| 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. In reach in cooler sauce
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dry storage shelving
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. Under microwave
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler. Celery
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36-45-4
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Basic - Ceiling soiled with accumulated dust. Cookline
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. On cookline
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler gasket
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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.
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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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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system.
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10-19-4
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Basic - In-use tongs stored on oven door handle.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Server area, by dish sink
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14-48-4
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Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Barewood dry storage shelving
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Spinach dip put in refrigerator **Corrected On-Site**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Single glass door cookline
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23-09-4
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Basic - Soiled reach-in cooler gaskets. 3 door on cookline
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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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36-30-4
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Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Barewood on cookline
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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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. Squeeze bottles
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03A-16-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. THIS MUST BE CORRECTED BY: July 11, 2014
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03A-14-4
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High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Slice cheese, cheese reached 39°f, blue cheese reached 38°f, sour cream reached 41°f, cream THIS MUST BE CORRECTED BY: July 11, 2014
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03A-08-4
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High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chili THIS MUST BE CORRECTED BY: July 11, 2014
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03A-12-4
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High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce reached 40°f, lettuce, lettuce THIS MUST BE CORRECTED BY: July 11, 2014
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03A-07-4
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High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham THIS MUST BE CORRECTED BY: July 11, 2014
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cooked ribs **Corrected On-Site**
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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. Potato salad, hard boiled eggs,mashed potatoes THIS MUST BE CORRECTED BY: July 11, 2014
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw meats over sauce bottles
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03A-06-4
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High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken reached 36°f, beef patties reached 46°f and 42°f in same pan, chicken wings, chicken breast reached 42°f THIS MUST BE CORRECTED BY: July 11, 2014
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server area
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31B-03-4
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Intermediate - No soap provided at handwash sink. Server area
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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed copy to operator
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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. THIS MUST BE CORRECTED BY: September 10, 2014
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53B-09-4
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Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies
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14-76-4
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Intermediate - Walk-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. THIS MUST BE CORRECTED BY: July 11, 2014
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