CHOW DOWN ALLEY

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. No clean up form. Emailed copy

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager credentials expired. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Certified Food Manager credentials expired. Warning

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. Emailed copy.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled ceiling vents in kitchen ( black-like/ mold-like substance) Dusty ceiling tiles. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In use apron by single service Togo boxes. Moved by manager Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Employee with no hair restraint while engaging in food preparation. Food service employee prepping food without hairnet. Put on during inspection. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Grease and food residue Deb buildup under cook line equipment , prep, and storage equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled base tray of oven.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry. Rack. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen reach in cooler / make table.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at rear Hand Wash Sink.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of kitchen cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato, 47°. 49°. Potato salad 49°. Items placed about 1 hr ago. Moved by manager to functional cooler. Cooler settings adjusted. Corrective Action Taken

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. End cooler not holding temperature to 41° or below. Setting Adjusted by manger.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink container by food prep. Moved by manager.

Basic - Employee with no hair restraint while engaging in food preparation. Food service employee with no hair restraints.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler. Kitchen and frontline cooler. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Leak at kitchen Hand Wash Sink faucet. Per Person In Charge , Work in progress. to replaced faucet. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Standing water in bottom of reach-in-cooler. Standing water in kitchen. Prep line cooler.

Basic - Water leaking from pipe and/or faucet/handle. Leak at rear kitchen faucet handle

Basic - Reach-in cooler shelves with rust that has pitted the surface. Minor rusty cooler shelves. Kitchen

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

Basic - Working containers of food removed from original container not identified by common name. Unlabeled water spray bottle. Marked by manger. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks. Empty.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven.

Basic - Buildup of food debris/soil residue on equipment door handles. Minor Soiled exterior of equipment including handles to coolers. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Minor rust build up on cooler shelves. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of kitchen cooler. 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.

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.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

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

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

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Tape over fryer handle. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of cooler. Kitchen. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 tiny flies at frontline.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.

Basic - Carbon dioxide/helium tanks not adequately secured. One unsecured co2 tank. Frontline.

Basic - Duct tape used to repair nonfood-contact surface. Tape on fryer handle.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron on racks.

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of kitchen reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shavings build up on can opener. Moved by manager Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Employee with no hair restraint while engaging in food preparation. Food prep employee with no hair restraint.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. In use pans.

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler. Prep line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 Wet wipe/s in Hand wash sink. Moved by manager Corrective Action Taken Repeat Violation