Violation
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Observation
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05-11-4
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Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Walk in cooler.
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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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36-32-4
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Basic - Ceiling in disrepair.
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Throughout the kitchen.
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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.
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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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36-73-4
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Basic - Floor soiled/has accumulation of debris. Storage area.
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36-11-4
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Basic - Floors not maintained smooth and durable.
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36-15-4
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Basic - Food debris accumulated on kitchen floor.
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36-13-4
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Basic - Grease accumulated under cooking equipment.
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36-24-4
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Basic - Hole in wall.
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10-21-4
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Basic - Ice scoop stored on top of dirty ice machine between uses. On top of machine. **Corrected On-Site**
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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. Inside bulk food containers.
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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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29-11-4
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Basic - Leaking pipe at plumbing fixture. Under dish machine.
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36-62-4
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Basic - Light not functioning. Kitchen.
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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. Food storage area.
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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36-30-4
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Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall tiles missing.
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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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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Walk in cooler and kitchen area.
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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. Cut melons at buffet.
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb. Dishroom area.
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27-04-4
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Intermediate - Cold water not provided/shut off at employee handwash sink. Other end of cook line.
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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. Walk in cooler.
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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. Cook line.
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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11-07-4
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Intermediate - 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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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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29-28-4
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Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date - ice machine.
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