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. In seasoning on shelf on cooks line
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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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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Oil
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom.
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14-11-4
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Basic - Equipment in poor repair. 3 door cooler reading temp at 58°
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14-38-4
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Basic - Food storage container/container lid cracked or broken. On sauce container in Reach In Cooler
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
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51-18-6
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Basic - No copy of latest inspection report available.
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27-10-4
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Basic - No hot running water at mop sink.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Containing items in 3 door cooler
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Reach In chest freezer
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. By Reach In Cooler at front counter
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken cooked yesterday temped today at 49°
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03D-01-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice and cow stomach
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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. **Corrected On-Site**
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28-14-4
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High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Outside back door
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50-17-1
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High Priority - Hotel and Restaurant license is expired. **Admin Complaint**
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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. Chicken 52° beef 50° cheese 49° cactus 49° chorizo 50° hot salsa 48° beef tongue 51°
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35A-09-4
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High Priority - Presence of insects, rodents, or other pests. 1 insect by HWS
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Eggs over veggies
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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. Chicken over beef in 3 door cooler
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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. Items in Reach In Cooler which is not working and range in temp from 49° to 52°
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested at 200ppm chlorine **bucket being remadeCorrective Action Taken** **Corrective Action Taken**
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14-74-5
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Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.3 door Reach In Cooler temped at 58°
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed in triple sink **Corrected On-Site**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Temped at 78°
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53A-01-5
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Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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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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27-06-4
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Intermediate - No hot running water at three-compartment sink.
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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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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. Milk in Reach In Cooler
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