Bravo Eatery

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

Basic – Floor soiled/has accumulation of debris

Floors in the walk-in cooler and under all equipment in the kitchen and front counter soiled.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Walk-in cooler shelves soiled

All handles on the reach in coolers in the establishment soiled.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Interior of all the reach in cooler the establishment soiled. Repeat Violation

Basic – Unclean building components, attachments or fixtures

Fan covers in walk-in cooler soiled.

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee picked a item off the floor then handled clean equipment without washing their hands

Employee washed their hands. Corrective Action Taken

High Priority – Operating with an expired Division of Hotels and Restaurants license.

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale

No time marks on the pizza on time as a public health control. Operator stated the pizza had been on time as a public health control for approximately 2 hours

Operator placed time marks on the pizza. Corrected On-Site

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

Emailed handouts to the operator. Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Can opener blade soiled

Slicer blade soiled

Mixer head soiled.n 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

Emailed handouts to the operator. Repeat Violation

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Hot water at the hand washing sink in the kitchen shut off.n Repeat Violation