| Violation
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Observation
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04-01-1
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Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. thermometer reading 50F in walk in cooler
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27-04-1
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Critical - Cold water not provided/shut off at employee handwash sink. handsink by walk-in cooler, very uncomfortable to wash hands with super hot water
Repeat Violation.
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03D-05-1
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Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked turkey at 5:30am, it's 2pm now, placed in trays and in walk in cooler, when it was 50F then placed in big container and covered it
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32-10-1
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Critical - Covered waste receptacle not provided in women's bathroom. Corrected On Site.
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20A-04-1
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Critical - Equipment food-contact surfaces and utensils not sanitized.
Repeat Violation.
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29-09-1
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Faucet/handle missing at plumbing fixture. handle not working in cold water at handsink
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32-16-1
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Critical - Hand wash sink lacking proper hand drying provisions. restroom Corrected On Site.
Repeat Violation.
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17-09-1
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Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
Repeat Violation.
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53A-07-1
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Critical - No Certified Food Manager for establishment. no mgr on site and no certificates available, locked in office
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53A-09-1
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Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 5 employees
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53B-08-1
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Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some are expired
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09-04-1
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Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. touched cooked chicken while moving it from one walk in cooler to another, got gloves Corrected On Site.
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12A-16-1
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Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves to wrap bread Corrected On Site. washed hands
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03D-01-1
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Critical - Observed food being cooled by nonapproved method. covering foods while cooling, don't cover until food is 41F or below
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01B-25-1
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Critical - Observed food with mold-like growth. cooked beans, discarded Corrected On Site.
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 50-55F rice, pasta, chicken, groun beef in walk in cooler, discarded by employee
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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. cream cheese
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08A-26-1
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Critical - Observed raw animal food stored over ready-to-eat food. raw pork over wraps in upright reach in freezer Corrected On Site.
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25-04-1
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Observed single-service items stored on floor. to-go containers , storage area Corrected On Site.
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20A-08-1
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Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0ppm quaternary
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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. several foods in walk-in cooler, made a couple of days ago
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21-11-1
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Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
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02-26-1
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Critical - Working containers of food removed from original container not identified by common name. brown powder in cabinet
Repeat Violation.
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