STUMPKNOCKERS RESTAURANT

High Priority - Live, small flying insects found. 1. One fly crawling on flour bin lid in prep area. 2. One fly on prep table at cookline.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Wrapped portions of raw frozen beef stored on shelf above bags containing frozen vegetables inside walk-in cooler. Manager moved the raw beef to another shelf during this inspection. 2. Cooked steak stored inside reach-in cooler at cookline in-contact with raw steaks. Manager stated the steak was leftover from the previous night and voluntarily discarded it during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler near cookline: fish (44F - Cold Holding). Manager stated the fish was sitting out at room temperature for approximately 20 minutes one hour prior, then added ice to the fish to rapidly cool it to 41F.

High Priority - Toxic substance/chemical improperly stored. Bottle of lighter fluid stored on shelf beside bottles of water in outdoor bar area. Manager removed the lighter fluid from the shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

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/ One National Registry of Food Safety Professionals manager certificate expired on 01/25/2026.

Intermediate - Handwash sink used for purposes other than handwashing. Apron down inside handwash sink near three-compartment sink. An employee removed the apron from the sink during this inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sink in rear prep area. Manager replenished the towels during this inspection. Corrected On-Site

Basic - Dead roaches on premises. 1. One dead roach on floor near three-compartment sink. 2. Two dead roaches on floor in bar area. Manager cleaned both areas during this inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle on shelf above bags of flour in exterior food storage shed. Manager discarded the bottle during this inspection. Corrected On-Site

Basic - Food stored on floor. Bag of corn meal stored directly on floor at cookline. Manager placed the corn meal on a shelf during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets in cooler doors in both bar areas soiled with mold-like substance. 2. Area around nozzles of fountain machine in server station soiled with mold-like substance. Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Window above three-compartment sink left open with two flies and dead roaches present. Manager closed the window during this inspection.

Basic - Single-service articles improperly stored. Several plastic sleeves containing single-use plastic cups stored directly on floor in bar area. Manager removed the cups from the floor during this inspection. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach-in cooler in bar area.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server rearranged fish in plate with bare hands in front of kitchen. Inspector had employee at cookline reheat the fish to over 145F and educated employees on proper glove usage. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pans containing raw containing raw alligator meat stored above pan containing coleslaw in reach-in cooler in prep area. Employee moved the raw alligator meat to another shelf during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler in front of kitchen: coleslaw (46F - Cold Holding). Manager stated the coleslaw was out for lunch. Inspector had manager separate the coleslaw into two shallow pans and place it into the freezer to rapidly cool. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior walls and deflector plate soiled with yellow substance inside ice machine on right-side behind building. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored hanging from oven door handle in prep kitchen. Employee removed tongs from handle during this inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on cooler doors in indoor bar area soiled with mold-like substance. 2. Side of cooler at cookline soiled with grease. 3. Area behind nozzles of fountain machine in server station soiled with mold-like substance. Repeat Violation

Basic - Unclean building components, attachments or fixtures. 1. Wall behind fryers at cookline soiled with food debris and/or grease. 2. Exterior of hood in prep room soiled with dust and/or food debris. 3. Floor below equipment in indoor bar area soiled with dirt and/or debris. 4. Floor around equipment in outdoor bar area soiled with dirt and/or debris.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from outside and put on gloves in prep area of kitchen without first washing hands. Inspector stopped employee and had them wash hands and put on new gloves before continuing to work in prep area. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open box containing raw chicken stored on top of box containing fully-cooked snow crab legs inside reach-in cooler in back of kitchen. Employee moved chicken to below crab during this inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Pan containing six packages of raw tuna completely thawed inside reduced oxygen packaging inside cooler in prep area. Packaging does state the tuna must be removed from packaging prior to thawing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside refrigerated drawers at cookline: scallops (50F - Cold Holding); fish (49F - Cold Holding). Manager stated the fish and scallops were filled appropriately two hours prior date being thawed. Inspector had employee place ice on both items to rapidly cool to 41F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Deflector plate inside ice machine behind kitchen soiled with brown substance. 2. Interior of lid to ice machine soiled with lime-like substance. Repeat Violation

Intermediate - No handwash sign and/or paper towels/mechanical hand drying device provided at handwash sink. 1. No handwash sign at handwash sink in outdoor bar area. 2. No towels at handwash sink in indoor bar area. Employee replenished towels during this inspection. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Single-use condiment cup without handle stored down inside pan of marinara inside reach-in cooler at front of kitchen. Manager discarded condiment cup during this inspection. Corrected On-Site

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. Pan containing six packages of raw tuna completely thawed inside reduced oxygen packaging inside cooler in prep area. Packaging does state the tuna must be removed from packaging prior to thawing. Stop sale issued.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on shelf in back of kitchen directly beside containers of seasonings. Manager removed cup from shelf during this inspection. Corrected On-Site

Basic - Food stored on floor. Several containers of frozen soup stored directly on floor inside walk-in freezer. Manager had an employee place soup on a shelf during this inspection. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Section of hood filter missing from both hoods in kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle at cookline. Manager removed tongs from handle during this inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of equipment at cookline soiled with grease and/or food debris. 2. Green shelving in outdoor bar area soiled with leaves. 3. Exterior and lid on sugar bin near back door soiled with grease and black substance. 4. Area behind nozzles of fountain machine in server station soiled with mold-like substance. Repeat Violation

Basic - Plumbing system in disrepair. Faucet broken at mop sink in back of kitchen, near back door.

Basic - Unclean building components, attachments or fixtures. 1. Walls throughout kitchen soiled with dust. 2. Ceiling throughout kitchen stained/soiled with dust. 3. Wall behind fryers soiled with food debris. 4. Exterior of hood over fryers in rear kitchen soiled with food debris and/or dust. 5. Floor inside walk-in cooler soiled with dirt. Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. 1. Server scooped ice with drink cup in server station. Server's hands did come into contact with ice. Inspector instructed employee to use the ice scoop going forward. 2. Employee near cookline handling and cutting raw red onions with bare hands. Employee stated the onions would be served raw. Employee put on gloves before continuing to handle onions. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler in back of kitchen: shrimp (75F - Cold Holding). Manager stated the shrimp was thawed under running water approximately 1 hour prior. Inspector had manager add ice to shrimp to help cool to 41F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Two spray bottles containing multi surface cleaner stored on shelf directly beside foam takeout trays in outdoor bar area. Employee removed both from shelf during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Deflector plate inside ice machine on right-side behind kitchen soiled with orange substance. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Bar mats stored inside hand wash sink in indoor bar area. Repeat Violation

Basic - Dead roaches on premises. Two dead roaches on floor in outdoor bar area. Employee swept up and discarded both during this inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. 1. Tongs hanging from oven handle at cookline. 2. Tongs hanging from oven handle in rear kitchen area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of reach-in cooler at cookline soiled with food debris. 2. Exterior of reach-in cooler in outdoor bar soiled with mold-like substance. 3. Gaskets of reach-in cooler in outdoor bar area soiled with mold-like substance. 4. Area behind nozzles of fountain machine in server station soiled with mold-like substance. 5. Gaskets of reach-in cooler in indoor bar area soiled with mold-like substance. 6. Handles of oven in kitchen near back door soiled with food debris. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Employee in kitchen pulling onions from mesh bag and cutting without first washing. Inspector educated employee in washing onions prior to cutting them.

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach-in cooler in indoor bar area. Repeat Violation

Basic - Unclean building components, attachments or fixtures. 1. Ceiling light and wall near three-compartment sink soiled with dust. 2. Floor inside walk-in cooler and walk-in freezer soiled with food debris. 3. Wall in kitchen near fryer soiled with food debris. 4. Side of hood above fryer near back door soiled with dust. 5. Floor behind equipment at cookline soiled with food debris. 6. Floor in outdoor bar area soiled with dirt and/or food debris. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly on counter near coffee machine in server station. One fly in server station near open ice chest. Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at cookline touched face and hat with gloved hand and continued to operate fryer. Manager had employee stop, wash hands, and put on new gloves before continuing to work at cookline. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On shelf inside reach-in cooler near kitchen entrance: Five packages of raw tuna thawed inside reduced oxygen packaging. Manager stated the fish began thawing on 4/14. Packaging does state the fish must be removed from packaging prior to thawing.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Deflector plate inside ice machine on right side behind building soiled with brown substance. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Green cutting board payed across handwash sink in indoor bar area. Inspector removed cutting board from handwash sink during this inspection. Ice dumped into handwash sink in outdoor bar area. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sink at indoor bar. Manager replenished towels during this inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan of cooked chicken wings missing date mark inside reach-in cooler near back door of kitchen. Manager stated the wings were cooked on 04/14 and added proper date mark during this inspection. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Scoop without handle stored inside bin of flour in back of kitchen. Bowl stored down inside pan of soup inside walk-in cooler. Manager removed both during this inspection. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in back of kitchen above bins of flour.

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Several clean pans stored on shelf under overhang behind building. Inspector had employee place pans in warewash area to be rewashed and sanitized. Corrected On-Site

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. On shelf inside reach-in cooler near kitchen entrance: Five packages of raw tuna thawed inside reduced oxygen packaging. Manager stated the fish began thawing on 4/14. Packaging does state the fish must be removed from packaging prior to thawing. Stop sale issued.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle in rear kitchen. Employee placed tongs in warewash area during this inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind nozzles on fountain machine in server station soiled with mold-like substance. Exterior of stainless ice chest in outdoor bar area soiled with black substance. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach-in cooler behind indoor bar.

Basic - Unclean building components, attachments or fixtures. Wall in kitchen around handwash sink heavily soiled with grease and/or food debris. Wall above three compartment sink soiled with dust. Outside of hood above oven in back of kitchen soiled with food debris. Floors inside walk-in cooler and walk-in freezer soiled with food debris. Repeat Violation

Basic - Wood surface not properly sealed. Unsealed wooden table in back of kitchen near back door.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the kitchen with gloves on from outside and began preparing greens without washing hands. Inspector had employee stop, wash hands, and put in new gloves before continuing to handle food. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in prep area of kitchen on outside of bin containing flour. Two flies in server station near fountain machine. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frog legs stored on shelf above jug of milk inside reach-in cooler at cookline. Manager removed milk from shelf during this inspection. Raw shrimp stored on shelf above diced peppers inside reach-in cooler in prep area. Manager moved cut peppers to top shelf during this inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Tube of ground beef stored on top of whole in-tact beef on shelf inside walk-in cooler. Manager moved ground beef to another shelf during this inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle containing lighter fluid, spray bottle containing degreaser, and spray bottle containing bug spray stored on shelf beside takeout trays on shelf near outdoor bar area. Employee removed all chemicals from shelf during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside ice machine closest to back door soiled with brown substance. Interior of microwave in prep area soiled with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in indoor bar area blocked with stack of trays across sink. Inspector moved trays to counter during this inspection. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Two spoons stored inside handwash sink in kitchen near cookline. Manager placed spoons in warewash area during this inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sinks at cookline or in prep area of kitchen. Manager replenished both during this inspection. 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. Foil pan containing zip bags of cooked ribs missing date on shelf inside walk-in cooler. Manager stated the ribs were cooked on Saturday (12/02) and added proper date mark during this inspection. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Wooden bowl without handle used as scoop inside bin of bread crumbs in exterior dry storage shed. Manager removed bowl from bread crumbs during this inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup and water bottle stored on lower shelf of prep table beside bottles of sauces and seasonings at cookline. Manager moved drinks to area below shelf during this inspection. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor under and around equipment in both exterior and interior bar areas soiled with dirt and/or food debris.

Basic - Food stored on floor. Jug containing frying oil stored directly on floor in kitchen at cookline. Manager placed oil on shelf during this inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored hanging from oven door handle at cookline. Manager removed tongs from handle during this inspection. Corrected On-Site Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging from soiled fire extinguisher, in contact with soiled surface in prep area of kitchen. Manager placed tongs in warewash area to be cleaned. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fire extinguisher on wall in prep area of kitchen heavily soiled with grease and/or food debris. Exterior of large white bins in prep area of kitchen soiled with grease and/or food debris. Flat areas around nozzles of fountain machine in server station soiled with mold-like substance.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen near cookline. Two flies in server station near fountain machine. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler in kitchen near entrance: butter (51F - Cold Holding). Manager stated butter has been held inside unit overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler in kitchen near entrance: butter (51F - Cold Holding). Manager stated butter has been held inside unit overnight. Stop sale issued.

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/ Establishment is currently on open warning for CFM certifications. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Zip bag of pork missing date mark inside reach-in cooler near kitchen entrance. Manager stated the pork was prepared two days prior and added proper date mark. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used as scoop inside bin of flour in prep area of kitchen. Condiment cup without handle used as scoop inside container of spices on prep table in prep area of kitchen. Manager removed both scoops during this inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Four employee drinks stored on lower shelf of prep table near cookline beside bottles of sauces. Manager removed drinks from shelf during this inspection. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. One filter missing from hood of grill.

Basic - In-use tongs stored on equipment door handle between uses. Two tongs hanging from oven doors at cookline. Manager removed tongs from handles during this inspection. Corrected On-Site Repeat Violation

Basic - Open dumpster lid. Dumpster behind building left open. Repeat Violation

Basic - Plumbing system in disrepair. Pipe leaking below handwash sink in prep area of kitchen.

Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers not inverted on shelf in outdoor bar area. Employee inverted containers during this inspection. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind grill at cookline heavily soiled with grease and food debris. Wall behind stovetop in prep area heavily soiled with grease and food debris.

Intermediate - - From initial inspection : 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. All employee training expired Warning - From follow-up inspection 2022-06-08: No change. 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. In walk-in cooler, soup made 10/07/21 56° and 57°.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, soup made 10/07/21 56° and 57°.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Female server touched with her bre hands cooked vegetables, inspector and manager addressed Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the prep area, raw shrimp above bread, also raw fish above cooked fish, Manager moved and stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw fish 46°, raw shrimp 47°, slaw 37°-50°, Manager added ice to raw items and moved slaw to freezer, coleslaw 42° Corrective Action Taken

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. At the prep are, milk and cut green tomatoes no time marked, employee time marked. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the bar area, trays inside sink, manager moved. 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. In walk-in cooler soup no date marked, per manager made 10/02/2021 Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. At the cook line inside sauce, manager moved. Corrected On-Site Repeat Violation

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. Reach-in cooler at the prep area, thawed fish inside vacuum sealed bags, employee removed fish from package. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. At the kitchen area, floors under equipment heavily soiled, also some walls. Hood filter with some dust.

Basic - Food storage container/container lid cracked or broken. Multiple containers and lids cracked.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink t the prep area (back).

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the server area, employee drink above customers food, Manager moved. Corrected On-Site

Basic - Single-service articles improperly stored. Napkins on floor, manager moved off the floor. Corrected On-Site