Phillippi Creek Villag Oys Bar

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked shrimp (48F - Cooling) in the inside walk in cooler. The shrimp was prepared 9/29. The operator discarded the shrimp. **Corrected On-Site**

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. Observed cooked shrimp (48F - Cooling) in the inside walk in cooler. The shrimp was prepared 9/29. The operator discarded the shrimp. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked floured in the 4-door reach in cooler in the kitchen. The operator properly stored the cooked flounder. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee filling a metal container with water from the handwashing sink.

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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the outside walk in cooler. The operator discarded the tuna. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a food preparation table in the salad station. The operator properly stored the employee beverage. **Corrected On-Site**

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scissor handles not stored above lemons in the server station. The operator properly stored the scissors. **Corrected On-Site**

Basic - Old labels stuck to food containers after cleaning in the dish area.

Basic - Water draining onto floor surface from the three compartment sink. The operator fixed the drain pipe. **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed a chlorine sanitizer bucket at the server station at 0ppm. The operator replaced the chlorine solution to 100ppm. **Corrected On-Site**

Supervisor/Person in Charge Present

Required Records Available; Shellstock Tags/Labels

Insects, Rodents, and Animals Not Present

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves go outside then return to work and handle clean food containers without changing gloves.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter blend (81F - Cold Holding) out of refrigeration on the cook line. The operator discarded the butter. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Entrance of cook line: shucked oysters (48F - Cold Holding); seafood stuffing (47F - Cold Holding); raw shrimp (48F - Cold Holding) Center of cook line: raw chicken (49F - Cold Holding); raw ground beef (51F - Cold Holding); (51F - Cold Holding). The operator stated the reach in coolers on the line were restocked from other cold holding units less than 1 hour prior. The operator placed bags of ice for rapid cooling. Observed butter blend (81F - Cold Holding) out of refrigeration on the cook line. The operator discarded the butter. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed oyster tags missing from original box in the walk in cooler when oysters are taken to the line for service.

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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the tuna. **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable on the cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones stored on shelves above the reach in coolers on the cook line. The employees properly stored the cell phones. **Corrected On-Site** **Repeat Violation**

Basic - Equipment in poor repair. Observed a torn gasket on the reach in cooler at the center of the cook line.

Basic - Food stored on floor. Observed bagged ice stored on the floor in the walk in cooler. **Repeat Violation**

Basic - Light shield damaged/in disrepair in the prep area.

Basic - Standing water in bottom of reach-in-cooler behind the bar.

Supervisor/Person in Charge Present

Potentially Hazardous Food Held at Proper Temperature

Warewashing Facilities Maintained and Used

Equipment Adequate to Maintain Product Temperature

High Priority - Vacuum breaker missing at hose bibb in front of the outside produce walk in cooler. **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed marinara sauce (51F - Cooling) date marked 3/31 in outside walk in cooler #3. The operator discarded the marinara sauce. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw alligator stored over cooked crab in the 4-door reach in cooler in the kitchen. The operator properly stored the raw alligator. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed marinara sauce (51F - Cooling) date marked 3/31 in outside walk in cooler #3. Observed raw flounder (51F - Cold Holding); raw tilapia (47F - Cold Holding); raw mahi (48F - Cold Holding); raw swordfish (47F - Cold Holding); raw catfish (48F - Cold Holding) in walk in cooler #1 outside. The above foods had been held overnight. The operator discarded the above foods. raw shrimp (47F - Cold Holding); raw tuna (47F - Cold Holding); raw salmon (45F - Cold Holding); raw ground beef (50F - Cold Holding); raw chicken (51F - Cold Holding) in the reach in cooler in the center of the cook line. The operator stated the above foods have been held for approximately 3 hours. The operator moved the items to another cooler. Observed (49F - Cold Holding); raw grouper (47F - Cold Holding) in the reach in cooler at the entrance to the cook line. The operator stated the above foods have been held for approximately 3 hours. The operator moved the items to another cooler. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw flounder (51F - Cold Holding); raw tilapia (47F - Cold Holding); raw mahi (48F - Cold Holding); raw swordfish (47F - Cold Holding); raw catfish (48F - Cold Holding) in walk in cooler #1 outside. The above foods had been held overnight. The operator discarded the above foods. Observed marinara sauce (51F - Cooling) date marked 3/31 in outside walk in cooler #3. The operator discarded the marinara sauce. Observed raw shrimp (47F - Cold Holding); raw tuna (47F - Cold Holding); raw salmon (45F - Cold Holding); raw ground beef (50F - Cold Holding); raw chicken (51F - Cold Holding) in the reach in cooler in the center of the cook line. The operator stated the above foods have been held for approximately 3 hours. The operator moved the items to another cooler. Observed (49F - Cold Holding); raw grouper (47F - Cold Holding) in the reach in cooler at the entrance to the cook line. The operator stated the above foods have been held for approximately 3 hours. The operator moved the items to another cooler. **Warning**

Intermediate - Some oyster tags not marked with last date served. **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting in the warewashing area. **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food prep area in the prep kitchen. The employee properly stored the cell phone. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic portion cup used as a scoop for buffalo sauce in the reach in cooler at the salad station. The operator removed the portion cup. **Corrected On-Site** **Warning**

Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed paper towels stored above a food preparation table in the oyster prep area. The operator properly stored the paper towels. **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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the tuna. **Corrected On-Site** **Warning**

Basic - Food stored on floor. Observed plastic a bucket containing simple syrup stored on the floor of walk in cooler #2. The operator properly stored the bucket of simple syrup. **Corrected On-Site** **Warning**

Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop near the ice machine stored in a container with a used glove. The operator removed the ice scoop for sanitization. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 70F standing water behind the bar. The operator removed the utensils from the standing water. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit located in the center of the cook line. **Warning**

Basic - Observed in-use tongs stored between metal piping and the wall at the entrance to the cook line. The operator removed the tongs for sanitization. **Corrected On-Site** **Warning**

Basic - Old labels stuck to food containers after cleaning in the warewashing area. **Repeat Violation** **Warning**

Basic - Standing water in bottom of reach-in-cooler at the center of the cook line. Observed standing water in the reach in cooler behind the bar. The operator vacuumed the water from the cooler. Observed standing water on the floor of walk in cooler #2. **Warning**

Basic - Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly stored the sanitizer buckets. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw alligator stored over cooked lobster in the walk in cooler. The operator properly stored the raw alligator. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb outside by the walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled behind the bar. **Repeat Violation**

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler #3. The operator properly stored the employee food. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee purse stored near taco shells in the salad prep area. The operator properly stored the employee belonging. **Corrected On-Site**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a bracelet. The employee removed the bracelet. **Corrected On-Site**

Basic - Food-contact surface not smooth and easily cleanable. Observed scissors used for lemons not easily cleanable.

Basic - In-use ice scoop stored on soiled surface between uses at the ice machine. The operator removed the scoop and holder for sanitization. **Corrected On-Site** **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use knives on the cook line stored in 74F standing water. The operator removed the knives for sanitization. **Corrected On-Site** **Repeat Violation**

Basic - Old labels stuck to food containers after cleaning in the dish area.

Basic - Soup spoons stored upright with the food-contact surface up near the soup well in the kitchen. The operator removed the spoons for sanitization. **Corrected On-Site**

Basic - Waste line missing at soda gun holster a the entrance to the bar. The operator connected a drain line. **Corrected On-Site** **Repeat Violation**

Basic - Accumulation of debris on the top of the warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed aluminum pans stored on top of the Aquafina cooler not stored inverted. The operator properly stored the pans. **Corrected On-Site**

Adequate Handwashing Facilities Supplied and Accessible

Required Records Available; Shellstock Tags/Labels

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Insects, Rodents, and Animals Not Present

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw fish then change gloves with no handwash before initiating a food task on the cook line. Educated the employee on proper handwashing procedures.

High Priority - Stop Sale issued due to food originating from an unapproved source. Observed no tag for the original container of oysters in the prep reach in cooler. The operator discarded the oysters. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw oysters ambient (51F - Cold Holding); raw grouper (47F - Cold Holding); shucked oysters (49F - Cold Holding); raw tuna (51F - Cold Holding); raw scallops (51F - Cold Holding); raw chicken marinated (57F - Cold Holding); cooked crab (51F - Cold Holding); raw crab (51F - Cold Holding); cooked sausage (52F - Cold Holding); cooked mussels (52F - Cold Holding); cooked flounder (51F - Cold Holding); onion rings with buttermilk (52F - Cold Holding); conch fritters (51F - Cold Holding); crab cakes (52F - Cold Holding); raw shrimp (49F - Cold Holding); raw snapper (47F - Cold Holding) in the fish walk in cooler. Observed cooked pasta (47F - Cold Holding); raw shell eggs (49F - Cold Holding); cooked onions (48F - Cold Holding); crab base (47F - Cold Holding); chicken base (51F - Cold Holding); pork base (49F - Cold Holding); cooked rice (49F - Cold Holding) in the beer bottle walk in cooler. Observed garlic bread with fresh garlic (88F - Cold Holding) on the cook line. The operator discarded the above food products. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw oysters ambient (51F - Cold Holding); raw grouper (47F - Cold Holding); shucked oysters (49F - Cold Holding); raw tuna (51F - Cold Holding); raw scallops (51F - Cold Holding); raw chicken marinated (57F - Cold Holding); cooked crab (51F - Cold Holding); raw crab (51F - Cold Holding); cooked sausage (52F - Cold Holding); cooked mussels (52F - Cold Holding); cooked flounder (51F - Cold Holding); onion rings with buttermilk (52F - Cold Holding); conch fritters (51F - Cold Holding); crab cakes (52F - Cold Holding); raw shrimp (49F - Cold Holding); raw snapper (47F - Cold Holding) in the fish walk in cooler. Observed cooked pasta (47F - Cold Holding); raw shell eggs (49F - Cold Holding); cooked onions (48F - Cold Holding); crab base (47F - Cold Holding); chicken base (51F - Cold Holding); pork base (49F - Cold Holding); cooked rice (49F - Cold Holding) in the beer bottle walk in cooler. Observed garlic bread with fresh garlic (88F - Cold Holding) on the cook line. The operator discarded the above food products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple shellstock tags with not marked with the last date served. **Repeat Violation**

Intermediate - No soap provided at handwash sink. Observed no soap at the handwashing sink in the oyster prep area. The operator provided the sink with soap. **Corrected On-Site**

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed no tag for the original container of oysters in the prep reach in cooler. The operator discarded the oysters. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled chemical spray bottle in the prep kitchen.

Basic - Standing water in bottom of seafood walk-in-cooler.

Basic - Waste line missing at soda gun holster at the service area behind the bar.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic ramekins with no handles used as scoops in multiple food items throughout the kitchen. The operator discarded the ramekins. **Corrected On-Site** **Repeat Violation**

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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. **Repeat Violation**

Basic - Equipment in poor repair. Observed a gap in the seafood walk in cooler door.

Basic - Ice buildup in walk-in freezer entrance.

Basic - In-use ice scoop stored on soiled surface between uses. Observed outside ice scoop stored in a soiled container . Observed ice scoops at the wait stations stored in soiled containers.

Basic - In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored hanging from equipment on the cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use knives stored in 93F standing water. The operator removed the knives from the water. **Corrected On-Site**

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed exposed insulation on the produce walk in cooler door.

Basic - Light shield damaged/in disrepair. Observed missing light shield in the oyster prep kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the reach in cooler on the cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at the sink in the oyster prep area. Observed no handwashing sign in the men's restroom near the oyster prep area.

Basic - Silverware stored upright with the food-contact surface up in the wait station near the restrooms. **Repeat Violation**

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling vent in the prep area soiled with black mold like substance. - From follow-up inspection 2023-08-02: **Time Extended**

Basic - - From initial inspection : Basic - Dishmachine missing baffles, curtains in wash/rinse tanks. Observed dishwasher missing curtains. - From follow-up inspection 2023-08-02: **Time Extended**

Basic - - From initial inspection : Basic - Ice buildup in reach-in cooler at the wait station. - From follow-up inspection 2023-08-02: **Time Extended**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready to eat green beans in the reach in cooler near the salad station. The operator properly stored the raw shrimp. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw grouper (52F - Cold Holding); raw catfish (59F - Cold Holding); raw beef (61F - Cold Holding); raw ground beef (61F - Cold Holding); raw salmon (60F - Cold Holding) in the reach in cooler in the center of the cook line. The operator stated the above food products have been in the cooler for approximately 3 hours. The operator placed the foods in the walk in freezer for rapid cooling. **Corrective Action Taken** **Warning**

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. The operator was emailed and printed the oyster advisory in areas throughout the dining room. **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not marked with last date served. Educated the operator on proper shellstock tag maintenance. **Corrective Action Taken**

Intermediate - Handwash sink does not have enough water pressure to properly wash hands at the handwashing sink at the entrance to the cook line.

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dishmachine soiled with an accumulation of debris.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic ramekins with no handles used to scoop dressing at the salad station. The operator removed the plastic ramekins. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling vent in the prep area soiled with black mold like substance.

Basic - Cloth used as a food-contact surface. Observed a clean wiping cloth used to cover cut lettuce in the walk in cooler. The operator removed the wiping cloth from the lettuce. **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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator cut slits in the packaging. **Corrected On-Site** **Repeat Violation**

Basic - Dishmachine missing baffles, curtains in wash/rinse tanks. Observed dishwasher missing curtains.

Basic - Employee beverage container in ice bin at the oyster bar. The operator discarded the ice and properly stored the employee beverage. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on food prep areas on the cook line. The operator properly stored the employee beverages. **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. The employee placed a straw in the beverage container. **Corrected On-Site**

Basic - Ice buildup in reach-in cooler at the wait station.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop used for seafood mix not stored above the food. The operator removed the scoop for cleaning. **Corrective Action Taken** **Repeat Violation**

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed butter knives at the wait station stored with the food contact surface up. The operator removed the knives for cleaning. **Corrective Action Taken**

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. Observed chlorine sanitizer at 0ppm for the dish machine. Operator discontinued use of the dish machine and filled the three compartment sink. **Corrective Action Taken**

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.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for the three compartment sink in the dish area.

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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing on the cook line and in the walk in cooler.

Basic - Food stored under dripping water line. Observed covered food stored under dripping condenser in the walk in cooler. Operator moved the food from the dripping water. **Corrected On-Site**

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop used for seafood mix not stored above the food. Operator properly stored the scoop in the seafood mix. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed area surrounding soda nozzles at the wait station soda machine in the front of the dining room soiled with green mold like substance.

Basic - Old labels stuck to food containers after cleaning. Observed old date marks on clean dishes in the dish area. Operator removed all date stickers. **Corrected On-Site** **Repeat Violation**

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the reach in bottle cooler behind the bar.

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. Dish machine sanitizer 25ppm Chlorine. Manager called technician and set up a sanitizer bay in the three compartment sink. **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored over cooked fish in the reach in cooler on the cook line. Manager placed the oysters below the fish. Raw shrimp stored over cooked vegetables in the reach in cooler on the cook line. Manager placed the shrimp below the vegetables. **Corrected On-Site**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish then clean equipment without washing and changing gloves. Instructed employee and manager on proper hand washing protocol.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheddar cheese (54F - Cold Holding); cooked crab cakes (54F - Cold Holding). Stored stacked above the fill line in the top section of the reach in cooler on the cook line. Manager stated the items had been in the reach in cooler for 30 minutes. Manager emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler. **Corrective Action Taken**

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to single service items in the wait station area. Manager removed the bottle. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning fluid not labeled. Manager labeled the bottles. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling vents in the kitchen area soiled.

Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employee drinks stored on preparation tables in the kitchen. Manager removed the drinks. **Corrected On-Site**

Basic - Floor area(s) covered with standing water. In walk-in cooler #1 and dishwasher area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**

Basic - Floors not maintained smooth and durable. Walk-in freezer floor.

Basic - Food stored on floor. Box of fries stored on the floor in the cook line area. Manager placed the fries in the reach in cooler. **Corrected On-Site**

Basic - Light shield damaged/in disrepair. 2 light shields in the kitchen area cracked and broken 1 in the pantry area 1 in the cook line area.

Basic - Old labels stuck to food containers after cleaning. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**

Basic - Walk-in cooler shelves with rust that has pitted the surface. Keg and beverage walk-in cooler.