Sickies Garage Burgers and Brews 1

Employee Health Policies Present

Food Received at Proper Temperature

Proper Hot and Cold Holding Temperatures

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole under rinse sink at dishware area **Repeat Violation** - From follow-up inspection 2025-09-30: **Time Extended**

Food Contact Surfaces Clean and Sanitized

Equipment, Food and Non-Food Contact Surfaces Approved

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

Employee Health Policies Present

Hands Clean and Properly Washed

Food Received at Proper Temperature

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

Equipment Adequate to Maintain Product Temperature

Proper Sanitizer Contact Time and Concentration

Equipment, Food and Non-Food Contact Surfaces Approved

Lighting Adequate; Required Shields in Place

Wiping Cloths Properly Used and Stored

Adequate Handwashing Facilities Supplied and Accessible

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Proper Sanitizer Contact Time and Concentration

Lighting Adequate; Required Shields in Place

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Several prepped items throughout date marked for 8 days - From follow-up inspection 2025-02-06: **Time Extended**

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiped hands on sweatpants and continued in food prep without changing gloves - From follow-up inspection 2025-02-06: **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table across from clamshell grills; diced tomatoes on make line less than 4 hours per operator (51F - Cold Holding) recheck 54F; cooked chicken on make table less than 4 hours per operator (51F - Cold Holding) recheck 57F; shredded cheese on make table less than 4 hours per operator (52F - Cold Holding) recheck 50F; hard boiled eggs on make table less than 4 hours per operator (57F - Cold Holding) recheck 65F; raw beef tenderloin in make table less than 4 hours per operator (56F - Cold Holding) recheck 51F Fry salad make table; shredded cheese on make table less than 4 hours per operator (49F - Cold Holding) recheck 48F; tempura butter in unit less than 4 hours per operator (63F - Cold Holding) recheck 61F; premade ham and cheese sandwiches in unit less than 4 hours per operator (45F - Cold Holding) recheck 46F; chopped romaine (60F - Cold Holding); shredded lettuce (60F - Cold Holding) Operator moved into cooler to chill. Rechecks at 4 hour mark did not meet minimum temperature, stop sale issued. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-06: Temps on callback: Diced tomatoes 51F Tempura butter 62F Ambient thermometer 56F in fry salad make table **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pulled pork in hot box 1 hour per operator (98F - Hot Holding) Operator put in oven to reheat **Corrective Action Taken** - From follow-up inspection 2025-02-06: **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. Milk in reach in cooler in server area - From follow-up inspection 2025-02-06: **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/ Certified food manager came in during inspection **Corrected On-Site** - From follow-up inspection 2025-02-06: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area Operator stocked **Corrected On-Site** - From follow-up inspection 2025-02-06: **Time Extended**

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top around ice chute - From follow-up inspection 2025-02-06: **Time Extended**

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2025-02-06: **Time Extended**

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. In bar area. Operator indicated they will be replacing next week **Corrective Action Taken** - From follow-up inspection 2025-02-06: **Time Extended**

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Dunkin' cup on counter next to tea machine in server area - From follow-up inspection 2025-02-06: **Time Extended**

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cookline - From follow-up inspection 2025-02-06: **Time Extended**

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee in prep area - From follow-up inspection 2025-02-06: **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on reach in cooler under make table Several make table coolers not maintaining temperature - From follow-up inspection 2025-02-06: **Time Extended**

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Several containers on clean dish rack - From follow-up inspection 2025-02-06: **Time Extended**

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer next to fryer **Repeat Violation** - From follow-up inspection 2025-02-06: **Time Extended**

Basic - - From initial inspection : Basic - Light not functioning. One in hood over grill - From follow-up inspection 2025-02-06: **Time Extended**

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack - From follow-up inspection 2025-02-06: **Time Extended**

Basic - - From initial inspection : Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer next to make table on cookline - From follow-up inspection 2025-02-06: **Time Extended**

Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor Operator removed **Corrected On-Site** - From follow-up inspection 2025-02-06: **Time Extended**

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Make table across from grills - From follow-up inspection 2025-02-06: **Time Extended**

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of peppers over ready to eat horseradish and garlic in walk in cooler - From follow-up inspection 2025-02-06: **Time Extended**

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar container in dry storage unlabeled **Repeat Violation** - From follow-up inspection 2025-02-06: **Time Extended**

High Priority - Dented/rusted cans present. See stop sale. Chili bean can 6 lbs 15 oz **Warning**

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 145.9F registered on operator's thermometer High temp test strip did not turn black **Warning**

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Several prepped items throughout date marked for 8 days

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 4 lbs mashed potatoes 2 lb carrot, mushroom, celery blend 2 lbs cream cheese All date marked 2-1 Country gravy 2.5 lbs date marked 2-3 **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiped hands on sweatpants and continued in food prep without changing gloves

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table across from clamshell grills; diced tomatoes on make line less than 4 hours per operator (51F - Cold Holding) recheck 54F; cooked chicken on make table less than 4 hours per operator (51F - Cold Holding) recheck 57F; shredded cheese on make table less than 4 hours per operator (52F - Cold Holding) recheck 50F; hard boiled eggs on make table less than 4 hours per operator (57F - Cold Holding) recheck 65F; raw beef tenderloin in make table less than 4 hours per operator (56F - Cold Holding) recheck 51F Fry salad make table; shredded cheese on make table less than 4 hours per operator (49F - Cold Holding) recheck 48F; tempura butter in unit less than 4 hours per operator (63F - Cold Holding) recheck 61F; premade ham and cheese sandwiches in unit less than 4 hours per operator (45F - Cold Holding) recheck 46F; chopped romaine (60F - Cold Holding); shredded lettuce (60F - Cold Holding) Operator moved into cooler to chill. Rechecks at 4 hour mark did not meet minimum temperature, stop sale issued. **Repeat Violation** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table across from clamshell grills; diced tomatoes on make line less than 4 hours per operator (51F - Cold Holding) recheck 54F; cooked chicken on make table less than 4 hours per operator (51F - Cold Holding) recheck 57F; shredded cheese on make table less than 4 hours per operator (52F - Cold Holding) recheck 50F; hard boiled eggs on make table less than 4 hours per operator (57F - Cold Holding) recheck 65F; raw beef tenderloin in make table less than 4 hours per operator (56F - Cold Holding) recheck 51F Fry salad make table; shredded cheese on make table less than 4 hours per operator (49F - Cold Holding) recheck 48F; tempura butter in unit less than 4 hours per operator (63F - Cold Holding) recheck 61F; premade ham and cheese sandwiches in unit less than 4 hours per operator (45F - Cold Holding) recheck 46F; chopped romaine (60F - Cold Holding); shredded lettuce (60F - Cold Holding) Operator moved into cooler to chill. Rechecks at 4 hour mark did not meet minimum temperature, stop sale issued. **Repeat Violation** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pulled pork in hot box 1 hour per operator (98F - Hot Holding) Operator put in oven to reheat **Corrective Action Taken**

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. Milk in reach in cooler in server area

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/ Certified food manager came in during inspection **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area Operator stocked **Corrected On-Site**

Basic - Standing water in bottom of reach-in-cooler. Make table across from grills

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. In bar area. Operator indicated they will be replacing next week **Corrective Action Taken**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Dunkin' cup on counter next to tea machine in server area

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cookline

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

Basic - Equipment in poor repair. Torn gasket on reach in cooler under make table Several make table coolers not maintaining temperature

Basic - Food storage container/container lid cracked or broken. Several containers on clean dish rack

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer next to fryer **Repeat Violation**

Basic - Light not functioning. One in hood over grill

Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer next to make table on cookline

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor Operator removed **Corrected On-Site**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of peppers over ready to eat horseradish and garlic in walk in cooler

Basic - Working containers of food removed from original container not identified by common name. Sugar container in dry storage unlabeled **Repeat Violation**

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** - From follow-up inspection 2024-09-11: **Admin Complaint**

Intermediate - - From initial inspection : 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/ **Repeat Violation** - From follow-up inspection 2024-09-11: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Note: A repeat of this violation in future inspections may result in an Administrative Complaint. **Repeat Violation** - From follow-up inspection 2024-09-11: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. - From follow-up inspection 2024-09-11: **Time Extended**

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. By ice machine. - From follow-up inspection 2024-09-11: **Time Extended**

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in cookline reach-in freezer and on floor in walk-in freezer. **Repeat Violation** - From follow-up inspection 2024-09-11: **Time Extended**

High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flying insects observed at bar, 6 flying insects observed in dry storage. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Baked beans 2nd time reheating for more than 2.5 hours per operator at 125F, operator discarded. - Diced Tomatoes, stored more than 4 hours, and shredded cheese, stored overnight, in salad prep maketable 56F-58F. Operator discarded. - Cooked chicken wings and Buffalo chicken dip, stored in reach-in cooler overnight per operator, 56F-62F. Operator discarded. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Baked beans 2nd time reheating for more than 2.5 hours per operator at 125F, operator discarded. - Diced Tomatoes, stored more than 4 hours, and shredded cheese, stored overnight, in salad prep maketable 56F-58F. Operator discarded. - Cooked chicken wings and Buffalo chicken dip, stored in reach-in cooler overnight per operator, 56F-62F. Operator discarded. **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Baked beans on 2nd reheat, per operator, for 2.5 hours at 125F. Operator discarded. See Stop Sale.

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 procedural poster to operator. **Corrected On-Site**

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/ **Repeat Violation**

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 copy of Employee Reporting Agreement to operator. Operator completed copies with employees working at time of inspection. **Corrected On-Site**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Note: A repeat of this violation in future inspections may result in an Administrative Complaint. **Repeat Violation**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in expo area in standing water 98F, ladle in coffee expo area. Operator removed both utensils from water. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Multiple containers throughout kitchen and bar. Operator placed labels on all items. **Corrected On-Site**

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice buckets stored upright, operator inverted.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over flour bag in dry storage. Employee removed items from area. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Cambros in dry storage.

Basic - Floor area(s) covered with standing water. By ice machine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in cookline reach-in freezer and on floor in walk-in freezer. **Repeat Violation**

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machine temp less than 160F as determined by temp strip indicator not turning black. Operator's temperature puck reading 148F-151F. Recheck of machine at 1:35pm at 164F* **Corrected On-Site** **Corrected On-Site**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 certificates from Florida Restaurant and Lodging provided.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser, per operator. Label provided. **Corrected On-Site** **Repeat Violation**

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/. General manager's certification.

Intermediate - No soap provided at handwash sink. **Corrected On-Site**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Exterior of door to walk in freezer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Garnish tongs in soda water at bar and scoops in server station area in container labeled "Hot Water" temped at 85F **Corrected On-Site**

Basic - Insect control device installed over food preparation area. Over handwash sink and prep table in back prep area.

Basic - Open dumpster lid. Both garbage and cardboard dumpsters open.

Basic - Reuse of single-service or single-use articles. Lemons and limes being cut for garnish stored in box. Server stated they were cleaned by kitchen.

Basic - Food stored on floor. **Corrected On-Site**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher at dishroom went from dirty to clean trays

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects in back prep area

Intermediate - Spray bottle containing toxic substance not labeled. Red spray in bottle no label

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

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch

Basic - Employee with no hair restraint while engaging in food preparation. Employees on cook line no hat

Basic - In-use knife/knives stored in cracks between pieces of equipment.On cook line

Basic - Old labels stuck to food containers after cleaning. Plastic containers in storage

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

Basic - Working containers of food removed from original container not identified by common name. White powdery substance in shaker no label near fryer station

Supervisor/Person in Charge Present

Employee Health Policies Present

Food Obtained from Approved Sources

Food in Good Condition, Safe, and Unadulterated

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Sewage and Wastewater Properly Disposed

Toilet Rooms Maintained

High Priority - Dented/rusted cans present. See stop sale. -1 #10 can of tomato filets. **Warning**

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. -bar glass washer 0ppm after several attempts. Sanitizer does not appear to be dispensing. **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 small flying insect in prep area. -1 small flying insect on cardboard soda syrup box. -1 small flying insect behind bar -1 small flying insect by cold drawer on cook line. Did not observe landing on food. **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee touched hat and pants, did not remove gloves and wash hands. Advised. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Macaroni and cheese, mashed potatoes improperly reheating. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sets; jalapeño cream cheese (45F - Cold Holding); braised chicken (44-50F - Cold Holding) Coolers across from fryers ; taco meat (52F - Cold Holding); cut lettuce (57F - Cold Holding); ham and cheese balls (48F - Cold Holding); raw chicken (50F - Cold Holding); wings (51F - Cold Holding) -Walk in cooler; slaw (42-44F - Cold Holding); Fire braised chicken (44F - Cold Holding); meatloaf (45F - Cold Holding); chili (45F - Cold Holding); wings (49F - Cold Holding) All less than 4 hours. All food in walk-in cooler overnight per operator with ambient temperature 38°f in morning. **Warning**

High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. -Mac and cheese reheating more than 4 hours (115F - Reheating); mashed potatoes reheating more than 4 hours (107-117F - Reheating) **Warning**

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 Employee Reporting Agreement to operator. **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink behind bar not reaching 100°f. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. -cook line employee dumped ice from drink into cook line hand wash sink. **Warning**

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -operator unable to locate. **Warning**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -slightly soiled inside ice machine. **Warning**

Basic - Employee eating/drinking in a food preparation or other restricted area. -cook line employee drinking out of open cup on cook line. **Warning**

Basic - Employee with no beard guard/restraint while engaging in food preparation. -on cook line. **Warning**

Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife on cook line across from fryers. **Corrected On-Site** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -ice cream scoop in 72°f water in wait station. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded lettuce (48F - Cold Holding);); cheddar cheese 48F ( Cold Holing) less then 4 hours Advised operator to ice product down to get back to 41 degrees **Corrective Action Taken**

Intermediate - Handwash sink used for purposes other than handwashing. Storage container at bar handsink Advised operator hand sinks must stay clear at all times Operator removed items **Corrected On-Site** **Repeat Violation**

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

Intermediate - Spray bottle containing toxic substance not labeled. Whit liquid in spray bottle at bar Advised operator to always label **Corrective Action Taken** **Repeat Violation**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bin not inverted Advised operator to invert when possible **Corrective Action Taken**

Basic - Cutting board has cut marks and is no longer cleanable. Cook line cutting boards

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dunkin' Donuts bag and soda above cook line Advised operator to move to different location Operator threw away **Corrected On-Site**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing watch on cook line Operator removed watch **Corrected On-Site**

Basic - Equipment in poor repair. Walk in freezer gasket broken Operator has receipt for being fix **Corrected On-Site**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer next to fryer station

Basic - In-use knife/knives stored in cracks between pieces of equipment. On fryer station between tables Advised operator to remove from in between equipment **Corrective Action Taken**

Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand wash sink

Basic - Single-service articles improperly stored. Paper towels on floor Advised operator to pick up off ground **Corrective Action Taken**

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans - From follow-up inspection 2022-06-29: **Time Extended** - From follow-up inspection 2022-08-26: **Time Extended**