| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items in the storage room. Bags, coats.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Ice buckets with pooling water, nit inverted.
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14-11-4
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Basic - Equipment in poor repair. Broken mixer paddle on shelf near dry storage.
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14-38-4
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Basic - Food storage container/container lid cracked or broken on cheese container in the walk in cooler.
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster. Leaves, broken mirror, trash, lawn debris.
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14-34-4
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Basic - Ice machine has rust and peeling surface at the door.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
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10-18-4
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Basic - In-use utensil stored in sanitizer between uses. Knives at the cook line. **Corrected On-Site**
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33-10-4
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Basic - Inside/outside of dumpster not clean.
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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33-11-4
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Basic - Missing drain plug at dumpster.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
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36-70-4
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Basic - Objectionable odor in establishment and at mop sink area behind establishment.
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33-16-4
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Basic - Open dumpster lid.
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29-08-4
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Basic - Plumbing system in disrepair. The 3 bay sink plumbing lines for the left bay are not working properly.
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23-05-4
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Basic - Soil residue build-up on the soda rack pumps.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. (Right bay faucet of 3 bay sink.)
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. (Cook touched floor and plumbing for sink then donned gloves. Observed cook dip hands in quat sanitizer then begin to put on gloves.) **Corrected On-Site**
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03G-04-4
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High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Yellowfin tuna portion.
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon that can be seared, under cooked at customer request.
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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.
47°F cooked pasta, two containers portioned dated tuesday, 46°F container of unportioned pasta dated Sat, 40°F raw meat, 46°F shredded cheese, 46°F block of cheese, 46°F gyro slices, 48°F milk at the bar, 65°F butter blend
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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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.
Milk at bar.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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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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53B-07-5
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Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Only photo copies of certificates are provided for Safestaff. Certificates must be original.
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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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14-14-4
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Intermediate - Nonfood-grade basting brush used in food.
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22-06-4
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Intermediate - Slicer soiled with old food debris.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid. Chef put labels on two bittles. **Corrected On-Site**
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14-76-5
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Intermediate - Walk-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.
46°F most cooked items. Chef discarded items.
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