WORLD OF BEER

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipe draining from dish machine to floor drain in bar area Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine 148F at dish level. Operator set up 3 compartment sink to manually wash, rinse and sanitize. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager Peter Warning

Intermediate - No soap provided at handwash sink. Hand wash sink in bar area missing soap and paper towels Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser in cook line area Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees keys on prep table. Employee removed. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach-in cooler at the cook line, raw chicken stored above raw tuna.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, Cold holding: cut tomatoes 50F, corn 51F, eggs 50F, beans 60F, chicken 58F, steak 59F, grilled onions 58F, grilled mushrooms 57F, garbanzo beans 46F. Manager voluntarily discarded some items and move the rest to freezer. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Container of degreaser stored on top of freezer, manager moved. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, no backflow prevented installed at the non chemical side of the hose

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, manager provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside pepper container, manager removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on side of ice machine near back door, manager removed. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee at the cook line.

Basic - Equipment in poor repair. Reach-in cooler gaskets Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under equipment.

Basic - Food storage container/container lid cracked or broken. In used containers cracked.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment, Hot holding and top of cooler soiled.

Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers with old stickers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers and freezers soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Pizza boxes on top of oven not inverted, manager inverted. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line n

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. diced tomatoes (56F - Cold Holding); hard boiled eggs (55F - Cold Holding); mozzarella cheese (58F - Cold Holding); cooked mushrooms (55F - Cold Holding); cooked onions (55F - Cold Holding); sliced swiss (54F - Cold Holding); sliced pepper jack (56F - Cold Holding); buttermilk and onions (57F - Cold Holding); cooked chicken wings (53F - Cold Holding); raw chicken (50F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (56F - Cold Holding); hard boiled eggs (55F - Cold Holding); mozzarella cheese (58F - Cold Holding); cooked mushrooms (55F - Cold Holding); cooked onions (55F - Cold Holding); sliced swiss (54F - Cold Holding); sliced pepper jack (56F - Cold Holding); buttermilk and onions (57F - Cold Holding); cooked chicken wings (53F - Cold Holding); raw chicken (50F - Cold Holding) Reach in cooler in cook line area next to steam table. Ambient temperature of cooler is 53F. Operator has no documented temperature monitoring. See stop sale. Repeat Violation Admin Complaint

Basic - Equipment in poor repair. Reach in cooler with ambient temperature of 53F

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef burgers (47F - Cold Holding); raw chicken (47F - Cold Holding); plant based burgers (48F) operator states the items were moved from the walk in cooler to the reach in cooler approximately 15 minutes before the inspection. Operator placed items in ice bath to rapidly chill. Reach in cooler at the end of the cook line by the grill. No documented temperature monitoring Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-10-23: Blue cheese 51F Sliced tomatoes 49F Cooked beef 70F Cooked eggs 50F Admin Complaint

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-10-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1 employee has photo copy of safe staff card - From follow-up inspection 2023-10-23: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe at hand wash sink in cook line area. - From follow-up inspection 2023-10-23: Time Extended

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. Employee placed lemon onto drink glass in bar area

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiped counters with gloves on, scooped cheese sauce without hand wash

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef burgers (47F - Cold Holding); raw chicken (47F - Cold Holding); plant based burgers (48F) operator states the items were moved from the walk in cooler to the reach in cooler approximately 15 minutes before the inspection. Operator placed items in ice bath to rapidly chill. Reach in cooler at the end of the cook line by the grill. No documented temperature monitoring Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand wash sink in cook line area

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink in cook line area. Operator repaired 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. 1 employee has photo copy of safe staff card

Basic - Floor soiled/has accumulation of debris. Under fryers in kitchen

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at the end of the cook line closest to the grill

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler

Basic - Water leaking from pipe at hand wash sink in cook line area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in cook line area 0ppm Sanitizer bucket in bar area 0ppm Operator made fresh buckets 200ppm Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in cook line area on lid of cooler 1 live fly on steam table 6 live flies in bathroom hallway on high chairs/ booster seats 1 live fly in upstairs dry storage area 1 live fly in bar area Warning - From follow-up inspection 2023-04-03: 3 live flies in dish machine 2 live flies in bar area Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (57F - Cold Holding); cooked steak (56F - Cold Holding); cooked onions (52F - Cold Holding); spring mix (51F - Cold Holding); romaine (50F - Cold Holding) items were held in cooler over night. No temperature monitoring documented. See stop sale. Warning - From follow-up inspection 2023-04-03: Cooked chicken 50F; cooked steak 48F; cooked onions 50F; hard boiled eggs 49F. Operator states items were taken out of walk in cooler at approximately 11am. No temperature monitoring is documented. Operator moved items to reach in freezer to rapidly cool. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Ecolab Sanitizer Chlorine Hot water measuring device Warning - From follow-up inspection 2023-04-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine filter last changed 1/2022 Warning - From follow-up inspection 2023-04-03: Time Extended

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Mop sink area soiled Ceiling tiles and vents in cook line, 3 compartment sink area soiled Ceiling tile missing above ice machine Floor tiles in disrepair in front of entrance to kitchen Warning - From follow-up inspection 2023-04-03: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk seasoning containers in walk in cooler Warning - From follow-up inspection 2023-04-03: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in cook line area on lid of cooler 1 live fly on steam table 6 live flies in bathroom hallway on high chairs/ booster seats 1 live fly in upstairs dry storage area 1 live fly in bar area Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. 02/01/2023 Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over raw fish in reach in freezer Raw beef over plant based burgers in reach in freezer Raw fish over cooked shrimp in reach in freezer Raw burgers over bacon in walk in cooler Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken Cooked steak Cooked onions Romaine lettuce Spring mix Items were in reach in cooler overnight. Operator states the breaker shut off at some point in the night. No temperature monitoring is documented. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (57F - Cold Holding); cooked steak (56F - Cold Holding); cooked onions (52F - Cold Holding); spring mix (51F - Cold Holding); romaine (50F - Cold Holding) items were held in cooler over night. No temperature monitoring documented. See stop sale. Warning

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. Buttermilk in walk in cooler Warning

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. Emailed form to operator Corrective Action Taken Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Ecolab Sanitizer Chlorine Hot water measuring device Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine filter last changed 1/2022 Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in server area Warning

Basic - Cutting board has cut marks and is no longer cleanable. Red and green cutting board in dish machine area Warning

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

Basic - Food not stored at least 6 inches off of the floor. Cases of oil in dry storage room Bag of soda concentrate in dry storage room Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. 3 door reach in cooler in cook line area Warning

Basic - Unclean building components, attachments or fixtures. Mop sink area soiled Ceiling tiles and vents in cook line, 3 compartment sink area soiled Ceiling tile missing above ice machine Floor tiles in disrepair in front of entrance to kitchen Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado over mustard in walk in cooler Warning

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

Basic - Working containers of food removed from original container not identified by common name. Bulk seasoning containers in walk in cooler Warning

High Priority - - From initial inspection : High Priority - Vacuum breaker missing on splitter added to mop sink faucet. Warning - From follow-up inspection 2022-12-19: Time Extended - From follow-up inspection 2023-01-04: Operator has not purchased vacuum breaker Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees hired more than 60 days ago. Warning - From follow-up inspection 2022-12-19: Time Extended - From follow-up inspection 2023-01-04: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing on splitter added to mop sink faucet. Warning - From follow-up inspection 2022-12-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink at bar missing. There are two hand sinks at outdoor bar on plans approved on 12/07/2022. Hand sink to left of ice bin is missing. Warning - From follow-up inspection 2022-12-19: Hand wash sink has not been installed, operator states the establishment has hired a plumber Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees hired more than 60 days ago. Warning - From follow-up inspection 2022-12-19: Time Extended

Basic - - From initial inspection : Basic - Floor at bar and under dish machine area soiled/has accumulation of debris. Floor drains soiled. Warning - From follow-up inspection 2022-12-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. Soda gun holster soiled at bar. Warning - From follow-up inspection 2022-12-19: Time Extended

High Priority - Vacuum breaker missing on splitter added to mop sink faucet. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine interior soiled. Reach in cooler across from fryers soiled. Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink at bar missing. There are two hand sinks at outdoor bar on plans approved on 12/07/2022. Hand sink to left of ice bin is missing. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand sink by cook line. Employee removed. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees hired more than 60 days ago. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 74F at hand sink at outdoor bar. Warning

Basic - Floor at bar and under dish machine area soiled/has accumulation of debris. Floor drains soiled. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. Soda gun holster soiled at bar. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 0ppm. Manager replaced. Recheck 200ppm. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Bulk bins of flour and sugar not labeled in walk in cooler. Warning

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at splitter added to mop sink faucet. At hose attachment - From follow-up inspection 2022-07-27: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Added dish machine next to 3 compartment sink in kitchen Outdoor bar area added to patio including 4 compartment sink, ice bin, hand wash sink - From follow-up inspection 2022-07-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Jessica Mattie Macey shoemaker Photo copied safe staff cards Dominic Sendzik training is unapproved, servsafe food handlers from Illinois Cynthia Jones expired 9/2021 Deryck Forde expired 11/2021 - From follow-up inspection 2022-07-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at cook line, hot water side of faucet does not turn on. - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster in bar area - From follow-up inspection 2022-07-27: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee touched raw chicken, changed gloves without hand wash, and began making a salad. Discussed with manager.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Female server placed soiled dishes in sink then without washing hands took plated food off the line to serve to customer. Discussed with Manager.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Ambient temperature in cooler 55

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken prepped 7/19 (57F - Cold Holding); raw chicken prepped 7/19 (61F - Cold Holding); chopped boiled eggs (61F - Cold Holding) prepped at 10am; shredded pepper jack cheese (56F - Cold Holding) prepped at 10:30am; chicken wings prepped 7/21 (64F - Cold Holding); sliced tomatoes prepped 7/21 (56F - Cold Holding); sauteed mushrooms prepped 7/21 (53F - Cold Holding); sautéed onions prepped 7/14 (51F - Cold Holding); romaine lettuce prepped on 7/21 (62F - Cold Holding); chopped Romain lettuce prepped 7/19 (62F - Cold Holding); sliced cherry tomatoes prepped 7/21 (60F - Cold Holding); diced tomatoes prepped 7/16 (57F - Cold Holding); sliced beef prepped 7/19 (58F - Cold Holding); blackened cooked chicken prepped 7/15 ( - Cold Holding); blackened cooked chicken prepped 7/15 (56F - Cold Holding); bibimbop beef prepped 7/20 (63F - Cold Holding); shredded cooked beef prepped 7/16 (61F - Cold Holding) sliced American cheese prepped at 11am (54F - Cooling) recheck 50F sliced Swiss cheese prepped at 10:30am (52F - Cooling) recheck 48F; butter (50F - Cooling) recheck 46F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken prepped 7/19 (57F - Cold Holding); raw chicken prepped 7/19 (61F - Cold Holding); chopped boiled eggs (61F - Cold Holding); shredded pepper jack cheese (56F - Cold Holding); chicken wings prepped 7/21 (64F - Cold Holding); sauteed mushrooms prepped 7/21 (53F - Cold Holding); sautéed onions prepped 7/14 (51F - Cold Holding); romaine lettuce prepped on 7/21 (62F - Cold Holding); chopped Romain lettuce prepped 7/19 (62F - Cold Holding); sliced cherry tomatoes prepped 7/21 (60F - Cold Holding); diced tomatoes prepped 7/16 (57F - Cold Holding); sliced beef prepped 7/19 (58F - Cold Holding); blackened cooked chicken prepped 7/16 ( - Cold Holding); blackened cooked chicken prepped 7/15 (56F - Cold Holding); bibimbop beef prepped 7/20 (63F - Cold Holding); shredded cooked beef prepped 7/16 (61F - Cold Holding) shredded mozzarella prepped at 11:00am (53F - Cold Holding) No proof of temperature monitoring being conducted 1 door reach in cooler on cook line 3 door reach in cooler on cook line Make line cooler at cook line

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced American cheese prepped at 11am (54F - Cooling) recheck 50F sliced Swiss cheese prepped at 10:30am (52F - Cooling) recheck 48F; butter (50F - Cooling) recheck 46F

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Buttermilk Heavy cream

High Priority - Vacuum breaker missing at splitter added to mop sink faucet. At hose attachment

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. See stop sale. Buttermilk Heavy cream Operator could not identify date prepped, operator voluntarily discarded

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/ David Nadeau expired 10/2021

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Added dish machine next to 3 compartment sink in kitchen Outdoor bar area added to patio including 4 compartment sink, ice bin, hand wash sink

Intermediate - No soap provided at handwash sink in bar area. Employee refilled soap. 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. Jessica Mattie Macey shoemaker Photo copied safe staff cards Dominic Sendzik training is unapproved, servsafe food handlers from Illinois Cynthia Jones expired 9/2021 Deryck Forde expired 11/2021

Intermediate - Spray bottle containing toxic substance not labeled. 1 chemical spray bottle stored on 3 compartment sink 1 chemical spray bottle hung on hand wash sink at cook line Operator discarded liquid in bottles. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at cook line, hot water side of faucet does not turn on.

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for corrective actions. For non continuous cooking of chicken wings, operator states chicken wings are cooked to 145F for the first cook.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Small appetizer plates on prep table next to bar. Operator inverted plates. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee drinks on table in bar area with food storage. Operator discarded drinks. Corrected On-Site

Basic - Equipment in poor repair. 1 door reach in cooler on cook line ambient temperature of 55F 3 door reach in cooler on cook line ambient temperature of 50F Make line cooler at cook line ambient temperature of 52F

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 seasoning containers. Operator removed scoops. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 reach in coolers on cook line do not have ambient thermometers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster in bar area

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make line cooler in kitchen area

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths around cook line area. Operator placed cloths in buckets. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spray bottle hung on front line, operator stated was oil Operator discarded oil bottle. Corrected On-Site