Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area.
Basic - Grease accumulated under cooking equipment.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line 88°
Basic - Light not functioning. In walk in freezer
Basic - Reach-in cooler gasket torn/in disrepair.
Basic - Soiled reach-in cooler gaskets.
Basic - Walk-in cooler gasket torn/in disrepair.
Basic - Water leaking from faucet/faucet handle. 3CS faucet.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Home defense spray
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken next to seafood, raw chicken next to Philly steak meat.
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Turkey
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