| Violation
|
|
Observation
|
|
16-15-4
|
|
Basic - Accumulation of debris on drainboards or equivalent.
|
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food.( bowl in panko bread crumbs) **Corrected On-Site** **Repeat Violation**
|
|
23-03-4
|
|
Basic - Build-up of grease on nonfood-contact surface.(cooks line)
|
|
35A-03-4
|
|
Basic - Dead roaches on premises.(2 dead roaches in kitchen)
|
|
13-07-4
|
|
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.(server)
|
|
35B-01-4
|
|
Basic - Exterior door has a gap at the threshold that opens to the outside.
|
|
36-22-4
|
|
Basic - Floor area(s) covered with standing water. **Repeat Violation**
|
|
14-38-4
|
|
Basic - Food storage container/container lid cracked or broken.
|
|
36-14-4
|
|
Basic - Grease accumulated on kitchen floor and/or under cooking equipment
|
|
10-12-4
|
|
Basic - In-use ice scoop stored on soiled surface between uses.
|
|
10-20-4
|
|
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
|
|
31B-04-4
|
|
Basic - No handwashing sign provided at a hand sink used by food employees.(bar)
|
|
06-05-4
|
|
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.(shrimp 40F°, ) **Corrected On-Site** **Repeat Violation**
|
|
36-26-4
|
|
Basic - Wall soiled with accumulated black debris in dishwashing area.
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
|
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name.(squeeze bottles)
|
|
12A-07-4
|
|
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. (Explained proper hand wash and glove procedure) **Corrected On-Site** **Repeat Violation**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Sliced cheese 49F°, corn mix 48F°, blue cheese 48F°, )all food placed on ice . Refrigeration repair on site during inspection repairs ongoing **Corrective Action Taken** **Repeat Violation**
|
|
08A-21-4
|
|
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.(raw beef over raw bacon) **Corrected On-Site** **Repeat Violation**
|
|
35A-05-4
|
|
High Priority - Roach activity present as evidenced by live roaches found.(3 live roaches on reach in cooler on cooks line , 1 live roach on prep table next to cooks line reach in, 1 live roach on ceiling of cooks line attic access, 5 live roaches in refrigeration / dry storage room before kitchen )
|
|
22-20-4
|
|
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
|
|
01C-10-4
|
|
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
|
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (Towel and window cleaner) **Corrected On-Site**
|
|
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.
|
|
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.
|
|
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.(some items) **Repeat Violation**
|
|
22-01-4
|
|
Intermediate - Soda gun soiled.(bar) **Repeat Violation**
|
