| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface Peg board, kitchen
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. Lines in ice bin at bar **Corrected On-Site**
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. beverage station
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in /freezer. Container of chicken
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35A-03-4
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Basic - Dead roaches on premises. 3 dead roaches in closet near back door, 1 dead roach on floor in dry storage near back door, I dead roach on floor under dish machine, 1 dead roach at soup station, kitchen area
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Dry storage room near walk in cooler
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14-11-4
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Basic - Equipment in poor repair.small reach in cooler next to steam table not maintaining proper holding temperature
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08B-36-4
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Basic - Food stored (ice) in a location that is exposed to soiled lines at bar **Corrected On-Site**
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08B-30-4
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Basic - Food stored in dry storage area not covered.
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08B-12-4
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Basic - Food stored in holding unit not covered. Tea dispenser at beverage station
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36-31-4
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Basic - Hole in ceiling. Soup station area
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36-24-4
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Basic - Hole in wall. Employee restroom
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Mens restroom and inside and outside bar and cookline
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. On shelf in food prep area
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35B-05-4
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Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Near ice machine/ liquor room
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35B-13-4
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Basic - Screening is not 16-mesh to the inch. Ice machine area
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29-20-4
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Basic - Standing water in handwash sink/ handwash sink draining very slowly. Mens restroom
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08B-26-4
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Basic - Stored food not covered in chest freezer.ice cream at beverage station
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36-72-4
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Basic - Walk-in cooler floor soiled. Keg cooler
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29-17-4
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Basic - Waste line missing at soda gun holster. Outside
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor.cookline
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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. Cookline
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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. Foods moved to freezer for quick chill
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.1 live roach on wall at back door , 2 live roaches in closet near back door, more than 20 live roaches in dry storage room on floor/wall/ on boxes of sugar packets and soap near walk in cooler, 1 live roach on wall at soup station in kitchen area, 1 live roach on wall near drying racks in computer area near dishwashing area
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. 6 dry rodent droppings in dry storage room on shelf inside and on top of containers, 10 dry rodent droppings on shelf in soup station area, 10 dry rodent droppings in corner floor area of liquor room
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35A-07-4
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High Priority - Small flying insects in bar area.
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01C-05-4
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Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served.
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31A-10-4
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Intermediate - Equipment drain line draining into handwash sink. Bar
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 82° at prep area handsink , kitchen and 82°'women's restroom , mens restroom
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Outside bar
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline and bars
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31B-03-4
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Intermediate - No soap provided at handwash sink. Cookline
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14-14-4
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Intermediate - Nonfood-grade basting brush used in food. Hanging on peg board
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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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