| 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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02D-10-4
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Basic - Bag/container of unrecognizable prepared food not identified by common name.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.
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08B-46-4
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Basic - Case/container/bag of food stored on floor in dry storage area. Bulk oil **Corrected On-Site**
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36-32-4
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Basic - Ceiling in disrepair.
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36-36-4
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Basic - Ceiling tile missing.
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface. Chest freezer lid, back prep area
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
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14-68-4
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Basic - Ice buildup in chest freezer.
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10-19-4
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Basic - In-use tongs stored on oven door handle.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
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10-03-4
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Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
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14-36-4
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Basic - Interior of freezer in disrepair/has exposed insulation.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken in back prep area
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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29-20-4
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Basic - Standing water in handwash sink/ handwash sink draining very slowly.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor.
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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.
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22-49-4
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High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.service man called and on site at this time
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw pork
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08A-17-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken over beef
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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11-05-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink., near entrance of kitchen
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31A-04-4
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Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Near rotisserie for chicken
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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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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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51-16-4
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Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.
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31B-03-4
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Intermediate - No soap provided at handwash sink.
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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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