Breezes Restaurant

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

Ice machine dirty

Basic – Bowl or other container with no handle used to dispense food

Bowl in grits nPlastic in spices nOperator removed Corrected On-Site

Basic – Cutting board has cut marks and is no longer cleanable

In kitchen

Basic – Equipment and utensils not properly air-dried – wet nesting

Metal pans in dishwasher area

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

On oven door

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

Gaskets dirty on cook line

Basic – Waste line missing at soda gun holster

At bar area

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

Server touching food with unwashed hands in gloves nOperator coached employees to wash hands before putting in gloves Corrective Action Taken

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

Sever in front touching shirt then went to go touch plates of ready to eat food nOperator coached employee to change gloves when needed Corrective Action Taken

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

1 small flying insects in kitchen area

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nheavy cream (70F – Cold Holding) less then 4 hours nOperator put in low boy to cool down Corrective Action Taken

Intermediate – Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.

Intermediate – Handwash sink used for purposes other than handwashing

Used as dump sink in server area nClean blenders in bar area