| Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used to scoop rice and flour. **Repeat Violation**
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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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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans and plates in kitchen not stored inverted.
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28-02-4
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Basic - Condensation or other drainage not disposed of according to law. Water draining from ground exterior of building near railroad tracks.
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35A-03-4
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Basic - Dead roaches on premises. One dead roach on counter in men's restroom.
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12B-01-4
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Basic - Employee eating while preparing food. Employee ate a piece of tripe while putting in bowl on cook line.
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16-13-4
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sanitize step.
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08B-12-4
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Basic - Food stored in holding unit not covered. Foods in walk in cooler.
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29-27-4
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Basic - No mop sink or curbed cleaning facility provided.
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40-01-4
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Basic - No suitable facilities provided to store employee clothing and other possessions. Cell phone stored on prep shelf on cook line.
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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. Shelves in walk in cooler not easily cleanable. Shelves in walk in cooler made of particle board.
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33-16-4
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Basic - Open dumpster lid.
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29-08-4
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Basic - Plumbing system in disrepair. Hand wash sink in kitchen is not functioning.
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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 and pork thawing at room temperature. I reviewed the proper thawing methods with the operator. She moved the nests to a container under cool running water. **Corrective Action Taken**
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08A-26-4
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Basic - Raw animal food stored above unwashed produce. Raw fish over onions in walk in cooler.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris.
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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. Bulk container of flour.
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28-14-4
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High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Employee states that mop water is dumped outside of establishment onto the ground.
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee cutting raw chicken washed and rinsed knife and cutting board with no sanitization step. I discussed the proper way to do dish ware with the employee and had her sanitize the utensils. **Corrective Action Taken**
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08A-20-4
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High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw fish in walk in cooler.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Four live roaches found in shelving above three compartment sink. One live roach found under metal shelve used to hold dry goods and dish ware on cook line. Three live roaches found near gasket of reach in cooler on cook line. Five live roaches found in casters to two door reach in cooler under the expo window on the cook line. One live roach found at front counter area.
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35A-23-4
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High Priority - Roach excrement and/or droppings present. In metal shelving material above the three compartment sink. Roach droppings found under shelves of metal rack in kitchen next to the reach in cooler.
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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. Exterior of building.
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees wash hands in three compartment sink due to non functioning hand wash sink.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Hot and cold water shut off at hand wash sink in kitchen. **Repeat Violation**
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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.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen.
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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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.
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31B-03-4
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Intermediate - No soap provided at handwash sink. In kitchen.
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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 noodles in walk in cooler.
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