| Violation
|
|
Observation
|
|
32-02-4
|
|
Basic - Bathroom door left open other than during cleaning or maintenance.
|
|
32-21-4
|
|
Basic - Bathroom door not self-closing.
|
|
23-06-4
|
|
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dry storage shelves, exterior bulk salt container
|
|
36-75-4
|
|
Basic - Build-up of soil/debris on the floor under shelving.
|
|
25-13-4
|
|
Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups **Repeat Violation**
|
|
36-37-4
|
|
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles
|
|
36-33-4
|
|
Basic - Ceiling tile in disrepair. Water damage
|
|
36-03-4
|
|
Basic - Cove molding at floor/wall juncture broken/missing.
|
|
36-18-4
|
|
Basic - Floor tiles cracked, broken or in disrepair.
|
|
08B-38-4
|
|
Basic - Food stored on floor. Shortening
|
|
33-19-4
|
|
Basic - Garbage on the ground and/or pad around dumpster. Shared
|
|
36-13-4
|
|
Basic - Grease accumulated under cooking equipment. **Repeat Violation**
|
|
14-42-4
|
|
Basic - Hood filter missing from automatic fire suppression/exhaust system.
|
|
14-68-4
|
|
Basic - Ice buildup in chest freezer.
|
|
10-01-4
|
|
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. Salt **Corrected On-Site**
|
|
14-47-4
|
|
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Barewood on wall by freezers
|
|
33-16-4
|
|
Basic - Open dumpster lid. Shared
|
|
14-67-4
|
|
Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
|
|
14-20-4
|
|
Basic - Ripped/worn tin foil used as food-contact shelf cover.
|
|
42-03-4
|
|
Basic - Storage of maintenance equipment in areas that may result in cross contamination. Needs to be dumped
|
|
38-05-4
|
|
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
|
|
14-12-4
|
|
Basic - Utensils in poor condition. Knife tip broken
|
|
36-30-4
|
|
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unsealed dry wall dry storage
|
|
42-01-4
|
|
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
|
|
03A-14-4
|
|
High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese put in freezer reached reached 43°f and 46°f in same container
|
|
03A-07-4
|
|
High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham put in freezer reached 40°f **Corrected On-Site**
|
|
12A-07-4
|
|
High Priority - Employee failed to wash hands before putting on gloves to work with food.
|
|
03B-09-4
|
|
High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Pizza 151°f **Corrected On-Site**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spaghetti sauce put in freezer reached 42°f **Corrected On-Site**
|
|
11-07-4
|
|
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.
|
|
22-05-4
|
|
Intermediate - Cutting board(s) stained.
|
|
22-27-4
|
|
Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Fryer baskets
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
|
|
31B-03-4
|
|
Intermediate - No soap provided at handwash sink.
|
|
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.
|
|
14-77-4
|
|
Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Repeat Violation**
|
|
41-17-4
|
|
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer
|
