| Violation
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Observation
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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. Dough. **Corrected On-Site**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen.
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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. Front and back prep counters, dry storage rack next to food, on top of mixer.
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. Waffles on plate on bags of flour.
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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. Jackets, purses stored on boxes of brownie mix. Cell phone on shelf over kitchen prep table.
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36-17-4
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Basic - Floor tiles missing. Between ice machine and soda rack.
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36-24-4
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Basic - Hole in wall. Behind soda rack.
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29-19-4
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Basic - Standing water in floor drain/floor drain draining very slowly. Under dish machine.
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42-04-4
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Basic - Storage of tools on shelf above or with food. Screwdriver placed on bag of peppers on dry storage shelf.
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29-23-4
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Basic - Water leaking from faucet/faucet handle. Front handwash sink.
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese 46°, cheese 56°, beef 48°, sausage 48°, ham 46°.
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03A-16-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Lettuce 47°, lettuce 46°, cheese 45°, pizza sauce 46°.
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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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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Pizza prep sink.
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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. Plastic bin in sink in kitchen.
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53A-05-4
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Five employees including person in charge.
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53A-08-4
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Intermediate - No list of certified food service managers available at the establishment.
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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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14-77-4
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Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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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. By 3 comp sink.
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14-76-4
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Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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