| 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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35A-03-4
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Basic - Dead roaches on premises. (1 dead on floor of dry storage supply-linen room. 2 observed in dry storage near dish machine)
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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. (Shoes on lower rack of dry storage rack next to boxes of mayonnaise clean pans.) **Corrected On-Site**
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14-38-4
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Basic - Food storage container/container lid cracked or broken. (Multiple in walk in and on cook line.) **Repeat Violation**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses with ends contacting interior and exterior of trash can. **Corrected On-Site**
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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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16-48-4
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Basic - Old food stuck to clean dishware/utensils. (Food racks still soiled on dry storage room storage racks.)
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33-16-4
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Basic - Open dumpster lid.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
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29-23-4
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Basic - Water leaking from faucet/faucet handle. (Kitchen 3 compartment sink.)
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21-16-4
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Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. (0ppm on cooks line) **Corrected On-Site**
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09-02-4
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High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. (Observed cook separate buns and put onto grill with bare hands. Then observed cook remove buns from grill and plate them bare handed.)
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03A-10-4
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High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. (47°F -58°F cooked pasta) Employee states portioned cooked pasta is held in bin on lower shelf of cookline, unrefrigerated, until used-not on a 4 hour time hold.
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12A-04-4
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High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
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12A-25-4
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High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. (Cook wiping gloved hands on apron during and in-between many food handling tasks.) **Repeat Violation**
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08A-06-4
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High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. (At salad prep sink in back of kitchen, raw ribs in container on counter next to bay if raw onions while lettuce is being prepped on opposite side of table.) **Corrected On-Site**
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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. (45°F -48°F lettuce in right side overhead dispenser, 44°F caesar lettuce in left side of left bin, mixed salad for blue cheese salad 46°F in right side of left bin)
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. (Raw chicke over ahi tuna in walk in) **Corrected On-Site**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. (Approximately 70 dried droppings in dry storage room near dish machine.)
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. (Observed cook put raw burgers onto grill with gloved hands, then open other coolers using same gloved hands to put raw chicken on grill. Contamination of equipment handles from raw meats)
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01B-03-4
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High Priority - Stop Sale issued due to adulteration of food product. (Bare hand contact of grilled buns)
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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. (Cut cleaned lettuce, cooked pasta)
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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. (Multiple hand wash, barehand contact and glove use issues.)
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53A-10-4
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Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.(Unaware cooked pasta could not sit at room temperature all day. Kitchen manager not observing several hand washing issues on cookline.)
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16-33-4
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Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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53B-12-4
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Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. (Cook with continuous hand wash-sanitary glove use-bare hand contact violations.)
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. (Observed cook remove gloves after handling raw beef, then raw chicken and clean hands in sanitizer bucket before using hand sink.)
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22-23-4
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Intermediate - Encrusted, soiled material on slicer hanging over 3 bay sink.
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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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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. (For lettuce in cookline dispenser bins or cooked pasta.)
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53A-14-4
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Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. (Unaware cooked pasta could not sit at room temperature all day.)
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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. (Grilled onions, cooked ribs)
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