5 O’CLOCK SOMEWHERE BAR & GRILL

Basic - Equipment in poor repair. Make table lid in disrepair.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on left side at mop sink.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Exterior ice machine lid is soiled.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Upright freezer-portioned grouper, portioned chicken, onion rings. Cold hold- reach in cooler- portioned raw grouper 50F, raw shrimp 64F( 1:45-2:30). No labels.