| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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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. Bag of onions in walk in cooler.Pot of potatoes in second walk in cooler. Shrimp in walk in freezer. **Corrected On-Site**
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36-36-4
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Basic - Ceiling tile missing. Hallway near servers station. Dry storage room near exit. Next to hot water heater.
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24-09-4
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Basic - Clean equipment stored on floor. Mixer stored on floor, clean pots stored on floor.
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24-10-4
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Basic - Clean knives/utensils stored in crevices between equipment. On prep table
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
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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.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen
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10-19-4
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Basic - In-use tongs stored on oven door handle.
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21-10-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen prep line.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in coolers
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33-16-4
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Basic - Open dumpster lid. **Corrected On-Site**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Cooks line reach in coolers
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29-20-4
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Basic - Standing water in handwash sink/ handwash sink draining very slowly. Hand wash sink at end of cooks line.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Multiple items, chicken, potatoes, etc
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08B-14-4
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Basic - Stored food not covered in walk-in freezer. Fish **Corrected On-Site**
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12A-20-4
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High Priority - Employee washed hands with no soap.
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10-05-4
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High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 75°F **Corrected On-Site**
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35A-08-4
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High Priority - Live flies in kitchen. In servers station and kitchen.
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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. Buffet line : potato salad 46°F, macaroni salad 45°F, seafood salad 50°F,
Cooks line: batter 75°F, (must be complied by 1/30/14)
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.,ham 93°F,
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Eggs over RTE items in produce walk in cooler **Corrected On-Site**
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Went to wash hands but could not properly wash hands because there was no soap or parer towels at hand wash sink
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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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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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cart. Hand wash sink in dish room. **Corrected On-Site**
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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. Knife stored in handwash sink. Sink at end of cook line. Bowl stored in handwash sink next to prep table **Corrected On-Site**
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At all handwash sinks in kitchen, severs station and restroom.
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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. **Corrected On-Site**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple handwash sinks, woman's restroom.
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53B-02-4
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Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. (Must be complied by 3/29/14)
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31B-03-4
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Intermediate - No soap provided at handwash sink. All handwash sinks. **Corrected On-Site**
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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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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. All salads prepared in house, noddles, roast beef.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
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