| Violation
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|
Observation
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Warning**
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35A-03-4
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Basic - Dead roaches on premises. 1 dead on floor near entrance of kitchen, 1 dead in front of reach in cooler on front line, 2 dead under cooks line **Warning**
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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. **Warning**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. **Repeat Violation** **Warning**
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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|
24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Above three compartment sink **Warning**
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36-41-4
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Basic - Fan cover in walk-in cooler has accumulation of dust or debris. **Warning**
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|
29-09-4
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Basic - Faucet/handle missing at plumbing fixture. Cold faucet handle cooks line hws **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. **Warning**
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14-38-4
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Basic - Food storage container/container lid cracked or broken. Large bins **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment under fryers **Warning**
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|
31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Hws next to three compartment sink **Warning**
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|
16-46-4
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|
Basic - Old labels stuck to food containers after cleaning. **Warning**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Two door upright cooks line **Warning**
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25-32-4
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Basic - Reuse of single-service articles. To hold sauce **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooks line **Warning**
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21-08-4
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Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm **Corrected On-Site** **Warning**
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|
02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Powder **Corrected On-Site** **Warning**
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|
03C-15-4
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High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit or equivalent time/temperature combination as specified in cooking chart. Cooked to 185°F, **Corrected On-Site** **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Near dry storage **Warning**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Shrimp 104°F, chicken wings 111°F, **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 2 live on floor on cooks line under table, 5 live in door frame of kitchen, approximately 5 live under fryers on cooks, 3 live under dry storage racks in back prep room, 1 live near door entrance to kitchen **Warning**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink **Warning**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Tray in hws next to three compartment sink **Corrected On-Site** **Warning**
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53B-13-5
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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 contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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