| Violation
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Observation
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35B-01-4
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Basic - All around exterior door has a gap at the threshold and top that opens to the outside. Back outside door. **Repeat Violation**
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05-11-4
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Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. True reach in in prep area.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In butterscotch pudding.
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust build up on air conditioner in dish area. Dust on window sills . **Repeat Violation**
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Under cook line.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.in ice machine storage area. **Corrected On-Site**
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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination. Coffee filters in front counter area and dish area needs to be covered.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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35A-03-4
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Basic - Dead roaches on premises.1 dead in cabinet under ice tea and coffee pot in dish / prep area.
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Open coke bottle stored next to frozen fries in reach in freezer in ice machine storage area. **Corrected On-Site**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Coats stored next to gravy mix in dry storage. Purse on syrup in wait counter area.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. On prep cook. **Repeat Violation**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. On glasses in wait station in dish area. **Repeat Violation**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Near high chairs in area near office. In extra dining room behind the booth north end.
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36-24-5
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Basic - Hole in or other damage to wall. Hole in wall through to dry storage area from employee restroom in kitchen area.
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14-70-4
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Basic - Ice buildup in walk-in freezer. In rear of freezer. **Repeat Violation**
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10-02-4
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Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs in heavy grease build up basket like utensil above stream table.
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35B-03-4
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Basic - Outer openings not protected with self-closing doors.
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation. Torn screen in window behind ice machine. In ice machine room in back.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. 2 hotel pans of Potatoes in walk in cooler . **Repeat Violation**
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair.
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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. Dishwashing area and ice machine storage area.
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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. Squeeze container on shelf near slicer no label.
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03C-06-4
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High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or equivalent time/temperature combination as specified in cooking chart.112°F tomato hamburger macaroni mixture. Cook is reheating in oven to proper temp of 165°F to hot hold at 135°, rechecked 165°F for tomato hamburger macaroni mixture. **Corrected On-Site**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale. 7 Lemons in cooler.
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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. 15 live small flies in ice machine dry storage area. 2 live small flies in dish area. 2 small live flies in bathroom, 2 small live flies in extra dining room.
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07-06-4
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High Priority - Open food re-served to customers. Milk in 3 small pictures reserved to customers. Stop sale milk.
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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.Pudding 46°F , milk 45°F , cole slaw45°F true reach in cooler.
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Alcohol near single service foil and food pepper. **Repeat Violation**
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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 and orange juice in true reach in cooler in prep area. Cooked Carrots and lasagna in walk in cooler. **Repeat Violation**
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In prep area **Corrected On-Site**
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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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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory covered on wall now visible **Corrected On-Site**
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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. Most items 45°F and 46°F . Moved to walk in cooler, manager contacted repair. **Corrective Action Taken**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris. R true reach in cooler and walk in cooler shelves soiled.
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22-06-4
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Intermediate - Slicer blade soiled with old food debris. **Corrected On-Site** **Repeat Violation**
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