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. **Repeat Violation** **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Cooking oil **Corrected On-Site** **Repeat Violation** **Warning**
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning**
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24-14-4
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Basic - Clean utensils stored between equipment and wall. By three compartment sink **Warning**
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21-05-4
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Basic - Cloth used as a food-contact surface. **Warning**
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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. **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning**
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14-11-4
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Basic - Equipment in poor repair. Three compartment sink leaking **Warning**
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36-41-4
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Basic - Fan cover in walk-in cooler has accumulation of dust or debris. **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. Under three compartment sink **Warning**
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36-11-4
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Basic - Floors not maintained smooth and durable. Near back exit **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** **Warning**
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Chips **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **Warning**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. WIC **Repeat Violation** **Warning**
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51-18-6
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Basic - No copy of latest inspection report available. **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation** **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Make table, upright reach in cooler **Repeat Violation** **Warning**
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25-32-4
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Basic - Reuse of single-service articles. **Warning**
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24-18-4
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Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site** **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Make table **Repeat Violation** **Warning**
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08B-54-4
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Basic - Uncovered food stored near sink exposed to splash. Raw chicken **Warning**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. Three compartment sink **Warning**
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12A-07-4
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High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Warning**
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09-01-4
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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. Cook touching rte tacos with bare hands **Corrected On-Site** **Repeat Violation** **Warning**
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22-48-4
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High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. **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.pico 47°F, cut lettuce 45°F, wic Cheese 50°F, steak 46°F, fried pepper 49°F, raw chicken 46°F, salsa 46°F, rice 50°F, **Repeat Violation** **Warning**
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Cooks line **Repeat Violation** **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Blocked by prep items placed in front of sink **Warning**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At bar **Corrected On-Site** **Repeat Violation** **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Bar Hws **Warning**
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22-30-4
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Intermediate - Interior of reach in freezer soiled with accumulation of food residue. **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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53B-13-5
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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**
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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. Chicken, salsa, rice **Warning**
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