| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food. Observed container of sugar with a bowl without a handle being used as a scoop. **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Observed by dry storage area a section of cove molding broken. **Warning**
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees bags and phones stored over bags of flour and salt in dry storage area. **Warning**
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08B-38-4
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Basic - Food stored on floor. Observed in walk in freezer several boxes of food stored on the floor. **Repeat Violation** **Admin Complaint**
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable. Cardboard used ton top of prep table with bread stored in direct contact **Warning**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at front line flip top cooler the interior of the reach in cooler soiled. **Warning**
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03D-02-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cabbage and eggplant mix (115F - Cooling). As per operator, item not prepped or portioned today. As per operator, item was left out at room temperature overnight. See stop sale. **Warning**
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01B-36-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cabbage and eggplant mix (115F - Cooling). As per operator, item not prepped or portioned today. As per operator, item was left out at room temperature overnight. See stop sale. **Warning**
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12A-29-4
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High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling cell phone then proceed to prepare food without washing hands **Warning**
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35A-02-7
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High Priority - Live, small flying insects found.
Observed approximately 4 live small flying insects at cook line prep area landing on a box of gloves and a bag of sliced bread.
Observed approximately 3 live small flying insects in dry storage area landing on shelving and boxes.
Observed approximately 6 live small flying insects in dishwashing area landing on shelving and three compartment sink.
Observed approximately 4 live small flying insects landing on equipment on cook line in kitchen **Repeat Violation** **Admin Complaint**
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cooked beef in walk in cooler. Operator reorganized **Corrected On-Site** **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 4 live roaches in oven door latch on cook line in kitchen **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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (46-47F - Cold Holding);cooked Mac n cheese (48F - Cold Holding); cooked rice and beans (48F - Cold Holding); cooked rice (48F - Cold Holding); cooked legumes (51F - Cold Holding); cooked spinach (48F - Cold Holding); cooked turkey (53F - Cold Holding); cooked oxtail (48F - Cold Holding); cooked goat (49F - Cold Holding); raw fish (48F - Cold Holding); cooked chicken (47F - Cold Holding); cooked curry beef (49F - Cold Holding); cooked griot (49F - Cold Holding); cooked plantains (48F - Cold Holding); shredded cheese (46F - Cold Holding) in walk in cooler. As per operator, items not prepared or portioned today. Monitored unit for 1 hour with no changes in temperature. 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. Observed cooked chicken wings (46-47F - Cold Holding); cooked Mac n cheese (48F - Cold Holding); cooked rice and beans (48F - Cold Holding); cooked rice (48F - Cold Holding); cooked legumes (51F - Cold Holding); cooked spinach (48F - Cold Holding); cooked turkey (53F - Cold Holding); cooked oxtail (48F - Cold Holding); cooked goat (49F - Cold Holding); raw fish (48F - Cold Holding); cooked chicken (47F - Cold Holding); cooked curry beef (49F - Cold Holding); cooked griot (49F - Cold Holding); cooked plantains (48F - Cold Holding); shredded cheese (46F - Cold Holding) in walk in cooler. As per operator, items not prepared or portioned today. Monitored unit for 1 hour with no changes in temperature. See stop sale. **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink near ice machine completely blocked by water fountain. **Repeat Violation** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink near ice machine being used to hold a container of butter catching water dripping from the sink. **Repeat Violation** **Admin Complaint**
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection **Repeat Violation** **Admin Complaint**
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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/ **Repeat Violation** **Admin Complaint**
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05-03-4
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Intermediate - Probe thermometer not within the intended measuring range of use. Hot foods prove thermometer provided. Thermometer range starts at 120F **Warning**
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53B-13-5
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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**
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared Mac and cheese cooked 2 days ago in walk in cooler not date marked **Repeat Violation** **Admin Complaint**
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