Violation
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Observation
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32-21-4
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Basic - Bathroom door not self-closing. Employee's.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves.
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen.
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
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36-33-4
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Basic - Ceiling tile in disrepair. Water stain.
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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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14-38-4
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Basic - Food storage container/container lid cracked or broken.
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33-20-4
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Basic - Grease on the ground and/or pad around grease receptacle.
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36-24-4
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Basic - Hole in wall. Employee's restroom.
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14-69-4
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Basic - Ice buildup in reach-in freezer.
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36-62-4
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Basic - Light not functioning. Rear.
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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. Rear.
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05-17-4
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Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
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21-35-4
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Basic - Paper manu used as liner for food container.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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23-14-4
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Basic - Shelf under preparation table rust.
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25-18-4
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Basic - Single-service articles stored in toilet/rest room.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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08B-26-4
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Basic - Stored food not covered in chest freezer and reach in freezer.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
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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 shelves with rust that has pitted the surface.
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03A-08-4
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High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Fried chicken and pork. **Corrected On-Site**
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03A-10-4
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High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
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03A-27-4
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High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
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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. Walk in cooler.
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact 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. Cornstarch &!water, Eggrolls. **Corrected On-Site**
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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.
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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.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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53B-13-4
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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.
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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. Walk in cooler.
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