Violation
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Observation
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36-11-1
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Floors not maintained smooth and durable.[cracked tiles]
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38-07-1
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Lights missing the proper shield, sleeve coatings or covers.[first one in kitchen ]
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05-09-1
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Critical - No conspicuously located thermometer in holding unit.[in reach in cooler on cookline ]
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53B-08-1
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Critical - No proof of current 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. [expired 4/20/2012 books ordered]
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22-20-1
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Critical - Observed buildup of slime in the interior of ice machine.
Repeat Violation.
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37-14-1
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Observed ceiling in disrepair.[water damage ] Repeat Violation.
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21-03-1
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Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
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08A-28-1
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Critical - Observed food stored on floor.[pot and bucket of potatos -dish washer peeling cooked potatos] Corrected On Site.
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22-27-1
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Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[bottom 2 door reach in cooler soiled with beef blood]
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22-28-1
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Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[2 door upright by door]
Repeat Violation.
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29-11-1
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Observed leaking pipe at plumbing fixture.[Air Conditioning unit]
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[potentially hazardous food in cookline reach in cooler 61-63 degreesF, per Kathy Dorsey ok to move to working cooler cause just put in this morning, per operator thrown away] Corrected On Site.
Repeat Violation.
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01B-09-1
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Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.[eggs]
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06-04-1
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Critical - Observed potentially hazardous food thawed at room temperature.[bags of hashbrowns ] Corrected On Site.
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.[slliced lunchon meats and cheeses]
Repeat Violation.
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08A-26-1
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Critical - Observed raw animal food stored over ready-to-eat food.[raw eggs over pickle spears] Repeat Violation. Corrected On Site.
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08A-29-1
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Critical - Observed uncovered food in holding unit/dry storage area.[in reach in coolers] Repeat Violation.
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24-10-1
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Observed utensils stored in crevices between equipment. Corrected On Site.
Repeat Violation.
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35B-04-1
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Critical - Outer openings of establishment cannot be properly sealed when not in operation.[door in kitchen ]
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03B-03-1
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Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[sausage 115 degrees f ]
Repeat Violation.
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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.[tuna salad, pasta, meat loaf]
Repeat Violation.
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02-13-2
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Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.[inspector gave one]
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42-03-1
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Wet mop not hung to dry.
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21-12-1
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Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Repeat Violation.
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21-11-1
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Wiping cloth chlorine sanitizing solution not at proper minimum strength.[0ppm]
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