CODY'S ORIGINAL ROADHOUSE

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times by being turned off in bar area with handwash sink being the only handwash sink in the bar area. Operator turned handwash sink back on. Discussed importance of handwashing sink remaining accessible. Warning - From follow-up inspection 2026-03-06: Handwash sink in bar turned off due to pending repair and severe leak where faucet is spraying water with great force in surrounding area. Plumber has ordered replacement part. Time Extended - From follow-up inspection 2026-03-16: Handwash sink in bar turned off due to pending repair and severe leak where faucet is spraying water with great force in surrounding area. Plumber has ordered replacement part and awaiting install later today (03/16/2025). Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris and grease throughout kitchen. Repeat Violation Warning - From follow-up inspection 2026-03-06: Time Extended - From follow-up inspection 2026-03-16: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing and floor tiles broken and missing throughout establishment. Repeat Violation Warning - From follow-up inspection 2026-03-06: Time Extended - From follow-up inspection 2026-03-16: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed handwash sink in bar with water turned off. Operator turned on. Handwash sink and three compartment sink is leaking in bar. Three compartment sink and plumbing near dishmachine in dish pit area. Warning - From follow-up inspection 2026-03-06: Plumbing is pending repairs and parts. Time Extended - From follow-up inspection 2026-03-16: kitchen near prep room/dish pit area Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef (51F - Cold Holding); Provolone Cheese (51F - Cold Holding); Raw Scallops (50F - Cold Holding) in reach-in coolers in kitchen. Operator placed ice on beef and provolone and issued stop sale on raw scallops. Corrective Action Taken Warning - From follow-up inspection 2026-03-06: Observed Pork (51F - Cold Holding) and Mac and Cheese (56F - Cold Holding) in reach-in cooler in kitchen off cook line. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times by being turned off in bar area with handwash sink being the only handwash sink in the bar area. Operator turned handwash sink back on. Discussed importance of handwashing sink remaining accessible. Warning - From follow-up inspection 2026-03-06: Handwash sink in bar turned off due to pending repair and severe leak where faucet is spraying water with great force in surrounding area. Plumber has ordered replacement part. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen near prep room/dish pit area with temperature at 80F. Operator turned on hot water. Corrected On-Site Warning - From follow-up inspection 2026-03-06: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen near prep room/dish pit area with temperature at 76F. Plumber has ordered replacement part. Operator turned back on. Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris and grease throughout kitchen. Repeat Violation Warning - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing and floor tiles broken and missing throughout establishment. Repeat Violation Warning - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed handwash sink in bar with water turned off. Operator turned on. Handwash sink and three compartment sink is leaking in bar. Three compartment sink and plumbing near dishmachine in dish pit area. Warning - From follow-up inspection 2026-03-06: Plumbing is pending repairs and parts. Time Extended

High Priority - 3 live small flying insects found in meat room, office area, and bar area. Repeat Violation Admin Complaint

High Priority - Dishwasher handled soiled equipment/utensils and then handled clean equipment/utensils without washing hands. Discussed with employee and employee washed hands. Corrective Action Taken Warning

High Priority - Employee touched beard guard and then handled clean equipment or utensils on cook line/prep area. Operator discussed about proper handwashing. Employee washed hands. Corrective Action Taken Warning

High Priority - Multiple employees washed hands with cold water. Water temperature at 80F. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over ready-to-eat onion rings and fries in cooler across from fryer on cook line, raw scallops stored over pickles in walk-in cooler, and raw shrimp stored over ready-to-eat onions in cooler to the left of the fryers. Operator corrected. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Raw Scallops (51F - Cold Holding) in reach-in cooler across from fryers. Issued stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef (51F - Cold Holding); Provolone Cheese (51F - Cold Holding); Raw Scallops (50F - Cold Holding) in reach-in coolers in kitchen. Operator placed ice on beef and provolone and issued stop sale on raw scallops. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times by being turned off in bar area with handwash sink being the only handwash sink in the bar area. Operator turned handwash sink back on. Discussed importance of handwashing sink remaining accessible. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen near prep room/dish pit area with temperature at 80F. Operator turned on hot water. Corrected On-Site Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris and grease throughout kitchen. Repeat Violation Warning

Basic - Cove molding at floor/wall juncture broken/missing and floor tiles broken and missing throughout establishment. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in several areas in wait station area, cook line, and prep area. Operator removed. Corrected On-Site Warning

Basic - Employees with no beard guard/restraint while engaging in food preparation. Employees with no hair restraint while engaging in food preparation. Employees corrected. Corrected On-Site Warning

Basic - Plumbing system in disrepair. Observed handwash sink in bar with water turned off. Operator turned on. Handwash sink and three compartment sink is leaking in bar. Three compartment sink and plumbing near dishmachine in dish pit area. Warning

High Priority - 4 live small flying insects found throughout kitchen near prep room off main cook line. Warning

High Priority - Observed evidence of greywater and contents of grease trap on ground of establishment, presence of greywater observed on the ground in sectioned off area and the surrounding ground is soft. Blue tarp and caution tape is surrounding grease trap from recent assessment conducted in the area. The grease trap is pending repair due to age and to increase size on 09/21 and is being pumped out weekly. Cap to clean out was off at start of inspection with greywater coming out of tube. Operator put cap back on and no additional greywater was leaking. No backup observed inside of establishment. Discussed in depth with operator requirement for area to be cleaned up. Admin Complaint

High Priority - Vacuum breaker missing at hose bibb outside near grease trap area. Hose attached. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris and grease throughout kitchen. Warning

Basic - Cove molding at floor/wall juncture broken/missing and floor tiles broken and missing throughout establishment. Warning

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors) near dumpster and ice machine areas. Operator stated they will be moving items indoors until the shed can be repaired. Repeat Violation Warning

Basic - Ventilation inadequate as evidenced by excessive steam/smoke/ or vapors in kitchen. Discussed with operator. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee breaded raw fish and placed in fryer, changed gloves without hand wash to take cooked food out of fryer. Discussed with manager. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/25 Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over bottled beverages in beer cooler. Operator removed eggs. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner stored next to crackers in prep area. Operator removed. Corrected On-Site 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. Milk in bar area. Operator dated milk. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Warning

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kevin S. Is trained by ServSafe program in Illinois Warning

Basic - Condensation or other drainage not disposed of according to law. Water dripping and spraying from fan unit in beer cooler storing fruit and bottled beverages. Operator moved fruit out of cooler and put in a service request. Corrective Action Taken Warning

Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles in disrepair throughout kitchen area. Floor in dish machine area unsealed concrete Multiple areas of walls and ceiling tiles soiled Repeat Violation Warning

Basic - Food stored on floor. Multiple cases of food in walk in freezer Warning

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). To go containers stored in shed without door in dumpster area

Basic - Walk-in cooler shelves with rust that has pitted the surface. Beer cooler shelves Warning

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on table in dining room. Inspector killed roach and employee cleaned and sanitized the area. - From follow-up inspection 2024-10-28: 1 live roach on floor in dining room area. Operator killed the roach and sanitized the area. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple certificates photocopies Warning - From follow-up inspection 2024-10-28: Time Extended

Basic - - From initial inspection : Basic - Multiple floor tiles and ceiling tiles soiled/in disrepair throughout kitchen area. Repeat Violation Warning - From follow-up inspection 2024-10-28: 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. 0ppm Repeat Violation Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw steak and fish in reach in cooler. Operator corrected shelves. Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on table in dining room. Inspector killed roach and employee cleaned and sanitized the area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. au jus (120F - Hot Holding); black beans (122F - Hot Holding); yellow rice (124F - Hot Holding). Employee moved to grill to reheat to 165F. Corrective Action Taken Warning

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple certificates photocopies Warning

Basic - Multiple floor tiles and ceiling tiles soiled/in disrepair throughout kitchen area. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with mold like substance. Area around soda nozzles on beverage machine Repeat Violation Warning

High Priority - - From initial inspection : 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. Dish washer handling dirty dishes then clean without washing hands Warning - From follow-up inspection 2024-07-30: No food processes observed Time Extended

High Priority - - From initial inspection : 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. Server touched face the clean plates of food without washing hands Warning - From follow-up inspection 2024-07-30: No food processes observed Time Extended

High Priority - - From initial inspection : High Priority - Sewage/wastewater backing up through floor drains. Drain in meat room over flowing when using sinks in meat room Warning - From follow-up inspection 2024-07-30: Ran both sinks in meat cutting room, water in drain did not rise. Drain is working properly. Standing water in drain in women's restroom. Employee vacuumed water out of drain and surrounding area. Operator called plumbing repair service. Ran water in server area hand wash sink, meat cutting room hand wash sink and women's restroom and water in drain stayed at an acceptable level. Plumber arrived and dumped 5 gallon bucket of water in floor drain and water level did not rise in drain. While running water in hand wash sink in server area it overflowed and would not drain Time Extended

High Priority - - From initial inspection : 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. Cinnamon butter sitting out in salad area with not time marked, manager was able to properly time mark item Warning - From follow-up inspection 2024-07-30: No food items being held on time at the time of the inspection Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of some employee training Warning - From follow-up inspection 2024-07-30: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2024-07-30: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling on cook line soiled with grease Warning - From follow-up inspection 2024-07-30: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation Warning - From follow-up inspection 2024-07-30: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In dish area, throughout kitchen Warning - From follow-up inspection 2024-07-30: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor soiled throughout the establishment behind and under booths and equipment, black mold like substance on floor throughout the dish area and walk way Warning - From follow-up inspection 2024-07-30: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles through the kitchen Warning - From follow-up inspection 2024-07-30: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall in salad prep area Warning - From follow-up inspection 2024-07-30: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Multiple sets of tongs on grill handle Warning - From follow-up inspection 2024-07-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled, in between booths and wall soiled Warning - From follow-up inspection 2024-07-30: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All cooler Warning - From follow-up inspection 2024-07-30: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Cases of ribs and logs of steak thawing in meat room at room temperature Warning - From follow-up inspection 2024-07-30: No food thawing at the time of the inspection Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dish area In bar area Warning - From follow-up inspection 2024-07-30: 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. Chlorine dish machine at 0ppm, chemical bucket is empty, buckets replaced, now at 100ppm Corrected On-Site Warning

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. Dish washer handling dirty dishes then clean without washing hands Warning

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. Server touched face the clean plates of food without washing hands Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in cook area 1 live fly on tings in prep area 2 flies in dish area 1 live fly in prep area 5 small flies around soda syrup station 1 fly in walk way going out back door 1 fly around cases of potatoes in dining area 1 fly in dining area by bar Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork above cooked ribs in walk in cooler Warning

High Priority - Roach activity present as evidenced by live roaches found. Live cockroach crawled on inspector as we were going over the report, operator killed cockroach Warning

High Priority - Sewage/wastewater backing up through floor drains. Drain in meat room over flowing when using sinks in meat room Warning

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. Cinnamon butter sitting out in salad area with not time marked, manager was able to properly time mark item Warning

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of some employee training Warning

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

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

Basic - Dead roaches on premises. 1 dead cockroach on floor by front door 1 dead cockroach on floor under storage drawers by register Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation Warning

Basic - Floor area(s) covered with standing water. In dish area, throughout kitchen Warning

Basic - Floor soiled/has accumulation of debris. Floor soiled throughout the establishment behind and under booths and equipment, black mold like substance on floor throughout the dish area and walk way Warning

Basic - Floor tiles missing and/or in disrepair. Floor tiles through the kitchen Warning

Basic - Hole in or other damage to wall. Wall in salad prep area Warning

Basic - In-use tongs stored on equipment door handle between uses. Multiple sets of tongs on grill handle Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled, in between booths and wall soiled Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. In meat room, in bar area Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All cooler Warning

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler in salad station and fry side of cook line Warning

Basic - Standing water in floor drain/floor drain draining very slowly. Standing water in drain next to syrup station Standing water in drain in meat room Warning

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in meat room slow draining Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Cases of ribs and logs of steak thawing in meat room at room temperature Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dish area In bar area Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cut raw chicken with single service gloves on, changed gloves without hand wash and touched clean equipment. Discussed with manager who had employee wash hands.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with arm/wrist and changed gloves without hand wash . Discussed with operator who had employee wash hands Corrective Action Taken

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on soiled apron without changing gloves. Discussed with operator who had employee change gloves and wash hands. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies under cup storage area by beverage station

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Vertical reach in cooler to the right of the grill checked at 11:15 ambient temperature 46F. beef burgers prepped at 10:30am (48F - Cooling); raw ribeye steak cut at 10:30am (52F - Cooling); raw sirloin steak cut at 10:30am (51F - Cooling) recheck at 11:55am- beef burgers 50F; raw ribeye steak 52F; raw sirloin steak 52F. Upon recheck items cooling had risen in temperature as well as the ambient temperature at 55F by 11:55am. Operator removed all items from cooler and moved to walk in cooler to rapidly cool. Items originally placed in walk in cooler to cool have fully cooled by the end of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in grill area Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in meat cutting room blocked with multiple trays of ribs

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees wearing bracelets/watches while preparing food

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee in grill area

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dry dish rack. Operator separated to properly air dry. Corrective Action Taken

Basic - Equipment in poor repair. Produce walk in cooler door in disrepair Grill area reach in cooler ambient temperature 55F Door missing in chilled meat cutting room Repeat Violation

Basic - Garbage on the ground. Cardboard dumpster overflowing with boxes on the ground around pad

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). To go boxes stored in shed near dumpster area

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dish machine area Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Beer walk in cooler Multiple ceiling tiles soiled throughout kitchen area Multiple floor tiles in disrepair throughout bar area Standing water on floor in produce cooler

Basic - Wiping cloth sanitizing solution stored on the floor. Prep area bucket

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. 0ppm, employee switched to new bucket. Recheck 50ppm Corrected On-Site - From follow-up inspection 2024-06-20: 0ppm, dish machine is not filling or functioning properly 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. 2 live flies in prep area 1 live fly in dish machine area - From follow-up inspection 2024-06-20: 1 live fly in prep area Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in meat station Cutting board in cook line area - From follow-up inspection 2024-06-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple food handler cards are photocopies - From follow-up inspection 2024-06-20: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Produce walk in cooler door - From follow-up inspection 2024-06-20: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dish machine area - From follow-up inspection 2024-06-20: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink in bar area. Employee made fresh sink. Recheck 100ppm 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, employee switched to new bucket. Recheck 50ppm Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for approximately 5 seconds in prep area. Discussed with manager.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in prep area 1 live fly in dish machine area

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on prep table in prep area. Operator killed and sanitized prep table. Corrected On-Site Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in meat station Cutting board in cook line area

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple food handler cards are photocopies

Intermediate - Spray bottle containing toxic substance not labeled. Clear chemical spray bottle in dish machine area. Operator had employee empty bottle. Corrected On-Site

Basic - Equipment in poor repair. Produce walk in cooler door

Basic - Nonfood-contact surface soiled with dust. Fan guards in beer cooler

Basic - Single-service articles stored outside or in a shed that is not fully enclosed. Open case of to go containers stored in shed that is not smooth or easily cleanable with open entrance

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dish machine area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dish machine area Floors soiled under kitchen equipment

Basic - Wiping cloth lactic acid sanitizing solution not at proper minimum strength. 0ppm, operator made manually diluted bucket 700ppm Corrected On-Site

High Priority - Raw sewage/Grey water on ground of establishment. Outside, In rear of the establishment it flooded with wastewater. Operator states a water pipe broke. Inside establishment, the wall under the dish machine ( which is where the water pipe broke) is dripping onto the floor of the dish machine area. Dish machine area where dripping is occurring is directly on the inside of building where large puddle of waste water has accumulated on the exterior. Waste water appears to be seeping through wall from exterior into interior dish area. Operator attempted to remove water from inside of building with squeegee, water rapidly re-accumulated in previously cleaned area. Floor tile in walk way adjacent to dish area has water squirting through tiles when they stepped on. Employees are walking through water and tracking it throughout establishment. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Provolone cheese 58F Cut leafy greens 56F Shredded cheddar 53F Cut tomatoes 48F. Shrimp 50F. Three door cooler in salad prep area See stop sale. Warning

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 being held on time not being properly time marked. Operator marked items. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Knife sharpener located in cold room adjacent to walk in cooler. Operator removed Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. At sink in cold room Operator replaced 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. Mahi not opened from rop prior to thawing. Warning

Basic - Cove molding at floor/wall juncture broken/missing. In multiple areas through kitchen Warning

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards throughout establishment heavily grooved Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. dishes stacked adjacent to dish machine Warning

Basic - Floor area(s) covered with standing water. - Throughout the dish machine area. -In walk in cooler Warning

Basic - Floor soiled/has accumulation of debris. -behind/under equipment in kitchen and behind bar -walk,in freezer Warning

Basic - Floor tiles missing and/or in disrepair. Throughout kitchen area Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On prep line-microwave interior soiled Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At sink in cold room Warning

Basic - Objectionable odors in kitchen, specifically dish and prep areas of the establishment, as well as in the parking lot and exterior areas of building. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading zero ppm. Operator replaced, corrected to 200ppm Corrected On-Site Warning

Marked exit/path to marked exit blocked. For reporting purposes only. Rear gate locked with padlock and chain at rear exit. Operator had to bring key to allow exit

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put beard guard on then put gloves on without washing hands Warning

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. Dishwasher handled dirty dishes then clean dishes without washing hands Warning

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. Employee touched glasses then touched clean plates without changing gloves or washing hands Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Fish (46F - Cold Holding); cooked chicken (50F - Cooling), in salad prep area, ice bags put on product -raw chicken (54F - Cold Holding); raw steak (46F - Cold Holding) in top rail of reach in cooler next to fryers, items voluntarily discarded 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. steak (107F - Hot Holding); cooked chicken (100F - Hot Holding) in hot well on cook line, put back on grill to reheat Corrective Action Taken Warning

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. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer on wall in prep area Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager printed and filled out paper work Corrected On-Site Warning

Intermediate - Nonservice animals in the food establishment or on premises. Dog in bar area of establishment. Warning

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted Warning

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees put beard guards on Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employees put hair nets on Corrected On-Site Warning

Basic - Equipment in poor repair. Prep tables held up with pans Reach in cooler in salad prep held up with pan Gaskets torn on reach in cooler Microwave Warning

Basic - Floor area(s) covered with standing water. Water on floor throughout kitchen Warning

Basic - Floor tiles missing and/or in disrepair. Throughout the kitchen Warning

Basic - Food stored in undrained ice. Fish and shrimp in undrained ice on top rail of reach in cooler, ice water dumped out, bags of ice put on product Warning

Basic - Hole in or other damage to wall. Hole in wall in salad preparation station Warning

Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle of grill, tongs removed Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled Warning

Basic - Open dumpster lid. Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 flies behind bar. 6 under shelf by license plate wall, 4 by three compartment sink. 3 flies in dish machine area and 3 flies in prep room. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee dumped bag of raw shrimp on flattop which contaminated his gloves. He then touched a reach in cooler door and a knife. Discussed proper hand washing and glove changing with employee who washed hands. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance on Standing mixer. Unable to operate mixer controls with out coming in contact with grease and mold slake substances. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sink Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Prime rib time marked four hours, no written plan available. Emailed operator written plan Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles in dish area Degreaser spray bottles not labeled. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar hand sink. Water does not turn on. Warning

Basic - Dead roaches on premises. One dead inside soufflé cup full of water behind hot holding unit. Operator discarded Corrective Action Taken Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Red drinking tumblers in serving station. Wet stacked over night. Warning

Basic - Floor soiled/has accumulation of debris. Behind hot holding box in prep area and equipment on expo line. Warning

Basic - Floor tiles in disrepair. Cracked floor tiles in dish room, tiled Behind bar and cools line and hallway. Repeat Violation Warning

Basic - Food stored on floor. Cases of frozen foods in outside freezer Warning

Basic - Ice scoop handle in contact with ice. Behind bar. Employee inverted scoop in ice with handle up. Corrected On-Site Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting onions from bag and expo employee serving Kale on plates that is still wrapped in the twist tie. Educated employees who washed produce. Corrected On-Site Warning

Basic - Soiled wet wiping cloth placed in use with fresh solution. Wet towels on shelf next to hand washing sin. And on cooks line Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets on cooks line 00 ppm. Warning