| Violation
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Observation
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51-11-1
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Carbon dioxide/helium tanks not adequately secured.
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37-01-1
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Ceiling tile missing. LIQUOR ROOM STORAGE
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20A-04-1
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Critical - Equipment food-contact surfaces and utensils not sanitized. BAR AREA.
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20A-04-1
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Critical - Equipment food-contact surfaces and utensils not sanitized. KNIFE
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08A-15-1
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Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.BAR AREA. ICE BIN IN 3-COMPARTMENT SINK
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22-11-1
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Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. NOT SANITIZED WITH WIPING CLOTHES
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32-16-1
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Critical - Hand wash sink lacking proper hand drying provisions. CAFETERIA and BAR AREA
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31-09-1
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Critical - Handwash sink not accessible for employee use at all times. BAR AREA
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32-17-1
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Critical - Handwashing cleanser lacking at handwashing lavatory. CAFETERIA and BAR AREA
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52-01-1
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Critical - Identity of food or food product misrepresented. MENU ADVERTISING GROUPER, CHEF CLAIMS BASA IS AVAILABLE AND IS BEING OFFERED AS FISH SPECIAL. NOWHERE IN ESTABLISHMENT SHOWS "FISH ON SPECIAL" OFFERED AS CHEF SUGGESTED. OPERATOR/CHEF CANNOT PROVIDE PROOF OF GROUPER INVOICE.
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53A-01-2
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Critical - Manager lacking proof of Food Manager Certification.
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17-07-1
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Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
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32-15-1
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Critical - No handwashing sign provided at a handsink used by food employees. CAFETERIA and BAR AREA
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53B-08-1
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Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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05-08-1
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Critical - No thermometer provided to measure temperature of food product.
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32-08-1
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Critical - No waste receptacle provided at handwash lavatory with disposable towels. BOTH BATHROOM
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35A-03-1
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Critical - Observed 1 dead roaches on premises. FEMALE BATHROOM DOOR and LIQUOR ROOM STORAGE
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35A-08-1
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Critical - Observed 3 live flies in kitchen.
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23-06-1
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Observed build-up of food debris, dust or dirt on nonfood-contact surface. BAR AREA 3-COMPARTMENT SINK
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08B-04-1
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Critical - Observed cloth used as a food-contact surface. Repeat Violation. Corrected On Site.
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12A-17-1
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Critical - Observed employee improperly washing hands.
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12A-20-1
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Critical - Observed employee wash hands with no soap.
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13-03-1
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Observed employee with no hair restraint.
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03D-01-1
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Critical - Observed food being cooled by nonapproved method. omelette
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12A-03-1
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Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
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12A-22-1
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Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. HAM and PLANTAINS, COOKED CHICKEN Repeat Violation.
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08A-28-1
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Critical - Observed food stored on floor. Repeat Violation.
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01B-25-1
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Critical - Observed food with mold-like growth. WHOLE TOMATOES IN WALK_IN COOLER
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22-27-1
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Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. WALK_IN COOLER RACKS RUSTED.
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31-12-1
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Critical - Observed handwash sink used for purposes other than handwashing. CAFETERIA AREA WITH STEREO STORED
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08A-22-1
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Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
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09-05-1
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Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
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09-01-1
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Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
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10-07-1
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Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
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22-19-1
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Critical - Observed interior of microwave soiled.
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
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06-04-1
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Critical - Observed potentially hazardous food thawed at room temperature. RAW CHICKEN @ 3-COMPARTMENT SINK Repeat Violation.
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02-07-1
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Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
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41A-10-1
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Critical - Observed toxic item improperly stored. BLEACH BOTTLES ALONG WITH TOMATOES CAN ON SHELF
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41A-08-1
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Critical - Observed toxic item stored by utensils. BAR AREA CABINET (DEGREASER WITH SINGLE SERVICE ITEMS)
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08A-29-1
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Critical - Observed uncovered food in holding unit/dry storage area. Repeat Violation.
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42-10-1
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Observed unnecessary persons in the food preparation, food storage, or warewashing area. CUSTOMERS WALKING IN THE KITCHEN
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35B-04-1
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Critical - Outer openings of establishment cannot be properly sealed when not in operation. SCREEN DOOR
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02-24-1
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Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.BAR AREA
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02-22-1
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Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WALK_IN COOLER SUCH AS HAM AND CHICKEN
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02-13-2
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Critical - Required consumer advisory for raw/undercooked animal food not provided. LUNCH MENU WITH NO CONSUMER ADVISORY
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21-12-1
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Wet wiping cloth not stored in sanitizing solution between uses.
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