SEMINOLE BLVD DINER

High Priority - Container of medicine improperly stored. Isopropyl alcohol stored on shelf with food in kitchen. Burn gel stored on shelf with food in kitchen.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled chemical spray bottles with gloved hand and proceeded to engage in food preparation. After correction he removed gloves, washed hands and put on new gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored in same container as deli meat in reach in cooler. Operator separated items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk (60F - Cold Holding); orange juice (50F - Cold Holding) diced ham (47F - Cold Holding) Operator placed all items in freezer to rapid cool Ham retemped at 33F Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored on ice machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice scoop has accumulation of black/brown debris -cutting board on deli cooler on cook line stained Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near soda machine blocked by trash can, personal items, and a high chair.

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. Employee Kimberly Manley trained through North American Learning Institute. Not on list of approved programs. Other employees have training through Food Safety First and Serve Safe

Intermediate - Spray bottle containing toxic substance not labeled. 3 chemical bottles near ice machine not labeled. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. - ice machine creating excess condensation causing mold/mildew like substance to accumulate and dripping into ice.

Basic - Accumulation of debris inside warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Cutting board on deli cooler on cook line has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee drink stored blocking hand wash sink near soda machine -perfume stored above coffee -cigarettes stored on menus -backpack stored on top of dry storage food items. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Line cook not wearing any hair protection

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at front counter by soda machine stacked wet.

Basic - Floor soiled/has accumulation of debris. -heavy accumulation of grease and food debris under cook line -under prep tables -under table with soda machine Repeat Violation

Basic - Floor under dish machine covered with standing water.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in crack between prep coolers.

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

Basic - Missing drain plug at dumpster.

Basic - No handwashing sign provided at hand sink next to soda machine.

Basic - No suitable facilities provided to store employee clothing and other possessions.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filter system has accumulation of grease -sides of cook line equipment have accumulation of grease and debris -gaskets on reach in cooler and freezer doors near ware wash area soiled Repeat Violation

Basic - Open dumpster lid.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls in 3 compartment sink area soiled with debris.

Basic - Wet mop not stored in a manner to allow the mop to dry. -Wet mop stored in empty mop bucket -Wet mop stored in standing water in floor in dish machine area.

Basic - Wet wiping cloths used for wiping tables not stored in sanitizing solution between uses.

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. Employee in dish area loaded dish machine, then proceeded to remove and stack clean plates without washing hands

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Staff washing dishes observed wiping plates immediately after removing from dish machine and not allowing sanitizer to properly dry on equipment

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled

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. 2 employees (Kim and Vikki) employees over 60 days with no proof of training

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled sanitizer bottle at wait station Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Next to dish machine Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on top of dressing on dry storage shelf Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Staff on cook line with no hair restraints Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station Repeat Violation

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line Repeat Violation

Basic - Food stored in undrained ice. Raw fish in undrained ice in reach in cooler Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, removed Corrected On-Site Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing in standing water, moved to running water in prep sink Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Staff cracked shell eggs on cook line then proceeded to handle in use equipment without changing gloves or washing hands, discussed proper handwashing Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two cracked shell eggs on trays in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. Shell eggs on counter not discarded after posted time limit, discussed proper procedures with owner

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. Shell eggs on counter not discarded after posted time limit, discussed proper procedures with owner

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. Unpackaged sliced cheese not dated in reach in cooler

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottles at wait station not labeled

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Carbon dioxide tanks not adequately secured. Next to dish machine Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee beverages n prep table Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys on shelf above prep table

Basic - Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint on cook line Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line Repeat Violation

Basic - Food stored in undrained ice. Raw fish in undersigned ice in reach in cooler

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between cooler and steam table on cook line

Basic - In-use tongs stored on equipment door handle between uses. On oven handle on cook line, removed Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reaching cooler gaskets soiled Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked shell eggs, then proceeded to use utensils to scoop cooked onions and handle clean plates without washing hands or changing gloves

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee picked up dropped food from floor and discarded, then changed gloves with no hand wash

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. Employee washed dirty equipment at dish machine, then stacked clean plates and bowls without washing hands

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over breaded okra in reach in freezer

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer 200ppm, corrected 50ppm Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. BAF hashbrowns not properly cooled according to directions on packaging. Discussed procedures with staff.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form not filled out at time of inspection

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Carbon dioxide tanks not adequately secured. Next to dish machine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to shell eggs, removed. Employee beverages over soda machine at wait station Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle

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

Basic - Reuse of single-service or single-use articles. Sour cream container with coleslaw in reach in cooler

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. Dish washing employee handled dirty dishes than stacked clean plates with no no hand wash in between

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over precooked county fried steak in reach-in freezer, order corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets on ice under front counter (62F - Cold Holding), held less than 4 hrs, recommended item be added to time as a public health control

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Y-split hose Bibb added with no additional vacuum breaker

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan on filled out Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Corned beef hash prepared on 8:20, dated. Coleslaw and sliced cheese not dated in reach in cooler Corrective Action Taken Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee certificate (Tracy Tucker) expired

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Carbon dioxide tanks not adequately secured. Next to dish machine

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cigarettes on shelf next to microwave, removed

Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups stacked next dish machine. Employee observed wiping and stacking plates after immediately removing them from dish machine

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Repeat Violation

Basic - Reuse of single-service or single-use articles. Sour cream container with Hollandaise sauce on steam table

Basic - Soiled dry wiping cloth in use. Cook line

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. 0ppm, no replacement sanitizer available. Employee set up chlorine sanitizer in triple sink 100ppm Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs eggs then handled cooking equipment with glove change or hand wash

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked shell egg with intact eggs in reach in cooler, employee discarded Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Maria Hatzigeorgiou (National Registry) expired 3/14/23

Intermediate - Handwash sink used for purposes other than handwashing. Employee on cook line filled pot from hand sink Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures not complete at time of inspection

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cuban sandwiches prepared on 4/1/23 not dated, employee added date Corrected On-Site

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

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Under equipment on cook line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cart next to stove, removed during inspection Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on shelf next to grits and above slicer. Employee bag on shelf above dry goods Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in freezer on cook line. Hood filters soiled Repeat Violation

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. Dishwashing employee handled dirty equipment then stacked clean equipment with no hand wash in between, discussed proper hand washing procedures with operator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sliced cheese in reach in cooler across from meat slicer. Raw fish over cans of soda in reach in cooler Raw beef over fried okra in reach in freezer Raw pork over green beans in reach in freezer Employee corrected order of all foods during inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pulled eggs in ice bath (57F - Cold Holding), employee added ice, retemp 43F Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored on floor

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line used as dump sink Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to locate procedures, operator provided with a new copy via email

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. 2of 4 employees with no proof of training available

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

Basic - Bowl or other container with no handle used to dispense food. Metal scoop with no handle in container of walnuts, employee replaced with proper scoop Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Next to toasters Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on prep table next to dry storage

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on counter above prep table and meat slicer Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Both male employees on cook line with no hair restraints Repeat Violation

Basic - Floor soiled/has accumulation of debris. Accumulation of dust on ceiling and walls above toasters. Repeat Violation

Basic - Food stored on floor. Cooking oil on floor near entrance to kitchen, employee moved during inspection Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On oven handle on cook line Repeat Violation

Basic - Missing drain plug at dumpster.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer soiled with food debris

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Coffee filters not covered at server's station

Basic - Stored food not covered. Cooked potatoes and raw fish not covered in reach in cooler, employee wrapped containers during inspection Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cooked potatoes in reach in cooler, employee washed all tomatoes and put in new container Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop bucket next to triple sink Repeat Violation

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Chlorine sanitizer bucket mixed with soap on cook line 0ppm, employee corrected mixture 50ppm. Wet wiping cloth not stored in sanitizing solution between uses, on prep table across from flat top. In-use wet wiping cloth/towel used under cutting board. On prep table next to meat slicer Corrective Action Taken

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee cracked shell eggs then began prepping ready-to-eat food without washing hands Discussed proper hand washing procedures during time of inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -stuffed peppers soup (125F - Hot Holding) Discussed reheating to 165 degrees Fahrenheit during time of inspection. Operator reheated to 167 degrees Fahrenheit during time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -observed ice in hand sink located in kitchen area Repeat Violation

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

Basic - Bathroom door left open other than during cleaning or maintenance. Repeat Violation

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pans above three compartment sink

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

Basic - Drain cover(s) missing. -at three compartment sink Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -keys above prep table in kitchen -backpack on shelf with pancake and watermelon Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. -both employees in kitchen Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups at front counter

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -ceiling above toaster prep area has accumulation of dust Repeat Violation

Basic - Food stored on floor. -bottle with oil on floor in kitchen Employee moved item during time of inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -on stove handle in kitchen Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop handle in sugar Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers have accumulation of grease -hood filters at cooks line Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over salad in reach in cooler Employee rearranged during time of inspection. Corrected On-Site Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at prep station in kitchen

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line Repeat Violation

High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. -vitamins on shelf with paper wrap Operator moved vitamins during time of inspection. Corrected On-Site Warning - From follow-up inspection 2022-03-08: Time Extended

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. -Sanitizer Bucket (Chlorine 200ppm) on prep table Corrected to 50 ppm during time of inspection. Corrected On-Site Warning - From follow-up inspection 2022-03-08: Time Extended

High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket 200 ppm Corrected to 50ppm Corrected On-Site Warning - From follow-up inspection 2022-03-08: Observed no sanitizer buckets set up Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -observed ice in hand sink Warning - From follow-up inspection 2022-03-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -at three compartment sink Warning - From follow-up inspection 2022-03-08: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2022-03-08: Time Extended

Basic - - From initial inspection : Basic - Bathroom door left open other than during cleaning or maintenance. -both restrooms Warning - From follow-up inspection 2022-03-08: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -at toaster Warning - From follow-up inspection 2022-03-08: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing. -at three compartment sink Warning - From follow-up inspection 2022-03-08: 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. -cellphone and keys stored on shelf with paper wrap Operator moved some items during time of inspection. -Jacket on rack with cans in dry storage area Corrective Action Taken Warning - From follow-up inspection 2022-03-08: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. -employee at cooks line Warning - From follow-up inspection 2022-03-08: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -wall at cooks line has accumulation of grease -wall behind ice machine has accumulation of dust -ceiling near dish washing area has accumulation of dust Warning - From follow-up inspection 2022-03-08: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -stove handle at cooks line Operator moved tong during time of inspection. Corrected On-Site Warning - From follow-up inspection 2022-03-08: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -at front counter Warning - From follow-up inspection 2022-03-08: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gasket has accumulation of food residue -reach in cooler drawers gaskets have accumulation food residue -hood filters have accumulation of grease Warning - From follow-up inspection 2022-03-08: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -sugar container in kitchen -squeeze bottles at cooks line Warning - From follow-up inspection 2022-03-08: Time Extended