SIXTH STREET STEAKHOUSE
1199 S SIXTH ST, Macclenny FL 32063 · 904.259.7535
Last inspected Mar 4, 2026 · 16 visits since September 2023
AUG 24
DEC 24
APR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage at 107F in steam well. Person in charge discarded. Recommended holding on time.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025085902 | Sep 26, 2025 | Jan 14, 2026 | $400 |
Inspection history
16 visits, newest first
Mar 4, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line area in reach-in cooler under pass thru window, cut tomato (52F - Cold Holding); cut lettuce (54F - Cold Holding); shredded cheese (57F - Cold Holding). Operator stated items placed on ice 2.5 hours earlier. Reach-in cooler not working at time of inspection. In walk-in cooler, Krab salad (44F - Cold Holding); ham (45F - Cold Holding). Manager stated door opened continuously for prep/lunch service. At wait station in 4 door reach-in cooler, macaroni salad (46F - Cold Holding); ranch dressing (52F - Cold Holding); boiled egg (50F - Cold Holding); cut tomato (44F - Cold Holding). Doors open for restocking salad bar.
Mar 2, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line area in reach-in cooler under pass thru window, cut tomato (52F - Cold Holding); cut lettuce (54F - Cold Holding); shredded cheese (57F - Cold Holding). Operator stated items placed on ice 2.5 hours earlier. Reach-in cooler not working at time of inspection. In walk-in cooler, Krab salad (44F - Cold Holding); ham (45F - Cold Holding). Manager stated door opened continuously for prep/lunch service. At wait station in 4 door reach-in cooler, macaroni salad (46F - Cold Holding); ranch dressing (52F - Cold Holding); boiled egg (50F - Cold Holding); cut tomato (44F - Cold Holding). Doors open for restocking salad bar.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At wait station, butter packets on counter with no time marked. Employee stated butter placed in service 30 minutes prior. Time marked.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door, hose bib over 2 compartment sinks missing backflow preventer.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, cutting board on cart has stains.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All SafeStaff certificates are photocopies.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, cell phone on slicer. Operator moved phone.
Equipment and utensils not properly air-dried - wet nesting. At dish area, black plastic containers stacked before air drying. At wait station, plastic cups stacked before air drying.
Equipment in poor repair. Multiple reach-in cooler gaskets torn.
Floors, walls and/or ceilings soiled/has accumulation of debris. Ceilings and walls throughout kitchen, including dish area, soiled with vapor residue and food residue. Floor order equipment and shelves soiled with grease and debris. Floor and walls in walk-in cooler has build up. At cook line, hood system has grease dripping from edges.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line steam tables, scoop,in mac and cheese has handle touching product. Manager removed scoop.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of microwaves soiled with food residue.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. At cook line, side and top of convection oven have build up,of grease and debris. At cook line, exterior of cooler used to hot hold potatoes soiled with residue. Multiple reach-in cooler gaskets soiled with black residue.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of multiple reach-in coolers soiled.
Single-service articles improperly stored. In upstairs storage room, case of paper napkins stored on floor.
Standing water in bottom of reach-in-cooler. At cook line, standing water in bottom of Nader counter reach-in cooler.
Time/temperature control for safety food not maintained frozen solid in a freezer. In walk-in cooler, Time/Temperature Control for Safety foods not fully frozen. Operator stated freezer was serviced this morning.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor at cook line and dish area missing tiles and unsealed concrete.
Oct 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front counter reach in cooler at the pass through window; cheese (71F - Cold Holding); cooked onions (47F - Cold Holding); hashbrowns (49F - Cold Holding); diced ham (48F - Cold Holding). Cheese stored on top of styrofoam containers above cooling plane of reach in cooler and all other products taken out of cooler frequently during service. Discussed alternative measures with operator to limit time/temperature control food for safety being stored outside of cooler, including use of existing time as public health control plan. In the walk in cooler; baked potatoes (45F - Cold Holding); chicken (47F - Cold Holding); cooked egg (48F - Cold Holding) per operator recently removed and stored outside the walk in cooler while stocking the salad bar then placed back in cooler, discussed alternative practices.
Sep 29, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front counter reach in cooler at the pass through window; cheese (71F - Cold Holding); cooked onions (47F - Cold Holding); hashbrowns (49F - Cold Holding); diced ham (48F - Cold Holding). Cheese stored on top of styrofoam containers above cooling plane of reach in cooler and all other products taken out of cooler frequently during service. Discussed alternative measures with operator to limit time/temperature control food for safety being stored outside of cooler, including use of existing time as public health control plan. In the walk in cooler; baked potatoes (45F - Cold Holding); chicken (47F - Cold Holding); cooked egg (48F - Cold Holding) per operator recently removed and stored outside the walk in cooler while stocking the salad bar then placed back in cooler, discussed alternative practices.
Sep 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 2 high priority.
2 High priority4 Intermediate12 Basic
Show 18 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front counter reach in cooler at the pass through window; cheese (71F - Cold Holding); cooked onions (47F - Cold Holding); hashbrowns (49F - Cold Holding); diced ham (48F - Cold Holding). Cheese stored on top of styrofoam containers above cooling plane of reach in cooler and all other products taken out of cooler frequently during service. Discussed alternative measures with operator to limit time/temperature control food for safety being stored outside of cooler, including use of existing time as public health control plan. In the walk in cooler; baked potatoes (45F - Cold Holding); chicken (47F - Cold Holding); cooked egg (48F - Cold Holding) per operator recently removed and stored outside the walk in cooler while stocking the salad bar then placed back in cooler, discussed alternative practices.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shell eggs held on time as public health control on cook line missing product time marking. Employee added time marking.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards with build up of food residue staining.
Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by fan stored on edge of hand wash sink and multiple items stored in hand wash sink. Operator made sink available.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available for quaternary solution used in sanitizer buckets.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One food handling employee with expired food handler training.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on front counter prep table and on shelf over center prep table. Operator discarded both.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On dry storage shelf of kitchen multiple employee personal items on shelf with items used for customers food.
Equipment and utensils not properly air-dried - wet nesting. On bottom shelf of center prep table, clean,teal containers stacked while wet.
Equipment in poor repair. Front counter pass through window reach in cooler with torn cooler door gasket.
Floor, walls and ceiling soiled/has accumulation of debris. Ceiling and walls through kitchen with food vapor residue staining and ceiling with accumulation of dust. Floor under equipment and storage shelves with debris build up. Build up of debris in floors of walk in cooler and walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up under walk in freezer compressor and on product boxes.
In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven door handle. Employee relocated.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line soiled grease build up. Build up of debris on top of oven. Grease build up exterior and between cook line equipment.
Open dumpster lid. Dumpster lid open.
Stored food not covered. In walk in cooler, uncovered containers of shrimp, fish, pork and chicken.
Time/temperature control for safety food not maintained frozen solid in a freezer. In walk in freezer multiple time/temperature control food for safety not frozen solid, per operator temperature setting on walk in freezer recently adjusted.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Waitstation sanitizer at 0ppm, operator reset to 200ppm. Multiple wet wiping cloths stored on prep stations of kitchen.
Jun 19, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 21, 2025Call Back - Extension given, pendingComplaint Investigation (Partial)
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust/debris build up.
Apr 17, 2025Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door reach in cooler used for salad bar products holding ambient air temperature of 45F, inside reach in cooler; crab salad (45F - Cold Holding); tuna salad (45F - Cold Holding); cooked egg (48F - Cold Holding); coleslaw (49F - Cold Holding); cottage cheese (48F - Cold Holding); cut tomatoes (49F - Cold Holding); Ambient Air (45F - Cold Holding). Per operator items in and out of cooler during set up of salad bar.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust/debris build up.
Apr 16, 2025Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door reach in cooler used for salad bar products holding ambient air temperature of 45F, inside reach in cooler; crab salad (45F - Cold Holding); tuna salad (45F - Cold Holding); cooked egg (48F - Cold Holding); coleslaw (49F - Cold Holding); cottage cheese (48F - Cold Holding); cut tomatoes (49F - Cold Holding); Ambient Air (45F - Cold Holding). Per operator items in and out of cooler during set up of salad bar.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Salad bar held on time as public health control missing time marking.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust/debris build up.
Feb 13, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 13, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the wait station reach in cooler, macaroni salad from 12/4 not discarded. Operator had employee discard.
Stop Sale issued due to food not being in a wholesome, sound condition. In the flip top reach in cooler, 2 packages of vacuum packaged salmon fully thawed and sealed. Discussed with operator to not sell and to remove from packaging prior to thawing.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Raw shell eggs on cook line and buffet line missing time marking for when placed on time as public health control. Employee time marked the raw shell eggs from 10 minutes before.
Food-contact surface soiled with food debris, mold-like substance or slime. In use cutting boards in prep area of kitchen with black residue staining.
Records/documents for required employee training do not contain all of the required information. One employee food handler training certificate missing date of completion and expiration date of training.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents through kitchen with build up of grease/dust.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the flip top reach in cooler, 2 packages of vacuum packaged salmon fully thawed and sealed. Discussed with operator to not sell and to remove from packaging prior to thawing.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over coffee filters on shelf. Operator relocated the jacket.
Equipment in poor repair. Reach in cooler at pass through window has a torn cooler door gasket. Wait station reach in cooler has torn cooler door gasket. Build up of ice under compressor and on boxes in the walk in freezer.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster placed with half the dumpster off of the nonabsorbent pad.
Hood filter missing from automatic fire suppression/exhaust system. Missing hood filers over cook line.
In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven door handles. Operator relocated the tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on cook line hood filters. Build up of grease on backside of fryers by exhaust area.
Warewashing conducted in outdoor area. Standing water on the ground under and around as evidence of warewashing practices completed in 2 compartment mop sink outside under covered awning. Discussed with operator, states only used to soak pots prior to wash rinse and sanitize inside.
Aug 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 6 high priority.
6 High priority4 Intermediate11 Basic
Show 21 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line crack raw shell eggs then continue to work with ready to eat items toast and hashbrowns without washing hands and changing gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the waitstation standup reach in cooler, crab salad (46F - Cold Holding); tuna salad (45F - Cold Holding); coleslaw (45F - Cold Holding);cooked egg (44F - Cold Holding); macaroni salad (45F - Cold Holding) all stored in the cooler over night. Per operator maintenance has been working on cooler waiting on a replacement part. Operator began to discard time/temperature control food for safety in reach in cooler. Discussed with operator not to store any time/temperature control food for safety in cooler until repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the pass through window. cheese (48F - Cold Holding) stored with open lid close to flat top grill, discussed with operator and had cheese relocated to far side of reach in cooler and ice bag placed on top. In the walk in cooler, coleslaw (50F - Cold Holding). Per operator may have been removed from cooler at some point. Operator relocated the coleslaw to the walk in freezer. In the waitstation standup reach in cooler, crab salad (46F - Cold Holding); coleslaw (45F - Cold Holding);tuna salad (45F - Cold Holding); cooked egg (44F - Cold Holding); macaroni salad (45F - Cold Holding) all stored in the cooler over night. Per operator maintenance has been working on cooler waiting on a replacement part. Operator began to discard time/temperature control food for safety in reach in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shell eggs held on time as public health control placed out 10 minutes prior to inspection missing time marking. Employee added time mark to egg carton.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, sausage patty (119F - Hot Holding). Operator removed to oven to reheat.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Prep sink outside of back door with yellow hose attached to threaded faucet missing the vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the cook line opposite the fryers has build up of food residue staining.
Handwash sink used for purposes other than handwashing. Hand wash sink next to three compartment sink used to store cleaning utensils.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test chlorine dish machine.
Spray bottle containing toxic substance not labeled. Chemical spray bottle by the dirty dish station at the entrance to the kitchen has torn labeling unable to identify chemical. Operator labeled the spray bottle.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile over buffet line broken.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on the top shelf over the three compartment sink not inverted or covered for protection.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Waitstation standup reach in cooler with standing water and torn door gaskets holding ambient air temperature of 46F. Per operator replacement part is on order to arrive in the next day or two.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over clean bowls in the dish area. Employee phone in bowl on cook line next to reach in cooler and grill.
Equipment in poor repair. Reach in cooler at the pass through window has ripped cooler door gaskets. Standup reach in cooler in the waitstation has torn cooler door gaskets.
Floors, walls and ceiling soiled/has accumulation of debris. Walls through kitchen have food vapor staining build up. Wall of walk in cooler behind shelf has mold like substance spots. Floor of cook line with non smooth tiles. Build up of spilled flour on the floor of the dry storage room. Ceiling vent in kitchen by hot hold unit has dust build up.
Food stored under dripping water line. In the walk in cooler, cracks of ceiling leak water onto lids of time/temperature control food for safety stored in the walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line with build up of food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of the oven has build up of food debris. Waitstation soda nozzle for Hi-C has mold like substance build up on the underside of the dispenser.
Open dumpster lid. Dumpster lid left open. Operator closed the dumpster lid.
Standing water in bottom of reach-in-cooler. Waitstation standing reach in cooler has build up of standing water at the base.
Apr 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the pass through window by the grill, cut tomatoes (58F - Cold Holding); cut lettuce (59F - Cold Holding); cheese (51/49F - Cold Holding). Operator states had lid open during large catering order, cooler placement in kitchen unlikely that top portion of cooler will remain in temp. Inspector had operator place ice bags on top of items to bring back into temperature range and discussed alternative existing time as public health control plan with operator. Operator added the items to the time as public health control procedures for new operating procedure. At conclusion of inspection cut tomatoes second temperature (54F - Cooling); cut lettuce second temperature (48F - Cooling); cheese second temperature (48/47F - Cooling).
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Buffet line held on time as public health control missing product time marking. Employee placed time marking for all time/temperature control food for safety.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, Mac and cheese (99F - Hot Holding), operator relocated the Mac and cheese to the oven and at conclusion of inspection p, Mac and cheese second temperature (127F - Reheating).
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the walk in cooler, open container of milk from Saturday missing product date marking. Operator placed date mark on container.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the microwaves on the main cook line have build up of food debris. Reach in cooler at the pass through window has build up of food debris inside the cooler. Portable cutting board by the slicer has build up of food residue staining. Build up of debris on walk in cooler shelving units.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink closest the two compartment sink.
Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler employee personal food container stored over ham to be served to customers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jackets stored hanging off dry storage shelf on the back side of the cook line.
Equipment and utensils not properly air-dried - wet nesting. On the bottom shelf of the center prep table, clean containers stacked while wet.
Equipment in poor repair. Multiple door gaskets for reach in coolers and reach in freezers torn.p and separating from units.
Floors, walls and ceiling soiled/has accumulation of debris. Ceiling tiles through kitchen area have accumulation of grease residue and dust. Wall by the rear exterior door to the dish area has build up of dust. Floors through kitchen have build up of debris under equipment. Floors not easily cleanable in dish area.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth used under plastic cutting board at the pass through window.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with build up of grease. Multiple door gaskets both build up of residue.
Old labels stuck to food containers after cleaning.On the bottom shelf of the center prep table, clean containers with old labels attached.
Water draining onto floor surface. Hose at outdoor two compartment sink leaking clean water on the floor.
Sep 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese in fliptop above fill line at 54F, person in charge removed until below fill line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage at 107F in steam well. Person in charge discarded. Recommended holding on time.
Wastewater on ground. Pipe under back hand wash sink not connected to drain, water drains directly onto the ground. Person in charge reconnected during inspection, and it is working correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at maketop with grooves, staining, debris.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge unable to provide time paperwork for salad bar, shell eggs held on time. Provided form during inspection.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Several training certificates are copies.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid or straw on shelf above prep area. Person in charge discarded.
Employee with soiled clothing. Cook on cookline with soiled shirt.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dish room.
Floor area(s) covered with standing water. Large amount of standing water on the floor in back dish room. Also, floors not smooth and easily cleanable in dish room. Also, showing wear in main kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled with grease. Exterior of slicer with debris buildup. Back door with debris buildup.
Water leaking from pipe and/or faucet/handle. Leak under back triple sink by dishmachine.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.