| Violation
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Observation
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32-19-4
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Basic - Bathroom not conveniently located and accessible to employees, employee bathroom out of order.
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured, in front of HWS in kitchen area.
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24-24-4
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Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened).
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area, cellphone above prep area in kitchen.
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36-12-4
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Basic - Floors not constructed to be easily cleanable, WIC and kitchen area.
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08B-38-4
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Basic - Food stored on floor, water bottles on floor in back area.
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10-08-4
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Basic - Ice scoop handle in contact with ice, in back area.
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses, placed on top of ice machine.
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation, large fan opening into the kitchen area that isn't sealed from outdoor environment.
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06-01-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner, meat thawing not under running water.
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25-05-4
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Basic - Single-service articles improperly stored, back area on floor.
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25-11-5
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Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened), back area.
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29-19-4
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Basic - Standing water in floor drain in kitchen area in front of 3CS; water backing up and increasing since start of inspection, employees walking through water to conduct food preparation operations.
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38-04-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
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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.
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled, with raw liquid from meats.
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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, back area.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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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, used to wipes plates being servers to customers.
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. **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.
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sliced limes being handled by employee barehanded. Explained to employee no barehand contact allowed. **Corrective Action Taken**
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01B-13-4
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High Priority - Food not in a wholesome, sound condition, spoiled/odoriferous/rotten fish in WIC voluntarily thrown out.
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
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14-15-4
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High Priority - Nonfood-grade containers used for food storage _ direct contact with food.
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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. Raw sausage 47° to 41°, Raw chicken 47° to 41°, Cooked Intestines 47° to 41°, Pico 45-47° to 41°, Guacamole 53° to 42°, Tomatoes 46-47° to 42°, **Corrected On-Site**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw shrimp. **Corrected On-Site**
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28-26-4
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High Priority - Sewage/wastewater backing up through floor drains in kitchen area in front of 3CS; water backing up and increasing since start of inspection, employees walking through water to conduct food preparation operations.
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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.
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11-03-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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16-33-4
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Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer, 3CS.
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, sani-bucket stored in HWS beside bar. **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, in men's and women's bathroom only one side of faucet works and is only at 74°.
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32-11-5
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Intermediate - Lack of toilet tissue at each toilet.
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22-12-4
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Intermediate - Metal stem-type thermometer soiled.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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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. SafeStaff books on site but no employees trained.
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31B-03-4
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Intermediate - No soap provided at handwash sink.
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05-06-4
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Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit, calibrated thermometer with operator. **Corrected On-Site**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
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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.
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