MAIN KITCHEN/DON RICO/DOC BALES/

Basic - Ceiling tile missing. -near warewashing room

Basic - Floor area(s) covered with standing water. -beneath dish machine

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. - inside small ice machine in warehouse washing room - From follow-up inspection 2025-02-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. -above walk in cooler door in back - From follow-up inspection 2025-02-10: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - bar - warewashng area allowing wastewater to pool Warning - From follow-up inspection 2025-02-10: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - near 3 compartment sink - From follow-up inspection 2025-02-10: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. -cooler in prep adea, marked #7 - From follow-up inspection 2025-02-10: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. - spigot near chemical dispensers in warewashing area -prep sink near stacked ovens - From follow-up inspection 2025-02-10: Time Extended

• From initial inspection : Nozzles at hood suppression system not properly aligned with cooking equipment. Notified Fire AHJ. For reporting purposes only. - From follow-up inspection 2025-02-10: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream cheese 46-65F, 2 containers inside cooler in breakfast buffet bar, employee stated out recently exposed to room temperature and placed back into cooler. Advised to keep spreadable cream cheese

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. -hot dogs Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. -breakfast buffet area, cleaning spray bottles/cans stored next to food grade wrap Corrected On-Site

Basic - Employee/cook with no beard guard/restraint while engaging in food preparation.

Basic - Floor area(s) covered with standing water. -warewashing area -near ice machines

Basic - Standing water in bottom of reach-in-cooler.

Basic - Water leaking/dripping constantly from air conditioning vent. -cook line in front of flat top grill near entrance to lobby

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm at small dish machine using chemical sanitizer, operation relies on larger hot water dish machine, advised to verify 50-100ppm on smaller dish machine prior to using for any sanitizing.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw salmon stored above biscuits, other ready to eat items inside walk in freezer on sheet pans in speed rack. Advised to use hierarchy in freezers when removing from commercial packaging.

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.

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. -apples in breakfast buffet

Basic - Cove molding at floor/wall juncture broken/missing. -near walkin 37

Basic - Floor area(s) covered with standing water. -walk in 37, water pooling

Basic - Floor soiled/has accumulation of grease/debris.

Basic - Floors not maintained smooth and durable. -warewashing area

Basic - Hole in or other damage to wall. -near fire suppression system on wall

Basic - Water leaking from pipe and/or faucet/handle. -faucet with slow drip across from tilt skillet

High Priority - Dented cans present. See stop sale. -beets

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cut melon, sliced cheeses

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (38-52F - Cold Holding); sliced cheeses (40-50F), at buffet station for unknown time. Manager discarded at end of service. Advised of requirement to control by adequate temperature or a time control procedure.

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by large garbage can Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -boiled eggs out of shell

Basic - Equipment in poor repair. -cooler 7 door/frame

Basic - Floors not maintained smooth and durable. -in front of ice machines in hallway

Basic - Ice buildup in reach-in cooler. -server cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters at don ricos cook line

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Water leaking from pipe and/or faucet/handle. -faucet leaking at hand sink at end of line near cork board

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -warewashing area Warning - From follow-up inspection 2023-04-04: Time Extended - From follow-up inspection 2023-04-19: Time Extended

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -operator brought in technicians during inspection Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -shredded mixed cheese, marked 9/10 -tuna made in house marked 9/9

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -shredded cheese marked 9/10. Reminder to count day of prep when determining the "within 7 days"

High Priority - Spray hose at dish sink lower than flood rim of sink. -inside rinse compartment of 3 compartment sink near dish pit Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -bagged coffee grounds, exposed to dripping contaminated water from air conditioning leak near soda bib rack/office

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cut tomatoes , breakfast buffett

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes 46F inside small cooler in breakfast buffet area longer than 4 hours, fan blocked by stacked plastic containers. See stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. -2 slim jim trash cans in front of hand sink on back line Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -employee used hand sink as dump sink in server station at edge of kitchen

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -operator brought in technicians during inspection Corrective Action Taken

Basic - Disrepair/damage to wall/column. Dish pit area near access to back hall, column near prewash station

Basic - Floor area(s) covered with standing water. -near rack with single service cups/coffee grounds at entrance to kitchen from server station

Basic - Food not stored at least 6 inches off of the floor. -syrup/malt/sauce bottles on bottom shelf inside server station that is not 6 inches from floor

Basic - Food stored in a location that is exposed to dripping water from air conditioning. -coffee grounds, see stop sale Corrected On-Site

Basic - Ice buildup in walk-in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -seared pork loin stored over cooked potatoes inside walk in cooler on speed rack, manager corrected. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cottage cheese 45-50F, less than 4 hours. Manager states changing product to lower volume and smaller container to handle ice bath more effectively

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer blade -small dark colored substance inside ice machine/bin near chute

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Rinse showed 205F

Intermediate - No soap provided at handwash sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -lox, cut cheeses, cottage cheese, cut melon, sliced tomatoes

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked sausage, ziploc bag inside walk in cooler

Basic - Accumulation of debris/limescale on exterior of warewashing machine.

Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil next to fryers in back Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza 70F, chef stated put of temperature control 2.5 hrs and will be cooked soon

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machines with some light black residue in adea above flap

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above toaster inside kitchen

Basic - Floor area(s) covered with standing water. -improper drainage at dish machine

Basic - In-use pizza peel stored on soiled surface between uses. Corrected On-Site

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

Basic - Stored food not covered inside walkin cooler

Basic - Water leaking from pipe and/or faucet/handle. Prep sink in hallway near office