Violation
|
|
Observation
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food. Sugar bin in dry storage **Repeat Violation**
|
23-25-4
|
|
Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
|
08B-44-4
|
|
Basic - Case/container/bag of food stored on floor in kitchen. Oil, cookline
|
08B-45-4
|
|
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
|
24-02-4
|
|
Basic - Clean cups/glasses not properly air dried - wet nesting. Wait station
|
24-05-4
|
|
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
|
14-09-4
|
|
Basic - Cutting board has cut marks and is no longer cleanable. Cookline
|
12B-12-4
|
|
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. Cookline
|
12B-07-4
|
|
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline
|
40-06-4
|
|
Basic - Employee personal items stored in or above a food preparation area. Keys, next to rice cooker
|
36-22-4
|
|
Basic - Floor area(s) covered with standing water. Under three compartment sink
|
08B-47-4
|
|
Basic - Food not stored at least 6 inches off of the floor. Boxes of broccoli
|
08B-38-4
|
|
Basic - Food stored on floor. Vinegar, under table next to back exit
|
36-47-4
|
|
Basic - Hood soiled with accumulated grease.
|
14-31-4
|
|
Basic - Nonfood-grade bags used in direct contact with food. **Repeat Violation**
|
14-30-4
|
|
Basic - Nonfood-grade garbage bags used in direct contact to store food. In walk in cooler
|
14-29-4
|
|
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
|
08B-33-4
|
|
Basic - Packaged food subject to the entry of water stored in contact with ice or water. Box of broccoli
|
06-04-4
|
|
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork
|
08B-55-4
|
|
Basic - Raw fruits/vegetables not washed prior to cutting/shredding.
|
08B-39-4
|
|
Basic - Raw fruits/vegetables not washed prior to preparation.
|
14-67-4
|
|
Basic - Reach-in cooler gasket torn/in disrepair. Cookline **Repeat Violation**
|
25-06-4
|
|
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes, cookline **Repeat Violation**
|
23-09-4
|
|
Basic - Soiled reach-in cooler gaskets. Cookline **Repeat Violation**
|
08B-13-4
|
|
Basic - Stored food not covered in walk-in cooler. Cut vegetables **Repeat Violation**
|
36-26-4
|
|
Basic - Wall soiled with accumulated black debris in dishwashing area. Dishmachine
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In front of woks
|
41-07-4
|
|
High Priority - Container of medicine improperly stored. On food storage shelf in front of walk in cooler
|
03A-12-4
|
|
High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 45F, buffet, buried more in ice chilled to 42F **Corrected On-Site**
|
08B-02-4
|
|
High Priority - Displayed food not properly protected from contamination. Soup toppings, prep area
|
12A-12-4
|
|
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
|
12A-28-4
|
|
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.
|
35A-08-4
|
|
High Priority - Live flies in kitchen.
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melons, 46F, buffet, buried more in ice chilled to 43F **Repeat Violation**
|
08A-09-4
|
|
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over vegetables in walk in cooler
|
22-20-4
|
|
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Wait station
|
02C-03-4
|
|
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 in walk in cooler
|
31A-11-4
|
|
Intermediate - Handwash sink used for purposes other than handwashing. Storing lids, next to dishmachine
|
53B-13-4
|
|
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. **Repeat Violation**
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meat and noodles in walk in cooler **Repeat Violation**
|