| 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. **Warning**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In bulk items in back kitchen. **Warning**
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. Inside reach in cooler in server station. **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen. **Warning**
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24-03-4
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Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Clean dishes on a dirty dish rack. **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Red board **Warning**
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35A-03-4
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Basic - Dead roaches on premises. One Behind buffet table **Warning**
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24-06-4
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Basic - Dish racks soiled and dirty , racks for dishwasher . Clean dishes stored on dirty wire racks over 3 compartment sink **Warning**
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29-18-4
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Basic - Drain cover(s) missing. Throughout kitchen and storage **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Server beverage on cutting board at server station **Corrected On-Site** **Warning**
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14-11-4
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Basic - Equipment in poor repair. Multiple panels missing from front of coolers, microwave rusted on inside, handle missing from vertical cooler online. **Warning**
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08B-61-4
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Basic - Existing ice machine located outside with not enclosed or locked **Warning**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Both doors leading to the outside in back kitchen. **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. Throughout kitchen. **Warning**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. In kitchen **Warning**
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36-17-4
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Basic - Floor tiles missing. **Warning**
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36-11-4
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Basic - Floors not maintained smooth and durable. Tiles and grout missing throughout kitchen. Grout missing throughout kitchen, several large holes and divets in floor in front and back kitchen **Repeat Violation** **Warning**
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14-38-4
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Basic - Food storage container/container lid cracked or broken. Flour and sugar containers and lids cracked and broken where it is open to contamination. **Repeat Violation** **Warning**
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08B-38-4
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Basic - Food stored on floor. Oil in back kitchen. Onions in back room **Corrected On-Site** **Warning**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Reach in cooler on cooks line and in server station. **Warning**
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33-23-4
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Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. **Warning**
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36-31-4
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Basic - Holes in ceiling. Throughout kitchen. **Warning**
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14-70-4
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Basic - Ice buildup in walk-in freezer. On door and condenser **Warning**
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10-21-4
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Basic - Ice scoop stored on top of dirty ice machine between uses. Outside machine. **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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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage. **Warning**
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33-11-4
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Basic - Missing drain plug at dumpster. **Repeat Violation** **Warning**
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted. **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In all coolers in kitchen except the beer cooler. **Repeat Violation** **Warning**
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05-17-4
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Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Warning**
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29-27-4
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Basic - No mop sink or curbed cleaning facility provided. **Warning**
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14-37-4
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Basic - Non-stick coating peeling/chipping off of pans/utensils. Several pans on kitchen. **Warning**
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36-70-4
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Basic - Objectionable odor in establishment. Kitchen and back storage room have a strong sewerage type odor **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. **Warning**
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08A-26-4
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Basic - Raw animal food stored above unwashed produce. Oysters dripping over lemons in Walk in cooler **Warning**
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21-44-1
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Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On top of prep cooler. **Warning**
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13-10-4
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Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint. Making tarter sauce . **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Several items not covered.lettuce, pork **Warning**
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08B-14-4
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Basic - Stored food not covered in walk-in freezer. Sausage , croissants **Warning**
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38-05-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area and equipment storage room. **Warning**
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen floor has grout missing and divest throughout. **Repeat Violation** **Warning**
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14-12-4
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Basic - Utensils in poor condition. On cooks line, spatula **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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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **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. Several items in coolers and on cooks line **Repeat Violation** **Warning**
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes left over from last night catering. 47° **Warning**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm 50 ppm , primed machine**Corrected On-Site** **Corrected On-Site** **Warning**
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Trained employee. **Corrective Action Taken** **Repeat Violation** **Warning**
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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. Twenty live flies on cooks line. Ten in back kitchen. **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. Walk in cooler -Raw chicken 47° cut lettuce 46° Put in smaller portions and added ice.
Reach in cooler on cooks line- fish 45° Fish 45°. Ice added.
Reach in cooler in server station- tomatoes 57° All other food in reach in cooler is 57° but are Not Time Temperature Control For Food Safety. Tomatoes moved to operating cooler for quick cool down.
Tall stand up reach in cooler in server station- Butter 57° Sour cream 57° Tuna Salad 45° moved to the walk in cooler
Two door stand up cooler next to supply closet-whipped butter 46° and Half and half 54° Half and Half 76° moved to Walk in.
garlic and oil on cooks line 83° and 84° see stop sale.
On cooks line- Egg batter 81° See stop sale **Corrective Action Taken** **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. Butter and creamer on table reserved to guests. **Warning**
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35A-09-4
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High Priority - Presence of insects, rodents, or other pests. Inside cornmeal. On cook line **Warning**
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08A-20-4
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High Priority - Raw animal foods not properly separated from each other in holding unit. Tall stand up cooler on cooks line raw beef next to raw chicken, next to raw fish. **Warning**
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08A-18-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Tall stand up cooler on cooks line. Chicken over ground beef. **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Two live roach in back kitchen. **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. Twenty dry rodent droppings found in back kitchen area. Also 20 dry rodent droppings in the supply room by the back door **Warning**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 15 pounds of cornmeal. Has live insects living on it, inside the bucket. Garlic and oil on cooks line has dead insect in it. Coconut dry batter on cooks line has dead insects in it. **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Mashed potatoes 47° left over from catering last night. Egg batter 81° left out on counter for over four hours. **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Spray bottles of Clorox Next to clean carafes and water pitchers. **Warning**
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01C-05-4
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Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
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01C-02-4
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Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Link cook washing knives in handsink by cooks line. **Warning**
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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 employee restroom. **Warning**
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53B-02-5
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Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alicia. Line cook. **Warning**
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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Mashed potatoes left over from last nights catering. **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. Deli salads, ham, in tall stand up cooler. **Warning**
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