CJ BLACKS

Intermediate - - From initial inspection : 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. Test strips failed to change color. Operator placed service request and will use three compartment sink for sanitizing Warning - From follow-up inspection 2026-01-14: At time of callback inspection operator was using three compartment sink. Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Front of expo station Warning - From follow-up inspection 2026-01-14: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line and dishwasher area Warning - From follow-up inspection 2026-01-14: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line. Warning - From follow-up inspection 2026-01-14: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Observed 3 pounds 5 ounce dented can of black olives Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in 2 drawers below flat top raw hamburger patties stored over fish fillets. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in lower small flip top egg wash (47F - Cold Holding) per operator held in cooler overnight. Commercially processed reduced oxygen packaged fish 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. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bourbon butter (51-53F - Cold Holding); stored on flip top cutting board at room temperature shredded cheese (51-53F - Cold Holding) stored in a container on top of ice . Per operator held out of temperature less than 2.5 hours. Not portion or prepared today. Operator placed shredded cheese into the ice and placed bourbon butter in lower cooler to chill. Observed on cook line reach in cooler chicken tenders (44-47F - Cold Holding); cod (47F - Cold Holding); shrimp (47F - Cold Holding); chicken wings (45-47F - Cold Holding); chicken breast (45-47F - Cold Holding) Per operator held out of temperature less than three hours.not portion or prepared today. Operator placed bags of ice on products. Observed in lower small flip top egg wash (47F - Cold Holding) per operator held in cooler overnight see stop sale Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fries (115-130F - Hot Holding) in stainless steel bowl under heat lamp on cook line. Per operator held out of temperature less than 15 minutes. Operator voluntarily discarded. Corrective Action Taken Repeat Violation Admin Complaint

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. Test strips failed to change color. Operator placed service request and will use three compartment sink for sanitizing Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked corn prepared more than 24 hours. Operator date marked. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in container of cooked rice. Operator removed Observed small plastic soufflé cup with no handle to dispense parm cheese. Operator removed. Observed scoop with no handle inside the cinnamon sugar. Employee removed Observed small. Corrected On-Site Warning

Basic - Ceiling tile missing. Front of expo station Warning

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

Basic - Commercially processed reduced oxygen packaged fish 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. See sale Warning

Basic - Damaged/spoiled/recalled food not properly segregated. Observed dented can of black olives on storage shelf. Warning

Basic - Food stored on floor. Observed boxes of chicken tenders and crab legs stored on walk-in freezer floor. Warning

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 scoop handle in contact with bread crumbs. Employee removed. Corrected On-Site Warning

Basic - In-use utensil stored in sanitizer between uses. Observed knife in sanitizer bucket on cook line reach. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored in standing water temperature 99F. Operator removed. Corrected On-Site Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in lower portion of flip top cooler on cook line reach. Warning

Basic - Stored food not covered. Observed at salad station containers of kale and spinach not covered. Operator covered. Corrected On-Site Warning

Basic - Wiping cloth sanitizing solution stored on the floor. On cook line reach Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed bartender rubbed hands for less than 10 seconds. Bartender rubbed hands properly. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed at bar - bartender made bare hand contact with ice as she poured into glass. Bartender dumped drink. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed at cooling drawer in kitchen - raw beef stored in same container as cooked ribs. Employee stored correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler - raw shell eggs stored directly above raw beef. Employee stored correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed at walk in freezer - raw turkey stored over raw fish. Both items not commercial packaged. Employee stored correctly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of cowboy butter (made in house) marked 8/8. Operator discarded at will. Corrected On-Site

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. Observed at cooler at cook line - Mongolian beef (50F - Cold Holding) as per employee item not portioned or prepared today. Item held out of temperature for approximately 16 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooler at cook line - Mongolian beef (50F - Cold Holding) as per employee item not portioned or prepared today. Item held out of temperature for approximately 16 hours. See stop sale. Observed at flip top cooler at salad station - cole slaw (45F - Cold Holding); cowboy butter (51F - Cold Holding); fish dip (49F - Cold Holding) as per employee items not portioned or prepared today, item held out of temperature for approximately 2 hours. Operator discarded at will. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at stove - cream vodka sauce (117F - Hot Holding) as per employee item held out of temperature for approximately an hour. Employee turned up temperature. Observed at steam table - sweet potatoes fries (94F - Hot Holding); mashed potatoes (128F - Hot Holding) as per employee items held out of temperature for approximately 30 minutes. Employee turned up temperature. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed at bar - handwashing sink used for dumping. Employee cleaned sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on counter top at bar. Observed personal drink stored on shelf with clean plates. Operator removed and stored properly. Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags stored on shelf in kitchen area and bar area. Employees removed and stored correctly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on rack at dishwasher station.

Basic - Food stored on floor. Observed bucket of soy stored directly on the floor. Operator stored correctly. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed in kitchen at multiple stations.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at salad station.

Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen. Container of sugar not labeled.

High Priority - Dented/rusted cans present. See stop sale. -Observed 2 badly dented cans with black olives on can rack. Operator informed and a stop sale issued. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs not vertical separated from cooked corn beef in walk in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed fish (46F - Cold Holding); chicken (46F - Cold Holding); burger patties (47F - Cold Holding); roast beef (46F - Cold Holding). Per operator, all items 3 hours prior to the inspection. Operator placed ice packs on items for quick chill. -Observed cooked chicken cold held at 46F in flip top cooler. Chicken stock above chill rim. As per operator, chicken transfer to unit 2.5 hours prior to the inspection. Operator transfer over potions that were out of temperature to walk in freezer for quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash his hands in 3 compartment sink. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old food residue buildup on can opener blade. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwashing sink block with creates . Operator removed Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken wings cold held in walk in cooler. Per operator, chicken wings cooked yesterday morning. Items held for more than 24 hours. Warning

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed clean drinking cups stored next to hand washing sink in kitchen. Operator removed and stored properly. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinking water stored on food preparation table next to clean plates. Operator discarded at will. Corrected On-Site Warning

Basic - Equipment in poor repair. -Observed ambient temperature in refrigerator drawers at 47F. Warning

Basic - Floor area(s) covered with standing water at entrance to beer cooler. Warning

Basic - Food stored on floor. -Observed container with liquid butter stored on kitchen floor. -Observed various boxes with food items stored on walk in freezer floor. Repeat Violation Admin Complaint

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside double decker oven. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In refrigerator drawers. And sushi bar cooler. Warning

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen area. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster. Warning

Basic - Stored food not covered. -Observed uncovered container with cooked chicken wings in walk in cooler. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of black mold like substance buildup on wall at 3 compartment sink . Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at cook line - employee switched duties from picking dirty items from floor- put gloves on without hand wash, proceeded to plate food. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed at kitchen area 7 small flying insects. One landing on shelf above prepping table at cook line - One landing on dishwasher - additionally 5 more landing on boxes of single use utensils . Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.observed at sushi bar - tempura shrimp (78F - Hot Holding). As per operator item held out of temperature for an hour. Operator placed in oven for reheating up to 165F. Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed at cook line sanitation bucket at 200+ppm. Operator discarded and prepared a proper one. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Bourbon butter (74F)at prepping table in kitchen. As per operator item portioned today. As per operator item held out of temperature for 1 hour. Operator place item in walk in cooler for quick chill Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed at handwashing by expo line - dish ware racks blocking access to Handwashing station. Operator removed and stored properly. Corrected On-Site Warning

Basic - Food stored in a location that is exposed to splash/dust. Observed at handwashing station by storage rack container of rice exposed to splash. Warning

Basic - Food stored on floor. Observed at sauce rack by front bar. Plastic bottles of ketchup stored directly on floor. Operator removed and stored properly. Corrected On-Site Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed at triple sink at back - bags of shrimp thawing in standing water. Educated operator on proper thawing technique - operator placed shrimp under running water. Corrective Action Taken Warning

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. Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink outside by back entrance door. House connected to faucet Warning

Basic - Food stored on floor. Several boxes of food on floor inside walk in cooler/ walk in freezer Repeat Violation Warning

Basic - Ice scoop handle in contact with ice. Bar area , manager removed. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Behind cook line- prep station. Employee p,aced sign Corrected On-Site Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled wiping cloths on prep tables, employee removed. Corrected On-Site Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), employee made new solution, chlorine sanitizer at 50 ppm. Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line- Observed employee touching raw chicken, then washed gloves, and proceeded to prepare food- without proper hand washing. Educate operator.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef store in the same container with raw fish. Operator rearranged.

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 kitchen are- Reach in cooler; cheese deep (50F - Cold Holding); spinach (54F - Cold Holding); browns rice (55F - Cold Holding); Individual Mac and cheese (76F - Cold Holding); cooked artichoke (76F - Cold Holding); meat loaf (58F - Cold Holding); cooked carrot cake (59F - Cold Holding). Food not prepped or portion today. 3-501.16(A)(2) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, time/temperature control for safety food shall be maintained: (2) At 41 degrees Fahrenheit or less. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen area- Reach in cooler; cheese dip (50F - Cold Holding); spinach (54F - Cold Holding); browns rice (55F - Cold Holding); Individual Mac and cheese (76F - Cold Holding); cooked artichoke (76F - Cold Holding); meat loaf (58F - Cold Holding); cooked carrot cake (59F - Cold Holding). Food not prepped or portion today. See stop sale. Repeat Violation Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Corrective Action Taken

Intermediate - Employee applied hand antiseptic in place of washing hands as required. At cook line- Observed employee touching raw meet, then watching hands in the antiseptic bucket instead of hand washing, and then put new gloves with out proper hand washing; educate employee of proper hand washing. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At kitchen area. Observed bucket inside hand water. Operator removed. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean and sanitized utensils stored on floor by sushi 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. Manager cut fish bags. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. observe employee phone, at prep are. Employee removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed sushi vinaigrette sauce, additionally, Observed-Multiple food items store on floor throughout the kitchen area. Corrected On-Site Repeat Violation

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. At bar, dishwasher-no proper temperature.

High Priority - Dented/rusted cans present. See stop sale. -Observed 6 badly dented and rusty cans with chili beans and artichoke on can rack. Operator informed and a stop sale issued. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 4 live flying insects landing on counter in bar. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw steak stored over butter and coleslaw in walk-in cooking . Operator removed raw steak and stored properly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed blue cheese cold held at 46 degrees Fahrenheit in flip top cooler. Cheese has not been cooling. Observed raw steak cold held in flip top cooler at 50 degrees Fahrenheit. Per operator, steak placed in cooler from yesterday. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed blue cheese cold held at 46 degrees Fahrenheit in flip top cooler. Cheese has not been cooling. See stop sale. -Observed raw steak cold held in flip top cooler at 50 degrees Fahrenheit. Per operator, steak placed in cooler from yesterday. See stop sale. Warning

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -Observed chlorine sanitizer at 3 compartment sink exceed 200 ppm. Operator correct solution to 100 ppm. Corrected On-Site Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. -Observed oyster tags not marked with last date served. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade. -Observed accumulation of black mold like substance buildup on soda nozzles in bar. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -Observed hand wash sink block by flour container. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooking chicken wings stored in walk-in cooler. Per operator, wings were cooked on 06/14/2023. Operator correctly date marked. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine. Warning

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense cooked quinoa in reach in cooler. Operator replaced bowl. Corrected On-Site Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Observed pots and other food pans not stored in a protected manner at dishwashing station. 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. Warning

Basic - Employee eating in a food preparation or other restricted area.-Observed employee drinking from a open cup on cookline. Manager discarded cup at will. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee music box stored on walk in cooler shelf. Operator removed and stored properly. Corrected On-Site Warning

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

Basic - Food stored on floor. -Observed various food items stored on walk in cooler floor. Warning

Basic - No handwashing sign provided at a hand sink used by food employees in restroom. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black substance buildup on flour container. Operator clean and sanitizer. Corrected On-Site Warning

Basic - Open dumpster lid. Warning

Basic - Stored food not covered. -Observed a uncovered container with cooked chicken wings stored in walk-in cooler. Warning

Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not identified by common name. Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has no trading documentation on new employees since 10/2021).

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

Basic - Buildup of food debris/soil residue on equipment door handles and gaskets.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Primarily over the cooks line in front kitchen.

Basic - Equipment in poor repair. Observed multiple gaskets on cooks line coolers, torn and in disrepair.

Basic - Food stored on floor. Observed multiple cases of raw chicken stored directly on the floor under the walk-in cooler shelves.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed and corrected. Corrected On-Site

Basic - Plumbing system in disrepair. Observed leak coming from 3 compartment sink in dish room.

High Priority - Dented/rusted cans present. See stop sale. -Observed dented cans of Chocolate Fudge and Garbanzo beans on rack in dry storage area in kitchen. Operator discarded dented cans. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 3 live flies near hand wash sink in ware wash area in kitchen. No food contact. -Observed 1 live fly near hand wash sink across from expo window in kitchen. No food contact. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw beef patties (56 F-Cold Holding) in grill station, two drawer lowboy reach in cooler. Operator states holding less than 2 hours, moved to reach in freezer to quick chill. 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. -Observed French onion soup (118-125°F - Hot Holding); mushrooms (130°F - Hot Holding); pulled pork, mashed potatoes (125°F - Hot Holding) in steam table at cook line in kitchen. Operator states holding less than 4 hours, moved all foods to reheat to 165 F on stove. Corrective Action Taken Warning

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

Intermediate - Handwash sink not accessible for employee use at all times. -Observed utensils stored in sink and beverage rack blocking wait station hand sink in kitchen. Operator removed beverage rack and items from sink. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Observes no paper towels provided at wait station hand sink in kitchen. Operator replenished paper towels. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee beverages stored on shelving in ware wash area in kitchen and at cook line in kitchen. Operator discarded some beverages. Corrective Action Taken Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee bag, sunglasses stored hanging on rack holding single use utensils in kitchen. Warning

Basic - Floor area(s) covered with standing water. -Observed standing water on floor underneath food preparation tables in kitchen. Warning

Basic - Food stored on floor. -Observed multiple boxes of food items stored on floor in walk in freezer and underneath shelving in walk in cooler in kitchen. Warning

Basic - In-use tongs stored on equipment door handle between uses. -Observed tongs stored on oven door handles throughout cook line in kitchen. -Observed multiple knives stored in metal container holding standing water 74 F next to steam table in kitchen. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed gaskets soiled throughout cook line in kitchen. Warning

Basic - Plumbing system in disrepair. Observed plumbing in disrepair underneath three compartment sink and hand wash sink in ware wash area. Operator states plumber contacted and due to arrive during operating hours. Corrective Action Taken Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Observed sanitizer bucket stored on floor at salad Station in kitchen. Warning