Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Tin can in rice bag
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Oil, cookline **Repeat Violation**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hallway
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35A-03-4
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Basic - Dead roaches on premises. Approximately 5 dead under three compartment sink
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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. On top of microwave
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of microwave
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Cooks
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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22-04-4
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Basic - Lime scale build-up inside ice machine.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken
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08A-26-4
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Basic - Raw animal food stored above unwashed produce. Raw meat over green peppers in walk in cooler
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Cookline
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25-35-4
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Basic - Reuse of single-use articles. Egg cartons **Repeat Violation**
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21-21-4
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Basic - Sponge used to clean and sanitize food-contact surface.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Cut vegetables **Repeat Violation**
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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. Garlic and oil 61Fm cornstarch and water 59F, placed in cooler **Corrective Action Taken**
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08A-01-4
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High Priority - Raw animal food stored over cooked food.in walk in cooler, raw meat over cooked meat
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 3 live in can opener, 5 live in three compartment sink, 4 live on shelf above three compartment sink
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Certificates not filled out **Repeat Violation**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.cooked chicken in walk in cooler **Corrected On-Site**
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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. Cooked egg rolls and meat in walk in cooler **Repeat Violation**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Under woks **Repeat Violation**
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