| Violation
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Observation
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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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. **Corrected On-Site**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public.
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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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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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36-08-4
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Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. In several areas
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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 dish wash area
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28-22-4
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Basic - Reach in condensate drain line draining onto ground causing a sanitary nuisance.
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Round tins not inverted on cooks line. **Corrected On-Site**
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38-05-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. And over ice machine
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23-10-4
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Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
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36-25-4
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Basic - Wall in disrepair. In dish wash area
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
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01B-37-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Enchilada sauce .
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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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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.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over ready to eat foods in reach in cooler
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35A-07-4
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High Priority - Small flying insects in bar area.
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
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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. Milk and cream
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than hand-washing, in dishwash area
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish wash area
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51-16-4
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Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Bar added
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31B-05-4
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Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At bar area
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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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14-80-4
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Intermediate - Refrigerator 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. Cooks line reach in cooler
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