| 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. Bowl used with no handle to dispense nuts. Under plating station, near microwave. Item removed. **Corrected On-Site** **Repeat Violation** **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler, cookline. **Warning**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in freezer. Raw lamb on floor in walk in freezer. Item picked up and stored properly. **Corrected On-Site** **Repeat Violation** **Warning**
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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.
Kitchen area, pots and pans not inverted. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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10-20-4
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Basic - Dirty tongs stored on equipment door handle, cookline stove. Item removed. **Corrected On-Site** **Repeat Violation** **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Back storage area on top of food items. **Repeat Violation** **Warning**
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed. Cookline, and throughout kitchen. **Warning**
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23-20-4
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Basic - Food debris/dust/grease/soil residue on exterior of oven. **Warning**
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08B-27-4
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High Priority - Basic - Food placed in soiled container/equipment. Near microwave by plating area, Indian spice Ajawn. Employee placed spice into a clean container. **Corrected On-Site** **Warning**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. Near plating area. **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. Bar area . **Repeat Violation** **Warning**
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Behind walk in cooler **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cookline and throughout kitchen. **Warning**
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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. Indian spice, employee label container. **Corrected On-Site** **Repeat Violation** **Warning**
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.
On cookline behind hand washing sink -sliced tomatoes 54° tofu 54° sauces 54° less then 3 hours, items placed in walk in cooler **Corrected On-Site** **Repeat Violation** **Warning**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink, on cookline. **Repeat Violation** **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Repeat Violation** **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. Bar area . **Warning**
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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. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. At bar area. **Warning**
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31B-05-4
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Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At front handwashing sink. **Warning**
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14-76-5
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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. On cookline, directly behind handwashing sink. All TCS foods removed from cooler. **Repeat Violation** **Warning**
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