| Violation
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Observation
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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21-32-4
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Basic - Cloth used as a food-contact surface. Bacon.
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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. No lid on employee drink in servers area.
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12B-03-4
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Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Servers area.
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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. Purse in box with coffee creamers in cabinet in servers area.
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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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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in servers area.
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14-10-4
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Basic - Equipment or utensils not designed or constructed in a durable manner. Wood prep tables showing exposed metal beams and extreme warping of wood. Shelving over wood prep table warping and showing exposed interior wood.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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08B-12-4
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Basic - Food stored in holding unit not covered. Watermelon in glass door reach-in cooler in kitchen. Beef, onions lettuce in walk-in cooler.
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08B-31-4
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Basic - Food stored in undrained ice. Raw fish in walk-in cooler.
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08B-38-4
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Basic - Food stored on floor. Oil in kitchen. Potatoes and containers of sauces in walk-in cooler.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Reach-in and walk-in coolers.
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36-13-4
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Basic - Grease accumulated under cooking equipment. Cook line.
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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. Knife handle in cut peppers.
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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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14-36-4
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Basic - Interior of refrigerator in disrepair/has exposed insulation. Reach-in freezer has rusted out section in lid exposing interior of freezer. Cloth is covering hole.
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43-01-4
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Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Recliner in dry storage area. **Repeat Violation**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door reach-in cooler in kitchen.
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
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25-09-4
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Basic - Single-service items for customer self-service not properly protected to prevent contamination. Not inverted at servers area in reach of customers.
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29-20-4
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Basic - Standing water in handwash sink/ handwash sink draining very slowly. Kitchen.
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair.
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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36-25-4
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Basic - Wall in disrepair. By back door.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing 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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21-03-4
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Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor.
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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. Tomato sauce 45°, mashed potatoes 45°.
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22-49-4
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High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm. **Corrected On-Site**
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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Lemons, pitchers of tea and water. Servers areas.
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
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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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12A-17-4
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High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
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12A-28-4
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High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale. Sausage in walk-in cooler, pepper in reach-in cooler.
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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. Raw shell egg on counter 72°, corned beef hash on counter 72°, ham 50°, beef 52°.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over containers of sauces and uncovered vegetables, eggs over vegetables in reach-in cooler. Raw beef liver over potatoes in walk-in cooler.
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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. Mashed potatoes and tomato sauce 45° one day after cook.
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet.
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 200ppm.
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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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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Cook line equipment.
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11-03-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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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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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 comp sink.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Men's and women's restrooms.
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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
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05-06-4
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Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Walk-in cooler.
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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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53B-05-4
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Intermediate - Required employee training expired for all 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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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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