| Violation
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Observation
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in freezer. **Repeat Violation**
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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, by slicer. **Corrected On-Site**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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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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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, in wait staff area.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food.
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33-16-4
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Basic - Open dumpster lid. **Repeat Violation**
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38-04-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
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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, containers of oil and spices at end of cooks line.
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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.
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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. See stop sale.
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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.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food, raw over RTE in white fridge.
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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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.
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11-01-4
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Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus. **Repeat Violation**
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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.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing, cleaning utensil on cooks line and being used as prep sink in back prep area near WIC.
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04-02-4
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Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures.
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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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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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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.
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14-77-5
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Intermediate - Reach-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. White fridge all items 48-58° and additional white fridge 48°-50° with standing water in bottom.
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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.
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31A-10-4
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Intermediate - Roof drain line draining into handwash sink, from roof to HWS in back prep area.
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14-76-5
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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, all items in WIC 47° to 52° water dripping from fan unit at top of WIC.
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