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. Flour container. **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **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. **Warning**
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. **Warning**
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **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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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation** **Warning**
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14-69-4
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Basic - Ice buildup in reach-in freezer. **Repeat Violation** **Warning**
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10-11-4
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Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. **Warning**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Seafood. **Warning**
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08A-26-4
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Basic - Raw animal food stored above unwashed produce. Chicken over produce. THIS VIOLATION MUST BE CORRECTED BY: 5/2/16. **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. **Warning**
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. **Warning**
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation** **Warning**
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site** **Warning**
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03A-08-4
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High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Shrimp 49 ° F , pork 48 ° F , chicken 49 ° F , removed and placed in reach in cooler. THIS VIOLATION MUST BE CORRECTED BY: 4/26/16. **Corrective Action Taken** **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. Cooked pasta 49 ° F , placed in reach in cooler. THIS VIOLATION MUST BE CORRECTED BY: 4/26/16. **Corrective Action Taken** **Warning**
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Raw chicken over cooked pork. THIS VIOLATION MUST BE CORRECTED BY: 5/2/16. **Warning**
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef over diced onions. THIS VIOLATION MUST BE CORRECTED BY: 5/2/16. **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over prepared sauces. THIS VIOLATION MUST BE CORRECTED BY: 5/2/16. **Repeat Violation** **Warning**
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03A-06-4
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High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw shrimp 49 ° F , Raw beef 48 ° F , Raw chicken 48 ° F , placed in reach in cooler. THIS VIOLATION MUST BE CORRECTED BY: 4/26/16. **Corrective Action Taken** **Warning**
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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. **Warning**
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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. **Repeat Violation** **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **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. **Corrected On-Site** **Repeat Violation** **Warning**
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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. **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. THIS VIOLATION MUST BE CORRECTED BY: 6/2/16. **Warning**
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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. **Warning**
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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. Chicken, pasta. **Repeat Violation** **Warning**
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