Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Potatoes.
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36-32-4
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Basic - Ceiling in disrepair. Main kitchen.
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Throughout.
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35A-03-4
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Basic - Dead roaches on premises. In reach-in freezer.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Cell phone on cook line, cigarettes on dry storage shelf.
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch.
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14-11-4
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Basic - Equipment in poor repair. Deli-style reach-in cooler not holding temp.
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10-19-4
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Basic - In-use tongs stored on oven door handle.
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour container.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line.
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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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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. On back storage shelf.
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33-31-4
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Basic - Unnecessary items on the premise. Grill in seafood 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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50-12-4
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High Priority - License is expired and is more than 60 after expiration date.
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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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35A-08-4
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High Priority - Live flies in 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. Beef 53°, tomato 53°, chicken 48°, cole slaw 44°, shrimp 44°.
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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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35A-17-4
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Intermediate - Caged bird on premises.
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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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22-23-4
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Intermediate - Encrusted, soiled material on slicer.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom and seafood area.
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22-28-4
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Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
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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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16-31-4
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Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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31B-03-4
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Intermediate - No soap provided at handwash sink. Seafood area or cook line.
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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. **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.
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