La Fonda Sports Bar

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean equipment, utensils and food while preparing for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while wiping and then handled clean equipment, utensils and food while preparing for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. At cook line; Pooled raw shell eggs/cooked pork/cooked sausage (TPHC), no time mark. Operator stated held less than 4 hours, advised Operator of proper use of time as a public health control (TPHC). **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo window; house made tomato salsa (58F - Cold Holding). Operator stated held at room temperature less than 4 hours/until served, added to time control plan/time marked. At walk-in cooler; cooked pasta (47F - Cold Holding); cooked mushroom soup (47F - Cold Holding); cooked seafood soup (47F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in cooler; cooked pasta (47F - Cold Holding); cooked mushroom soup (47F - Cold Holding); cooked seafood soup (47F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. **Repeat Violation** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw salmon stored over fully cooked sausage. Operator moved raw salmon below cooked sausage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked pork (102F - Cooling 1:10/102F - Cooling 2:00). Operator stated cooling for 10 minutes, at this rate will not reach 70F within 2 hours, advised Operator of proper cooling. **Repeat Violation** **Admin Complaint**

Basic - Visibly soiled dry wiping cloth in use on cutting board at cook line. Operator removed. **Corrected On-Site** **Warning**

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw fish stored over cooked sausage. Operator moved raw fish below cooked sausage. **Corrected On-Site** **Warning** - From follow-up inspection 2024-11-02: Raw steaks stored over peeled plantains bag on speed rack in the walk in cooler. Explained and chef stored properly. **Admin Complaint** **Corrected On-Site**

High Priority - - From initial inspection : 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. At bar reach in cooler; fresh garlic in oil (46F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-02: Salsa 48 f in the center 45 f around the edges Ambient cooling overnight in tightly covered 5 gallon bucket. Prepared yesterday as per chef and label. Chimichurri 44 f in walk in cooler. Checked with state and operators thermometer. Not prepared or portioned today. Prepared yesterday as per chef and label. overnight in the walk in cooler. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar reach in cooler; fresh garlic in oil (46F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. At bar reach in cooler; milk (49F - Cold Holding); heavy cream (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler 2 hours. At expo window; house made tomato salsa (55F - Cold Holding). Operator stated not prepared or portioned today, being held at room temperature 2 hours. Advised Operator items to be held at 41F, if not returned to 41F within 4 hours, to be discarded. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-02: Chimichurri 44 f in walk in cooler. Checked with state and operators thermometer. Not prepared or portioned today. Prepared yesterday as per chef and label. overnight in the walk in cooler.**Admin Complaint** **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler; coleslaw (56F - Ambient Cooling 9:55/54F 10:30). Operator stated coleslaw prepared 45 minutes prior, held in overfilled pan in make top, at this rate will not reach 41F within 4 hours, split into small containers and moved to walk-in cooler to facilitate faster cooling. At Prep area; raw pork (51F - Ambient Cooling 10:15am/54F 11:00am). Operator stated pork removed from walk-in cooler and cut 1 hour prior, at this rate will not reach 41F within 4 hours, moved to be fully cooked to a minimum of 145F for 15 seconds. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-02: Salsa 48 f in the center 45 f around the edges Ambient cooling overnight in tightly covered 5 gallon bucket. Prepared yesterday as per chef and label. **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; mushroom cream sauce (114F - Hot Holding); cooked sausage (123F - Hot Holding). Operator stated items reheated on stove prior to being placed in steam table, held for 1 hour, reheated to 174F/167F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar reach in cooler; fresh garlic in oil (46F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. At bar reach in cooler; milk (49F - Cold Holding); heavy cream (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler 2 hours. At expo window; house made tomato salsa (55F - Cold Holding). Operator stated not prepared or portioned today, being held at room temperature 2 hours. Advised Operator items to be held at 41F, if not returned to 41F within 4 hours, to be discarded. **Repeat Violation** **Admin Complaint**

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. At bar reach in cooler; fresh garlic in oil (46F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. **Repeat Violation** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw fish stored over cooked sausage. Operator moved raw fish below cooked sausage. **Corrected On-Site** **Warning**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered restaurant and then entered kitchen, put on gloves and began preparing food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**

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 handled soiled dishes while rinsing and placing into dishwasher and then handled clean utensils on cook line to prepare food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp and then handled tortillas without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler; coleslaw (56F - Ambient Cooling 9:55/54F 10:30). Operator stated coleslaw prepared 45 minutes prior, held in overfilled pan in make top, at this rate will not reach 41F within 4 hours, split into small containers and moved to walk-in cooler to facilitate faster cooling. At Prep area; raw pork (51F - Ambient Cooling 10:15am/54F 11:00am). Operator stated pork removed from walk-in cooler and cut 1 hour prior, at this rate will not reach 41F within 4 hours, moved to be fully cooked to a minimum of 145F for 15 seconds. **Repeat Violation** **Admin Complaint**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided. **Corrected On-Site** **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked pasted no date mark. Operator stated pasta cooked two days prior, applied appropriate date mark. **Corrected On-Site** **Warning**

Required Records Available; Shellstock Tags/Labels

Employee Health Policies Present

High Priority - Toxic substance/chemical improperly stored. At bar; Cleaning chemical stored in same container with beverages. Operator removed **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked rice (121F - Hot Holding) Per Operator rice cooked prior to be in steam table less than 4 hours, reheated to 165F. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); raw pork (48F - Cold Holding); cooked chorizo (48F - Cold Holding); cooked beans (48F - Cold Holding); milk (48F - Cold Holding); cut lettuce (48F - Cold Holding); liquid eggs (48F - Cold Holding); heavy cream (48F - Cold Holding); **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. At walk in cooler: raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); raw pork (48F - Cold Holding); cooked chorizo (48F - Cold Holding); cooked beans (48F - Cold Holding); milk (48F - Cold Holding); cut lettuce (48F - Cold Holding); liquid eggs (48F - Cold Holding); heavy cream (48F - Cold Holding); Per Operator was not prepared or portioned today Per Operator items held in walk-in cooler since yesterday Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler; raw shell eggs (50F - Ambient Air Temperature Cold Holding) Per Operator not prepared or portioned today Per Operator held in walk-in cooler since yesterday See Stop Sale **Warning**

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler; raw shell eggs (50F - Ambient Air Temperature Cold Holding) Per Operator not prepared or portioned today Per Operator held in walk-in cooler since yesterday See Stop Sale **Warning**

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw beef prepped on table directly over containers containing flour and rice. Observed raw beef on lids of both flour and rice containers. Operator removed containers, washed and sanitized lids. **Corrected On-Site** **Warning**

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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler; cooked seafood sauce (60F - Cooling); cooked cream sauce (62F - Cooling); cooked pepper and tomato sauce (58F - Cooling); cooked mushroom sauce (58F - Cooling) Per Operator items cooling overnight did not reach 41F within 6 hours. See Stop Sale **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler; cooked seafood sauce (60F - Cooling); cooked cream sauce (62F - Cooling); cooked pepper and tomato sauce (58F - Cooling); cooked mushroom sauce (58F - Cooling) Per Operator items cooling overnight did not reach 41F within 6 hours. See Stop Sale **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler; cut tomatoes (49F - Ambient Cooling) since 9am at 10:16am 2nd temp at 11:34 49F. Per Operator tomatoes cut at 9am, at this rate will not reach 41F within four hours, placed in ice. **Corrective Action Taken** **Warning**

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. See Violation(s) 03A. **Warning**

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. At walk in freezer; Commercially packaged cooked vegetables (34F - Cold Holding); Commercially packaged cooked beef patty (34F - Cold Holding); Commercially packaged cooked plantains (34F - Cold Holding) **Warning**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line; employee entered kitchen, put on gloves and began handling food without washing hands. Employee washed hands, changed gloves. **Corrected On-Site**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line; employee touched face and then began plating food, without washing hands. Employee washed hands. **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped/portioned raw steak stored over ready to eat vegetables. Operator moved raw steak above vegetables. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. At walk-in cooler; commercially processed reduced oxygen packaged salmon, labeled to remove from package before thawing, no longer frozen. See Stop Sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site** **Repeat Violation**

Basic - Food stored on floor. At bar; crate of limes stored on floor. Operator removed from floor. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee beverage container on shelf over flip top cooler next to clean plates. Operator removed. **Corrected On-Site**

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. At walk-in cooler; commercially processed reduced oxygen packaged salmon, labeled to remove from package before thawing, no longer frozen. See Stop Sale. **Repeat Violation**

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. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 0ppm, set up triple sink to chlorine 100ppm. **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At pan sitting on top of steam table; cooked pork chops (98°F - Hot Holding). Operator stated pork chops are cooked and then hot held until served, being held less than 3 hours, moved to grill to reheat to 165°F. **Corrective Action Taken** **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cook line; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. **Corrected On-Site** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. At kitchen; hand wash sink used to rinse avocado. Operator discussed with employee. **Corrected On-Site** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site** **Warning**

Basic - Soiled dry wiping cloth in use. At cook line; soiled dry wiping cloth in use on prep table. Operator removed. **Corrected On-Site** **Warning**

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. At walk-in cooler; commercially processed reduced oxygen packaged salmon labeled to remain frozen until time of use no longer frozen and still in reduced oxygen package. Operator removed from package. **Corrected On-Site** **Warning**

Hands Clean and Properly Washed

Required Records Available; Shellstock Tags/Labels

Toilet Rooms Maintained

Lighting Adequate; Required Shields in Place

Toxic Substances Properly Identified, Stored, Used

Equipment Adequate to Maintain Product Temperature

Non-Food Contact Surfaces Clean

High Priority - Dented/rusted cans present. See stop sale. Arrezzio Extra Virgin Olive oil 1 gallon can severely dented at the seam. **Warning**

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. mushroom sauce 46-47 cooling overnight, seafood sauce 44 cooling overnight , creole sauce 44 cooling overnight, pasta 44 cooling overnight **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mushroom sauce 46-47 cooling overnight, seafood sauce 44 cooling overnight , creole sauce 44 cooling overnight, pasta 44 cooling overnight **Warning**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb on cook line. **Warning**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Washcloth bucket chlorine over 200 ppm. Manager changed the solution. Chlorine 100 ppm **Corrected On-Site** **Warning**

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. Spicy sauce prepared onsite yesterday ( one of the ingredient is tomatoes) 47 in the center 47 around the edges ambient cooling overnight, pico 49 ambient cooling overnight, **Warning**

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Spicy sauce prepared onsite yesterday ( one of the ingredient is tomatoes) 47 in the center 47 around the edges ambient cooling overnight, pico 49 ambient cooling overnight, **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork bacon stored over plantain bags in walk in freezer. Explained. **Warning**

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. **Warning**

Intermediate - Equipment drain line draining into handwash sink.at the front counter bar. Explained **Repeat Violation** **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 one. **Repeat Violation** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 Lemon wedges soiled in the center of the blade. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at the bar. Manager stocked. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged ceiling tiles in both restrooms **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen **Repeat Violation** **Warning**

Basic - Covered waste receptacle not provided in women's bathroom. **Warning**

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

Basic - Food stored on floor. Squash bag on floor in walk in cooler, several boxes of meat stored on floor in walk in freezer. **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and spoon in standing water on the burner. Water temperature 89 f. Explained **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table fan guard **Warning**

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados not washed before cutting.employee cutting avocados before washing. Explained and she washed the remaining avocados. **Corrected On-Site** **Warning**

Basic - Ripped/worn tin foil used as shelf cover. In walk in cooler and on cook line. **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at front counter bar. Manager changed the solution.chlorine 100 ppm **Repeat Violation** **Warning**

Basic - Working containers of food removed from original container not identified by common name. Large sugar container at the bar. Employee labeled **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over or with unwashed produce. Diced Raw beef and bag of cut greens in contact . Explained and manager removed the bag. **Corrected On-Site**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Washcloth bucket solution chlorine over200 ppm, manager changed the solution. Checked chlorine 100 ppm **Corrected On-Site**

Intermediate - Equipment drain line draining into handwash sink. At front counter hand sink. Manager removed the drain line. **Corrected On-Site** **Repeat Violation**

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 to operator

Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in hand sink by entrance to the kitchen.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dishwasher and washcloth bucket. **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in the kitchen. Employee stocked paper towels **Corrected On-Site** **Repeat Violation**

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

Basic - Employee with no hair restraint while engaging in food preparation. Chef preparing food without any hair restraint for loose head hair. Explained . He put on hair net. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen. **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at cook line. Employee removed towels to put in sanitizer solution **Corrected On-Site** **Repeat Violation**

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

Basic - Time/temperature control for safety food thawed in an improper manner. Fish and shrimps thawing in three compartment sink at room temperature. Fish temperature 34, shrimps 39. Explained.manager turned on the water **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves

High Priority - Container of medicine improperly stored. Rubbing alcohol,burn spray stored on shelf over prep table. Explained and employee removed all items. **Corrected On-Site**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mushroom sauce 46-54 prepared yesterday not handled today. Cooling tightly covered.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee used cellphone then put on new gloves to handle food without washing hands. Explained and she washed hands. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mushroom sauce 46-54 prepared yesterday not handled today. Cooling overnight tightly covered

Intermediate - Equipment drain line draining into handwash sink.soda gun holster drain line draining in hand sink at main bar. Explained

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at main bar blocked by trash can manager removed the can. **Corrected On-Site**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dishwasher chlorine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At main Bar hand sink. Manager put paper towel roll. **Corrected On-Site**

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Damp cloth towels on prep table. Explained and employee put in sanitizer solution. **Corrected On-Site**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind rice cooker and cook line.

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

Basic - Silverware/utensils stored upright with the food-contact surface up. Wire whip, ladles stored handle side down. Explained and employee stored all handle side up. **Corrected On-Site**

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

Basic - Food stored on floor. Water bottle cases are stored on floor in hallway to back door in the dining room . **Repeat Violation**

Basic - Current Hotel and Restaurant license not displayed. Displayed license expired on 12/01/2021. License current in the system.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cook line.