SERENGETI OVERLOOK RESTAURANT

High Priority - Dented/rusted cans present. See stop sale. Dented can of chipotle peppers.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on reaching cooler has stains and is no longer cleanable.

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting on kitchen floor. Managers removed and properly stored mop. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over unwashed lettuce walk in cooler employee removed to proper storage Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cook line table top cheese 44F

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish washing machine needs to be worked on and not in use at time of inspection restaurant is using three comp sink.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Reduce oxygen packaging mahi mahi not removed from packaging before thawing as stated on packaging of fish.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in kitchen area. Employee placed paper towels at handwashing sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked tomatoes,cake,cut watermelon has no date markings inside reach in cooler at end of cooks line.

Basic - Floor area(s) covered with standing water. Standing water on floor next to ice machine.

Basic - Floor soiled/has accumulation of debris. Floor soiled underneath dishwasher with black - mold like substance.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in small green freezer on cooks line.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitation bucket has dirty water in it. Chef discarded sanitizer bucket solution. Corrected On-Site

Basic - Stored food not covered. Cuban sandwich stored on cooks line uncovered.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator body fluid clean up sign. Corrective Action Taken

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. No ambient air thermometer inside reach in cooler on cooks line.

Basic - No Heimlich maneuver/choking sign posted. Emailed operator choking poster. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line next to hand washing sink. Manager removed and properly stored drink. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler near pizza oven has mozzarella cheese 54F and pepperoni 54F. Employee stated that items had only been in reach in cooler for a couple of hours. Manager discarded of items voluntarily.

Intermediate - Handwash sink used for purposes other than handwashing. One hand wash sink had ice inside of it. The other hand wash sink had a cup inside of it.

Basic - Dishmachine has no data plate/operating specifications.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup and bottle on prep tables. Employee discarded of items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled closed racks in the walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan near cook line with dust build up.