| Violation
|
|
Observation
|
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice. Cook removed cup. **Corrected On-Site** **Repeat Violation** **Warning**
|
|
23-06-4
|
|
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf below prep table nearest back door. **Warning**
|
|
23-04-4
|
|
Basic - Build-up of mold-like substance on nonfood-contact surface. Outside of sauce container. In walk in cooler. Cook cleaned container. **Corrected On-Site** **Warning**
|
|
08B-45-4
|
|
Basic - Case/container/bag of food stored on floor in walk-in cooler. Potatoes and onions. Cook moved potatoes to shelf. **Corrected On-Site** **Repeat Violation** **Warning**
|
|
36-32-5
|
|
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen area. **Warning**
|
|
40-06-4
|
|
Basic - Employee personal items stored in or above a food preparation area. Umbrella and keys above prep table. Cook removed items. **Corrected On-Site** **Warning**
|
|
16-13-4
|
|
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
|
|
14-11-4
|
|
Basic - Equipment in poor repair. Hood filter broken. **Warning**
|
|
08B-36-4
|
|
Basic - Food stored in a location that is exposed to splash/dust. Ice to served to customers uncovered in bar area. **Warning**
|
|
08B-30-4
|
|
Basic - Food stored in dry storage area not covered. Rice and flour. Chef covered both products. **Corrected On-Site** **Repeat Violation** **Warning**
|
|
10-21-4
|
|
Basic - Ice scoop stored on top of dirty ice machine between uses. **Repeat Violation** **Warning**
|
|
10-20-4
|
|
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
|
|
10-01-4
|
|
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. Scoop for flour. Cook elevated handle out of product. **Corrected On-Site** **Repeat Violation** **Warning**
|
|
31B-04-4
|
|
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink in bar area. **Warning**
|
|
08B-04-4
|
|
Basic - Open condiments provided for self-service not properly protected. Salad condiments. **Warning**
|
|
35B-05-4
|
|
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door left open. Asked cook to keep door closed until no flies present. **Corrected On-Site** **Warning**
|
|
25-05-4
|
|
Basic - Single-service articles improperly stored. Box of plastic plates stored on floor. Cook moved boxes. **Corrected On-Site** **Warning**
|
|
23-08-4
|
|
Basic - Soda gun holster with accumulated slime/debris. Both. Holsters in bar area. **Warning**
|
|
21-10-4
|
|
Basic - Soiled dry wiping cloth in use. Asked cook to change out cloths. **Warning**
|
|
08B-17-4
|
|
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Tomatoes over cooked rice. **Warning**
|
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name. Flour. Cook wrote common name on container. **Corrected On-Site** **Repeat Violation** **Warning**
|
|
03D-01-4
|
|
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken. Operator moved chicken to freezer and uncovered product. **Corrective Action Taken** **Warning**
|
|
22-49-4
|
|
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No sanitizer provided at dishmachine. **Warning**
|
|
22-47-4
|
|
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine 0ppm quaternary ammonia concentration. **Warning**
|
|
35A-02-5
|
|
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 10flies below rear prep table flying around onions. **Warning**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 54°, cheese 58°. On cookline.Cook discarded both items. Tomatoes 52° lettuce 58° on buffet line. Operator will discard both items after 4hrs and implement Time As a Public Health Control Procedures.**Corrected On-Site** **Corrected On-Site** **Warning**
|
|
03B-01-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soups on buffet line. 128°. Cooked placed another flame below all soups. **Corrective Action Taken** **Warning**
|
|
08A-02-5
|
|
High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Raw chicken over RTE vegetables. Cook discarded vegetables. **Corrected On-Site** **Warning**
|
|
35A-05-4
|
|
High Priority - Roach activity present as evidenced by live roaches found. Approximately 13 live roaches between door that separates kitchen and lobby. 3 live by steam table on cookline. **Warning**
|
|
29-34-4
|
|
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink. **Warning**
|
|
22-20-4
|
|
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
|
|
22-05-4
|
|
Intermediate - Cutting board(s) stained/soiled. On cookline. **Warning**
|
|
31A-13-4
|
|
Intermediate - Employee used handwash sink as a dump sink. Used to store ice. Reviewed proper usage of handwash sink with cook. **Warning**
|
|
53A-05-5
|
|
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cookline. Cook put more paper towels. **Corrected On-Site** **Repeat Violation** **Warning**
|
|
05-08-4
|
|
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
|
|
53B-02-5
|
|
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
|
31B-03-4
|
|
Intermediate - No soap provided at handwash sink. Handwash sink in bar area. **Warning**
|
|
03D-16-4
|
|
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked chicken 78° in walk in cooler. Cook uncovered chicken. **Corrected On-Site** **Warning**
|
|
14-77-5
|
|
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Cheese 58°, lettuce 54°. Operator removed all TCS foods from cooler. **Corrective Action Taken** **Warning**
|
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Goat. Reviewed date marking procedures with cook. **Corrective Action Taken** **Repeat Violation** **Warning**
|
|
53B-14-5
|
|
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
