| Violation
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|
Observation
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Servers station **Warning**
Priority: Intermediate
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
Priority: Basic
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
Priority: Basic
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23-16-4
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Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser. **Warning**
Priority: Basic
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16-23-4
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Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
Priority: Basic
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36-40-5
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Fryers, cooking equipment **Warning**
Priority: Basic
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36-41-4
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Fryers, cooking equipment **Warning**
Priority: Basic
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. **Warning**
Priority: Basic
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving. **Warning**
Priority: Basic
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
Priority: Basic
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Warning**
Priority: Basic
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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. Acoustic tiles **Warning**
Priority: Basic
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cooks line, dry storage, dish area **Warning**
Priority: Basic
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Knifes **Warning**
Priority: Basic
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24-07-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Knifes **Warning**
Priority: Basic
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
Priority: Basic
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Warning**
Priority: Intermediate
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35A-20-4
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Basic - Dead rodent present. Near exit door **Warning**
Priority: Basic
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
Priority: High Priority
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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**
Priority: Basic
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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**
Priority: High Priority
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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. Observed cooking cutting rte carrots with bare hands **Warning**
Priority: High Priority
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three comp sink **Warning**
Priority: Intermediate
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12A-19-4
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High Priority - Employee washed hands with cold water. **Warning**
Priority: High Priority
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12A-20-4
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High Priority - Employee washed hands with no soap. **Warning**
Priority: High Priority
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Priority: Basic
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|
14-11-4
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Basic - Equipment in poor repair. Microwave handle **Warning**
Priority: Basic
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51-09-4
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Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval orother related requirements. 65 seats **Warning**
Priority: Basic
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50-08-5
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High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 30 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit www.myfloridalicense.com/dbpr/hr. **Warning**
Priority: High Priority
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Under cooks line **Warning**
Priority: Basic
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23-21-4
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Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
Priority: Basic
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
Priority: Basic
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23-25-4
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Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
Priority: Basic
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08B-27-4
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High Priority - Food placed in soiled container/equipment. Bean sprouts stored in cardboard box **Warning**
Priority: Basic
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust. Fresh produce next to HWS **Warning**
Priority: Basic
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08-38-4
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Food stored on floor. Cooking oil, beef **Warning**
Priority: Basic
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
Priority: Basic
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Blocked by large storage bins **Warning**
Priority: Intermediate
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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. Basket **Warning**
Priority: Intermediate
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36-24-5
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Basic - Hole in or other damage to wall. Under three compartment sink **Warning**
Priority: Basic
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10-17-4
|
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Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
Priority: Basic
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Warning**
Priority: Basic
|
|
21-04-4
|
|
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
Priority: Basic
|
|
22-19-4
|
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Basic - Interior of microwave soiled with encrusted food debris. **Warning**
Priority: Basic
|
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38-12-4
|
|
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. **Warning**
Priority: Basic
|
|
35A-02-5
|
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. **Warning**
Priority: High Priority
|
|
16-35-4
|
|
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.**Warning**
Priority: Intermediate
|
|
14-31-4
|
|
Basic - Nonfood-grade containers used for food storage _ direct contact with food. **Warning**
Priority: High Priority
|
|
14-15-4
|
|
High Priority - Nonfood-grade containers used for food storage in direct contact with food. **Warning**
Priority: High Priority
|
|
10-08-4
|
|
Basic - Observed: Ice scoop handle in contact with ice. **Warning**
Priority: Basic
|
|
10-07-4
|
|
Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
Priority: Basic
|
|
02D-06-4
|
|
Basic - Observed: Packaged food has no English labeling. **Warning**
Priority: Basic
|
|
08B-13-4
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|
Basic - Observed: Stored food not covered in walk-in cooler. Meats, noodles, veggies, etc **Warning**
Priority: Basic
|
|
02C-04-4
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|
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed
and held at refrigeration temperatures again. Pork **Warning**
Priority: Intermediate
|
|
35B-04-4
|
|
Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Warning**
Priority: Basic
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. duck 46F°, fish 50F°, chicken 50F°, **Warning**
Priority: High Priority
|
|
03D-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. duck 46F°, fish 50F°, chicken 50F°, **Warning**
Priority: High Priority
|
|
03F-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. **Warning**
Priority: High Priority
|
|
53B-13-5
|
|
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**
Priority: Intermediate
|
|
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. Cooked noodles, cooked fish, cooked chicken, various items in WIC **Warning**
Priority: Intermediate
|
|
25-32-4
|
|
Basic - Reuse of single-service articles. Sunny d bottles **Warning**
Priority: Basic
|
|
35A-04-5
|
|
Rodent activity present as evidenced by rodent droppings found. Approximately 10 - 15 semi soft droppings under prep
table next to soy sauce and cooking oil on cooks line, 7 semi soft dropping on cart on cooks line, 8 droppings on top of hood unable to reach, 1
semi soft on steam table next to soups, 6 semi soft droppings on number 10 cans under hot holding station, approximately 45 plus semi soft
fresh droppings under dish machine and behind reach in freezer, 10 semi soft droppings around mixer, 40 droppings on glue trap unable to test, approximately 50 dry dropping in dry rock sugar box, approximately 100 plus semi soft/ fresh droppings under dry storage shelves near WIC. **Warning**
Priority: High Priority
|
|
35A-21-4
|
|
High Priority - Rodent burrow or rodent nesting materials present. Behind reach in freezer, under prep table on cooks line **Warning**
Priority: High Priority
|
|
23-14-4
|
|
Basic - Shelf under preparation table soiled with food debris, heavy dust. On cooks line **Warning**
Priority: Basic
|
|
24-17-4
|
|
Basic - Silverware/utensils dried with a towel/cloth. **Warning**
Priority: Basic
|
|
25-05-4
|
|
Basic - Silverware/utensils dried with a towel/cloth. **Warning**
Priority: Basic
|
|
25-06-4
|
|
Basic - Single-service articles not stored inverted or protected from contamination. **Warning**
Priority: Basic
|
|
23-05-4
|
|
Basic - Soil residue build-up on nonfood-contact surface. Exterior reach in freezer **Warning**
Priority: Basic
|
|
22-18-4
|
|
Intermediate - Soil residue in food storage containers. **Warning**
|
|
01B-02-4
|
|
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked noodles 56F°, **Warning**
Priority: High Priority
|
|
14-41-4
|
|
Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
Priority: Basic
|
|
14-76-5
|
|
Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. **Warning**
Priority: Intermediate
|
|
36-26-4
|
|
Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
Priority: Basic
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
Priority: Basic
|
|
21-38-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
Priority: Basic
|
|
21-07-4
|
|
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm **Warning**
Priority: Basic
|
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name. **Warning**
Priority: Basic
|
