GRANDES ITALIAN RISTORANTE & PIZZERIA

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Discussed with operator to renew. Repeat Violation Admin Complaint - From follow-up inspection 2026-04-16: Time Extended - From follow-up inspection 2026-04-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Establishment removed 2 hand washing sinks from kitchen area, discussed with operator to replace sinks. Warning - From follow-up inspection 2026-04-16: Time Extended - From follow-up inspection 2026-04-23: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 4 small live flying insects on clean and sanitized dishes. Approximately 3 small live flying insects on sealed sauce bottles. Approximately 10 small live flying insects in floor drain in kitchen. Discussed with operator to eliminate flying insects and clean and sanitize areas. Admin Complaint - From follow-up inspection 2026-04-16: Approximately 13 small live flying insects landing on shelves and walls in kitchen, discussed with operator to clean and sanitize areas. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Discussed with operator to renew. Repeat Violation Admin Complaint - From follow-up inspection 2026-04-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Establishment removed 2 hand washing sinks from kitchen area, discussed with operator to replace sinks. Warning - From follow-up inspection 2026-04-16: Time Extended

High Priority - Live, small flying insects found Approximately 4 small live flying insects on clean and sanitized dishes. Approximately 3 small live flying insects on sealed sauce bottles. Approximately 10 small live flying insects in floor drain in kitchen. Discussed with operator to eliminate flying insects and clean and sanitize areas. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored directly above vegetables, discussed with operator who corrected storage of products. Corrected On-Site Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Discussed with operator to renew. Repeat Violation Admin Complaint

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Establishment removed 2 hand washing sinks from kitchen area, discussed with operator to replace sinks. Warning

Basic - Floor soiled/has accumulation of debris. Floors at cook line under equipment soiled with thick build up of grease and food residues, discussed with operator to clean and sanitize areas. Warning

Basic - Food stored on floor. In walk in cooler containers of sauces stored on floor, discussed with operator who removed products from floor. Corrected On-Site Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee dumping dirty water from container stored inside handwashing sink at cook line, touching table bags to check on boiling pasta, touching pasta with bare hands , wiping hands on visibly soiled apron , touching coking pasta with bare hands again , touching other food containers without washing hands; educated Employee washed hands Corrected On-Site

High Priority - Live, small flying insects found Observed 1 live fly at pizza display case at the front counter in the dining room 2 live flies at the small bar in the dining room 2 live flies at the outside bar Operator started to clean areas; Corrective Action Taken Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on top of cooked broccolini in cooler #1 at cook line Stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken parmigiana (54F - Cold Holding); raw chicken (54F - Cold Holding); in unit #1 at cook line artichoke (53F - Cold Holding); sausage (53F - Cold Holding); raw shell eggs (73F - Cold Holding)in unit #2 at cook line cooked chicken (46F - Cold Holding); mozzarella (46F - Cold Holding); pizza sauce (47F - Cold Holding); shredded cheese (47F - Cold Holding) in cold holding unit at pizza station As per operator foods not prepared or portioned ; foods out of temperature for approximately 2 hours; operator placed foods in ice baths to quickly chill Corrective Action Taken Repeat Violation Admin Complaint

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- individual pizza pies, garlic rolls and calzone at pizza display case at the front counter inside dining room- since 12:00; operator time marked Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (115F - Hot Holding); Demi glaze (110F - Hot Holding); beef stock (115F - Hot Holding)in steam table next to burners at cook line; as per operator food reheated approximately 2 hours prior to; no water inside the steam table; steam table missing heat dial; unable to turn on; advised operator to reheat to 165 F and keep food at 135 F or above at all times;

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (46-47F - Cooling)at 1:05 to 47 at 1:23 since 11:00 ; in cooler at pizza station; at this rate food will not reach 41 F or below within 4 hours; food placed in ice Corrective Action Taken

Intermediate - Handwash sink at cook line used for purposes other than handwashing- to store dirty food container Removed Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Carbon dioxide/helium tanks not adequately secured- at the dry storage area/ soda machine Operator secured Corrected On-Site

Basic - Floor area(s) covered with standing water- part at outside bar and walk-in cooler

Basic - Floor soiled/has accumulation of debris- at dry storage area: mold like substance inside walk-in cooler ; inside dining room bar;

Basic - Food stored in a location that is exposed to splash/dust. Ice machine bin has no cover lid; motor on top of the machine is exposed ; Advised operator to cover ice bin

Basic - Food stored on floor- big containers of sauce and dressings on the floor in walk-in cooler Advised to store properly Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding units at cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets and doors cold holding units at cook line; beverage coolers at outside bar

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- heavily soiled with food debris - all units and walk-in cooler

Basic - Unwashed vegetables stored above ready-to-eat food like marinara sauces in wall-in cooler; operator stored properly Corrected On-Site

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

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately: 20 live flies at handwash sink and behind glass cooler at the bar inside the dining room; 100 live flies at the outside bar landing on all the equipment and linen used to cover clean utensils; salt and pepper shakers; 10 live flies by soda machine and clean cups shelves above the soda machine in the kitchen 10 live flies under the prep table where flour containers are stored by cook line 15 live flies at three compartment sink and dishwasher next to walk-in cooler - From follow-up inspection 2024-02-24: Observed Approximately 2 live flies at inside bar 50 live flies inside the beer cooler at outside bar; 1 live fly at soda machine in the kitchen 2 live flies by the back door of the kitchen Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over heavy cream and cheese in walk-in cooler; Raw shrimp over cooked pasta in cooler at cook line advised to store properly Repeat Violation - From follow-up inspection 2024-02-24: Raw shell eggs over cheese in walk-in cooler Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (46F - Cold Holding); ground beef (51F - Cold Holding); veal (48F - Cold Holding); lasagna (51F - Cold Holding); mozzarella cheese (46F - Cold Holding); filet mignion (49F - Cold Holding) in walk-in cooler ; as per opioids not prepared or portioned today; foods out of temperature for more than 4 hours; See Stop Sale mozzarella (51F - Cold Holding); cooked pasta (46F - Cold Holding); artichokes (51F - Cold Holding); sausage (51F - Cold Holding);in cooler #1 at cook line ; as per operator food brought out from walk-in cooler in the morning; foods not prepared or portioned today; food out of temperature for approximately 30 minutes; food moved to different cooler ; cheese (51F - Cold Holding); pizza sauce (51F - Cold Holding); mozzarella (51F - Cold Holding); cooler at pizza station; as per operator foods not prepared or portioned today; foods brought in the cooler 30 minutes prior; foods moved to different cooler Corrective Action Taken Repeat Violation - From follow-up inspection 2024-02-24: Cooked chicken 43 F Cold Holding Raw chicken 42 F Marinara 43 F all in walk-in cooler Cooked pasta 47 F Cold holding in cooler #1 at cook line - food out of temperature for approximately 30 minutes; food not cooked or portioned today ; moved to walk-in cooler Milk 51 F Cold Holding ; Ricotta 51 F Cold Holding in cooler at pizza station ; food out of temperature for approximately 1 hour ; foods not prepared or portioned today foods moved to walk-in cooler ; Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Repeat Violation - From follow-up inspection 2024-02-24: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-02-24: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavy mold presence inside the ice bean at the back of the kitchen; - From follow-up inspection 2024-02-24: Presence of heavy mold inside the ice machine at the back of the kitchen Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Glass dishwasher soiled with food residue, broken glass and mold like substance; at the outside bar - From follow-up inspection 2024-02-24: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles- all cold holding equipment at cook,line and bars - From follow-up inspection 2024-02-24: Time Extended

Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean glasses stored on rusty surface at the bar Pots and pans stored on rusty shelves at dishwasher area Clean pots stored inside mop sink at the back of the kitchen Clean glasses stored next to handwash sink at cook line exposed to splashing water Repeat Violation - From follow-up inspection 2024-02-24: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris- heavy presence of mold like growth and debris on the floor throughout the kitchen; under all cooking equipment, inside walk-in cooler, at dishwasher area and by ice machine at the back of the kitchen. - From follow-up inspection 2024-02-24: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit- all cold holding units; - From follow-up inspection 2024-02-24: In reach in coolers at cook line Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the walls at three compartment sink Heavy Mold like presence on dish racks - From follow-up inspection 2024-02-24: Dish racks Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover- at cook line - From follow-up inspection 2024-02-24: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler- at cook line and beer cooler at inside dining room bar; Repeat Violation - From follow-up inspection 2024-02-24: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. No lid at ice machine at the back of the kitchen - From follow-up inspection 2024-02-24: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat foods like marinara and bolognese sauce in walk-in cooler; Advised to store properly - From follow-up inspection 2024-02-24: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface; Rusted shelves used to store clean pots at dishwasher; - From follow-up inspection 2024-02-24: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bolognese (61F - Cooling); marinara (51-64F - Cooling)in walk-in cooler; as per operator food cooked the night before and stored in big plastic bins inside the walk-in cooler; food never reached 41 F or below within 6 hours; See Stop Sale

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Emoted washed hands with no soap, dried hands on apron put gloves on and started preparing food; Educated and advised to wash hands;

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food- employees left cook line went to the back of the kitchen; returned put gloves on without washing hands and started working with foods; educated; advised to wash hands;

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 picked nose and touched clean bowls; educated ; advised to wash hands

High Priority - Food with mold-like growth. See stop sale. Mold like substance on ice cubes inside ice machine at the back of the kitchen; See Stop Sale

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.- ice sink / chest at the bar has presence of broken glass and food debris

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately: 20 live flies at handwash sink and behind glass cooler at the bar inside the dining room; 100 live flies at the outside bar landing on all the equipment and linen used to cover clean utensils; salt and pepper shakers; 10 live flies by soda machine and clean cups shelves above the soda machine in the kitchen 10 live flies under the prep table where flour containers are stored by cook line 15 live flies at three compartment sink and dishwasher next to walk-in cooler

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

High Priority - Pesticide/insecticide labeled for household use only present in establishment- roach and ands spray can next to ice machine ; removed

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over heavy cream and cheese in walk-in cooler; Raw shrimp over cooked pasta in cooler at cook line advised to store properly Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bolognese (61F - Cooling); marinara (51-64F - Cooling)in walk-in cooler; as per operator food cooked the night before and stored in big plastic bins inside the walk-in cooler; food never reached 41 F or below within 6 hours; See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (46F - Cold Holding); ground beef (51F - Cold Holding); veal (48F - Cold Holding); lasagna (51F - Cold Holding); mozzarella cheese (46F - Cold Holding); filet mignion (49F - Cold Holding) in walk-in cooler ; as per opioids not prepared or portioned today; foods out of temperature for more than 4 hours; See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (46F - Cold Holding); ground beef (51F - Cold Holding); veal (48F - Cold Holding); lasagna (51F - Cold Holding); mozzarella cheese (46F - Cold Holding); filet mignion (49F - Cold Holding) in walk-in cooler ; as per opioids not prepared or portioned today; foods out of temperature for more than 4 hours; See Stop Sale mozzarella (51F - Cold Holding); cooked pasta (46F - Cold Holding); artichokes (51F - Cold Holding); sausage (51F - Cold Holding);in cooler #1 at cook line ; as per operator food brought out from walk-in cooler in the morning; foods not prepared or portioned today; food out of temperature for approximately 30 minutes; food moved to different cooler ; cheese (51F - Cold Holding); pizza sauce (51F - Cold Holding); mozzarella (51F - Cold Holding); cooler at pizza station; as per operator foods not prepared or portioned today; foods brought in the cooler 30 minutes prior; foods moved to different cooler Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. filet mignnion (49-50F - Cooling)at 10:45 to 52 F at 11:10 since 9:30 ; in cold holding drawers at cook line At this rate food will not reach 41 F or below; moved to different cooler; Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle stored next to clean utensils at front counter; stored properly Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Repeat Violation

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 paper towels or mechanical hand drying device provided at handwash sink at dishwasher area;

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Non-pitting surface rust on food-contact equipment. Clean glasses stored on rusty rack at the bar area;

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Sanitizer bottle at front counter ; labeled Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavy mold presence inside the ice bean at the back of the kitchen;

Basic - Accumulation of debris inside warewashing machine. Glass dishwasher soiled with food residue, broken glass and mold like substance; at the outside bar

Basic - Buildup of food debris/soil residue on equipment door handles- all cold holding equipment at cook,line and bars

Basic - Carbon dioxide/helium tanks not adequately secured- at the back of the kitchen

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean glasses stored on rusty surface at the bar Pots and pans stored on rusty shelves at dishwasher area Clean pots stored inside mop sink at the back of the kitchen Clean glasses stored next to handwash sink at cook line exposed to splashing water Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line and on top of dishwasher

Basic - Employee drinking in a food preparation or other restricted area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack with personal cloths stored on prep table next to meatballs by cook line; Advised to remove

Basic - Equipment and utensils not properly air-dried - wet nesting- wet rags stored on top of clean utensils on the shelves at dishwasher area;

Basic - Floor soiled/has accumulation of debris- heavy presence of mold like growth and debris on the floor throughout the kitchen; under all cooking equipment, inside walk-in cooler, at dishwasher area and by ice machine at the back of the kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit- all cold holding units;

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the walls at three compartment sink Heavy Mold like presence on dish racks

Basic - Objectionable odors in bathroom or other areas of the establishment- at outside bar

Basic - Reach-in cooler interior/shelves have accumulation of soil residues all coolers at cook line and walk-in cooler ; Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover- at cook line

Basic - Standing water in bottom of reach-in-cooler- at cook line and beer cooler at inside dining room bar; Repeat Violation

Basic - Standing water in floor under ice maker by mop sink;

Basic - Stored food not covered. No lid at ice machine at the back of the kitchen

Basic - Unwashed fruits/vegetables stored with ready-to-eat foods like marinara and bolognese sauce in walk-in cooler; Advised to store properly

Basic - Walk-in cooler shelves with rust that has pitted the surface; Rusted shelves used to store clean pots at dishwasher;

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. In kitchen, tested at 0ppm

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

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over onions in walk-in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw clams (49F - Cold Holding); raw mussels (49F - Cold Holding); raw beef (47F - Cold Holding); eggplant parmigiana (47F - Cold Holding); lasagna (47F - Cold Holding); raw bacon (50F - Cold Holding)on cookline, top of make table and below. cut tomatoes (50F - Cold Holding); diced ham (50F) at pizza make tableOperator states in unit less then one hour. Placed in walk-in cooler Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish Corrected On-Site

Intermediate - No soap provided at handwash sink. Behind front counter

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Ceiling tile missing. At dish

Basic - Clean utensils stored between equipment and wall. On cookline Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. At salad make table Repeat Violation

Basic - Food stored on floor. In walk-in cooler Corrected On-Site

Basic - Ice scoop handle in contact with ice. At outside bar Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.in kitchen at cookline, at dish area, at bar

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cookline

Basic - Reach-in cooler shelves with rust that has pitted the surface.on cookline

Basic - Standing water in bottom of reach-in-cooler. Lowboys on cookline

Basic - Time/temperature control for safety food thawed in an improper manner. Pork chops at room temperature. Operator placed in walk-in cooler Corrected On-Site

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw burgers over fresh clams win walk in cooler - operator moved burgers to lower shelf. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over English muffins in chest freezer. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy drawers - cooked chicken wings (46°F - Cold Holding); cooked spinach (46°F - Cold Holding); cooked eggplants (48°F - Cold Holding); breaded chicken cutlets (46°F - Cold Holding) not prepared or portioned today held over 4 hours - See Stop Sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy drawers - cooked chicken wings (46°F - Cold Holding); cooked spinach (46°F - Cold Holding); cooked eggplants (48°F - Cold Holding); breaded chicken cutlets (46°F - Cold Holding) not prepared or portioned today held over 4 hours - See Stop Sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. 16 Pepperoni pinwheels and 6 Stromboli's held over from the day before. Warning

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. 16 Pepperoni pinwheels and 6 Stromboli's held over from the day before. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Reviewed last date policy with operator. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inspector gave some strips to operator until purchase chlorine today. Corrective Action Taken Warning

Basic - Cardboard used to line food-contact shelves. Dirty cardboard lined shelves in walk in cooler - operator removed. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning

Basic - Light shield damaged/in disrepair. Light shields missing hot line. Repeat Violation Warning