THE REAL ENTERTAINERS BAR

FLOORS

TOXIC STORAGE

The sink used for sanitizing dishes and equipment wasn't set up with the correct amount of cleaning chemicals.

The restaurant's operating permit was either expired or not displayed where customers can see it.

HAND WASH SUPPLIES – CLEAN, ACCESSIBLE

GARBAGE RECEPTACLES

SANITIZER TEST KIT

Equipment and utensils that touch food were not being cleaned properly or often enough.

THERMOMETER PROVIDED

NON-FOOD CONTACT SURFACES CLEAN

Gaps, cracks, or unsealed openings in the building were found, which could let in pests or contaminants.

Employee personal items like bags, medicines, or toiletries were stored in an unsafe area near food.