| Violation
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Observation
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves.
Walk in cooler - visibly soiled cardboard lining shelves with canned and bottled drinks . **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
5 dead roaches in kitchen at cook line left corner of Auto Sha-am oven . **Warning**
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36-73-4
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Basic - Floor under and around all cook line and cold holding equipment soiled/has accumulation of debris in and around equipment . **Warning**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cook line top shelf above flip top unit with clean plates . **Warning**
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler.
At cook line water accumulation in 3 door cooler . **Warning**
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21-03-4
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Basic - Wet wiping cloths stored in degreaser and sanitizer mixed together. Cook line Chlorine 0ppm wiping cloth .
Reviewed proper sanitizer set up with operator . **Warning**
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35A-02-7
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High Priority - Live, small flying insects found.
Approximately 85 live small flying insects on the wall and ceiling at the expo area at entrance to kitchen . Did not observe any flying insects land on any food or food contact surfaces.
At entrance to cook line -Approximately 3 small flying insects observed on to go bags , observed 1 on to go plates ,1 waffle iron .
Front counter -observed 1 on clean wine glass and approximately 7 around glass ware .
Dish room attached to kitchen- approximately 20 small flying insects flying around kitchen .1 fly sitting on clean dish plate in dish area. **Warning**
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08A-08-5
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High Priority - Raw animal food stored in same container as ready-to-eat food.
Cook line draws - raw beef and ready to eat chicken stored in same hotel pan . Reviewed proper storage . **Warning**
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02C-01-5
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High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Tuna salad prepared on site date marked 5-1 and 5-2, observed mold growth on top of one of the items.
Humus prepared on site date marked 5-14 .
See stop sale. **Warning**
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03A-03-5
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High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Cook line 2 trays of raw shell eggs on counter top next to grill . Ambient temperature 80F. Per operator items have been out for approximately 3.5 hours . Operator removed to reach in to quick chill . **Corrective Action Taken** **Warning**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna salad prepared on site date marked 5-1 and 5-2, observed mold growth on top of one of the items.
Humus prepared on site date marked 5-14 . See stop sale **Warning**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
At flip top cooler -cut tomatoes ambient cooling for 3.5 hours at 11:30 am (56F - Cooling)at 12:40pm 44-45F. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cookline - flip top - quinoa 49F , Coco cream 49F , cheese (43-47F) per operator items held in this unit over night, no items prepped or portioned today. See stop sale .
See stop sale. **Warning**
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cookline - flip top - quinoa 49F , Coco cream 49F , cheese (43-47F) per operator items held in this unit over night, no items prepped or portioned today. See stop sale **Warning**
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03D-06-5
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High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Cook line - flip top cooler -cut tomatoes ambient cooling for 3.5 hours at 11:30 am (56F - Cooling)at 12:40pm 44-45F. See stop sale. **Warning**
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31B-02-4
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Intermediate - At front counter No paper towels provided at handwash sink. **Warning**
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31B-03-4
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Intermediate - At front counter No soap provided at handwash sink. **Warning**
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02C-03-5
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Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Cook line open top unit cream per operator opened 4 days ago . Operator date marked . **Corrected On-Site** **Warning**
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53A-05-6
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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/hotels-restaurants/food-lodging/food-manager/
PIC Valentina Olea **Warning**
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05-06-4
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Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Operator battery is low . Thermometer did not turn on . **Warning**
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