PATIO GRILL 2

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken is over raw beef

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy cooler next to the prime rib cooker ; wings (46F - Cold Holding); fish (47F - Cold Holding); calamari (49F - Cold Holding) Wait station salad prep cooler ; blue cheese (47F - Cold Holding); cut lettuce (47F - Cold Holding)

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna not dated , most items not dated

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid not identified

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On the white divider a black mold like substance is present

Basic - Equipment in poor repair. -gasket to low boy cooler at the flat top -gasket to the alley glass door cooler

Basic - Floor soiled/has accumulation of debris. -in the kitchen , cooks line , behind all equipment

Basic - Hand wash sink drain is under repair at the cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -range top/exterior soiled -hood filters -wine bottle on line dirty

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.at the pizza make station operator removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the alley cooler

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In the stock room

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken over other proteins fish in the make cooler

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on the wall at the hand sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna, tuna salad

Basic - Equipment in poor repair. Racks rusted in the stand up cooler in prep

Basic - Floor soiled/has accumulation of debris. -at the fryers heavy grease build up - build up of grease in the corner at the cooks line and fryers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on the shelves below the flat top grill, hot well -food debris on the toasters /exterior -shelves on the line and the service alley soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -interior of the pizza make cooler cheese on the interior - hot box interior dirty interior -true make cooler on the line interior soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Several areas of the kitchen have food soiled on the walls.

High Priority - Ant bait on the shelf above the grill the operator removed Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup (55F - Cold Holding) found in the walk in cooler

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. at the toaster butter 70° cold hold operator stated the butter was on time, no time makes present and no documentation of the proper DBPR form. sent to the operator DBPR FORM HR 5022-090 via email patiogrill@yahoo.com

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer not clean - FWE warmer interior - small mixer close to the slicer - ice bin has a black mold like substance present on the white divider

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items not dated ribs, bake , chicken salad

Basic - Duct tape used to repair nonfood-contact surface. On the vegetable slicer

Basic - Floor soiled/has accumulation of debris. - floor drain at the 3 compartment sink -floor drain at the dishwasher soiled. -

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -AC remote -exterior of the line chest freezer -exterior of the prime rib cooker -exterior of the lids to the make coolers includes door handles - hood filters need to be cleaned - exterior of the line timer - soda machine ice bin exterior has a black mold like substance present

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at the 3 compartment sink and dish area a black mold like substance is present

High Priority - Raw animal food stored in top portion of make table over raw food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken on the top rail above raw fish

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. at the toaster whipped butter 80° cold hold operator stated the butter was on time, no time makes present and no documentation of the proper DBPR form. sent to the operator DBPR FORM HR 5022-090 via email patiogrill@yahoo.com

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. At the bar 200+ ppm operator corrected

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener , interior of the prime rib cooker, slicer , beer cooler at the bar has standing water in the unit

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles not identified

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

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. Tialapia thawed in the ROP bag

Basic - Floor soiled/has accumulation of debris.at the dish machine and drain

Basic - In-use wet wiping cloth/towel used under cutting board. At the cooks line

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. A black mold like substance is present on the wall at the ware wash area

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in a mop bucket in the stock room

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the side station a wet cloth was stored on the hand sink