| Violation
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|
Observation
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35A-03-4
|
|
Basic - Dead roaches on premises. 1 under ice machine **Warning**
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33-12-4
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|
Basic - Dumpster rusted out on bottom. **Warning**
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36-73-4
|
|
Basic - Floor soiled/has accumulation of debris. walk in cooler and along baseboards **Warning**
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|
14-38-4
|
|
Basic - Food storage container/container lid cracked or broken. **Warning**
|
|
08B-38-4
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Basic - Food stored on floor.plastic bottles in walk in cooler **Warning**
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|
36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
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|
36-24-5
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Basic - Hole in or other damage to wall. Bar **Warning**
|
|
36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**
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|
10-20-4
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|
Basic - In-use tongs stored on equipment door handle between uses. Oven **Warning**
|
|
22-19-4
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|
Basic - Interior of microwave soiled with encrusted food debris. **Warning**
|
|
16-46-4
|
|
Basic - Old labels stuck to food containers after cleaning. **Warning**
|
|
33-16-4
|
|
Basic - Open dumpster lid. **Warning**
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|
14-67-4
|
|
Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
|
|
36-02-5
|
|
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Paint peeling **Warning**
|
|
23-12-4
|
|
Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
|
|
42-01-4
|
|
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
|
|
02D-01-5
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|
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Warning**
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|
01B-01-4
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|
High Priority - Dented/rusted cans present. See stop sale. Olives, chili **Warning**
|
|
12A-16-4
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|
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
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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. Cut lettuce **Warning**
|
|
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. Cheese 47°f, cheese 46°f, milk 46-47°f, raw chicken 46°f, raw chicken 46°f, raw beef 46°f, Herb butter 59°f, fresh garlic in butter 58°f, butter 50°f **Warning**
|
|
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. Raw chicken over raw beef **Warning**
|
|
35A-05-4
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|
High Priority - Roach activity present as evidenced by live roaches found. 2 in bar **Warning**
|
|
22-20-4
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|
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
|
|
22-02-4
|
|
Intermediate - Accumulation of food debris/grease on food-contact surface. Fryer baskets **Warning**
|
|
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. Milk **Warning**
|
|
16-35-4
|
|
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
|
|
31B-03-4
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|
Intermediate - No soap provided at handwash sink. Bar **Warning**
|
|
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. **Warning**
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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. Baked potatoes **Warning**
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