| Violation
|
|
Observation
|
|
23-25-4
|
|
Basic - Build-up of grease/dust/debris on hood filters. **Warning**
|
|
36-32-5
|
|
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over cooksline **Warning**
|
|
24-05-4
|
|
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on cooksline **Warning**
|
|
25-10-4
|
|
Basic - Coffee filters not stored in a protected manner to prevent contamination. Bar area. **Warning**
|
|
35A-03-4
|
|
Basic - Dead roaches on premises. 2 near hand sink in middle kitchen, 1 on cooksline under cutting, 4 underneath 3 compartment sink **Warning**
|
|
12B-07-4
|
|
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
|
|
24-08-4
|
|
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
|
|
35B-01-4
|
|
Basic - Exterior door has a gap at the threshold that opens to the outside. Near white freezer. **Warning**
|
|
36-18-4
|
|
Basic - Floor tiles cracked, broken or in disrepair. On cooksline **Warning**
|
|
23-19-4
|
|
Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. On cooksline **Warning**
|
|
14-38-4
|
|
Basic - Food storage container/container lid cracked or broken. **Warning**
|
|
08B-12-4
|
|
Basic - Food stored in holding unit not covered. Walk in cooler not working. Uncovered flour. **Warning**
|
|
36-14-4
|
|
Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
|
|
10-20-4
|
|
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
|
|
10-07-4
|
|
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop on cooksline. **Warning**
|
|
38-01-4
|
|
Basic - Light shield damaged/in disrepair. Near 3 compartment sink and large ice machine **Warning**
|
|
16-46-4
|
|
Basic - Old labels stuck to food containers after cleaning. **Warning**
|
|
42-01-4
|
|
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
|
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name. **Warning**
|
|
12A-16-4
|
|
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
|
|
12A-07-4
|
|
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Warning**
|
|
09-01-4
|
|
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. **Warning**
|
|
12A-08-4
|
|
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. **Warning**
|
|
35A-02-5
|
|
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Small flying insect near 3 compartment sink **Warning**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prep reach in coolers on cooksline. Placing on ice. **Corrective Action Taken** **Warning**
|
|
03B-01-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soups and marina sauce on steam table. Reheating. **Corrective Action Taken** **Warning**
|
|
22-20-4
|
|
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
|
|
53A-01-5
|
|
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. DUE 2/1/2016 **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. DUE 2/1/2016 **Warning**
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near 3 compartment sink, on cooksline and near walk in cooler **Warning**
|
|
53B-13-5
|
|
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**
|
|
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. Two reach in cooler on cooksline with prep table. **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. **Warning**
|
|
22-07-4
|
|
Intermediate - Slicer blade guard soiled with old food debris. **Warning**
|
