| Violation
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Observation
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36-33-4
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Basic - Ceiling tile in disrepair. Cookline
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24-02-4
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Basic - Clean cups/glasses not properly air dried - wet nesting. Waitstation
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board **Corrected On-Site**
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14-54-4
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Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Kitchen handsink
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust. Tea dispenser partially over wait station handsink **Corrected On-Site**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
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|
05-19-4
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Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Reach in cooler opposite stove
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.kitchen shelf above food prep table near stove
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08B-26-4
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Basic - Stored food ( bag of fries) not covered in reach in freezer , back kitchen near dishwashing area **Corrected On-Site**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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36-27-4
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Basic - Wall soiled with accumulated food debris. Kitchen
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42-01-4
|
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Basic - Wet mop not stored in a manner to allow the mop to dry. Dishwashing area
|
|
21-12-4
|
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline **Corrected On-Site**
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|
21-11-4
|
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Waitstation **Corrected On-Site**
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Moved to freezer for quick chill (repeat) **Corrected On-Site**
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22-57-4
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High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - service provider in process of repair by end of inspection
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41-06-4
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High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Kitchen and wait station area
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22-20-4
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Intermediate - Accumulation of black mold-like substance in the interior side area of the ice machine.
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Kitchen
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Soiled spoon inside kitchen handsink **Corrected On-Site**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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53B-13-4
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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's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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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. **Repeat Violation**
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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