CHELSEA RESTAURANT

High Priority - Dishmachine quaternary ammonium 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 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.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw calamari stored over cooked potatoes at reach in cooler next to fryer. Observed raw shell governing unwashed produces at walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steaks over cooked rice at reach in cooler next to stove.

High Priority - Stop Sale issued due to food originating from an unapproved source. Observed 4 pounds of chicken empanadas and 4 pounds of ropa vieja empanadas from an unapproved source.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole (44F - Cold Holding); cooked potato (42F - Cold Holding). Operator add ice bags on top. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled racks used for dishwasher machine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked shrimp, calamari, cooked chicken with no labels inside reach in cooler and walk in cooler. As per operator prepared less than 24 hours.

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

Basic - Accumulation of debris on exterior of warewashing machine. Observed debris on the top exterior of the dishwasher.

Basic - Cardboard used to line food-contact shelves. Observed cardboard used under steam table with clean equipment. Operator removed the cardboard. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent soiled next to three compartment sink.

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting boards throughout the kitchen with cut marks and is no longer cleanable.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed dirty dishes inside the 3 compartments at three compartment sink.

Basic - Equipment in poor repair. Observed gaskets torn at reach in cooler located next to fryer.

Basic - Food stored on floor. Observed 5 gallon oil stored at kitchen entrance. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at chest reach in cooler located next to walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at reach in cooler next to fryer.

Basic - Stored food not covered. Observed ice bucket not covered at bar area. Operator is working in getting new lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table next to fryer.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (46F - Cold Holding) at reach in cooler cook line filled over the line, coached employee on correct procedures.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (112F - Hot Holding); mashed potatoes (88F - Hot Holding) at steam table, as per chef for approximately 3 hours prior, advised manager to reheat product.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived 20 minutes after inspection started. Corrective Action Taken Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment in poor repair. Observed gasket in disrepair at reach in cooler. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair at kitchen entrance.

Basic - Food stored on floor. Observed several food cases on floor at kitchen hallway.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in standing water at cook line.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at office area.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - Stored food not covered. Observed chicken, potatoes, shrimp not covered at reach in cooler. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed Observed empanadas thawing in a container with no running water. Informed employee on proper procedure. Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line area.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled at preparation area by reach in cooler. - From follow-up inspection 2025-06-05: Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-06-05: Admin Complaint

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 chicken held more than 24 hours not properly date marked at walk in cooler. - From follow-up inspection 2025-06-05: Time Extended

Intermediate - - From initial inspection : 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. Observed certificate for Jose Suriano expired on 12/15/2024 Mario D Chirino expired on 1/10/2023. - From follow-up inspection 2025-06-05: Admin Complaint

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed door handles soiled. - From follow-up inspection 2025-06-05: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled. Repeat Violation - From follow-up inspection 2025-06-05: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at kitchen. Repeat Violation - From follow-up inspection 2025-06-05: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2025-06-05: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-06-05: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gasket in disrepair at reach in cooler - From follow-up inspection 2025-06-05: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-06-05: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed near ice machine. - From follow-up inspection 2025-06-05: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen and at walk in cooler. Repeat Violation - From follow-up inspection 2025-06-05: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed containers with shrimp, chicken and hot dogs not stored at least 6 inches off of the floor at kitchen. - From follow-up inspection 2025-06-05: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed wall in disrepair by steam table. Repeat Violation - From follow-up inspection 2025-06-05: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at kitchen. - From follow-up inspection 2025-06-05: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2025-06-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout kitchen. Repeat Violation - From follow-up inspection 2025-06-05: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2025-06-05: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Observed chicken, potatoes, shrimp not covered at reach in cooler. Repeat Violation - From follow-up inspection 2025-06-05: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen. Repeat Violation - From follow-up inspection 2025-06-05: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and ceiling vents soiled throughout the kitchen, - From follow-up inspection 2025-02-19: Time Extended - From follow-up inspection 2025-04-01: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-02-19: Time Extended - From follow-up inspection 2025-04-01: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. - From follow-up inspection 2025-02-19: Time Extended - From follow-up inspection 2025-04-01: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen. - From follow-up inspection 2025-02-19: Time Extended - From follow-up inspection 2025-04-01: Time Extended

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 pork (70F - Cooling); cooked pork (78F - Cooling); (78F) in the walk-in cooler. As per the cook the pork was cooked last night.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over red bell peppers in the walk-in, observed raw shrimp over peppers and onions in the walk-in cooler. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a raw shell egg over potato salad at the cook line. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (70F - Cooling); cooked pork (78F - Cooling); (78F) in the walk-in cooler. As per the cook the pork was cooked last night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potato salad (51F - Cold Holding) in a pan on a preparation table. As per the cook it was put there approximately one hour ago. The cook put it in the walk-in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed three dirty utensils in the hand washing sink next to the triple sink.

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

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

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open container with water on the preparation reach in cooler.

Basic - Equipment in poor repair. Observed the preparation reach in cooler gasket torn. Repeat Violation

Basic - Floor soiled/has accumulation of debris.

Basic - Food stored on floor. Observed two plastic containers one with vinegar and the other cooking oil on the floor in the kitchen. Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. Observed in the hotel lobby. The bar tender put it on top of the ice machine. Corrective Action Taken

Basic - In-use ice scoop stored on soiled surface between uses. Observed on the top of the ice machine.

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the kitchen entrance. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the gaskets on the reach in cooler soiled. Observed the walk-in cooler fan guard and gasket soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Observed a plastic squeeze bottle with oil not labeled.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over vegetables at 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 chciken stored over pork and beef at walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed red cutting board soiled at cookline and white small cutting board soiled at bar.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents soiled at warewashing area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not stored inverted at warewashing area.

Basic - Current Hotel and Restaurant license not displayed. Observed license posted from October 1, 2022. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed green cuttings boards grooved at cookline.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee mashing potatoes while wearing bracelet at cookline.

Basic - Equipment in poor repair. Observed reach-in coolers gaskets in disrepair at cookline and units at bar area. Repeat Violation

Basic - Food stored on floor. Observed plastic container of frying oil and vinegar stored on floor at cookline and box of sugar cane stored on floor at dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets soiled at cookline and bar area.

Basic - Observed no handwashing sign provided at a hand sink used by food employees at unisex bathroom. Repeat Violation

Basic - Observed standing water in bottom of reach-in-cooler closer to dishmachines.

Basic - Observed wall soiled with accumulated grease, food debris, and/or dust thorough kitchen and behind three compartment sink. Repeat Violation

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 chicken (60F - Cooling). As per chef, it was cooked the night before.

High Priority - Observed spray hose at dish sink lower than flood rim of sink.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked chicken (60F - Cooling). As per chef, it was cooked the night before.

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. Provided manager with cleanup procedures via email.

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided manager with employee reporting responsibilities agreements, they started signing during inspection. Corrective Action Taken

Intermediate - Observed no paper towels or mechanical hand drying device provided at handwash sink. Chef provided paper towels. Corrected On-Site

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed chef not knowing how to calibrate thermometer using the cold method. Coached chef on correct procedure.

Basic - Bowl or other container with no handle used to dispense food. Observed ice scoop with no handle inside ice machine.

Basic - Current Hotel and Restaurant license not displayed. Observed license posted from October 1, 2023.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker stored over preparation table at cook line.

Basic - Equipment in poor repair. Observed reach-in coolers gaskets in disrepair and handle to white reach-freezer refrigerator in disrepair and reach-in door in disrepair at cook line.

Basic - No Heimlich maneuver/choking sign posted. Provided manager with choking poster via email.

Basic - Observed equipment and utensils not properly air-dried - wet nesting at dishwashing area.

Basic - Observed no handwashing sign provided at a hand sink used by food employees at unisex bathroom.

Basic - Observed old labels stuck to food containers after cleaning.

Basic - Observed silverware/utensils stored upright with the food-contact surface up at cook line.

Basic - Observed wall soiled with accumulated grease, food debris, and/or dust thorough kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at kitchen Hand wash sink. Replaced by manager. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Moved by manager. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. In use ice scoop on top of dusty ice machine. Moved by manager.

Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Repeat Violation

Basic - Single-service articles improperly stored. Boxed Single Service bowls on floor in dry goods.

Basic - Stored food not covered. Uncovered foods in Bulk food containers. Beans, rices. Repeat Violation

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed water temperature at 87°F.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed shell eggs over onions in the walk-in cooler.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at the bar. Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Observed in the container of rice in the room with the air conditioner.. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed the ice bucket not inverted. Observed dishes in the kitchen. Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed the ice scoop on top of the ice machine.

Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen. Repeat Violation

Basic - Food stored on floor. Observed several large plastic containers with different products on the floor in the dry storage room.

Basic - Hole in or other damage to wall. Observed several missing tiles next to the oven.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the chest freezer across from the walk-in cooler.

Basic - Ice scoop handle in contact with ice. Observed at the bar.

Basic - In-use tongs stored on equipment door handle between uses. Observed on the oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler gasket soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. Observed the rice and bean container open in the room with air conditioner. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed a large pan of beef patties being thawed on a shelf. The employee moved it to the walk-in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in the kitchen. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles no labeled. 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. Chlorine 0ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-lobster (49F - Cold Holding); Fish (50F - Cold Holding); octopus (51F - Cold Holding); Beef (48F - Cold Holding) Reach in cooler-Fish (54F - Cold Holding); seafood mix (51F - Cold Holding); calamari (48F - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep counter in kitchen-plantains (126F - Hot Holding)

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can blocking hand sink at bar. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, at bar.

Intermediate - No soap provided at handwash sink.

Basic - Bowl or other container with no handle used to dispense food (rice). Operator removed bowl. Corrected On-Site

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Floor soiled/has accumulation of debris, inside walk in cooler.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located above dishwashers.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of spray nozzle soiled. Observed storage shelves soiled located across from walk in cooler.

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

Basic - Stored food (rice, beans)not covered, inside dry storage room.

Basic - Wall soiled with accumulated grease/food debris throughout kitchen.

Basic - Waste line missing at soda gun holster.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles containing different sauces not labeled.

Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at warewashing machine or wiping cloths. - From follow-up inspection 2021-11-12: Time Extended - From follow-up inspection 2022-01-13: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2021-11-12: Time Extended - From follow-up inspection 2022-01-13: Damaris Pineda, Jose F, Jose V, operator stated all employees are new, Time Extended

Basic - - From initial inspection : Basic - Clean bowls, plates, pots and pans not stored inverted or in a protected manner, stored on storage shelf above reach in cooler, and stored above steam table. - From follow-up inspection 2021-11-12: Time Extended - From follow-up inspection 2022-01-13: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2021-11-12: Time Extended - From follow-up inspection 2022-01-13: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris, in kitchen. - From follow-up inspection 2021-11-12: Time Extended - From follow-up inspection 2022-01-13: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall and floor. Observed floor in disrepair underneath oven. Observed tile missing off wall near cook line area. - From follow-up inspection 2021-11-12: Observed floor in disrepair underneath oven. Observed tile missing off wall near cook line area. Time Extended - From follow-up inspection 2022-01-13: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed containers of seasonings/spices not labeled stored inside containers in storage room. Observed squeeze bottles containing different sauces inside reach in cooler not labeled. - From follow-up inspection 2021-11-12: Observed squeeze bottles containing different sauces inside reach in cooler not labeled. Time Extended - From follow-up inspection 2022-01-13: Time Extended