Home Food Inspector Reports Restaurant Inspection Reports Dirty In Deerfield Beach Asian Buffet and Grill...

Restaurant Inspection Reports Dirty In Deerfield Beach Asian Buffet and Grill Leads The Way Was Temporarily Closed Down Again

By
Howard Levy
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248
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Deerfield-News.com-Deerfield Beach, Fl- Once again Asian Buffet and Grill was ordered to temporarily close. A whopping 43 violations of which 15 were High Priority Violations -9-Intermediate Violations and 19-Basic violations.We must note this restaurant has had some of the worst inspections, I have ever viewed and I am looking at hundreds of inspections per year not just from Deerfield Beach restaurants but other local municipalities as well.

Bruscos had a good inspection with only 2 High priority -1 Intermediate Violation and 4-Basic Violations big difference from Asian Buffet.

Cohens Bagel and Deli in Century Village passed they had-1-High Priority Violation -1-Intermediate violation and 7-Basic Violations.

Kevins Sushi and Thai also has passed they had 4-High Priority Violations 3-Intermediate Violations and 2-Basic Violations.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Licensee
Name: ASIAN BUFFET & GRILL License Number: SEA1620527
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 240 S FEDERAL HIGHWAY
DEERFIELD BEACH, FL 33441

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 02/07/2018 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
 15 9 19
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
14-01-4 Basic – Bowl or other container with no handle used to dispense food. Bowl in use at raw chicken container at glass door cooler closest to dishmachine in cookline area. Cup used as scoop in drink station at sushi bar. **Warning**
24-07-4 Basic – Cleaned and sanitized equipment or utensils not properly stored. Pans stored on soiled wet shelving by 2 compartment prep sink near cookline. **Warning**
35A-03-4 Basic – Dead roaches on premises. 1 dead roach by paper towel dispenser at handwash sink in cookline area. **Warning**
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored with clean pans above 3 compartment sink in dishwashing area. **Warning**
12B-02-4 Basic – Employee eating in a food preparation or other restricted area. Employee eating on prep table in rear prep area. Employee placing his soiled shoes on bottom shelving of table where cabbage is being stored. **Warning**
14-11-4 Basic – Equipment in poor repair. Rusted bottom shelvings on table in dishwashing area and cookline area. Rusted shelving at produce storage walkin cooler. **Warning**
14-10-4 Basic – Equipment or utensils not designed or constructed in a durable manner. Use of home made scoop made out of a plastic bottle to scoop rice. Discarded. **Corrected On-Site** **Warning**
36-22-4 Basic – Floor area(s) covered with standing water in dishwashing area, rear prep area and cookline. **Warning**
08B-19-4 Basic – Food contaminated by unsanitized equipment. Observed employee drop rib on floor where standing water and debris was observed and pick up the rib and place it back in a food storage container with other ribs . . See stop sale. **Warning**
08B-12-4 Basic – Food stored in holding unit not covered. Peeled onions and ribs not covered at walkin cooler. Wontons and fish not covered at walkin freezer. **Warning**
10-17-4 Basic – In-use knife/knives stored in cracks between pieces of equipment. Knives stored in gap between flip top cooler and prep table at cookline. **Warning**
10-01-4 Basic – In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container, at crispy noodle container by ice machines. **Warning**
16-48-4 Basic – Old food stuck to clean dishware/utensils. Gray and black Plastic containers soiled with old food debris near ice machines. **Warning**
06-01-4 Basic – Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. **Warning**
25-05-4 Basic – Single-service articles improperly stored. Takeout boxes stored directly on floor in storage room near restrooms. **Warning**
23-05-4 Basic – Soil residue build-up on nonfood-contact surface. Fan at cookline soiled with dust. Gaskets soiled at flip top cooler at cookline closest to prep sink. Shelving soiled by 2 compartment prep sink . Exterior of mop bucket heavily soiled. **Warning**
08B-17-4 Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados and mangoes stored over cooked chicken at walkin cooler . **Warning**
36-30-4 Basic – Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in disrepair behind 2 compartment prep sink at cookline. **Warning**
29-11-4 Basic – Water leaking from pipe and/or faucet/handle. Leaking pipe by water filter near ice machines. **Warning**
22-41-4 High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At 0 ppm chlorine. **Warning**
12A-04-5 High Priority – Employee (Dishwashers) handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
09-01-4 High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cutting carrots for later use with bare hands. **Warning**
22-45-4 High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food storage tray only rinsed with water in dishwashing area. No sanitization step observed. **Warning**
03D-03-4 High Priority – Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walkin cooler Boiled eggs 63-77F at 3:12 to 63-73F at 4:16 , and ribs 72-84 F at 3:21 to 69-80F at 4:19 Foods have been cooling in the walkin cooler since 11 am. See Stop Sale. **Warning**
35A-02-5 High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 5 small flying insects near Wok station in sushi bar area, 42 small flying insects by drink station in sushi bar area where some flies were observed landing on open bags of coffee and clean tea cups . Observed 1 fly leaving out of glass cooler interior where food is being stored once the door had been opened. **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 81F at cookline on prep table in front of fryers under no temperature control. Food out of temperature for longer than 4 hours See Stop Sale. Over stacked Peas and carrots 53F at cookline flip top cooler. Food stocked above rim level of container. **Warning**
03F-01-4 High Priority – Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Rice made at 10 am and time marked not discarded within 4 hours. Rice was still being used at 4 pm. See Stop Sale. **Warning**
03D-06-4 High Priority – Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline Glass door cooler #1- Krab salad 48-50 at 2:22 to 48F at 4:02 Mac n cheese 48-50F at 2:22 to 49-51F at 4:05 , salmon 49-52 at 2:23 to 49-52F at 4:05 , cooked spinach 49-50 at 2:23 to 49-52F at 4:06, stuffed mushrooms 50-56 at 2:24 to 50-53 at 4:06, cooked pork 51-52F at 2:25 to 51-52F at 4:08 ,raw chicken 45-46 at 2:25 to 47-48F at 4:09 , raw shrimp 46-47 at 2:26 to 49-50 F at 4:19 ,raw chicken wings 43-44 at 2:27 to 49-52F at 4:11 all foods ambient cooling since 11 AM this morning. Foods not cooled to 41F or below within 4 hours see stop Sale. Cookline Glass door cooler #2- pizza 46F at 2:29 to 46F at 4:12 , raw fish 47F at 2:30 to 48F at 4:12, egg rolls 46-47 F at 2:31 to 46-47 F at 4:13 And cooked chicken 46F at 2:31 to 45-46 F at 4:13 all foods ambient cooling since 11 AM this morning. Foods not cooled to 41F or below within 4 hours See stop Sale. At Walkin cooler Krab salad 53-55F at 3:19 to 51-53F at 4:15, and raw shrimp 51-59F at 3:19 to 51-56 at 4:19 all foods ambient cooling since 11 AM this morning. Foods not cooled to 41F or below within 4 hours See stop Sale. **Warning**
03E-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Clams reheated on stove for hot holding at buffet , reheated to 121-130F. Sent back to reheat 174F **Corrected On-Site** **Warning**
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Raw pork over imitation crab meat at walkin cooler. **Warning**
08A-20-4 High Priority – Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw shrimp at glass door cooler closest to dishmachine in cookline area. Raw duck over raw pork at walkin cooler. **Warning**
01B-13-4 High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee drop rib on floor where standing water and debris was observed and pick up the rib and place it back in a food storage container with other ribs . **Warning**
01B-02-4 High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 81F at cookline on prep table in front of fryers under no temperature control. Food out of temperature for longer than 4 hours . Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walkin cooler Boiled eggs 63-77F at 3:12 to 63-73F at 4:16 , and ribs 72-84 F at 3:21 to 69-80F at 4:19, Foods have been cooling in the walkin cooler since 11 am. Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline Glass door cooler #1- Krab salad 48-50 at 2:22 to 48F at 4:02 Mac n cheese 48-50F at 2:22 to 49-51F at 4:05 , salmon 49-52 at 2:23 to 49-52F at 4:05 , cooked spinach 49-50 at 2:23 to 49-52F at 4:06, stuffed mushrooms 50-56 at 2:24 to 50-53 at 4:06, cooked pork 51-52F at 2:25 to 51-52F at 4:08 ,raw chicken 45-46 at 2:25 to 47-48F at 4:09 , raw shrimp 46-47 at 2:26 to 49-50 F at 4:19 ,raw chicken wings 43-44 at 2:27 to 49-52F at 4:11 all foods ambient cooling since 11 AM this morning. Foods not cooled to 41F or below within 4 hours see stop Sale. Cookline Glass door cooler #2- pizza 46F at 2:29 to 46F at 4:12 , raw fish 47F at 2:30 to 48F at 4:12, egg rolls 46-47 F at 2:31 to 46-47 F at 4:13 And cooked chicken 46F at 2:31 to 45-46 F at 4:13 all foods ambient cooling since 11 AM this morning. Foods not cooled to 41F or below within 4 hours See stop Sale. At Walkin cooler Krab salad 53-55F at 3:19 to 51-53F at 4:15, and raw shrimp 51-59F at 3:19 to 51-56 at 4:19 all foods ambient cooling since 11 AM this morning. Foods not cooled to 41F or below within 4 hours See stop Sale. **Warning**
41-08-4 High Priority – Toxic substance/chemical stored by or with clean or in-use utensils. WD40 stored by clean knives by prep sink in cookline area. **Warning**
53B-15-4 Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Sushi bar cook not aware of how to properly used time as a public health control. Dishwashers not properly trained in Handwashing or sanitization at dish machine. Employees lacking knowledge on proper cold holding and cooling practices. Employees lacking training in barehand contact. **Warning**
22-27-4 Intermediate – Food-contact surfaces encrusted with grease and/or soil deposits. Scoop handle heavily soiled at flour container in dry storage room. **Warning**
22-28-4 Intermediate – Interior of reach-in cooler soiled with accumulation of food residue at cookline flip top cooler closest to fryers. **Warning**
53A-05-5 Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager showed later in the inspection. **Corrected On-Site** **Warning**
01C-03-4 Intermediate – Oyster tags not marked with last date served. **Warning**
53A-14-4 Intermediate – Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager could not answer basic questions on cooling parameters or reheating parameters. **Warning**
53B-13-5 Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
22-01-4 Intermediate – Soda gun soiled. **Warning**
22-18-4 Intermediate – Soil residue in food storage containers at cookline and shed for spices heavily soiled. Rice storage containers by cookline soiled. Sugar containers in dry storage soiled. **Warning**
Licensee
Name: ASIAN BUFFET & GRILL License Number: SEA1620527
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 240 S FEDERAL HIGHWAY
DEERFIELD BEACH, FL 33441

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 02/08/2018 Met Inspection Standards
During This Visit
More information about inspections.
 1 2 3
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
14-11-4 Basic – – From initial inspection : Basic – Equipment in poor repair. Rusted bottom shelvings on table in dishwashing area and cookline area. Rusted shelving at produce storage walkin cooler. **Warning** – From follow-up inspection 2018-02-08: **Time Extended**
36-30-4 Basic – – From initial inspection : Basic – Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in disrepair behind 2 compartment prep sink at cookline. **Warning** – From follow-up inspection 2018-02-08: **Time Extended**
29-11-4 Basic – – From initial inspection : Basic – Water leaking from pipe and/or faucet/handle. Leaking pipe by water filter near ice machines. **Warning** – From follow-up inspection 2018-02-08: **Time Extended**
03F-01-4 High Priority – – From initial inspection : High Priority – Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Rice made at 10 am and time marked not discarded within 4 hours. Rice was still being used at 4 pm. See Stop Sale. **Warning** – From follow-up inspection 2018-02-08: Cheese, lettuce mix, melon, cooked seaweed, Krab salad, octopus salad , shrimp and cooked mussels held under time as a public health control not discarded within 4 hours. As per manager this foods were held yesterday under time at the buffet and were placed in the walkin cooler to cool down after the Emergency Order was issued . Foods discarded. See Stop Sale. Reviewed proper use of time as a public health control with manager. **Admin Complaint**
53B-13-5 Intermediate – – From initial inspection : Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** – From follow-up inspection 2018-02-08: **Time Extended**
22-18-4 Intermediate – – From initial inspection : Intermediate – Soil residue in food storage containers at cookline and shed for spices heavily soiled. Rice storage containers by cookline soiled. Sugar containers in dry storage soiled. **Warning** – From follow-up inspection 2018-02-08: Sugar containers soiled. All other containers clean. **Time Extended**
Licensee
Name: BRUSCOS ITALIAN REST & PIZZA License Number: SEA1601683
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 1380 S FEDERAL HWY
DEERFIELD BEACH, FL 33441-7249

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 02/09/2018 Met Inspection Standards
During This Visit
More information about inspections.
 2 1 4
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
51-11-4 Basic – Carbon dioxide/helium tanks not adequately secured.
40-07-4 Basic – Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cellphone on top of lid. Phone removed. **Corrected On-Site**
38-07-4 Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing under hood.
25-06-4 Basic – Single-service articles not stored inverted or protected from contamination. Takeout containers not properly inverted on shelving unit near front counter.
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Raw chicken over lasagna at flip top cooler in cookline area. Foods moved and properly stored. Eggwash over lettuce in walkin cooler. Foods moved and properly stored. **Corrected On-Site**
41-08-4 High Priority – Toxic substance/chemical stored by or with clean or in-use utensils. Cleaning solution bottle next to plates near front counter area.
01C-03-4 Intermediate – Clam/mussel tags not marked with last date served.
Licensee
Name: COHENS B & D INC License Number: SEA1623641
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 2406 CENTURY BLVD
DEERFIELD BEACH, FL 33442

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 01/17/2018 Met Inspection Standards
During This Visit
More information about inspections.
 1 1 7
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
16-21-4 Basic – Accumulation of debris on exterior of warewashing machine.
16-23-4 Basic – Accumulation of lime scale on the inside of the dishmachine.
13-03-4 Basic – Employee with no hair restraint while engaging in food preparation.
08B-12-4 Basic – Food stored in holding unit not covered. Sausage patties in reach in freezer. **Corrected On-Site**
22-04-4 Basic – Lime scale build-up inside ice machine. Accumulation of black/green mold-like substance in the interior of the ice machine. Encrusted material on can opener blade. Interior of oven has heavy accumulation of black substance/grease/food debris.
25-02-4 Basic – Unwrapped single-service utensils not presented so that only the handles are touched. Coffee stirs found at service station. **Corrected On-Site**
36-26-4 Basic – Wall soiled with accumulated black debris in dishwashing area.
50-17-2 High Priority – High – Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
41-17-4 Intermediate – Spray bottle containing toxic substance not labeled. Glass cleaner found in service station. **Corrected On-Site**
Licensee
Name: KEVIN’S SUSHI & THAI License Number: SEA1623263
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 706 S FEDERAL HWY
DEERFIELD BEACH, FL 33441

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 01/16/2018 Met Inspection Standards
During This Visit
More information about inspections.
 4 3 2
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
36-32-5 Basic – Ceiling/ceiling tile shows water damage or is in disrepair in dishwashing area.
08B-38-4 Basic – Food stored on floor. Raw chicken on the floor at walk-in cooler. Foods elevated. **Corrected On-Site**
22-41-4 High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At 0 ppm chlorine. Corrected to 100 ppm chlorine. **Corrected On-Site**
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Raw fish over sliced avocado in reach in cooler at sushi bar. Chef stored foods properly. **Corrected On-Site**
41-02-4 High Priority – Toxic substance/chemical stored by or with food. Butane next to salt and under plastic wrap in dry storage shelving near dishwashing area. First aid kit stored above soup station in cookline area. Butane and First aid kit moved and properly stored. **Corrected On-Site**
41-27-4 High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At over 200 ppm chlorine. Corrected to 100 ppm chlorine. **Corrected On-Site**
22-05-4 Intermediate – Cutting board(s) stained/soiled at cookline prep cooler.
31A-03-4 Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Bucket stored in hand wash sink in cookline area. Bucket removed. **Corrected On-Site**
41-17-4 Intermediate – Spray bottle containing toxic substance not labeled. Degreaser bottle unlabeled in dishwashing area. Bottle labeled. **Corrected On-Site**

 

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