| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. In dishwashing area. **Warning**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in stewed tomatoes in chest freezer. Plastic cup removed. **Corrected On-Site** **Warning**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of dish machine heavily soiled. Light shield in cookline area soiled with dead insects. Light switches near kitchen entryway soiled. **Warning**
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. Interior of flip top cooler lid with mold like build up. **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves soiled in dishwashing area. **Warning**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Oranges on floor at walkin cooler. **Warning**
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in front line area. **Warning**
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24-06-4
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Basic - Clean utensils or equipment stored in dirty container in dishwashing area shelving. **Warning**
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. Plates stored on top of dirty towels in cookline area shelving. **Warning**
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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. Cup no lid or straw at dish shelves. Removed. **Corrected On-Site** **Warning**
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food or handling food. Bracelets observed. **Warning**
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14-11-4
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Basic - Equipment in poor repair. AC unit cover with insulation exposed next to clean utensil storage rack in dishwashing area **Warning**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing. **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. In rear prep area near back door. **Warning**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. In rear prep area. **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. In ladies room. **Warning**
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27-10-4
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Basic - No hot running water at mop sink. **Warning**
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36-70-4
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Basic - Objectionable odor in establishment. By handwash sink in dishwashing area. **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. At cookline flip top cooler. **Warning**
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. In cookline area shelving. **Warning**
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23-08-4
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Basic - Soda gun holster with accumulated slime/debris. At bar. **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Oil bottle at cookline heavily soiled. Container used to store clean utensils heavily soiled in shelving at dish area. **Warning**
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink. Hand sink near dishwashing area. **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. At hand wash sink **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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12A-04-5
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High Priority - Employee went from cleaning to prepping foods and handleding clean dishes or utensils without washing hands. **Warning**
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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. Walk in cooler- Cooked chicken 50°, steak 50°, raw beef 50°, ground beef 46°, raw chicken 52°. Salsa 50°. Product removed and iced. **Corrective Action Taken** **Warning**
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Raw eggs over cooked chicken at walkin cooler. **Warning**
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11-07-4
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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. Reviewed big 5 and emailed copy of poster. **Corrective Action Taken** **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. At cookline cooler and steam table. **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Dirty pots blocking hand wash sink in dishwashing area. **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. At bar. **Warning**
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked tomatoes cooling at room temperature. **Warning**
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53B-05-5
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Intermediate - Required employee training expired for all 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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22-06-4
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Intermediate - Slicer blade soiled with old food debris. By kitchen entryway . **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area. **Warning**
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