Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Front reach in cooler **Repeat Violation**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of food containers
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Oil, across from walk in cooler
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sauce in wlk in cooler
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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. On cutting board, cookline
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board, cookline
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. On prep table, keys
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08B-12-4
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Basic - Food stored in holding unit not covered. Egg rolls in walk in freezer
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08B-38-4
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Basic - Food stored on floor. **Repeat Violation**
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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. Rice bin
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25-43-4
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Basic - Plastic jug cut in half and reused as scoop.
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25-32-4
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Basic - Reuse of single-service articles.
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25-52-4
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Basic - Reuse of single-use number 10 cans.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Cookline
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table **Repeat Violation**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. In front of three compartment sink
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02D-01-4
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Basic - Working containers of food removed from original container not identified by common name. Sugar, salt, etc. back dry storage shelf
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41-07-4
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High Priority - Container of medicine improperly stored. On prep area
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12A-19-4
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High Priority - Employee washed hands with cold water.
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sugar, salt bins in dry storage area
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over cut vegetables
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03A-03-4
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High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 50F, cookline, chill to 43F **Corrected On-Site**
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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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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.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Storing utensils,s, back sink
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to three compartment sink
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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. Various food in walk in cooler
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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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