Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **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 **Repeat Violation** **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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35A-03-4
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Basic - Dead roaches on premises. 1 on shelf- discarded, 2 under prep table **Corrective Action Taken** **Warning**
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14-11-4
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Basic - Equipment in poor repair. Grease trap **Repeat Violation** **Warning**
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33-20-4
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Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Front line **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Oven **Corrected On-Site** **Repeat Violation** **Warning**
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14-52-4
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Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Bare wood shelving **Warning**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. **Warning**
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw Shrimp and raw calamari, raw pork **Corrected On-Site** **Warning**
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08A-26-4
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Basic - Raw animal food stored above unwashed produce. Raw pork over unwashed bell peppers in walk in cooler **Corrected On-Site** **Warning**
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Paint peeling **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line **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. Squeeze bottles **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Artichoke hearts **Warning**
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12A-07-4
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High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Corrected On-Site** **Warning**
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Has proof for different brand of fish- called store for proof **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. Cut tomatoes 41-52°f reached 33°f, cooked rice 45-46°f reached 38°f, yucca 44°f reached 40°f, milk 46°f reached 38°f put into freezer **Corrected On-Site** **Repeat Violation** **Warning**
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03D-06-4
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High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Chimmichuri reached 35-43°f **Corrected On-Site** **Warning**
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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 **Corrected On-Site** **Warning**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation** **Warning**
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53A-03-5
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Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Other certified food manager for establishment **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. **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
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