| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink.
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Counters in kitchen, top of freezer/ under microwave and outer surfaces of bulk container and highchairs in dining room
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Sides of cooking equipment
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface. Front counter counter/cabinet
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Glasses on cutting board
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse stored next to box of spoons and keys stored next to plates at service window
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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35B-01-4
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Basic - Exterior screen door has a gap at the threshold that opens to the outside.
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14-23-4
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Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Handsink in women's restroom
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23-20-4
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Basic - Food debris/dust/grease/soil residue on exterior of oven.
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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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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
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36-13-4
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Basic - Grease accumulated under cooking equipment.
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33-23-4
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Basic - Grease receptacle not on proper pad/nonabsorbent surface.
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10-19-4
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Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
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29-11-4
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Basic - Leaking pipe at plumbing fixture. Under ice bin, front counter
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38-01-4
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Basic - Light shield damaged/in disrepair. Kitchen
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
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08B-14-4
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Basic - Stored food not covered in walk-in freezer. Open bag of vegetables
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23-12-4
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Basic - Walk-in freezer shelves soiled with encrusted food debris.
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36-25-4
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Basic - Wall in disrepair. Dishwashing area
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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.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.front and kitchen counters
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21-11-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter
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02D-07-4
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Basic - Working container of food not labeled in English. Bulk container, under slicer
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02D-01-4
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Basic - Working containers of food removed from original container not identified by common name. Bulk container , food prep area
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched lemon slice with barehand **Corrected On-Site**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw bacon over creamers , walk in cooler **Corrected On-Site**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After cracking raw shelled eggs **Corrected On-Site**
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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.
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53B-16-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
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22-35-4
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Intermediate - Food preparation sink has soil/old food residue. Kitchen
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31A-07-4
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Intermediate - Handwash sink missing in warewashing area.
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53A-14-4
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Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Covered cooked potatoes, walk in cooler **Corrected On-Site**
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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. Potatoes in walk in cooler
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53B-05-4
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Intermediate - Required employee training expired for all 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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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
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