Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine. **Warning**
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in vegetable cutiing. **Warning**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. **Warning**
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster. **Warning**
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31B-04-4
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Basic - Handwashing sign provided at a hand sink used by food employees is worn and no longer legible. Main kitchen. **Warning**
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10-20-4
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Basic - In-use tongs stored on pipe near floor level of cooking unit. Tongs run thru dish line and relocated. **Corrected On-Site** **Warning**
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16-38-4
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Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Gauge is reading 100°F while water is temping 115°F . **Repeat Violation** **Warning**
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33-33-4
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Basic - Large amount of unused equipment/supplies present. Pile of wood chairs, stoves, shelving. **Warning**
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14-47-4
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Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Wood dividers observed between multiple make table cooler pans in multiple units. Dividers are not smoothly cut and sealed. Wood is observed to have chipped edges. **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. Several containers in the cooler have multiple date labels or partial labels. **Warning**
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33-16-4
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Basic - Open dumpster lid due to lids not aligning to be closed properly. **Warning**
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29-08-4
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Basic - Plumbing system in disrepair. (Mop sink vacuum breaker is broken.) **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
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25-32-4
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Basic - Reuse of single-service articles.
Mango chutney inner plastic bag lining reused for sauce made on-site. Bags cannot be washed and reused. **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. **Warning**
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14-10-4
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Basic - The ice machine has a missing cover above the door. Plastic wrap is observed covering the large gap and is taped to the door. The manager is educated that this is not a clean, durable surface and requires repair. **Warning**
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29-11-4
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Basic - Water leaking from base of dish room hand sink faucet. **Warning**
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35A-02-5
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High Priority - Live, small flying insects observed in heavy volume around garbage on the dumpster pad. Staff swept area up. Flies dispersed. **Corrected On-Site** **Warning**
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22-38-4
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High Priority - No sanitizer of any kind available for warewashing of large items in the three bay that do not fit in the dish machine. Employee sent to purchase plain bleach for three bay sink use and wiping cloth bucket use. **Corrected On-Site** **Warning**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage _ direct contact with food.
Orange home depot bucket used for sauce in walk in unit.
Cooked potatoes observed in a black bus tub. **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.
46°F cooked chicken, 47°F sauce, 47°F cooked cut potatoes and vegetable mix, 45°F lamb from previous night, 44°F cooked vegetables from previous night **Warning**
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
51°F cooked chicken from previous night, 49°F cooked sauce in mango chutney container **Warning**
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03D-04-4
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High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.
72°F two tall white containers of cooked tomato sauce prepared around midnight. Unable to determine when sauce reached 135°F to begin cooling countdown. **Warning**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
56°F sauce on stove not reheating. Two containers set on stove to hold out for sauteeing. Cook educated that bulk cooked sauces/curry cannot sit on stove at room temperature. Burners turned on to heat items. **Corrective Action Taken** **Warning**
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08B-01-4
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High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Only part of the buffet has a sneezeguard. **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
51°F cooked chicken from previous night, 49°F cooked sauce in mango chutney container.
72°F two tall white containers of cooked tomato sauce prepared around midnight. Unable to determine when sauce reached 135°F to begin cooling countdown. **Warning**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish wash room. **Corrected On-Site** **Repeat Violation** **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Dish wash room. **Corrected On-Site** **Repeat Violation** **Warning**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered and in deep container, then stacked among other items while cooling overnight in the walk in cooler. **Warning**
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53B-13-5
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Intermediate - Proof of required state approved employee training not available for 4+ employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. Cooked chicken, sauces, vegetables, lamb. In walk in cooler and items held for multiple days in the reach in coolers. **Warning**
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31B-06-4
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Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser at cookline is empty. Soap is provided in a soup bowl. **Corrected On-Site** **Repeat Violation** **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles of blue cleaner at the register counter. **Warning**
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