ST MARYS SEAFOOD & MORE

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 putting soiled dishes in dish machine with bare hands then touched clean dish coming out of dish machine without washing hands between tasks.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cream (53F - Cold Holding) in keg reach in cooler at bar, per operator they have not done anything with the cream today nor has any employees been in and out of cooler today. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream (53F - Cold Holding) in keg reach in cooler at bar, per operator they have not done anything with the cream today nor has any employees been in and out of cooler today. Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at server station reading 200ppm chlorine, employee dumped out bucket and began to remake. Corrective Action Taken

Basic - Floors not maintained smooth and durable. Water coming up from flooring at walk in cooler door.

Basic - Standing water in bottom of reach-in-cooler. At end of make line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed eggplant over container of Alfredo sauce in walk in cooler, sauce moved Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 packages of raw tuna in walk in cooler fully thawed out still inside packages and not cut or pierced. Repeat Violation Admin Complaint

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

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. 8 packages of raw tuna in walk in cooler fully thawed out still inside packages and not cut or pierced. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Soiled floor. Walk in freezer.

Basic - Food stored on floor. Boxed foods on floor walk in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around blower in walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior of storage cooler opposite Hand Wash Sink. Kitchen. Soiled reach in cooler gaskets. Prep line. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler by prep line.

Basic - Time/temperature control for safety food thawed in an improper manner. Bags of frozen shrimp thawing in kitchen at room temperature. Moved by manager to walk in cooler. Corrective Action Taken

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Grey soapy water around outside mop sink and back door to establishment.

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 oysters and calmiari stored in top section with mushrooms, tomatoes, and pickles stored underneath them in reach in cooler at end of cook line, employee rearranged all items.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cut kale on make line held on time control the previous day per employee that has not been discarded until today. 4 packages of raw tuna in walk in cooler fully thawed out still inside packages. Repeat Violation Admin Complaint

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. Cut kale on make line held on time control the previous day per employee that has not been discarded until today.

High Priority - Toxic substance/chemical improperly stored. Bottle of cleaners and soap stored over paper towels in storage room by bathrooms, chemicals moved. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Several tags from October and November mixed together.

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. 4 packages of raw tuna in walk in cooler fully thawed out still inside packages. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees with several bracelets preparing food in prep area in kitchen.

Basic - Floor soiled/has accumulation of debris. All floors under equipment in kitchen, ware washing, walk in cooler, walk in freezer, and bar area. Also walls behind equipment on cook line have a build up of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment on cook line. Exterior of soda machine in server area around nozzles.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all reach in coolers on cook line. Also interior of large ice machine by office has a build up of debris. 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. green beans (49F,55F - Cooling over 6 hours) in stacked, covered, metal line pans in walk in cooler, per employee beans where cooked yesterday and placed in walk in cooler without any additional preparation.

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. green beans (49F,55F - Cooling over 6 hours) in stacked, covered, metal line pans in walk in cooler, per employee beans where cooked yesterday and placed in walk in cooler without any additional preparation.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Open container of cheesecake in standing reach in cooler by end of cook line with a date of 3/26.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 9 packages of fully thawed out tuna in walk in cooler.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. green beans (49F,55F - Cooling over 6 hours) in stacked, covered, metal line pans in walk in cooler, per employee beans where cooked yesterday and placed in walk in cooler without any additional preparation.

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumping water in hand wash sink at bar.

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. 9 packages of fully thawed out tuna in walk in cooler.

Basic - Objectionable odors in bathroom or other areas of the establishment. Throughout kitchen area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler, that is not in use, under grill on cook line. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab cakes stored over cooked chicken in reach in cooler on make line, chicken moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (46F,47F - Cold Holding) in top section of reach in cooler on make line next to heat lamp of service window, per employee lid has been open less then 30 minutes, lid closed and ice added to fish. Corrective Action Taken

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. Container of cut kale under service window on make line, per employee kale has been there less then 1 hour, employee corrected during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle of soap stored over stacks of napkins in storage room near bathrooms, napkins removed. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station in ware washing area, manager corrected during inspection. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 3 certificates are photocopies.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Underside of both ice bins of soda machines in server areas.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler under grill on cook line that is not in use.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer on the main cook line closest to the fryers, raw coconut shrimp in open container of open container of ready to eat frozen pretzels. Operator had employee switch the storage levels. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the salad bar reach in cooler, cut lettuce with small ant like insect alive on cut lettuce. Operator discarded the cut lettuce and had employee stock the salad bar with new cut lettuce. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Behind the bar, soda gun with syrup residue build up on the nozzle. Operator cleaned and sanitized the nozzle. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in warewashing area, operator placed service call. Corrective Action Taken

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed dead lizard in glue trap behind the bulk ice bin.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the prep area, clean containers stacked while wet. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice around the seal of the walk in freezer door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and reach in freezer on the main cook line closest to the fryers has build up of food debris in the door gaskets. Walk in cooler door gasket has mold like substance spots. Repeat Violation

Basic - Water draining onto floor surface. Prep sink leaks water on floor from floor drain when water is running.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile hanging above flip-top cooler on cook line. Discussed with person in charge and suggested they keep cooler closed until able to repair tile. No visible contamination of cooler observed during inspection.

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 wait staff drop silverware on floor, pick up the soiled silverware, discard to separate location then use clean knife to cut open a baked potato, no hand wash between the actions.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, raw frozen shrimp in bags stored over bags of frozen ready to eat potato chips. Operator rearranged the walk in freezer storage levels. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the flip top reach in cooler, container of basa with a label from 11/30. Operator states basa placed in container more recently and employee must have forgot to remove the old label. Operator voluntarily discarded the basa as a precaution. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the main cook line flip top reach in cooler, haddock (46F - Cold Holding); cod (47F - Cold Holding) both items placed in cooler 30 minutes before and lid left open under heat lamp. Operator pulled the cooler further from the heat lamp covered the product with ice and brought temperature black to safe cold holding range. Corrected On-Site

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. On the main cook line, containers of hush puppy mix and milk held using time as a public health control with no product time marking. Operator placed time marking label for 11am in the containers. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oyster shucker on the main prep table has build up of old food debris around the mechanism, operator cleaned and sanitized the oyster shucker. Cup racks stored in the warewashing area soiled with mold like substance accumulation. Buffet counter reach in cooler has mold like substance on the door gaskets. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the hand wash sink on the end of the cook line and in the warewashing area, no paper towels available at time of inspection. Operator provided paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. On the shelf over the flip top reach in cooler, bulk container of pepper with plastic portion cup stored inside. Operator removed the plastic portion cup. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored by the rear exterior door not covered or inverted for protection. Operator voluntarily discarded the blue ice bucket. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal milk creamer stored in waitstation reach in cooler over packages of coleslaw. Operator relocated the employee creamer. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored handing on shelf in dry storage area over cans of food. Operator relocated the employee jacket. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. At time of inspection two employees on the main cook line working with food with no beard guards.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf closest to the walk in cooler, clean plastic containers stacked while wet. Operator removed the containers to the dish area to be rewashed. Corrective Action Taken Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floors under the three compartment sink and dishmachine have build up of mold like substance spots. Operator had employee clean the floors in the warewashing area. Corrective Action Taken

Basic - Food stored on floor. On the main cook line, container of fries stored on the floor next to the fryer. In the walk in freezer container of frozen shrimp stored on the floor. Operator relocated all items to the correct storage location. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior to the fryers has accumulation of food debris. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. In the flip top reach in cooler, container of basa with a label from 11/30. Operator states basa placed in container more recently and employee must have forgot to remove the old label. Operator voluntarily discarded the basa and sent the container to the dishwashing area to have the stickers removed and container washed. Corrective Action Taken

Basic - Stored food not covered. In the dry storage area, bulk container of breadcrumbs stored with no lid, operator placed a lid on the bulk container. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection, frozen fish thawing in standing water in the prep sink. Operator drained the water and portioned the fish to containers. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar by the rear exterior door with no product labeling. Operator labeled the bulk container. Corrected On-Site 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. At time of inspection, on a shelf in the walk in cooler cooked green beans (53F - Cooling) stored overnight in shallow metal pans covered and stacked. Operator discarded the containers of cooked green beans. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies by the main prep table on the side closest to the warewashing area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, package of raw shrimp stored on shelf over container of ready to eat green beans. Operator relocated the green beans to the correct storage location. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At time of inspection, on a shelf in the walk in cooler cooked green beans (53F - Cooling) stored overnight in shallow metal pans covered and stacked. At the server pass through window baked potatoes (80F - Hot Holding) cooked the day before and hot held from the day before, left out overnight. Operator discarded the potatoes and the cooked green beans. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the server pass through window baked potatoes (80F - Hot Holding) cooked the day before and hot held from the day before, left out overnight. Operator discarded the baked potatoes. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No backflow preventer at black hose connected to threaded faucet by the three compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the first flip top reach in cooler has build up of food debris/mold like substance staining on the cutting board. Can opener on the side of the prep table closest to the rear exterior door has old food debris in the blade. Walk in cooler door gaskets have accumulation of mold like substance. Repeat Violation

Intermediate - No soap provided at handwash sink. At time of inspection no soap for the hand wash sink closest to the prep area off of the main cook line. Operator provided hand soap. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice machine has accumulation of mold like substance spots on the sides of the ice bin. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through kitchen and ware washing area, ceiling air vents have build up of dust and mold like substance. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored on the side of the storage shelf by the rear exterior door, not inverted or covered for protection. Operator inverted the blue ice bucket. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink container stored on the cutting board to the first flip top reach in cooler on the main cook line. Opened employee beverage of the clean prep table at the server pass through window on the main cook line. Operator relocated both employee drinks to the proper storage location. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf closest to the walk in cooler and prep table, clean containers stacked on shelf while wet. Repeat Violation

Basic - Equipment in poor repair. On the main cook line, reach in freezer by the fryers has a broken door handle.

Basic - Food stored on floor. In the walk in freezer, three containers of food stored on the floor, operator relocated all products to the proper storage location. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the service station by the server pass through window and the server station in the main dining room, mold like substance build up on the underside of the dispenser plate behind the soda nozzle, operator had employee clean and sanitize both soda dispensers. Corrected On-Site Repeat Violation

Basic - Open dumpster lid. Shared dumpster lid open. Operator had employee close the dumpster lid. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Build up of standing water in the reach in cooler under the salad bar. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. At the mop sink area, wet mop stored behind bulk ice bin with wet mop head in the floor, operator moved the mop to properly dry. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. In the prep area closest to the rear exterior door, bulk container of sugar stored with no product label. Operator labeled the bulk container. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in from outside and then went into walk in cooler to bring out container of oysters, to be prepared. Employee took a wet mop outside on inspectors request and came back in to wash hands. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler on bottom shelf bagged yellow onions stored next to shrimp and under tuna. Operator relocated the onions to the proper storage shelf. In the walk in cooler container of oysters stored on the floor under packages of raw beef. Operator relocated the oysters to the proper storage location. Corrected On-Site

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. At service station reach in cooler, open container of heavy cream opened over the weekend with no product date label. Operator labeled the container of heavy cream. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On prep table by rear exterior door, can opener has food debris remnants on the blade.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dishwashing area hand wash sink and hand wash sink on the end of the cook line by prep area, no paper towels available. Establishment received a truck earlier that day and were able to refill all paper towel dispensers. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At server station by bar area and entrance to the outdoor patios, chemical spray bottle of sanitizer with no product label. Employee labeled the chemical spray bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of bulk ice bin opposite the office has mold like substance spots along sides of the ice bin. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. On handle to reach in cooler at entrance to the main cook line, flip top reach in cooler door handles have soiled residue build up.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On main kitchen line ceiling vent over reach in cooler at pass through window, ceiling vents has a build up of mold like substance spots. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored hanging on rack over prep table not inverted for protection/air drying. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf next to entrance to walk in cooler and the prep table, clean containers stacked on shelf while wet.

Basic - Floor area(s) covered with standing water. Through prep area by rear exterior door and walk in cooler and hand wash sink at entrance to main kitchen line standing water on the floor. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Through kitchen under storage shelves along walls and inside floor drains build up of food debris. Repeat Violation

Basic - Food stored on floor. In walk in cooler containers of oysters stored on floor under storage shelf and raw beef. Operator relocated the oysters to the proper storage location. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk sugar container next to prep table and rear exterior door, scoop handle in contact with the bulk sugar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On main kitchen line multiple reach in cooler doors with soiled food debris on top of doors and door gaskets. Hood filters over fryers at the end of the main cook line have a build up of dust on the hood filters. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. On storage shelf next to entrance to walk in cooler and the prep table, clean containers stacked on shelf with old product labels.

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler under salad bar in main dining room, standing water at the base of the cooler. Employee wiped out the cooler. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. At rear exterior door by prep table and bulk ice bin, wet mop stored on floor, employee removed to outdoor area to properly dry. Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Not all oyster tags dated with last date served.

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 training expired. 04/23/2021 employee left and was rehired, but has been employed more than 60 days.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin has build up of mold like substance along sides of ice bin. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through kitchen and dish area buildup of mold like substance on ceiling vents.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored on dry storage shelves not stored inverted, operator relocated bucket to proper storage. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of microwave on prep table at server pass through. Operator relocated the employee beverage. Corrected On-Site

Basic - Equipment in poor repair. Reach in chest freezer by ice bin has torn gaskets.

Basic - Floor area(s) covered with standing water. In prep area by walk in freezer standing water on floor. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under equipment and storage shelves through kitchen food debris and debris build up.

Basic - Garbage on the ground and/or pad around dumpster. Build up of garbage debris on dumpster pad.

Basic - Hole in or other damage to wall. By dry storage area behind shelving units, holes in wall. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has build up of ice under shelves with food debris frozen.

Basic - Ice scoop handle in contact with ice. Ice scoop in ice bin stored in ice with handle contacting ice, operator relocated scoop to proper storage. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On main kitchen line tongs stored on oven door, employee relocated tongs to proper storage. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on main kitchen line by server pass through window has build up of food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment close to fryers on main kitchen line has build up of food residue/debris.

Basic - Open dumpster lid. Dumpster in rear of building lid is open, operator closed lid. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Main kitchen line reach in cooler under flat top, has build up of food debris on bottom and along gaskets and reach in freezer by fryers has build up of food debris around top and on bottom of the freezer.

Basic - Utensils in poor condition. Multiple utensils stored by server pass through window have chipped edges and grooved burn marks.

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in dish washing area has a pipe spraying water into hand wash sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mops stored in hallway entrance to server pass through window, operator relocated the mops to proper storage outside. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container in dry storage missing proper labeling. Operator had employee label the bulk sugar. Corrected On-Site