen grill station cutting board- Observed soiled wiping cloth on cutting board.

High Priority - Dented/rusted cans present. See stop sale. Observed dented can of tomato sauce 7lbs 2oz on shelf upstairs in dry storage area.

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 dish machine chlorine sanitizing solution at 0ppm.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 10 live flies flying around pizza station located at font area landing on cutting boards, wiping cloths not stored in sanitizing solution, clean unused sanitized dough containers ,on lexan pan with uncovered cooked Italian sausage and clean sanitized pizza spatula. Observed approximately 5 or more flies flying around drain and lower shelf with plastic wrap and olive oil at condiment shelf located at pizza station. Observed approximately 5 or more live flies flying around server station located at front counter landing on covered straws, drain sink, pos machine and soda fountain machine. Observed 4 or more live flies flying around bar area landing on alcohol bottles at bar area. Observed 5 or more live flies flying around server area landing on clean sanitized dishes on top shelf which are not inverted Observed flies throughout the whole establishment.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed shell eggs stored over mozzarella cheese in pizza reach in cooler.

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. Observed food items stored in coolers from overnight per operator not moved. Above 41°F cooked asparagus (44F - Cold Holding); cooked rice (45F - Cold Holding); short ribs (47F - Cold Holding); raw shrimo (53F - Cold Holding); cooked mussels (54F - Cold Holding); short ribs (50F - Cold Holding); Gouda cheese (52F - Cold Holding); sliced chicken (52F - Cold Holding); salmon 51 (52F - Cold Holding); asparagus wrapped raw bacon (52F - Cold Holding); co,e slaw (51F - Cold Holding); raw calamari (54F - Cold Holding); raw shrimp (54F - Cold Holding) pizza station reach cooked veggie mix (47-50F - Cold Holding); cooked mushrooms crimini (47-50F - Cold Holding); cooked bourbon onions (47-50F - Cold Holding); roasted garlic purée with oil

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed food items stored in coolers from overnight per operator not moved. Above 41°F cooked asparagus (44F - Cold Holding); cooked rice (45F - Cold Holding); short ribs (47F - Cold Holding); raw shrimo (53F - Cold Holding); cooked mussels (54F - Cold Holding); short ribs (50F - Cold Holding); Gouda cheese (52F - Cold Holding); sliced chicken (52F - Cold Holding); salmon 51 (52F - Cold Holding); asparagus wrapped raw bacon (52F - Cold Holding); co,e slaw (51F - Cold Holding); raw calamari (54F - Cold Holding); raw shrimp (54F - Cold Holding) pizza station reach cooked veggie mix (47-50F - Cold Holding); cooked mushrooms crimini (47-50F - Cold Holding); cooked bourbon onions (47-50F - Cold Holding); roasted garlic purée with oil

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. See stop sale. Observed no time mark on garlic butter on shelf.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed both managers with expired certified food licenses.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles at soda fountain machine on server aisle with mold like substance buildup Observed cutting boards with grooves no longer cleanable with mold like substance. Observed ice bin in dish ware area with mold like substance build up. Observed reach in shelves and gaskets with on cooks line , pizza line with build up

Intermediate - Handwash sink not accessible for employee use at all times. Observed mint stored in hand washing sink located at pizza station.

Intermediate - Handwash sink used for purposes other than handwashing. Observed mint leaves being washed in hand washing sink located at pizza station. Observed hand washing sink on cooks line and prep line being used for dump sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has no written plan for using time as a public health.

Basic - Accumulation of lime scale on the inside of the dishmachine. Observed accumulation of lime debris on interior of dish machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed build up of equipment door handles reach in coolers with food debris.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed hood filters over grills with grease build up.

Basic - Clean utensils stored between equipment and wall. Observed knives and spatulas being stored hanging between reach in coolers on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on prep shelves on server aisle, pizza line and prep line upstairs .

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone on top of wiping cloth on prep table

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in food preparation with no hair restraint at pizza station

Basic - Floor soiled/has accumulation of debris. Observed floor drains throughout establishment with heavy grease, mold and food like build up substance.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between hand washing and reach in cooler located at pizza station.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs being stored on equipment oven door handles on cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop touching sugar and flour in containers in prep area upstairs.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board board on cook line.

Basic - Insect control device installed over food preparation area. Observed bug zapper devices installed over hand washing sinks and prep sinks throughout establishment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets throughout establishment on standing reach in freezers and reach in coolers with mold like substance.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service to go items on line not inverted

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth not stored in sanitizing solution on cook line and prep area

Basic - Working containers of food removed from original container not identified by common name. Observed salt at pizza station removed from its original container not labeled

High Priority - A) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sauté cooler - cooked mushrooms (Sunday cooked) (45°F - Cooling); sun dried tomatoes (cooked yesterday stored overnight) (46°F - Cooling); grill make table - grilled onions (cooked yesterday and stored overnight) (46°F - Cooling); per operator items were cooked yesterday and stored in coolers overnight to cool items and items have not been moved. Items failed to cool to 41°F or below within 6 hours. See Stop Sale. B) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed grill make table - mayo chipotle sauce homemade (made yesterday, stored overnight) (45°F - Cold Holding); cilantro mayo homemade (made yesterday) (46°F - Cooling); garlic mayo homemade (made yesterday) (50°F - Cooling); per operator items were prepared in 2nd floor kitchen then moved to unit and stored overnight and not moved. Items failed to reach 41°F or below. See Stop Sale. Repeat Violation Admin Complaint

High Priority - A) Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger stored above cooked ribs in cook line cooler drawer. Operator swapped positions of products. B) Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw burger stored above raw ribs in walk-in meat cooler on second floor. Operator swapped positions of product. Corrected On-Site Warning

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 Dishmachine in kitchen at 0 ppm of chlorine after 2 tests. Operator attempted to trouble shoot. Corrective Action Taken Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 03A Violations: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed sauté cooler - heavy cream (cold holding stored overnight) (45°F - Cold Holding); per operator item was moved from walk-in cooler to unit last night and left in unit overnight. See Stop Sale. 03D Violations: A) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sauté cooler - cooked mushrooms (Sunday cooked) (45°F - Cooling); sun dried tomatoes (cooked yesterday stored overnight) (46°F - Cooling); grill make table - grilled onions (cooked yesterday and stored overnight) (46°F - Cooling); per operator items were cooked yesterday and stored in coolers overnight to cool items and items have not been moved. Items failed to cool to 41°F or below within 6 hours. See Stop Sale. B) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed grill make table - mayo chipotle sauce homemade (made yesterday, stored overnight) (45°F - Cold Holding); cilantro mayo homemade (made yesterday) (46°F - Cooling); garlic mayo homemade (made yesterday) (50°F - Cooling); per operator items were prepared in 2nd floor kitchen then moved to unit and stored overnight and not moved. Items failed to reach 41°F or below. See Stop Sale. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed sauté cooler - heavy cream (cold holding stored overnight) (45°F - Cold Holding); per operator item was moved from walk-in cooler to unit last night and left in unit overnight. See Stop Sale. 2) Observed sauté cooler - Alfredo sauce (46°F - Cold Holding); fryer make table - chicken raw (46°F - Cold Holding); salad cooler - feta cheese (46°F - Cold Holding); bleu cheese (58°F - Cold Holding); ranch homemade (58°F - Cold Holding); per operator items were removed from 2nd floor walk-in cooler and moved to units at 12:30 pm and left in coolers and not removed. Operator removed all items from coolers and stored in various coolers and freezers available at establishment. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - A) Handwash sink not accessible for employee use at all times. Observed handwash sink on wait station blocked by drinks. Observed handwash sink on cook line used to store utensils and blocked by containers. Operator removed items and restored access to sink. B) Handwash sink used for purposes other than handwashing. Observed employee use handwash sink to fill sauce pan with water on cook line. Operator corrected employee. Corrected On-Site Repeat Violation Warning

Intermediate - A) No paper towels or mechanical hand drying device provided at handwash sink at wait station and on cook line. B) No soap provided at handwash sink on wait station line. C) No handwashing sign provided at a hand sink used by food employees on cook line. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with with food debris in upstairs kitchen. Operator removed and cleaned. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in 2nd floor kitchen. Operator removed and stored below prep surface. Corrected On-Site Repeat Violation Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while making dishes for public food service. Operator had employee remove watch. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored in upstairs kitchen on counter. Operator removed and stored appropriately. Corrected On-Site Warning