NIRALA SWEET

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator remade to 100ppm Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator found eating popcorn, began to work with no handwashing.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 2 door reach in; raw shell eggs (50F - Cold Holding). Per operator food in unit over night, not portioned or prepared today. See stop sale.

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. 1) 2 door reach in cooler; cooked carrots (52F - Cold Holding); yogurt (48F - Cold Holding). Per operator foods not portioned or prepared today, in unit overnight. Observed cooler holding at 52F. 2) 2 door reach in; raw shell eggs (50F - Cold Holding). Per operator food in unit over night, not portioned or prepared today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) 2 door reach in cooler; cooked carrots (52F - Cold Holding); yogurt (48F - Cold Holding). Per operator foods not portioned or prepared today, in unit overnight. Observed cooler holding at 52F. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot table; cooked rice and beef (110F - Hot Holding); white rice (98F - Hot Holding); cooked chicken (97F - Hot Holding). Foods prepared and portioned today. Per operator foods made at 1030am. Foods in unit less than 4hrs. Operator made to reheat to 165. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's room, door is not self closing

Basic - Bowl or other container with no handle used to dispense food. In container of rice in kitchen flip top cooler. Operator removed Corrected On-Site

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. 2 door reach in cooler in between kitchen and prep area. Unable to keep food cold

Basic - Current Hotel and Restaurant license not displayed. Operator unable to locate license. Operator eventually located license Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board with deep grooves and a corner piece missing

Basic - Employee eating in a food preparation or other restricted area. Open bag of popcorn on kitchen flip top cutting board. Employee spotted eating popcorn in kitchen area

Basic - Ice buildup in reach-in freezer. 2 door reach in freezer in between kitchen and prep area Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Single-service articles improperly stored. Aluminum single service container on top of ice machine stored improperly with no protection from dust or debris. Operator stored properly Corrected On-Site

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

High Priority - Displayed food not properly protected from contamination. Observed jalby sweets piled high displayed at front counter not covered Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed food contact surfaces at cook line, kitchen area and rear kitchen area not being sanitized. No sanitizing solution set up at 3 compartment sink nor wiping cloth buckets. Inspector had operator set up chlorine sanitizing solution. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed cloths molded together used as a bread mold to make nan bread. Warning

High Priority - Observed Food preparation sink at cook line area with soil/old food residue. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ice cream in standing freezer 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. Observed TCS products made from Monday stored in reach in cooler greater than 41°F Flip top; cooked carrots (53F - Cold Holding); tzatziki sauce (57F - Cold Holding); cooked rice (57F - Cold Holding); boiled potatoes (48°F - Cold Holding) curry chicken 44°F, ; chick peas (46F - Cold Holding); garlic with oil (51F - Cold Holding); beef sauce (50F - Cold Holding); mixed potatoes (50F - Cold Holding); diced potatoes (50F - Cold Holding) See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS products made from Monday stored in reach in cooler greater than 41°F Flip top; cooked carrots (53F - Cold Holding); tzatziki sauce (57F - Cold Holding); cooked rice (57F - Cold Holding); boiled potatoes (48°F - Cold Holding) curry chicken 44°F, ; chick peas (46F - Cold Holding); garlic with oil (51F - Cold Holding); beef sauce (50F - Cold Holding); mixed potatoes (50F - Cold Holding); diced potatoes (50F - Cold Holding) See stop sale. Warning

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed cooked curry chicken and tawonri chicken reheated in microwave 98- 105°F Inspector had employee reheat chicken to 165°F Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. 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. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at reach in flip top cooler with old food residue and mold like substance build up. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink used as a dump sink at rear cook line area. Warning

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

Intermediate - Observed Commercially processed ready-to-eat, time/temperature control for safety food milk and half and half opened and held more than 24 hours not properly date marked after opening. Warning

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed beef Kababi, beef, chicken Thai gyro beef patty dated from 12/21/ 22 , 1/27/23/ 2/2/23, 1/6/23 in standing reach in cooler., Per operator products removed from freezer 5 days with today being the 7th day product was prepared. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed 3 bus pans of cooked chicken in standing reach in turbo air cooler not date marked, per operator product made on Monday. Observed TCS products made from Monday not date marked Flip top; cooked carrots (53F - Cold Holding); tzatziki sauce (57F - Cold Holding); cooked rice (57F - Cold Holding); boiled potatoes (48°F - Cold Holding) curry chicken 44°F, ; chick peas (46F - Cold Holding); garlic with oil (51F - Cold Holding); beef sauce (50F - Cold Holding); mixed potatoes (50F - Cold Holding); diced potatoes (50F - Cold Holding) Warning

Basic - Buildup of food debris/soil residue on equipment door handles and gaskets with mold like substance. Warning

Basic - Dead roaches on premises. Observed 2 dead roaches under hand washing sink at cook line. Operator cleaned up dead roaches. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Warning

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

Basic - Food stored on floor. Observed cooked deserts in containers stored on floor in walk in cooler. Warning

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

Basic - Insect control device installed over soda refrigerator in dining room. Warning

Basic - Observed Bowl or other container with no handle used to dispense rice in flip top reach in cooler. Warning

Basic - Observed Employee personal food not properly identified and segregated from food to be served to the public. Warning

Basic - Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container, handle directly touching cashew. Warning

Basic - Observed In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container handle directly touching tzatziki sauce and handle of scoop directly touching rice in walk in cooler. Warning

Basic - Observed Single-service articles catering pans not stored inverted or protected from contamination. Warning

Basic - Observed Standing water in bottom of reach-in-cooler. Warning

Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses throughout establishment. Warning

Basic - Observed Wiping cloth chlorine sanitizing solution not at proper minimum strength at 0 ppm. Warning

Basic - On server Reach-in cooler interior/shelves have accumulation of soil residue and mold like substance. Warning

Basic - Silverware/utensils dried with a towel/cloth. Observed serving spoons being dried by towel at buffet line in dining room. Warning

Basic - Water draining onto floor surface. Observed water draining into pans on floor from reach in flip top cooler located at cook line. Warning

High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Observed medicine stored on dry storage shelf in second kitchen. - From follow-up inspection 2022-12-22: Time Extended

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Observed numerous white towels formed as a mold shaper being used to mold flour into formto be placed in bread oven - From follow-up inspection 2022-12-22: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in standing reach in cooler next to front dry storage area. Observed raw chicken stored over raw beef in standing reach in freezer located next to 3 compartment sink. Observed raw beef stored over raw goat in standing freezer next to 3 compartment sink - From follow-up inspection 2022-12-22: Time Extended

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. Observed TCS foods held in reach in cooler in kitchen area from overnight per operator all above 41F Held in reach in cooler from overnight Reach in cooler ; cooked chicken 4 pans 46F); cooked beef , cooked goat, white rice 46F - Cold Holding); cooked rice (46F - Cold Holding)All products 46-47F Operator discarded all products. - From follow-up inspection 2022-12-22: Cooler is still I use with tomatoes in cooler at 56°F. Advised operator again do not use reach in cooler until cooler is repaired. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods held in reach in cooler in kitchen area from overnight per operator all above 41F Held in reach in cooler from overnight Reach in cooler ; cooked chicken 4 pans 46F); cooked beef , cooked goat, white rice 46F - Cold Holding); cooked rice (46F - Cold Holding)All products 46-47F Operator discarded all products. - From follow-up inspection 2022-12-22: Tomatoes in cooler 56°F Do not use cooler until repaired Time Extended

Intermediate - - From initial inspection : 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. Observed milk and half and half opened 24 hours ago not date marked. - From follow-up inspection 2022-12-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with mold like substance. Observed cutting boards with build up food and grease on all shelves in kitchen and dish ware area. - From follow-up inspection 2022-12-22: Observed cutting boards with build up food and grease on all shelves in kitchen and dish ware area. Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. - From follow-up inspection 2022-12-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked beef, lamb, cooked spinach, cooked lentils, cooked fish numerous containers not date marked. - From follow-up inspection 2022-12-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken kabobs, beef kabobs, beef burgers, cooked chicken all TCS cooked meats in reach in coolers made on 12/21 per operator in the morning not date marked. Observed cooked lentils cooked beef, cooked fish, cooked goat, cooked lamb , cooked carrot desert in second reach in cooler removed from freezer from Monday 19th with no date marking - From follow-up inspection 2022-12-22: Observed cooked lentils cooked beef, cooked fish, cooked goat, cooked lamb , cooked carrot desert in second reach in cooler removed from freezer from Monday 19th with no date marking Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin located next to front dry storage area . - From follow-up inspection 2022-12-22: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. - From follow-up inspection 2022-12-22: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored directly on prep table in front of dough being kneaded by employee. - From follow-up inspection 2022-12-22: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed. Personal food and beverages not properly identified stored in standing reach in cooler located beside front dry storage area with foods being served to the public. - From follow-up inspection 2022-12-22: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee handbags and beverages stored with dry storage products at front dry storage area. - From follow-up inspection 2022-12-22: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - From follow-up inspection 2022-12-22: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed gallons of oil stored on floor between dry storage and ice bin machine. - From follow-up inspection 2022-12-22: Time Extended

Basic - - From initial inspection : 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 directly touching cooked carrot mix in standing reach in cooler next to 3 compartment sink. - From follow-up inspection 2022-12-22: Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. - From follow-up inspection 2022-12-22: Time Extended

Basic - - From initial inspection : Basic - Observed Nonfood-contact surface floors throughout establishment and behind equipment soiled with grease, food debris, dirt, slime, mold like substance throughout establishment. - From follow-up inspection 2022-12-22: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed moldy standing water in reach in cooler located in kitchen area. - From follow-up inspection 2022-12-22: Still observed standing water Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Observed yogurt and cooked chicken in standing reach in cooler not covered. - From follow-up inspection 2022-12-22: Chicken still uncovered Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - From follow-up inspection 2022-12-22: Time Extended

Basic - - From initial inspection : Basic - Water draining onto floor surface. Observed water draining from pvc pipe under hand washing sink located in second kitchen next to rear back door. - From follow-up inspection 2022-12-22: Time Extended

High Priority - Container of medicine improperly stored. Observed medicine stored on dry storage shelf in second kitchen.

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 employee pick up cilantro with bare unwashed hands and sprinkle over food being served as catering.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 20 or more live flies on onions stored at front dry storage area next to ice bin machine and standing reach in coolers directly in front of kitchen area. Observed flies flying through kitchen landing on to go containers where food is prepped. Observed 2 or more flies flying around desert area at front counter area Observed 2 flies flying around uncovered steam table and desert station landing on pastry fudge at desert buffet area in dining room.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed numerous white towels formed as a mold shaper being used to mold flour into formto be placed in bread oven

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over uncovered cook chicken in standing refrigerator located next to front dry storage

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored directly over cooked chickpeas in walk-in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in standing reach in cooler next to front dry storage area. Observed raw chicken stored over raw beef in standing reach in freezer located next to 3 compartment sink. Observed raw beef stored over raw goat in standing freezer next to 3 compartment sink

High Priority - Roach activity present as evidenced by live roaches found. Observed 4 -6 or more roach encasing on floor in third dry storage closet area next to second kitchen area.

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 TCS foods held in reach in cooler in kitchen area from overnight per operator all above 41°F Held in reach in cooler from overnight Reach in cooler ; cooked chicken 4 pans 46F); cooked beef , cooked goat, white rice 46F - Cold Holding); cooked rice (46F - Cold Holding)All products 46-47°F Operator discarded all products.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods held in reach in cooler in kitchen area from overnight per operator all above 41°F Held in reach in cooler from overnight Reach in cooler ; cooked chicken 4 pans 46F); cooked beef , cooked goat, white rice 46F - Cold Holding); cooked rice (46F - Cold Holding)All products 46-47°F Operator discarded all products.

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed cooked chicken reheated in microwave at 126° F- 137°F being made for catering delivery.

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. Observed milk and half and half opened 24 hours ago not date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with mold like substance. Observed cutting boards with build up food and grease on all shelves in kitchen and dish ware area.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink located in second kitchen inaccessible with bucket in front of sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink used to wash knife at hand washing sink.

Intermediate - Non-pitting surface rust on food-contact equipment.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked beef, lamb, cooked spinach, cooked lentils, cooked fish numerous containers not date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken kabobs, beef kabobs, beef burgers, cooked chicken all TCS cooked meats in reach in coolers made on 12/21 per operator in the morning not date marked. Observed cooked lentils cooked beef, cooked fish, cooked goat, cooked lamb , cooked carrot desert in second reach in cooler removed from freezer from Monday 19th with no date marking

Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical bottle stored at front counter with no label. Operator labeled bottle sanitizer for tables.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin located next to front dry storage area .

Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop used to dispense cooked rice in reach in cooler and sugar and salt on storage shelf in kitchen area.

Basic - Ceiling tile missing.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored directly on prep table in front of dough being kneaded by employee.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed. Personal food and beverages not properly identified stored in standing reach in cooler located beside front dry storage area with foods being served to the public.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee handbags and beverages stored with dry storage products at front dry storage area.

Basic - Floor soiled/has accumulation of debris.

Basic - Food stored on floor. Observed gallons of oil stored on floor between dry storage and ice bin machine.

Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Observed food contact surfaces not cleaned and sanitized between prep of raw beef, reheating of products, no sanitizing solution set up.

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 directly touching cooked carrot mix in standing reach in cooler next to 3 compartment sink.

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

Basic - Observed Nonfood-contact surface floors throughout establishment and behind equipment soiled with grease, food debris, dirt, slime, mold like substance throughout establishment.

Basic - Observed Working containers of flour, basan flour, coconut, fried onions, sugar, salt, rice removed from original container not identified by common name stored on dry storage shelf in second cooking kitchen next to back door section.

Basic - Ripped/worn tin foil used as shelf cover. Observed dirty torn foil with grease build up used as cover for wood being used as a shelf cover.

Basic - Single-service articles not stored inverted or protected from contamination. Observed catering pans on dry storage shelf next to bags of onions with live flies not inverted. Observed to go containers on shelves at front counter not inverted.

Basic - Standing water in bottom of reach-in-cooler. Observed moldy standing water in reach in cooler located in kitchen area.

Basic - Stored food not covered. Observed yogurt and cooked chicken in standing reach in cooler not covered.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef and goat thawing in standing water by 3 compartment sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Water draining onto floor surface. Observed water draining from pvc pipe under hand washing sink located in second kitchen next to rear back door.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Norlake refrigerator- raw eggs stored over dough- operator stored inverted. Corrected On-Site Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler- cooked chicken, goat, beef and cooked rice prepared over 24 hours ago, per operator. Repeat Violation Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Both employees training expired February 2021 Warning

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

Basic - Buildup of food debris/soil residue on equipment door handles. Microwaves and reach in coolers. Warning

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at the prep table. Employee discarded food and I explained that employee shall eat only in designated area that can't expose food and food contact surfaces etc. to contamination, employee understood. Corrected On-Site Warning

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

Basic - Food not stored at least 6 inches off of the floor. Near the ice machine- frying oil. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation Warning