SUGAR FACTORY

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shrimp stored over whipped cream/cook line reach in cooler/ Corrected On-Site Repeat Violation Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak. Raw steak over raw salmon. Cook line reach in cooler/ Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./home made creamy marinara sauce hot holding at 124F/less than 4 hours/reheated to 166F/ Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./dish machine blue curtains soiled. Warning

Intermediate - Handwash sink used for purposes other than handwashing./kitchen cook line and pastry shop hand sinks used to connect AC unit for drainage. Per new manager, AC repair finish in 2 days. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen and main bar hand sinks. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink./main bar hand sink. Corrected On-Site Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. Two blue liquid bottles at main bar. Two green liquid bottles at pastry shop. Warning

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./packaged salmon/removed completely/ Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on back kitchen prep table/removed/ Corrected On-Site Repeat Violation Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public./employee's food stored with food strived to customer/cook line reach in cooler/removed/ Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation Warning

Basic - Equipment in poor repair. Cook line two reach in cooler gasket torn. Cook line reach in freezer gasket torn. Kitchen, main bar and pastry shop dish machines not working/shut down by Ecolab. Technician stated that all units with no proper sanitizer. Set 3 compartment sinks until issues resolved./spoke to Ecolab technician on site. Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris./walk in freezer. Repeat Violation Warning

Basic - Floor tiles missing and/or in disrepair./cook line. Warning

Basic - Food stored in a location that is exposed to splash/dust./sugar bin under back kitchen hand sink/removed/ Corrected On-Site Warning

Basic - Food stored on floor./potato fries on walk in freezer floor. Warning

Basic - Ice buildup in walk in cooler motor. Warning

Basic - Ice scoop handle in contact with ice./main bar/ Corrected On-Site 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./sugar bin/back kitchen/ Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 76F/front line prep table. 112F/on cook line flat grill. Warning

Basic - Light not functioning./two dimmed lights/cook line. Warning

Basic - No handwashing sign provided at a hand sink used by food employees./wait station hand sink. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./reach in freezer next to deep fryers exterior soiled. Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All cook line reach in coolers interior soiled and with standing water. Cook line reach in freezer interior soiled. Warning

Basic - Wiping cloth sanitizing solution stored on the floor./throughout the entire kitchen. Warning

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. Kitchen 0 ppm Bar 0 ppm Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken breast over commercially fried chicken in walk in cooler Corrected On-Site Repeat Violation Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw sausage over positioned fries in single door reach in freezer next to fryer on cooks line Corrected On-Site Warning

High Priority - Raw sewage on ground of establishment. Bar dishwasher drain pipe is not aligned in drain and when cycle ends water spills on the floor by three comp sink. Manager moved and now all water goes in drain Corrected On-Site Admin Complaint

High Priority - Spray hose at dish sink lower than flood rim of sink. By dish machine Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler held overnight block mozzarella (51F - Cold Holding); raw bacon (51F- Cold Holding); sliced cheese (50F - Cold Holding); buttermilk (50F - Cold Holding); butter block (51F - Cold Holding); raw burgers (50F - Cold Holding) raw salmon (49F - Cold Holding) cooked pasta (55F - Cold Holding); culinary cream (51F - Cold Holding); raw shrimp (50F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler held overnight block mozzarella (51F - Cold Holding); raw bacon (51F- Cold Holding); sliced cheese (50F - Cold Holding); buttermilk (50F - Cold Holding); butter block (51F - Cold Holding); raw burgers (50F - Cold Holding) cooked pasta (55F - Cold Holding); culinary cream (51F - Cold Holding); raw shrimp (50F - Cold Holding) raw salmon (49F - Cold Holding) Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on cooks line Warning

Intermediate - No soap provided at handwash sink. On cooks line Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on water filters for ice machine Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink in prep area No water in prep area - pipe missing in side beverage area Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Preo area on shelf above tables Corrected On-Site Warning

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook on line Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at bar Corrected On-Site Repeat Violation Warning

Basic - Equipment in poor repair. Walk in cooler at 50F Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. Under dry item shelf in prep area Warning

Basic - Interior of oven toaster has accumulation of black substance/grease/food debris. Warning

Basic - Reach in cooler shelves with rust that has pitted the surface at the bar Warning

Basic - Unwashed avocados stored behind ready-to-eat food in sandwich top reach in cooler on cooks line Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall outside walk in cooler Repeat Violation Warning

Basic - Water leaking from for faucet at the sweet area Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink Corrected On-Site Warning

High Priority - - From initial inspection : 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. Kitchen dish machine chlorine 0ppm. Sweet shop dish machine chlorine 0ppm. Warning - From follow-up inspection 2025-06-02: At callback 6/2/25, both dish machines chlorine still 0ppm. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake batter 61F, less than 4 hours/iced. Raw chicken 60F, cooked pork 51F, cooked chicken wings 51F, cook line reach in cooler for less than 4 hours/door not completely closed/disrepair/items moved to walk in cooler immediately/ Corrective Action Taken Warning - From follow-up inspection 2025-06-02: At callback 6/2/25, pancake batter 45F/ambient cooling for 2 hours. Cooked chicken wings 48F, cooked pork 48F, raw chicken 43F/walk in cooler door was opened for delivery. Walk in cooler ambient temperature at 43F. Time Extended

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink./no hot water at the entire establishment. Warning - From follow-up inspection 2025-06-02: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./no hot water at the entire establishment. Warning - From follow-up inspection 2025-06-02: Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Cook line reach in cooler right door disrepair/unable to close completely. Cook line reach in cooler left door gasket torn. Warning - From follow-up inspection 2025-06-02: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris./walk in freezer/ Repeat Violation Warning - From follow-up inspection 2025-06-02: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair./cook line hand sink leaking. Warning - From follow-up inspection 2025-06-02: Time Extended

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. Kitchen dish machine chlorine 0ppm. Sweet shop dish machine chlorine 0ppm. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken stored over raw beef in walk in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake batter 61F, less than 4 hours/iced. Raw chicken 60F, cooked pork 51F, cooked chicken wings 51F, cook line reach in cooler for less than 4 hours/door not completely closed/disrepair/items moved to walk in cooler immediately/ Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards in kitchen soiled. Warning

Intermediate - No hot running water at three-compartment sink./no hot water at the entire establishment. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand sink. Back prep area hand sink. Repeat Violation Warning

Intermediate - No soap provided at handwash sink. Cook line hand sink. Back prep area hand sink. Warning

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./all employees training certificates are from Servsafe Handler program, not an approved program. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./no hot water at the entire establishment. Warning

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

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./salmon/ Corrected On-Site Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning

Basic - Dead roaches on premises./one dead roach in back prep area hand sink/cleaned up by manager immediately/ Corrected On-Site Warning

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

Basic - Equipment in poor repair. Cook line reach in cooler right door disrepair/unable to close completely. Cook line reach in cooler left door gasket torn. Warning

Basic - Floor soiled/has accumulation of debris./walk in freezer/ Repeat Violation Warning

Basic - Food stored on floor. A bag of flour on back kitchen floor. Cases of potatoes on walk in freezer floor. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit./cook line reach in cooler. Warning

Basic - No handwashing sign provided at a hand sink used by food employees./back prep area hand sink. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust/ice machine exterior soiled. Warning

Basic - Plumbing system in disrepair./cook line hand sink leaking. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues./all cook line reach in coolers. Repeat Violation Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation Warning

Basic - Wiping cloth sanitizing solution stored on the floor./front salad station/ Corrected On-Site Warning

Basic - Wiping cloth/towel used under cutting board./ Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name./flour and cinnamon sugar containers not labeled/back prep area. Warning

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. Bar and sweet shop chlorine at 0ppm. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect at sweet shop.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream 46F, cold holding overnight in sweet shop reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ Cooked chicken wings 46F, less than 4 hours,walk in cooler moved to walk in freezer/temperature rechecked 38F. Cream 46F, cold holding overnight/sweet shop reach in cooler.

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./cream in sweet shop reach in cooler with no date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All white cutting boards soiled. Can opener soiled. Soda nozzles soiled.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine and quat strips not available.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/one manager certificate available but not on duty with four employees working in the kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./back kitchen hand sink.

Intermediate - No soap provided at handwash sink. Back kitchen hand sink. Bar hand sink.

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./missing at least three employee's training certificates/all worked more than 60 days.

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

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./salmon, removed immediately/ Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable./all white cutting boards with cut marks. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's jacket stored over cleaned dish. Employee's jacket stored over Sod boxes/bar. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Sweet shop reach in cooler gasket torn.

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

Basic - Food stored on floor./cases of French fries, walk in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Light not functioning./cook line light bulbs not functioning. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees./back kitchen hand sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line overhead area soiled with grease. Cook line light bulbs exterior soiled. Can opener holder soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./in cook line reach in freezer/discarded by manager/ Corrected On-Site Repeat Violation

Basic - Plumbing system in disrepair./back kitchen hand sink not working. Employees must use cook line hand sink until back hand sink repaired. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues./wait station reach in cooler with excessive standing water.

Basic - Single-service articles improperly stored./cases of single service bowls and cups on floor.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth/towel used under cutting board./cook line prep table/removed immediately/ Corrected On-Site Repeat Violation

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. Kitchen and bar dish machine/both chlorine 0ppm. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger patties 50F/cook line reach in cooler. Milk 56F, milk shake mix 52F/sweet shop. Waffle batter 55F, kitchen wait station. All cold holding under 4 hours per chef/moved to other coolers for temperature recovery Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing./used ice cream scoop inside sweet shop hand sink. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels./back kitchen hand sink. 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./missing 5 kitchen employee's training certificates. Warning

Intermediate - Spray bottle containing toxic substance not labeled./yellow liquid bottle not labeled/restaurant entrance. Warning

Basic - Bowl or other container with no handle used to dispense food./bowl with no handle used to scoop pasta. Warning

Basic - Cutting board has cut marks and is no longer cleanable./kitchen wait station small white cutting board. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./two open drinks on kitchen prep table and shelf/ 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./employee's back pack stored next to cleaned plate, cook line prep area shelf. Warning

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

Basic - Employee with no hair restraint while engaging in food preparation./several cooks cooking and preparing food with no hair restraint. Warning

Basic - Equipment in poor repair. Cook line reach in cooler right door broken/stored raw burger patties. Sweet shop reach in cooler right door broken/stored milk shake mix and milk. Warning

Basic - Floor soiled/has accumulation of debris./sweet shop dish machine area floor soiled. Warning

Basic - Food not stored at least 6 inches off of the floor./several containers of icing, sweet shop/ Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses./ Corrected On-Site Warning

Basic - Light not functioning./one light bulb out, cook line. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door soiled with black substances. Grease buildup under cook line grill. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./opened bottle drink in end of cook line reach in cooler/ Corrected On-Site Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler with standing water. Sweet shop reach in cooler with milk shake containers interior soiled. Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles./sanitizing bucket stored next to waffle maker/wait station. Corrected On-Site Warning

Basic - Single-service articles not stored inverted or protected from contamination./soda cup lid at the bar/ Corrected On-Site Warning

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quaternary 0ppm/under back kitchen prep table. Warning

Basic - Wiping cloth/towel used under cutting board./cook line prep table. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name./ Rowan sugar/sweet shop. Warning

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-04-16: Time Extended - From follow-up inspection 2024-06-12: Time Extended

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. Warning - From follow-up inspection 2024-04-16: Time Extended - From follow-up inspection 2024-06-12: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-04-16: Time Extended - From follow-up inspection 2024-06-12: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -handsink in back by 3 compartment sink - From follow-up inspection 2024-04-16: Time Extended - From follow-up inspection 2024-06-12: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -vinyl walls in warewashing area -wall at end of cookline - From follow-up inspection 2024-04-16: Time Extended - From follow-up inspection 2024-06-12: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -6 live flies inside liquor room near bar in dining room, near beverage dispenser. -2 live flies near/below handsink in back near warewashing area. Warning - From follow-up inspection 2024-04-16: - 2 live flies near beverage dispenser in liquor room Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-04-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning - From follow-up inspection 2024-04-16: Time Extended

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. Warning - From follow-up inspection 2024-04-16: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-04-16: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-04-16: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-04-16: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -near ice machine and mop sink - From follow-up inspection 2024-04-16: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -handsink in back by 3 compartment sink - From follow-up inspection 2024-04-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand sink in back -spice shelving in back prep area -wire racks above clean plates on cook line -sides of fryers/cooking equipment -lids and surfaces to dry food storage containers -soda gun holsters inside bar - - From follow-up inspection 2024-04-16: -spice shelving in back prep area -wire racks above clean plates on cook line -sides of fryers/cooking equipment Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -vinyl walls in warewashing area -wall at end of cookline - From follow-up inspection 2024-04-16: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -dish machine prewash faucet - From follow-up inspection 2024-04-16: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in handling clean equipment without washing hands. -dishwasher handling soiled dishes during prewash handled clean dishes without washing hands Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on cook line wiped nose while handling fryer baskets Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -6 live flies inside liquor room near bar in dining room, near beverage dispenser. -2 live flies near/below handsink in back near warewashing area. Warning

High Priority - Roach activity present as evidenced by live roaches found. -1 live roach inside open panel on top of ice machine in back -1 live roach on floor next to entrance to kitchen/by refrigerator/near office -1 live roach under refrigeration equipment across from stove Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce, cut tomatoes Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -marinara, cooked pasta 51F inside tabletop equipment across from grill, employee stated less than 30 minutes. Employee added ice to surround pan level -cooked chicken 75F, spinach dip 78F, cream 68F inside tabletop equipment, employee stated instructions to use room temperature until ordered. Advised of need for time as a public health control policy in place using approved procedures. -sliced cheddar, blue cheese crumbles, provolone cheese 55F inside drawer under grill, employee stated less than 1 hour placed in location. Stated unit due for repairs -cut lettuce, cut tomatoes 51F from prior day, see stop sale. -sliced provolone,cheddar cheese 51F inside station near office next to bread toaster Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -gravy 118-130F, in tabletop equipment across from fryers less than 2 hours, employee removed to reheat to 165F. 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade, thick encrusted material Warning

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by storage of broom/dust pan -handsink in bar blocked by large container of ice Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. -inside bar, employee stated they use a rag

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. 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.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -on shelving at cook line

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Dead roaches on premises. -dead roach on floor under station with bags of flour on top next to can opener

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack hanging on shelving touching case of butcher paper

Basic - Floor area(s) covered with standing water. -near ice machine and mop sink

Basic - Floor soiled/has accumulation of debris. -inside walk in cooler -around warewashing area/prep area -cook line behind equipment

Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil on floor

Basic - Ice scoop handle in contact with ice. -inside bar

Basic - No handwashing sign provided at a hand sink used by food employees. -handsink in back by 3 compartment sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand sink in back -spice shelving in back prep area -wire racks above clean plates on cook line -sides of fryers/cooking equipment -lids and surfaces to dry food storage containers -soda gun holsters inside bar -

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -vinyl walls in warewashing area -wall at end of cookline

Basic - Water leaking from pipe and/or faucet/handle. -dish machine prewash faucet

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. 0 ppm at the kitchen Also ran irreversible thermometer and was 117.3F Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tray of breaded chicken over prepped ready to eat Mac and cheese balls on speed rack in walk on college Chef corrected

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. Chef determined time and corrected on site Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting boards stained on cooks line

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 1)Hand sink not hooked up in prep kitchen. Pipe hanging under the sink detached and is not in use 2) sign posted to not use hand sink in server area of expo line Warning

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

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

Basic - Dishmachine missing baffles, curtains in rinse tanks.

Basic - Equipment and utensils not properly air-dried - wet nesting. Souvenir cups at the bar

Basic - Food stored on floor. Pickle buckets in walk in cooler Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Oven door on cooks line Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1)Fan covers soiled in walk in cooler 2)back of fryers on cooks line heavily soiled Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Clean item shelf in dish room

Basic - One Light not functioning.p on hood system over flat top grill

Basic - Wall soiled with accumulated grease, food debris, and/or dust. 1) Behind table top warmers on cooks line 2) under dish washer

Basic - Water leaking from pipe under

Portable fire extinguisher missing from its designated location. For reporting purposes only. By server station

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./chlorine 0ppm, kitchen and dessert station. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2023. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw burger patty over raw shrimp/walk in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Block of butter 55F, heavy whipped cream 60F/stored overnight in cook line reach in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Block of butter 55F, heavy whipped cream 60F/overnight cook line reach in cooler. Cut lettuce 44F, cook line prep table/less than 4 hours/rechecked 41F. Cooked pasta 55F/out for less than 4 hours, iced immediately. Raw chicken 48F, raw burger patty 47F/cook line cold drawers/less than 4 hours per cook/moved to walk in cooler immediately. Diced tomatoes 81F/sitting on top of an oven for less than 4 hours/iced immediately. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash brown 98F, plantains 97F, burger patty 98F/cook line, less than 4 hours per cook. cooked chicken wings 99F, fried chinch patty 100F, fried chicken quarters 102F/cook line hot box, less than 4 hours per cook/chicken wings reheated to 172F, fried chicken quarters reheated to 167F. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times./ice bin stored in front of bar hand sink/ Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./dessert station hand sink/ Corrected On-Site 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./two cook line employees certificates not available. Warning

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

Basic - Accumulation of lime scale on the inside of the dishmachine./dessert station dish machine. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Cutting board has cut marks and is no longer cleanable./all cook line cutting boards. Repeat Violation Warning

Basic - Employee with ineffective hair restraint while engaging in food preparation./one cook with ineffective hair restraint. Warning

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

Basic - Equipment in poor repair./deep fryer basket disrepair. Warning

Basic - Floor soiled/has accumulation of debris./walk in freezer floor soiled. Warning

Basic - Food stored on floor./two oil cartons, back kitchen corner/ Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./110F, stored on top of an oven. Warning

Basic - No handwashing sign provided at a hand sink used by food employees./all four hand sinks in the restaurant/two kitchen, one at the bar and one at dessert station. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./reach in cooler gaskets soiled/cook line reach in coolers. Warning

Basic - Soiled dry wiping cloth in use./cook line. Warning

Basic - Wiping cloth sanitizing solution stored on the floor./back kitchen under prep table/ Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2023-05-10: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over sauces - From follow-up inspection 2023-05-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Inside fryers - From follow-up inspection 2023-05-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in bar Corrected On-Site - From follow-up inspection 2023-05-10: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting board on line - From follow-up inspection 2023-05-10: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs at fryer - From follow-up inspection 2023-05-10: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line 97F - From follow-up inspection 2023-05-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers Gaskets on reach in cooler on line Fan cover in walk in cooler. - From follow-up inspection 2023-05-10: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over sauces

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Inside fryers

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in bar Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. All cutting board on line

Basic - In-use tongs stored on equipment door handle between uses. Tongs at fryer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line 97F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers Gaskets on reach in cooler on line Fan cover in walk in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. (3) hotel pans of pasta prepped yesterday 48F-50F

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-22 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pasta in low boy across from oven on the cooks line. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. (3) pans of cooked pasta not cooked within 6 hours

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roasted garlic in oil 66F across from oven on the cooks line. Chef is going to place on time plan Corrective Action Taken Repeat Violation

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. Milk in low boy by salad station.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta pans covered in walk on cooler

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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.

Basic - Carbon dioxide/helium tanks not adequately secured by ice machine.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above the dish washer. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation on the cooks line.

Basic - Hole in or other damage to wall by the dish machine

Basic - In-use tongs stored on equipment door handle between uses on the cooks line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. To go cup lids at the bar. Corrected On-Site

Basic - Unsealed concrete floor in walk in cooler. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust by the hand wash sink on the cooks line.

Basic - Waste line missing at soda gun holster at the bar closest to the host stamd

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) can opener soiled in the kitchen 2) cutting boards soiled throughout the kitchen. 3) ice cream freezer soiled at the milk shake station Warning - From follow-up inspection 2021-08-11: Time Extended - From follow-up inspection 2021-10-11: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress or the beverage station and in the kitchen. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Beverage station was turned into a storage area with just soda station and no hand sink next to the bar Warning - From follow-up inspection 2021-08-11: Time Extended - From follow-up inspection 2021-10-11: Thirty days extension approved by Madeline Connolly Time Extended

Basic - - From initial inspection : Basic - Cove molding at wall junctures separating in the kitchen. Warning - From follow-up inspection 2021-08-11: Time Extended - From follow-up inspection 2021-10-11: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2021-08-11: Time Extended - From follow-up inspection 2021-10-11: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair in the kitchen Warning - From follow-up inspection 2021-08-11: Time Extended - From follow-up inspection 2021-10-11: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in walk in cooler. Warning - From follow-up inspection 2021-08-11: Time Extended - From follow-up inspection 2021-10-11: Time Extended

High Priority - - From initial inspection : High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Bar dish machine over 200ppm advised to call vendor and not use the machine until fixed. Warning - From follow-up inspection 2021-08-11: Machine not in use and vendor coming out today Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) can opener soiled in the kitchen 2) cutting boards soiled throughout the kitchen. 3) ice cream freezer soiled at the milk shake station Warning - From follow-up inspection 2021-08-11: Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2021-08-11: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress or the beverage station and in the kitchen. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Beverage station was turned into a storage area with just soda station and no hand sink next to the bar Warning - From follow-up inspection 2021-08-11: Time Extended

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. Warning - From follow-up inspection 2021-08-11: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2021-08-11: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2021-08-11: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing above the walk in cooler Warning - From follow-up inspection 2021-08-11: Time Extended

Basic - - From initial inspection : 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. Salmon on the table top cooler on the cooks line. Corrected On-Site Warning - From follow-up inspection 2021-08-11: Time Extended

Basic - - From initial inspection : Basic - Cove molding at wall junctures separating in the kitchen. Warning - From follow-up inspection 2021-08-11: Time Extended

Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Cook on the cook line drinking. Warning - From follow-up inspection 2021-08-11: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2021-08-11: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair in the kitchen Warning - From follow-up inspection 2021-08-11: Time Extended

Basic - - From initial inspection : Basic - Food stored in a prohibited area. Food stored in area with other persons having access to product and stored under water lines in the back hallway Warning - From follow-up inspection 2021-08-11: Time Extended

Basic - - From initial inspection : Basic - Food stored in undrained ice. Salmon and shrimp in table top cooler on the cook's line. Corrected On-Site Warning - From follow-up inspection 2021-08-11: Time Extended

Basic - - From initial inspection : Basic - Holes in wall throughout the kitchen. Warning - From follow-up inspection 2021-08-11: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit at the low boy under the flat top grill on the cook's line. Warning - From follow-up inspection 2021-08-11: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at the bar and at the milkshake station. Warning - From follow-up inspection 2021-08-11: Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Steak well done markers not inverted on the cooks line. Warning - From follow-up inspection 2021-08-11: Time Extended

Basic - - From initial inspection : Basic - Two Lights not functioning on the hood system. Warning - From follow-up inspection 2021-08-11: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in walk in cooler. Warning - From follow-up inspection 2021-08-11: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust by the dish machine and by the hand sink when entering the kitchen. Warning - From follow-up inspection 2021-08-11: Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook placed raw burger on the flat top grill then touched the salt and pepper to season without washing hands and changing gloves. We addressed with chef who addressed with the cook. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Whole shell eggs behind cut cheese on the sandwich top cooler on the cooks line. Chef moved to under the top holding. Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Server washed hands with gloves on, addressed with manager. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken wings 48°f in the low bow cooler drawer under the flat top grill on the cooks line and were from yesterday per chef. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 48°f in the low bow cooler drawer under the flat top grill on the cooks line and were from yesterday per chef. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. All less than four hours per chef 1) cooked onions on the expo warmer 112°F chef discarded 2) sauce for salmon 117°F cook reheated to 178°F 3) Alfredo Sauce 131°F cook reheated to 187°F 4) plaintains 96°F on the flat top grill chef discarded. 5) fresh garlic in oil in squeeze bottle by the flat top grill 84°F chef heated to 174°F Corrective Action Taken Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Can of grill cleaner above clean utensils above the three compartment sink. Corrected On-Site Warning

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Bar dish machine over 200ppm advised to call vendor and not use the machine until fixed. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) can opener soiled in the kitchen 2) cutting boards soiled throughout the kitchen. 3) ice cream freezer soiled at the milk shake station Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar and at the milkshake station. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress or the beverage station and in the kitchen. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Beverage station was turned into a storage area with just soda station and no hand sink next to the bar Warning

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. Warning

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Bag in the box sodas stored on floor in the back hallway. Warning

Basic - Bowl or other container with no handle used to dispense food in the chicken flour bin Corrected On-Site Repeat Violation Warning

Basic - Ceiling tile missing above the walk in cooler Warning

Basic - Clean whisks not stored inverted or in a protected manner at the clean item shelf across from the dish machine. Warning

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. Salmon on the table top cooler on the cooks line. Corrected On-Site Warning

Basic - Cove molding at wall junctures separating in the kitchen. Warning

Basic - Employee eating in a food preparation or other restricted area. Cook on the cook line drinking. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Warning

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Lights off on serve side of the expo line. Warning

Basic - Floor tiles missing and/or in disrepair and/or in disrepair in the kitchen Warning

Basic - Food stored in a prohibited area. Food stored in area with other persons having access to product and stored under water lines in the back hallway Warning

Basic - Food stored in undrained ice. Salmon and shrimp in table top cooler on the cook's line. Corrected On-Site Warning

Basic - Holes in wall throughout the kitchen. Warning

Basic - Ice scoop handle in contact with ice at the bar. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) scoop behind the oven by table top warmers 117°F 2) 2 spatulas above the oven 112°F Chef removed from water. Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit at the low boy under the flat top grill on the cook's line. Warning

Basic - No handwashing sign provided at a hand sink used by food employees at the bar and at the milkshake station. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1)Gaskets on the reach in Coolers throughout the kitchen. 2) exterior of the fryer and ovens on the cooks line. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Steak well done markers not inverted on the cooks line. Warning

Basic - Two Lights not functioning on the hood system. Warning

Basic - Unsealed concrete floor in walk in cooler. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust by the dish machine and by the hand sink when entering the kitchen. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Warning