| Violation
|
|
Observation
|
|
08B-45-4
|
|
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sauces in walk in cooler. **Repeat Violation**
|
|
36-32-5
|
|
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair in kitchen possible water damage.
|
|
36-03-4
|
|
Basic - Cove molding at floor/wall juncture broken/missing. In kitchen area. **Repeat Violation**
|
|
16-01-4
|
|
Basic - Dishmachine has no data plate/operating specifications.
|
|
12B-07-4
|
|
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in prep room near walk in cooler.
|
|
13-03-4
|
|
Basic - Employee with no hair restraint while engaging in food preparation. No On cook in kitchen. Cook put on hat. **Corrective Action Taken** **Repeat Violation**
|
|
36-18-4
|
|
Basic - Floor tiles cracked, broken or in disrepair.
|
|
36-17-4
|
|
Basic - Floor tiles missing. Floor tile missing with standing water where tile was.
|
|
36-24-5
|
|
Basic - Hole in or other damage to wall. Hole in wall near coffee maker in kitchen. **Repeat Violation**
|
|
10-17-4
|
|
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep table and wall. Operator moved knife to dish pit. **Corrective Action Taken**
|
|
22-19-4
|
|
Basic - Interior of microwave soiled with encrusted food debris.
|
|
38-07-4
|
|
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage lights not shielded.
|
|
05-16-4
|
|
Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Reach in deli style cooler no thermometer. **Repeat Violation**
|
|
14-40-4
|
|
Basic - Nonfood-contact equipment in poor repair. Bottom Shelf of prep table rusted thru. **Repeat Violation**
|
|
33-16-4
|
|
Basic - Open dumpster lid. Employee closed dumpster. **Corrective Action Taken** **Repeat Violation**
|
|
14-67-4
|
|
Basic - Reach-in cooler gasket torn/in disrepair. Gasket torn on reach in cooler on cooks line.
|
|
23-08-4
|
|
Basic - Soda gun holster with accumulated slime/debris. In bar area. **Repeat Violation**
|
|
23-09-4
|
|
Basic - Soiled reach-in cooler gaskets. On deli style reach in cooler on cooks line. **Repeat Violation**
|
|
08B-13-4
|
|
Basic - Stored food not covered in walk-in cooler. Sauces in walk in cooler not covered. **Repeat Violation**
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line.
|
|
50-17-2
|
|
High Priority - High - Operating with an expired Division of Hotels and Restaurants license.2/1/2017 license displayed.
|
|
03A-08-4
|
|
High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked Pork (47°F - Cold Holding) in reach in deli style cooler.
|
|
01B-01-4
|
|
High Priority - Dented/rusted cans present. See stop sale. Dented cans on can rack. Whole tomatoes and tomato sauce. **Repeat Violation**
|
|
12A-16-4
|
|
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee be gain working with chicken after going to the dry storage no hand wash.
|
|
35A-02-5
|
|
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 7 Small flies in kitchen area. **Warning**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sour cream (51°F - Cold Holding); shredded cheese (49°F - Cold Holding); shredded lettuce (49°F - Cold Holding); cut tomato (60°F - Cold Holding); sliced tomato (51°F - Cold Holding); homemade salsa (61°F - Cold Holding) Pork (47°F - Cold Holding) all items in deli style reach in cooler on cook line. Cook put bags of ice on top of all items to quick chill. **Corrective Action Taken** **Warning**
|
|
05-05-4
|
|
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Smbient thermometer reads 80°F in 3 door reach in cooler. Ambient air in cooler 43°F.
|
|
22-22-4
|
|
Intermediate - Encrusted material on can opener blade. **Repeat Violation**
|
|
53A-03-5
|
|
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Reyes Roman 1/10/12.
|
|
31A-11-4
|
|
Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand sink **Repeat Violation**
|
|
53A-05-5
|
|
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.4 employees working with no food service manager present.
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in kitchen. **Repeat Violation**
|
|
03D-16-4
|
|
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pan of chicken in reach in cooler covered to cool. Cook uncovered. **Corrective Action Taken**
|
|
53B-13-5
|
|
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.Some Employees have training certificates some cannot be found.
|
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Salsa and guacamole ,add onsite not date marked in reach in cooler., **Repeat Violation**
|
|
22-01-4
|
|
Intermediate - Soda gun soiled. In bar area.
|
