ESKINA RESTAURANT & BAR

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw chicken over RTE broccoli in walk in cooler Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches behind reach in cooler at cook line. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad, cut lettuce, cut tomatoes, shredded cheese (48-51F - Cold Holding) per operator less than 2 hours. Recommend ice bath for temperature recovery. Beef at 70F in prep table for 3 hours. Recommend operator to place in cooler for temperature recovery Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Employee cleaning utensils in hand wash sink at server station

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher

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

Intermediate - No soap provided at handwash sink. At cook line, grill station and dish area

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Deli container used to scoop sugar and flour at dry storage

Basic - Ceiling tile missing. At dry storage

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles showing water damage at dish area

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. White fish at cook line

Basic - Cove molding at floor/wall juncture broken/missing. Cook line and behind equipment in kitchen

Basic - Dead roaches on premises. 5 dead roaches in sticky trap at cook line 1 dead roach on floor Operator discarded Warning

Basic - Equipment in poor repair. Reach in cooler at prep station Internal temperature 52F

Basic - Floor tiles missing and/or in disrepair. Missing floor tiles entrance of walk in freezer

Basic - Food stored on floor. Case of dehydrated limes on server station Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Fish and shrimp in containers laying on blue sanitizer towels. Operator immediately removed. Advised to use deli paper or coffee filters as food lining Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cheese in prep cooler. -raw beef and raw pork over greens in walk in cooler. Operator immediately removed Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork in walk in cooler, operator immediately removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler on cookline: ; Cooler: raw beef, raw chicken, eggs, sausage, shrimp, fish, mozzarella, cream (52F - Cold Holding). Less than 4hrs per operator. Advised operator to put on sufficient ice bath or move items to other cooler for immediate temperature recovery. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At grill : onions 73F hot holding less than 4hrs per operator. Advised to reheat to 165F for temperature recovery Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing. Container of pineapple and greens in hand sink at end of grill area. Operator immediately removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl used for scoop in sugar container. Operator immediately removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on prep table while prep person cuts onions. Operator immediately removed Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch. Immediately removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave under grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers

Basic - Single-service articles improperly stored. Multiple cases of single service items on floor in upstairs storage area

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - cooked black beans overnight (52f-58f - Cooling) Observed in covered pot in reach in cooler

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 steak over cheese empanadas in reach in cooler at cook line

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

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 - Handwash sink not accessible for employee use at all times. - hand wash sink next to triple sink storing plunger and chemical

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test kit

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/

Basic - Accumulation of debris on exterior of warewashing machine. - top dishmachine

Basic - Bowl or other container with no handle used to dispense food. - bulk flour

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen

Basic - Ceiling tile missing. - in upstairs storage area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - clean plates on storage rack

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. - white fish

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

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. - at various areas in kitchen

Basic - Hole in or other damage to wall. - below hand wash sink at cook line

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves - walls behind walk in cooler heavy build up of mold like substance

Basic - Outer openings not protected with self-closing doors. - back door

Basic - Plumbing system in disrepair. - hand wash sink at cook line both hot and cold water turned off

Basic - Standing water in bottom of reach-in-cooler. - dessert cooler

High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. - food prep employee Warning - From follow-up inspection 2023-01-05: On 1/5/23 not observed Time Extended

High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Warning - From follow-up inspection 2023-01-05: On 1/5/23 not observed Time Extended** Time Extended

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food prep employees doing different tasks with same gloves. Corrected On-Site Warning - From follow-up inspection 2023-01-05: On 1/5/23 not observed Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta spaghetti and fettuccine 52 per employee food was made in the morning Raw shrimp 52 per employee shrimps was placed in reach in cooler in the morning to be use today Rice and Meatballs made it yesterday 52 placed in the morning in the reach in cooler Shredded cheese and milk 52 Per employee all the food was placed in it at morning before open restaurant at 12 pm. Recommended to move all food to walk-in cooler to rapid chill 41. Ambient temperature of the reach in cooler is 52 Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2023-01-05: On 1/5/23 observed Fettuccine, homemade sauces, shrimp base, fresh shells egg, milk all food 53° Admin Complaint

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. - sanitizer sprays bottles on food preparation table - From follow-up inspection 2023-01-05: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hose connection next to mop sink - From follow-up inspection 2023-01-05: 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. 3 milk gallons in reach in cooler - From follow-up inspection 2023-01-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Encrusted material on can opener blade. - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. - From follow-up inspection 2023-01-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at kitchen is not operating. Warning - From follow-up inspection 2023-01-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. - bar hand wash sink with sponges and dishes drainer on the side - From follow-up inspection 2023-01-05: Time Extended

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Admin Complaint - From follow-up inspection 2023-01-05: On 1/5/23 the manager certification was show it for Gabriel Terenzi by Prometric dated 8/5/19 but is not present in the restaurant. AC in 1/3/23

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/ Repeat Violation Admin Complaint - From follow-up inspection 2023-01-05: On 1/5/23 No certified manager present AC on 1/3/23 Time Extended**

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to dishwasher Hand wash sink at prep area - From follow-up inspection 2023-01-05: 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. Repeat Violation Admin Complaint - From follow-up inspection 2023-01-05: AC on 1/3/23

Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 28 - From follow-up inspection 2023-01-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service Not in the current menu, no sign. . Repeat Violation Admin Complaint - From follow-up inspection 2023-01-05: 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. - portioned rice in reach in cooler - portioned in walk-in cooler - From follow-up inspection 2023-01-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle with sanitizer and alcoholic - From follow-up inspection 2023-01-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. - water filters connected to ice machine no date - From follow-up inspection 2023-01-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - hand wash sinks water in kitchen and restrooms 86 - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. All prep and cooking areas - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair and missing in several areas of kitchen prep area. - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 3 door reach in cooler Ambient temperature is 52, Recommended not to keep food inside until repair , ambient temperature have to be 41 or below Warning - From follow-up inspection 2023-01-05: On 1/5/23 observed reach in cooler 53° ambient temperature and with food inside Admin Complaint

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. 4/22 - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at bar - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - cup with soda on food preparation table - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Employee eating while preparing food. - waiting eating/ tasting food Warning - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone in shelf at kitchen Employee sweater in clean cups rack - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Behind dishwasher machine - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Walk-in cooler - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Soda in bag in floor. - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of fryers with grease - gaskets of reach in cooler and walk-in cooler - accumulation of black mold substance inhand wash sink next to prep sink - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. -No hot water, hot water faucet is not operating at hand wash sink at prep area. -Hand wash sink at kitchen area. - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - one door dessert reach in cooler - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. In kitchen front of ice machine - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - mop inside bucket - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. - sprays bottles with vinegar - From follow-up inspection 2023-01-05: 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. - food prep employee Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food prep employees doing different tasks with same gloves. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta spaghetti and fettuccine 52° per employee food was made in the morning Raw shrimp 52° per employee shrimps was placed in reach in cooler in the morning to be use today Rice and Meatballs made it yesterday 52° placed in the morning in the reach in cooler Shredded cheese and milk 52° Per employee all the food was placed in it at morning before open restaurant at 12 pm. Recommended to move all food to walk-in cooler to rapid chill 41°. Ambient temperature of the reach in cooler is 52° Corrective Action Taken Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. - sanitizer sprays bottles on food preparation table

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hose connection next to mop sink

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. 3 milk gallons in reach in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Encrusted material on can opener blade. - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at kitchen is not operating. Warning

Intermediate - Handwash sink used for purposes other than handwashing. - bar hand wash sink with sponges and dishes drainer on the side

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Admin Complaint

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/ Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to dishwasher Hand wash sink at prep area

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. Repeat Violation Admin Complaint

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 28°

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service Not in the current menu, no sign. . Repeat Violation Admin Complaint

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

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle with sanitizer and alcoholic

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. - water filters connected to ice machine no date

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - hand wash sinks water in kitchen and restrooms 86°

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. All prep and cooking areas

Basic - Ceiling/ceiling tile shows damage or is in disrepair and missing in several areas of kitchen prep area.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 3 door reach in cooler Ambient temperature is 52°, Recommended not to keep food inside until repair , ambient temperature have to be 41° or below Warning

Basic - Current Hotel and Restaurant license not displayed. 4/22

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at bar

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - cup with soda on food preparation table

Basic - Employee eating while preparing food. - waiting eating/ tasting food Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone in shelf at kitchen Employee sweater in clean cups rack

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

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Behind dishwasher machine

Basic - Floor area(s) covered with standing water. Walk-in cooler

Basic - Food not stored at least 6 inches off of the floor. Soda in bag in floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of fryers with grease - gaskets of reach in cooler and walk-in cooler - accumulation of black mold substance inhand wash sink next to prep sink

Basic - Old labels stuck to food containers after cleaning.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door

Basic - Plumbing system in disrepair. -No hot water, hot water faucet is not operating at hand wash sink at prep area. -Hand wash sink at kitchen area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - one door dessert reach in cooler

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Unnecessary items/unused equipment on the premises. In kitchen front of ice machine

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

Basic - Working containers of food removed from original container not identified by common name. - sprays bottles with vinegar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 50f. Item placed in ice. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Bibb by mop sink. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed off part to ice cream machine. Warning

Intermediate - No certified food manager for establishment. 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 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/. Six employee working at time of inspection. 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

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site Warning

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

Basic - Carbon dioxide/helium tanks not adequately secured. Rear of building, outside. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and pots, storeroom. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

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

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Meat station. Warning

Basic - No copy of latest inspection report available. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled. Hood filters soiled with grease. Exterior of ice machine. Warning

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

Basic - Working containers of food removed from original container not identified by common name. Bulk containers. Warning