ASARO'S OF VENICE

High Priority - Medicine not labeled properly. Observed a bottle of advil medication above prep table on cool line. The manager removed the bottle of advil. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw marinated shrimp over ready to eat lobster in reach-in cooler across from cook line. The manager moved the lobster on top shelf above the raw marinated shrimp. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in prep sink on cook line. Manager educated cook to only wash hands in designated handwashing sinks. Corrective Action Taken

Intermediate - No soap provided at handwash sink in bar.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed manager the Time As Public Health DBPR form 5022-090 for Pizza Slices. Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Equipment in poor repair. Observed ice bin door off hinges.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in prep station near dishwashing machine. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

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

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees in men's restroom. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed marinara sauce (64F - Cooling) in the walk I cooler. The operator stated the marinara was prepared over four hours prior to the inspection The operator discarded the marinara sauce. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed marinara sauce (64F - Cooling) in the walk in cooler. The operator stated the marinara was prepared over four hours prior to the inspection The operator discarded the marinara sauce. Corrected On-Site

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. Observed an employee handle soiled dishware then handle clean equipment without washing hands. The employee was educated on proper handwashing procedures. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw ground beef in the walk in cooler. The operator properly stored the raw foods. Corrected On-Site

High Priority - Time/temperature control for safety chicken rolls and spinach rolls 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. See stop sale.

High Priority - Time/temperature control for safety chicken rolls and spinach rolls 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. See stop sale. The operator discarded the potentially hazardous foods. Observed sausage and pepper calzone, garlic and butter rolls, and shredded cheese held at time as public health control with no accurate time sheet. Observed the paper used to track time was last updated 1/16.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ham (48F - Cold Holding); ricotta cheese (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the pizza station. The operator stated the potentially hazardous foods had been held for approximately 2 hours. The operator stored half ofd the contents in the lower portion of the cold holding unit. Corrective Action Taken

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/ The establishment was unable to provide proof of a certified food manager on site with 4 or more employees at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on the cook line. The operator provided appear towels for the hand sink. Corrected On-Site

Intermediate - No soap provided at handwash sink behind the bar. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed meatballs with no date mark in the walk in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef prepared on site and held for more than 24 hours with no date mark in the walk in cooler.

Basic - Accumulation of debris on the top exterior of warewashing machine. Repeat Violation

Basic - Buildup of food debris/soil residue on reach in cooler door handles on the cook line. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public at the server station in the auxiliary dining room.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 116F standing water at the salad station. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees on the server expo line and behind the bar. Repeat Violation

Basic - No waste receptacle installed at handwash sink provided with disposable towels at the handwashing sink at the pizza station.

Basic - Standing water in bottom of reach-in-cooler at the entrance to the cook line. Repeat Violation

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

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed the sanitizer dispensing tube at the three compartment sink submerged in water. The operator removed the tube from the water. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee handle ready to eat cannoli shells with bare hands.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a pizza tin covering the handwashing sink in the dish area. The operator removed the pizza tin. * Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for the three compartment sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the handwashing sink on the cook line. The operator provided paper towels for the hand sink. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap for the handwashing sink in the cook line. Observed no soap for the handwashing sink at the bar. Repeat Violation

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.

Basic - Accumulation of debris on the top exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for calamari in a reach in cooler on the cook line. The operator removed the container. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler and microwave door handles soiled with an accumulation of food debris. Repeat Violation

Basic - Cardboard box used as garbage container on the cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed a black mold like substance on a ceiling tile in the dry storage area. Repeat Violation

Basic - Employee beverage container in a cold holding unit with food to be served to customers at the server station. The operator properly stored the employee beverages. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on a food prep table at the salad station. The operator properly stored the beverages. 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. Observed employee cell phones stored on a food prep table at the salad station. The operator properly stored the cell phones. Observed an employee cooler stored in the reach in cooler at the server station. The operator properly the cooler. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use scoop stored in 97F standing water near the server bread station. Repeat Violation

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Missing drain plug at shared dumpster.

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

Basic - Open shared dumpster lid. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler on the cook line. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked tomato sauce (50F - Cooling); cooked sausage (48F - Cooling) in the walk in cooler. The operator stated the above potentially hazardous foods were prepared the day prior. The operator discarded the above foods. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked tomato sauce (50F - Cooling); cooked sausage (48F - Cooling) in the walk in cooler. The operator stated the above potentially hazardous foods were prepared the day prior. The operator discarded the above foods. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the quaternary sanitizer in the three compartment sink at 500ppm. The operator diluted the solution to 200ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed containers of detergent stored in front of the handwashing sink in the dish area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in the handwashing sink in front of the expo line in the kitchen.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available for the three compartment sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the handwashing sinks near the pizza counter, the dish area, and behind the bar. The operator provided paper towels for the hand sink near the pizza station. Repeat Violation

Intermediate - No soap provided at handwash sink on the cook line nearest the walk in cooler and behind the bar. 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.

Basic - Accumulation of debris on the top exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a metal ramekin with no handle used as a scoop for blue cheese crumbles at the salad station. The operator removed the ramekin. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled with food debris behind the cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed a ceiling tile above the dry storage area soiled with a black mold like substance. Repeat Violation

Basic - Containers of pizza dough stored under a paper towel dispenser near the pizza station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage store on the cutting board at the center reach in cooler on the cook line. The operator properly stored the beverage. 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. Observed multiple employee cell phones stored on food preparation areas in the kitchen.

Basic - Employee smoking in a food preparation, storage or warewashing area. Observed the operator with a lit cigarette in the dry storage area.

Basic - Employee with no hair restraint while engaging in food preparation behind the front counter pizza station. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed an in-use spatula and knives stored between equipment in the kitchen. The operator removed the utensils and placed in the dish area. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for bread crumbs not stored above the food in the prep area. The operator properly stored the scoop. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils 98F standing water at the salad station. Repeat Violation

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Observed fly swatter stored hanging in the kitchen. The operator removed the fly swatters. Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels at multiple handwashing sinks in the kitchen and the pizza station.

Basic - Open dumpster lid. Observed the shared dumpster lid open.

Basic - Standing water in bottom of reach-in-cooler on the cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw veal stored over ready to eat stuffed mushrooms in the walk in cooler. The operator properly stored the raw veal. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw ground beef in the walk in cooler. The operator properly stored the raw beef. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the dish area blocked with soiled dishes. Observed the handwashing sink behind the front counter blocked by a tray of garlic knots. The operator cleared the hand sinks of obstruction. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the chlorine test kit expired 9/2018.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink in the dish area. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at the handwashing sink behind the bar. Repeat Violation

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

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap on the cook line.

Basic - Accumulation of debris on top of the warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a metal portion cup with no handle used as a scoop for blue cheese crumbles at the salad station. The operator removed the portion cup. Corrected On-Site Repeat Violation

Basic - Cardboard box used as garbage container near the handwashing sink on the cook line.

Basic - Ceiling tile missing above the salad station.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed a ceiling tile above the dry storage area with a black mold like substance. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on the cook line and on the reach in cooler at the salad station. The operator properly stored the beverages. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler at the wait station. The operator properly stored the employee food. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a wristwatch. The employee removed the watch. Corrected On-Site

Basic - Employees with no hair restraint while engaging in food preparation behind the front counter and in the kitchen.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container of minestrone in the walk in cooler. The operator removed the scoop. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 84F standing water at the salad station. The operator removed the utensils from the water. Corrected On-Site Repeat Violation

Basic - In-use utensils stored in cracks between pieces of equipment. Observed metal utensils stored between a food prep table and the wall in the prep area. The operator placed the utensils in the dish area for sanitization. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees behind the bar. Repeat Violation

High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Observed marinara sauce stored in chemical buckets in the walk in cooler. The operator discarded the marinara sauce. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed marinara sauce stored in chemical buckets in the walk in cooler. The operator discarded the marinara sauce. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker on the mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Observed pizza tins blocking access to the handwashing sink in the dish area. The operator removed the pizza tins. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed bottles stored inside the handwashing sink behind the bar. The operator removed the bottles from the sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the handwashing sink on the cook line. The operator provided paper towels for the sink. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at the handwashing sink on the cook line. Observed no soap at the handwashing sink behind the bar. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on the interior of the ice machine.

Basic - Accumulation of debris on exterior of warewashing machine. Observed an accumulation of debris on top of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Observed bowls with no handles used as scoops in multiple food products throughout the kitchen. The operator removed the bowls from the food products. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile above the dry storage area soiled with black mold like substance. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 85F in the salad prep area. The operator removed the utensils for cleaning. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign for the sink behind the bar. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverages in the reach in cooler at the wait station. The operator properly stored the employee beverages. Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker for the faucet at the mop sink. Warning - From follow-up inspection 2023-03-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed no date marking on tags for clams and mussels. Warning - From follow-up inspection 2023-03-08: Observed no new tags from previous inspection. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile in dry storage area soiled with black black mold like substance like substance. Observed ceiling vents in kitchen soiled with dust. Repeat Violation Warning - From follow-up inspection 2023-03-08: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed microwave door on the cook line in poor repair. Warning - From follow-up inspection 2023-03-08: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with food debris. Warning - From follow-up inspection 2023-03-08: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gasket on the reach in freezer on the cook line. Repeat Violation Warning - From follow-up inspection 2023-03-08: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler on the cook line. Warning - From follow-up inspection 2023-03-08: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw fish in reach in cooler non cook line. Operator properly stored raw products. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at bar.

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.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as scoop for flour in dry storage area. Operator removed bowl from flour. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile in dry storage area soiled with black black mold like substance like substance. Observed ceiling vents in kitchen soiled with dust.

Basic - Missing drain plug at dumpster. Repeat Violation

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

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

Basic - Single-service articles improperly stored. Observed single use cups stored on floor in kitchen prep area. Operator properly stored items. Corrected On-Site

Basic - Stored food not covered. Observed pizza sauce not covered in walk in cooler. Operator covered sauce. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed glass cleaner on shelf over single serve items. Operator moved to chemical storage area. Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags not in chronological order. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags not listed with last date used.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards on cook line soiled. Can opener soiled. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed multiple door handles on cook line with soiled residue.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone over prep area on kitchen shelf. Repeat Violation

Basic - Equipment in poor repair. Observed front of microwave missing. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Observed multiple cracked or broken plastic containers.

Basic - Food stored on floor. Observed oil stored on floor. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.n Observed gaskets on cook line soiled. Repeat Violation

Basic - Open dumpster lid. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee confirmed beverage in reach in cooler on cook line. Operator removed. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted to go containers. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls behind kitchen equipment soiled. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed 3 in 1 oil stored on shelf with spices. Operator moved to chemical storage. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed fresh clams and fresh mussels tags not in chronological order from last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards in prep area and cook line. Observed soiled can opener. Observed ice chute on self service soda dispenser with pink and black like substance. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink on cook line blocked by garbage and hand wash sink in prep with food like containers. Operator removed containers and moved garbage can. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand wash sink for draining spinach. Educated operator and employee on hand wash sink protocol.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked sauce, cooked sausage, not marked made more than 24 hours.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys on prep table over cook line. Operator removed. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed microwave missing front cover.

Basic - Food stored on floor. Observed oil on floor on cook line. Operator moved to shelf. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with grease like build up. Repeat Violation

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed confirmed employee water bottle on pizza cook line. Operator removed. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted to go containers. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls behind kitchen equipment.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator moved to sanitizer bucket. Corrected On-Site Repeat Violation