Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. At server station **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
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35A-03-4
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Basic - Dead roaches on premises.one dead under prep table near white chest freezer, one dead under three compartment sink. **Repeat Violation** **Warning**
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36-12-4
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Basic - Floors not constructed to be easily cleanable.several tiles broken throughout the establishment. **Repeat Violation** **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment throughout **Repeat Violation** **Warning**
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21-10-4
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Basic - Heavily Soiled dry wiping cloth in use.on cook line **Warning**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler on cook line. Employee put in both coolers **Corrected On-Site** **Warning**
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51-18-6
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Basic - No copy of latest inspection report available. **Warning**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. **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. Sugar in a gallon container at server station **Warning**
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03A-16-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. 45-46 f. Evaporater coil partially frozen ( ice buildup on top portion) showed to mgr. **Warning**
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03B-02-4
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High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.cooked sausage 91 f in a container on cook line. **Warning**
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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.Swiss cheese 85, American cheese 86,Canadian bacon 59,sliced turkey 47, french toast batter 47 in reach in cooler on cook line, creamers 60 f in server station cooler.explained **Warning**
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07-08-4
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High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Non UHT Coffee creamers reserved to other customers.explained to servers. **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
One live under three compartment sink, one live in front of white chest freezer in back room.Mgr. Killed both **Repeat Violation** **Warning**
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03A-03-4
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High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
Shell eggs stored at 76 f on cook line. **Warning**
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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.cook cracked raw shell eggs then handled clean plate and did not change gloves. Explained **Warning**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. At server station **Repeat Violation** **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line **Warning**
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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. **Warning**
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53A-05-5
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 8-9 employees working **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **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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16-31-4
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Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.using sanitizer cloth towels no Quat test strips available. **Warning**
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22-06-4
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Intermediate - Slicer blade soiled with old food debris. **Warning**
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