Violation
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Observation
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Screen door in kitchen.
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
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36-41-4
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Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
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36-73-4
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Basic - Floor soiled/has accumulation of debris.kitchen
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves.
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10-08-4
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Basic - Ice scoop handle in contact with ice.
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation. Broken window in kitchen
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Seafood
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35B-09-4
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Basic - Screen in door torn/in poor repair - vermin present.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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35A-03-4
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Basic - High Priority - Dead roaches on premises. By food shelves and dishwasher.
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35A-08-4
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High Priority - Live flies in kitchen.
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Approx. 30-40 live roaches on food shelves by walkin cooler.
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food.
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41-25-4
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High Priority - Tracking powder pesticide used inside establishment.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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22-27-4
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Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.bread oven
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.servers area **Corrected On-Site**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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53B-01-4
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Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
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