| 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. Bulk container of rice , storage area **Corrected On-Site** **Repeat Violation**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Lids of bulk containers in dry storage area **Corrected On-Site**
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. Under side of soda dispenser at wait station
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36-36-4
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Basic - Ceiling tile missing. Employee restroom
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. -discussed proper location for eating **Corrective Action Taken** **Repeat Violation**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Employee bag next to rice snacks on top of shelf in salad prep area **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans stacked in dishwashing area **Repeat Violation**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Kitchen , under cooing equipment
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08B-12-4
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Basic - Food stored in holding unit not covered. Bulk container of sugar , storage room **Corrected On-Site**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. Opposite grill **Corrected On-Site**
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05-16-4
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Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Near fryer
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Changing table in women's restroom
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08B-13-4
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Basic - Stored food not covered in walk-in cooler/freezer -trays fries walk in cooler and sauce in freezer **Corrected On-Site**
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08B-54-4
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Basic - Uncovered food stored near sink exposed to splash. Wait station **Corrected On-Site**
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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. Front kitchen -discussed proper hand washing prior at changing of gloves **Corrective Action Taken** **Repeat Violation**
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10-05-4
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High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Knives in bucket of water 88° on shelf opposite grill **Corrected On-Site** **Repeat Violation**
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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. 78° butter on counter - moved to freezer for quick chill, ribs (47°F - Cold Holding, Fish (46°F - Cold Holding); Fish (53°F - Cold Holding); Beef (52°F - Cold Holding); Poultry (46°F - Cold Holding) ;shrimp coconut (54°F - Cold Holding -foods moved to freezer for quick chill down **Corrective Action Taken** **Repeat Violation**
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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. Employee went outside to dispose garbage and then engaged in food prep -employee removed gloves, washed hands put clean gloves on -discussed proper hand washing and change of gloves **Corrective Action Taken** **Repeat Violation**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Cleaner stored next to container of breading in back kitchen **Corrected On-Site**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Dish washing area and employee restroom
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Stove burners
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Containers of cream in walk in cooler **Corrected On-Site**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by soda holster at end of bar
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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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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom and men's restroom **Corrected On-Site**
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05-10-4
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Intermediate - Probe thermometer not used to ensure proper food temperatures.
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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. Drawers under grill and reach in on end of cookline near prep sink
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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. Stuffing, cooked greens, Mac/cheese in walk in cooler **Repeat Violation**
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31B-06-4
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Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Cookline near dry storage area **Corrected On-Site**
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22-60-4
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Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. By office **Repeat Violation**
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