Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork chops in reachin cooler
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham @ 48 F. Ham placed on ice and unit temp. adjusted
Critical. Observed uncoveredopen bags of food in dry storage area. flour, sugar
Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. empoyee observed touching toast near cookline. hands washed then gloved Corrected On Site.
Equipment not designed or constructed in a durable manner. Reachin freezer lid rusted
Observed gaskets/seals on reachin freezer
Dry storage shelves exposed to splash/spillage not constructed of materials that are non-absorbent, smooth and easily cleanable.
Critical. Observed buildup of soiled material drawer of Tappan reachin cooler.
Observed build-up of grease on sides of deep fat fryer
Observed build-up of dust or dirt on fan sheild
Critical. Covered waste receptacle not provided in women's bathroom.
Dumpster not on proper pad.
Observed residue accumulated on kitchen floor.
Observed wall in disrepair near reachin cooler.
Observed wall soiled with accumulated grease near deep fat fryers.
Lights missing the proper shield, sleeve coatings or cover in kitchen area.
Light not functioning on cookline.
Observed unnecessary items on the premise in back storage area.
Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Class K
Critical. Observed extension cord in use for non-temporary period. For reporting purposes only near cookline.
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