BLACK SALT CULINARY

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. The manager changed out the sanitizer bucket during inspection. Corrected On-Site

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.

Basic - In-use knife/knives stored in cracks between pieces of equipment. The knives were removed from under equipment. Corrected On-Site

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 manager DBPR Form HR 5030-104. Corrective Action Taken

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 manager DBPR Form HR 5030-103. Corrective Action Taken

Basic - Cove molding at floor/wall juncture broken/missing.

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

Intermediate - Handwash sink not accessible for employee use at all times by trash can. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw ribs and raw shrimp thawing in standing water.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

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

Basic - Food stored on floor. Observed boxes of food on floor in walk-in freezer.