THE PALMS RESTAURANT

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. All items on cook line are on Time as Public Health Control. Warning - From follow-up inspection 2023-08-22: All items on time plan must be marked on a chart or container. Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink has 2 hose bibs. Warning - From follow-up inspection 2023-08-22: Time Extended

Intermediate - - From initial inspection : 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/ 07-23-18 Amy Eldridge. Warning - From follow-up inspection 2023-08-22: Amy Eldridge 07-23-18 Certified date. Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-08-22: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Several tile damaged and missing in dishmachine room. Repeat Violation Warning - From follow-up inspection 2023-08-22: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. 2 coolers on cook line not working. Griddle and other unused equipment outside back door. Warning - From follow-up inspection 2023-08-22: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. Warning - From follow-up inspection 2023-08-22: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cooked cracked eggs and picked up ready to eat potatoes without changing gloves. Corrective Action Taken Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wiped gloves on apron several times instead of changing soiled gloves. Spoke to employee. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects in dish room. Next unannounced inspection per Randy Hicks. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Eggs room temperature past 4 hours per operator, milk 76F past 4 hours per operator. Scotch eggs 49F in cooler over night. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs room temperature past 4 hours per operator, milk 76F past 4 hours per operator. Scotch eggs 49F in cooler over 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. All items on cook line are on Time as Public Health Control. Warning

High Priority - Toxic substance/chemical improperly stored. Window cleaner at front counter on shelf with Individual packaged ketchup. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink has 2 hose bibs. Warning

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. Provided operator with form. Corrected On-Site Warning

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/ 07-23-18 Amy Eldridge. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting on clean storage rack. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Sink on cook line blocked by stool and several empty bottles in sink. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Male restroom. Repeat Violation Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Window cleaner and bleach bottle at front counter. Warning

Basic - Ceiling tile missing. Several tile damaged and missing in dishmachine room. Repeat Violation Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean knife on top of shell eggs. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Energy drink on make table cutting board. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes and phone on table with food. Warning

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

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - Food stored on floor. Bags of potatoes and syrup on floor in front area. Repeat Violation Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Measuring cups in bulk flour. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both ovens on cook line soiled black substance. Warning

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filter soiled grease build up. Walk in cooler shelves soiled old food debris. Vents in walk in cooler dust debris build up. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of both unused coolers soiled with old food debris. Warning

Basic - Single-service articles improperly stored. Cups and to go containers on floor in kitchen and front line. Coffee filters. Repeat Violation Warning

Basic - Unnecessary items/unused equipment on the premises. 2 coolers on cook line not working. Griddle and other unused equipment outside back door. Warning

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen area. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Shrimp over French fries chest freezer in kitchen Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chorizo (47F - Cold Holding); corned beef (47F); sausage (50F - Cold Holding); sliced cheese (50F - Cold Holding); liquid eggs (46F - Cold Holding); sliced ham (46F - Cold Holding)make table in kitchen, operator states in unit overnight Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chorizo (47F - Cold Holding); corned beef (47F); sausage (50F - Cold Holding); sliced cheese (50F - Cold Holding); liquid eggs (46F - Cold Holding); sliced ham (46F - Cold Holding) Make table in kitchen operator states in unit overnight per Ken Gutterman Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (104F - Hot Holding); scrambled eggs (102F - Hot Holding); hollandaise (105F - Hot Holding) operator states in unit less then four hours. Discarded product Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind bar

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in yogurt behind bar Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dish area Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dish area

Basic - Cutting board has cut marks and is no longer cleanable. Make table in kitchen next to chest freezer

Basic - Equipment in poor repair. Gasket dango g from beverage cooler at server station

Basic - Food stored on floor. Buckets of potatoes in walk-in cooler.

Basic - Single-service articles improperly stored. Coffee filters on floor under table at server station Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Thought kitchen and dish area Repeat Violation

High Priority - - From initial inspection : High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Operator states poached eggs are not reheated to 155F - From follow-up inspection 2023-01-25: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chorizo over raw corned beef Repeat Violation - From follow-up inspection 2023-01-25: 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. Cook marked board in kitchen with correct time Corrected On-Site - From follow-up inspection 2023-01-25: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sausage gravy, hollandaise. - From follow-up inspection 2023-01-25: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. scrambled eggs -( 128F ( Hot Holding) operator stated in steam well less then 1 hour, operator will reheat to proper minimum temperature - From follow-up inspection 2023-01-25: Time Extended

Intermediate - - From initial inspection : 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. Ham in walk-in cooler - From follow-up inspection 2023-01-25: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Louis in kitchen Warning - From follow-up inspection 2023-01-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Frittata in walk-in cooler - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Bathroom facility in disrepair.stall on end across from sink non functional - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Oven - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In dish area - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dish area - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Dirty bus tubs under counter at server station - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Cups stored on soiled towel next to soda machine - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cooks in kitchen. Corrected On-Site Repeat Violation - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket falling off coke glass door at server station - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Liquid pooled behind non functioning low boy in kitchen, throughout dining area - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Sacks of potatoes outside of kitchen - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice cream behind bar - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour bin. Corrected On-Site - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In coke glass door cooler - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Ladies restroom - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Blender pitcher - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen Repeat Violation - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. To go containers on floor in exterior storage area - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Under make table in kitchen. Behind bar - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Cream cheese in walk-in cooler Corrected On-Site - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Bins of clothes, toys etc at bar - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm, retested at 200ppm Corrected On-Site - From follow-up inspection 2023-01-25: Time Extended

High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Operator states poached eggs are not reheated to 155°F

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect in kitchen. Window sill in dining area covered with dead bugs Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chorizo over raw corned beef Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheese (60F - Cold Holding); sausage crumbles (60F - Cold Holding); sliced cheese (60F - Cold Holding); buttermilk (60F - Cold Holding); raw biscuit dough (60F - Cold Holding); frittata (60F - Cold Holding); housemade ranch (60F - Cold Holding); scotch eggs (67F - Cold Holding); sliced tomatoes (61F - Cold Holding); diced tomatoes (61F - Cold Holding) Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (60F - Cold Holding); sausage crumbles (60F - Cold Holding); sliced cheese (60F - Cold Holding); buttermilk (60F - Cold Holding); raw biscuit dough (60F - Cold Holding); frittata (60F - Cold Holding); housemade ranch (60F - Cold Holding); scotch eggs (67F - Cold Holding); sliced tomatoes (61F - Cold Holding); diced tomatoes (61F - Cold Holding) in make table in kitchen, was left unplugged overnight 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. Cook marked board in kitchen with correct time Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sausage gravy, hollandaise.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. scrambled eggs -( 128F ( Hot Holding) operator stated in steam well less then 1 hour, operator will reheat to proper minimum temperature

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. Ham in walk-in cooler

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Louis in kitchen Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Frittata in walk-in cooler

Basic - Bathroom facility in disrepair.stall on end across from sink non functional

Basic - Buildup of food debris/soil residue on equipment door handles. Oven

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In dish area

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dish area

Basic - Clean utensils or equipment stored in dirty drawer or rack. Dirty bus tubs under counter at server station

Basic - Cleaned and sanitized equipment or utensils not properly stored. Cups stored on soiled towel next to soda machine

Basic - Employee with no hair restraint while engaging in food preparation. Cooks in kitchen. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket falling off coke glass door at server station

Basic - Floor not cleaned when the least amount of food is exposed. Liquid pooled behind non functioning low boy in kitchen, throughout dining area

Basic - Food stored on floor. Sacks of potatoes outside of kitchen

Basic - Ice scoop handle in contact with ice cream behind bar

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour bin. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In coke glass door cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves

Basic - Objectionable odors in bathroom or other areas of the establishment. Ladies restroom

Basic - Old labels stuck to food containers after cleaning. Blender pitcher

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen Repeat Violation

Basic - Single-service articles improperly stored. To go containers on floor in exterior storage area

Basic - Standing water in bottom of reach-in-cooler. Under make table in kitchen. Behind bar

Basic - Stored food not covered. Cream cheese in walk-in cooler Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Bins of clothes, toys etc at bar

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen

Basic - Water leaking from pipe and/or faucet/handle. In ceiling at dish area. Dripping over clean equipment. 7 day callback for repairs Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm, retested at 200ppm Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked potatoes (46-54F - Cooling) in walk-in cooler, operator states cooked day prior Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw sausage then handled fried chicken. Operator coached employee on proper hand washing Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In make table. Raw sausage over biscuit dough Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over shrimp in walk-in cooler Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (77F - Cold Holding)at server station operator will place on current time control plan 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 and the time removed from temperature control. Board had no time marks Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside mopsink

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked potatoes (46-54F - Cooling)in deep bowls covered with plastic and stacked on top of each other

Intermediate - Handwash sink not accessible for employee use at all times. Behind bar, blender and scoop in sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hash in walk-in cooler

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid behind bar

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dish room

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup in kitchen over prep table. Operator removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook placed a hat on Corrected On-Site

Basic - Floor area(s) covered with standing water. In dish area near water heater

Basic - Floor not cleaned when the least amount of food is exposed. Significant grease buildup on floor near fryers

Basic - Food stored on floor. Bucket of pooled eggs in kitchen

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Quart scoop in pooled eggs bucket in kitchen. Operator removed Corrected On-Site

Basic - Plumbing system in disrepair. Water heater pipe at top spraying water

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All coolers in kitchen heavily soiled

Basic - Single-service articles not stored inverted or protected from contamination. Small cups next to butter at server station. Operator inverted Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment. In kitchen at handsink

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At server station. Operator placed in bucket Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Baloney touching ground beef Corrected On-Site Repeat Violation

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. None of the 16 items on time form were labeled. Operator labeled all items . Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse towel in handsink ne t to ice machine. Coached employee on proper hand sink usage Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cookline. Operator placed towels at sink Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Near dry storage outside

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen, operator removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen, placed hat on Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. In kitchen, under prep table and cook-line. Operator cleaned Corrected On-Site

Basic - Food stored on floor. Cases of waffle mix behind front counter. Operator moved Corrected On-Site

Basic - Grease receptacle not on proper pad/nonabsorbent surface.

Basic - Open dumpster lid. Operator closed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Beverage cooler at server station. Operator cleaned Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers at front counter. Operator inverted Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At three compartment sink, dishwasher will clean Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw shell Eggs in walk-in cooler over green peppers Operator moved Corrected On-Site

High Priority - Containers of medicine improperly stored. Over chest freezer in kitchen. Operator moved Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed in kitchen. Next routine inspection per Colin Young

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ground beef touching bologna. Operator moved Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over whole muscle beef. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. frittata ; (115°F - Hot Holding); butter (115°F - Hot Holding. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Meat mallet in sink at dish. Operator removed

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bowl of hash operator states made 2 days prior

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler in kitchen

Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils in dirty bus tubs under warmer in kitchen. Operator took to dishwasher Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Boards in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on shelf over prep tables in kitchen. Operator moved Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook in kitchen. Placed one on Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. In walk-in cooler. Operator mopped up Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk-in cooler Repeat Violation

Basic - Food stored on floor. Walk-in cooler, case of eggs, produce. Kitchen case of eggs, cases of oil. Operator moved off floor Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In white and brown sugar bin under bar. Operator removed Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cookline Corrected On-Site

Basic - Light not functioning. Two lights on cookline

Basic - Missing partition and/or door for bathroom with more than 1 toilet facility. Middle stall in women's restroom

Basic - No handwashing sign provided at a hand sink used by food employees. At bar under coffee holding

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Beverage cooler next to coffe machine

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top shelf over make table in kitchen. Operator corrected Corrected On-Site Repeat Violation

Basic - Stored food not covered. Bulk sugar under prep table in kitchen. Operator covered with plastic Corrected On-Site Repeat Violation

Basic - Toilet stopped up. Third stall from left in ladies room. As listed in complaint

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to flat top grill, behind cookline

Basic - Wiping cloth sanitizing solution stored on the floor. At server station. Operator chose to double bucket Corrected On-Site