Chow Time Grill & Buffet

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food contaminated by unsanitized equipment or utensil. Observed employee tear Saran Wrap with their teeth and place it over the opening of the tea dispenser.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On Buffet Hibachi bar, Raw beef 44F, and raw chicken 47F and raw chicken breast 46F. **Warning**

Basic - Working containers of food removed from original container not identified by common name. No labels located on Salt / Sugar Bins.

Basic - Stored food not covered. Cooked rice in walk in cooler not covered.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of utensil spoon in raw shrimp on make table. Handle of scoop located in starch bin.

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

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Observed employee tear Saran Wrap with their teeth and place it over the opening of the tea dispenser.

Basic - Bowl or other container with no handle used to dispense food. Stainless steel bowl in rice container.

Intermediate - Handwash sink used for purposes other than handwashing. Scrubber in one sink and sani bucket in sink in wait station. **Repeat Violation**

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in between prep sink and 3 compartment sink no hot water. 83F. Left hot water faucet will not turn on.

Basic - Equipment in poor repair. Walk in cooler door rusted , And missing bottom causing an air gap. Threshold in walk in cooler in disrepair. **Repeat Violation**

Basic - Walk in cooler door with rust that has pitted the surface. **Repeat Violation**

Basic - Stored food not covered. Breaded shrimp stored in walk-in freezer not covered. **Repeat Violation**

Basic - Soiled dry wiping cloth in use on cutting board at make bar and on wok station.

Basic - Cloth used as a food-contact surface. Under sauce at make bar. **Repeat Violation**

Basic - Buildup of food debris/soil residue on reach in equipment and walk in cooler/freezer door handles. **Repeat Violation**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in wait station. **Repeat Violation**

Basic - Plumbing system in disrepair. Left side faucet will not turn on water at hand sink next to prep and 3 compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust in kitchen. **Repeat Violation**

Basic - Floor area(s) covered with standing water. Observed water on floor behind toilet in first stall women's restroom. This inspector flushed all toilets/flushed and drained properly. Operator mopped floor during inspection. **Corrected On-Site**

Hands Clean and Properly Washed

Employee Health Policies Present

Adequate Handwashing Facilities Supplied and Accessible

Non-Food Contact Surfaces Clean

Equipment, Food and Non-Food Contact Surfaces Approved

Lighting Adequate; Required Shields in Place

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flying insects in dry storage, 2 live flying insects in server station. **Admin Complaint** - From follow-up inspection 2024-08-21: No live flying insects observed upon callback. **Admin Complaint** - From follow-up inspection 2024-08-27: 2 live flies observed at callback. **Admin Complaint** - From follow-up inspection 2024-08-29: No flies observed at callback. **Admin Complaint**

High Priority - - From initial inspection : 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. Chlorine tested at 0 ppm, machine temp tested at 156F dish surface and gauge showing 125 rinse temp. **Warning** - From follow-up inspection 2024-08-21: Operator waiting for technician to arrive to repair machine. **Time Extended** - From follow-up inspection 2024-08-27: Dish machine tested at 0ppm chlorine with inspector's test strips, tested at 0ppm chlorine with establishment's test strips. **Admin Complaint** - From follow-up inspection 2024-08-29: Dish machine tested at 100ppm chlorine. **Admin Complaint**

Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flying insects trapped on fly strips; approximately 20 on strip near cook line, approximately 20 on strip near dry storage, approximately 10 on strip near prep area. **Admin Complaint** - From follow-up inspection 2024-08-21: No trapped insects observed upon callback. **Admin Complaint** - From follow-up inspection 2024-08-27: No trapped insects observed at callback **Admin Complaint** - From follow-up inspection 2024-08-29: No trapped insects observed at callback. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flying insects in dry storage, 2 live flying insects in server station. **Admin Complaint** - From follow-up inspection 2024-08-21: No live flying insects observed upon callback. **Admin Complaint** - From follow-up inspection 2024-08-27: 2 live flies observed at callback. **Admin Complaint**

High Priority - - From initial inspection : 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. Chlorine tested at 0 ppm, machine temp tested at 156F dish surface and gauge showing 125 rinse temp. **Warning** - From follow-up inspection 2024-08-21: Operator waiting for technician to arrive to repair machine. **Time Extended** - From follow-up inspection 2024-08-27: Dish machine tested at 0ppm chlorine with inspector's test strips, tested at 0ppm chlorine with establishment's test strips. **Admin Complaint**

Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flying insects trapped on fly strips; approximately 20 on strip near cook line, approximately 20 on strip near dry storage, approximately 10 on strip near prep area. **Admin Complaint** - From follow-up inspection 2024-08-21: No trapped insects observed upon callback. **Admin Complaint** - From follow-up inspection 2024-08-27: No trapped insects observed at callback **Admin Complaint**

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flying insects in dry storage, 2 live flying insects in server station. **Admin Complaint** - From follow-up inspection 2024-08-21: No live flying insects observed upon callback. **Admin Complaint**

High Priority - - From initial inspection : 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. Chlorine tested at 0 ppm, machine temp tested at 156F dish surface and gauge showing 125 rinse temp. **Warning** - From follow-up inspection 2024-08-21: Operator waiting for technician to arrive to repair machine. **Time Extended**

Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flying insects trapped on fly strips; approximately 20 on strip near cook line, approximately 20 on strip near dry storage, approximately 10 on strip near prep area. **Admin Complaint** - From follow-up inspection 2024-08-21: No trapped insects observed upon callback. **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Can of primer stored in bucket with plastic pepper containers ears. Can of WD-40 stored under cook line table next to clean pans. Primer and WD-40 removed from area during inspection. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line wok station: clams 48F, per manager less than 1 hour, moved to walk-in cooler at time of inspection, down to 41F in 1 hour. Sushi upright reach in: blanched seaweed 63F, per employee product was on counter approximately 30 minutes, moved to freezer, down to 51F in 1 hour. Server prep station right upright reach in at 4:00pm : cheddar cheese 54F, 5 cheese blend 53F, boiled eggs 51F, per manager cheeses in cooler since approximately 10:30am, boiled eggs in cooler over night, see stop sale. **Repeat Violation** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Server prep station right upright reach in at 4:00pm : cheddar cheese 54F, 5 cheese blend 53F, boiled eggs 51F, per manager cheeses in cooler since approximately 10:30am, boiled eggs in cooler over night, see stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw steak in walk-in cooler. Employee moved chicken to bottom during inspection. **Corrected On-Site**

High Priority - Nonfood-grade bags used in direct contact with food. Trash bags used to store ice in walk-in freezer.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flying insects in dry storage, 2 live flying insects in server station. **Admin Complaint**

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. Chlorine tested at 0 ppm, machine temp tested at 156F dish surface and gauge showing 125 rinse temp. **Warning**

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flying insects trapped on fly strips; approximately 20 on strip near cook line, approximately 20 on strip near dry storage, approximately 10 on strip near prep area. **Admin Complaint**

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in ice machine. Manager removed bowl at time of inspection. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dish pit, prep area, and cook line.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. At cook line hand wash sink. Manager put trash can in area during inspection. **Corrected On-Site** **Repeat Violation**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed drill with mixer attachment in storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled speed rack in produce cooler. **Repeat Violation**

Basic - Reach-in cooler shelves with rust that has pitted the surface. In server prep station.

Basic - Sanitizing solution in 3 compartment sink not maintained clean. Observed floating food particles. Employee dumped water and made new solution. **Corrected On-Site** **Repeat Violation**

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Fries in upright 2 door reach in freezer in front of cook line not frozen. **Warning**

Basic - - From initial inspection : Basic - Food stored in a room/shed that is not fully enclosed. Back porch area by walk-in coolers not fully enclosed. Dry storage items stored in area back walk-in cooler area, partially enclosed with roof, wall, and screen door. Observed peanut butter, honey, ketchup, soy sauce, flour.. **Warning** - From follow-up inspection 2024-03-05: Observed door installed in area, not yet fully sealed with door knobs and threshold/door sweep. **Time Extended**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried shrimp on buffet,117F. Per manager approximately 1 hr.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wok station make table: clams 53F, less than 1 hour per manager. Clam pan overfilled. Excess clams put in different pan and put inside reach in. New temp 46 after 1 hour. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food particles on Interior of grinder, and on can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. Pans inside cook line hand wash sink. Items removed at time of inspection. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee bathroom.

Intermediate - No plan review submitted and approved - 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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed storage of food in partially enclosed area by walk-in coolers. Partially enclosed with roof, walls, and screen door. **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for hibachi station in water at 92F, rice scoop on back station in water 85F.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. At Hand wash sink across from cook line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cardboard used to line nonfood-contact shelves. Card reused to stack dishes in server reach in. Card board removed at time of inspection. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over cook line make table. Employee drink in server station over butter packs. Drinks removed at time of inspection. **Corrected On-Site**

Basic - Equipment in poor repair. Interior of walk-in cooler door rusted.

Basic - Food stored in a room/shed that is not fully enclosed. Back porch area by walk-in coolers not fully enclosed. Dry storage items stored in area back walk-in cooler area, partially enclosed with roof, wall, and screen door. Observed peanut butter, honey, ketchup, soy sauce, flour.. **Warning**

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on cook line stored on dirty pipe under wok stove ledge.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled pipe under wok stove ledge. Soiled reused card board in server station reachin. Mold like substance on walk-in freezer gasket. Exterior of chicken mixing machine dirty.

Basic - Sanitizing solution not maintained clean. Observed dark water with food particles in three compartment sink.

Basic - Stored food not covered. Raw shrimp, cooked shrimp, and raw chicken uncovered in walk-in cooler.

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.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Grill area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed Krab meat thawing at room temperature.

Basic - Interior of oven has accumulation of black substance/grease/food debris on the cook line.

Basic - Food stored on floor. Observed cooking oil on the cook line floor.

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils without a lid in the Grill area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: clams 118F, approximately 20 minutes per employee. Employee voluntarily discarded at time of inspection. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wok station: cooked clams 58F, raw shrimp 54F, Hibachi station upright: raw beef 45F, imitation crab meat 46F. Beef, imitation crab, and shrimp approximately 2 hours per manager, moved to walk-in cooler during inspection. Clams approximately 5 hours per manager, see stop sale. New temps on imitation crab meat 43F, raw beef 44F, raw shrimp 44F, **Repeat Violation** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wok station: cooked clams 58F, Clams approximately 5 hours per manager, see stop sale.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed sushi employee washing plastic pans for sushi ingredients in 1 compartment sink at sushi bar. Discussed with manager. Manager had items sent to dish pit to be washed, rinsed and sanitized properly. **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. Tested at 0 ppm. New chlorine connected to machine and primed, retested at 50 ppm chlorine. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on inside of grinder. Grinder sent to dish pit for washing. **Corrected On-Site** **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use at all times. Chair in front of serve station hand wash sink. Employee moved at time of inspection. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In hibachi station. Manager restocked at time of inspection. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hibachi reach in: raw beef 48F, sausage 48F, less than 4 hours, moved to walk-in at time of inspection. **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in walk-in cooler stored Raw chicken in walk-in cooler stored over imitation crab, cooked ribs, and raw beef steak. All items rearranged at time of inspection. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up inside meat grinder. **Repeat Violation**

Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee voluntarily discarded at time of inspection. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over sanitizer section of three compartment sink. Drink moved at time of inspection. **Corrected On-Site**

Basic - Floor area(s) covered with standing water. Under ice machine.

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by a total of 59 live roaches found in the following locations: 9 on dry storage floor by rice storage, 5 on dry storage wall by rice bins, 11 on dry storage wooden bench, 4 on bottom of plastic rice bin on wooden bench, 9 on sealed bags of rice in dry storage, 13 under dry storage shelf by employee bathroom, 2 on floor by toilet in employee bathroom, 1 of floor in server station near dry storage. 3 on gaskets of unused sushi station cooler. 2 on floor in front of unused sushi station cooler. **Warning** - From follow-up inspection 2023-08-17: Upon callback inspection, observed a total of 8 live roaches in the following locations: 1 on side of plastic rice bin in dry storage, 1 on dry storage wall by rice bin, 1 on wood shelf in dry storage, 2 on wall by employee bathroom, 1 under sushi bar, 1 on side of unused sushi bar reach in cooler. Observed 1 live in north dining area on wall near ice area.. **Time Extended**

Potentially Hazardous Food Held at Proper Temperature

Food Received at Proper Temperature

Supervisor/Person in Charge Present

Hands Clean and Properly Washed

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Equipment, Food and Non-Food Contact Surfaces Approved

Single-Use/Single-Service Articles Properly Stored and Used

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright- white fish 72F. Cold hold- make table- clams 68F. Walk in freezer-Ground pork 51F, krab 47F, corn on cob 33F ( 2:30-3:15). Walk in cooler- Raw beef 51F, cut potatoes 70F, broccoli 48F, raw shrimp 44F, boiled shrimp 51F.( 2:30-3:15 ). Make table-clams 68F (2:30-3:15). **Repeat Violation** - From follow-up inspection 2023-06-01: Upright cooler: catfish 40F, Walk-in cooler: raw beef 42F, raw shrimp 41F, boiled shrimp 43F, Make table: clams 59F, Krab meat 61F, less than 30 minutes per manager. **Time Extended**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Buffett- shrimp 125F, broccoli 124F, krab 133F, clams 99F, beef and broccoli 125F. See stop sale. **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright- white fish 72F. Cold hold- make table- clams 68F. Walk in freezer-Ground pork 51F, krab 47F, corn on cob 33F ( 2:30-3:15). Walk in cooler- Raw beef 51F, cut potatoes 70F, broccoli 48F, raw shrimp 44F, boiled shrimp 51F.( 2:30-3:15 ). Make table-clams 68F (2:30-3:15). **Repeat Violation**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot Buffett- shrimp 125F, broccoli 124F, krab 133F, clams 99F, beef and broccoli 125F. **Repeat Violation**

High Priority - Multiple Pesticide-emitting strips present in multiple food prep areas through out kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in shared employee restroom.

Intermediate - Handwash sink used for purposes other than handwashing. Sani bucket stored in hand wash sink in wait station. Bucket stored in sink on cook line. **Repeat Violation**

Basic - Equipment in poor repair. Walk in freezer not working.

Basic - Exterior screen door has a gap at the threshold that opens to the outside. **Repeat Violation**

Basic - Floor area(s) covered with standing water through out kitchen and in front of walk in coolers and freezer.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Repeat Violation**

Basic - No conspicuously located ambient air temperature thermometer in holding units.

Basic - Objectionable odors in bathroom or other areas of the establishment. Odors in walk in freezer. **Repeat Violation**

Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Scallop shells stored in walk in freezer and used on Buffett. **Repeat Violation**

Basic - Screening is not 16-mesh to the inch at exit near walk in cooler. **Repeat Violation**

Basic - Stored food not covered. Breaded shrimp, and spring rolls stored in freezer un covered. White fish, crab salad and macaroni and cheese stored in upright cooler un covered. **Repeat Violation**

Basic - 4 ceiling tiles missing in dry storage.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cloth used as a food-contact surface under pans on food carts.

Basic - Covered waste receptacle not provided in women's bathroom in shared employee restroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shoes stored on food contact shelf in dry storage area. **Repeat Violation**

Food Obtained from Approved Sources

Employee Health Policies Present

Food Received at Proper Temperature

Non-Food Contact Surfaces Clean

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over rehydrated rice noodles in wok station reach in. Employee removed shrimp. Raw chicken over teriyaki sauce in hibachi reach in. Manager moved Sauce. **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 9 total live flying insects, 3 live in dry storage, 2 in server station, 3 around back prep table, 1 around buffet. **Repeat Violation** **Admin Complaint**

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. Tested at 0ppm. Tested temperature at 154F, establishment to use three compartment sink.

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. Milk in tall 2 door reach in opened over 2 days ago, per employee. Marked at time of inspection. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling up soapy buckets in server station hand wash sink. **Repeat Violation**

Basic - Condensation or other drainage not disposed of according to law. Water dripping from ceiling outside walk-in freezer.

Basic - No light in walk-in freezer **Repeat Violation**

Basic - Objectionable odors in bathroom or other areas of the establishment. In walk-in cooler

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door by walk-in coolers does not seal.

Basic - Screening is not 16-mesh to the inch. Screen door by walk-in coolers.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 12 live flying insects. 2 in hibachi room, 3 in sushi room, 2 outside seafood freezer , 3 by back door, 2 by three compartment sink. **Warning** - From follow-up inspection 2022-08-02: Observed 1 fly in dish area, 1 fly in back storage area. **Time Extended**