Violation
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Observation
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32-21-4
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Basic - Bathroom door not self-closing. Employee.
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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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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Side of kitchen equipments.
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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36-74-4
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Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
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08B-44-4
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Basic - Case/container/bag of food stored on floor 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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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen.
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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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36-73-4
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Basic - Floor soiled/has accumulation of debris. Storeroom area.
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36-19-4
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Basic - Floor under dishmachine or three-compartment sink area soiled.
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36-15-4
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Basic - Food debris accumulated on kitchen floor.
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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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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
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36-13-4
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Basic - Grease accumulated under cooking equipment.
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36-47-4
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Basic - Hood soiled with accumulated grease.
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14-68-4
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Basic - Ice buildup in chest freezer.
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10-11-4
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Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
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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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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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14-30-4
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Basic - Nonfood-grade garbage bags used in direct contact to store food. Walk in cooler.
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation.
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Kitchen
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair.
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris.
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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23-13-4
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Basic - Walk-in freezer shelves soiled with encrusted food debris.
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36-27-4
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Basic - Wall soiled with accumulated food debris.
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36-28-4
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Basic - Wall soiled with accumulated grease.
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12A-07-4
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High Priority - Employee failed to wash hands before putting on gloves to work with food.
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12A-06-4
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High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
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08A-06-4
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High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Walk in cooler.
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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. Cornstarch and water, reconstitute rice noodle.
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
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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.
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22-26-4
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Intermediate - Buildup of soiled material on racks in the reach-in cooler.
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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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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **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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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Corrected On-Site**
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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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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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22-18-4
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Intermediate - Soil residue in food storage containers.
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