Sports Pub

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

Basic – At bar the corner Wall soiled with accumulated grease, food debris, and/or mold like substance .

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic – Equipment in poor repair

Oven door is falling off , stand up freezer is not working, no food in unit.

Basic – Food being prepared in a open air room , where fencing is the wall and ceiling is not enclosed. nSlicer is in this area and conch fritters are being mixed in this area

Basic – In-use knife/knives stored in cracks between pieces of equipment.

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

Basic – No handwashing sign provided at a hand sink used by food employees. Mens bathroom used by employees

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

Kitchen door,

Basic – Outer openings of establishment cannot be properly sealed when not in operation. Prep area Outback not fully enclosed, slicer and refrigeration are in this area.

Intermediate – Can opener blade is soiled with food debris, mold-like substance or slime.

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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.

Intermediate – No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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