| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.- shelves above soup station
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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36-11-4
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Basic - Floors not maintained smooth and durable.- back area
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14-38-4
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Basic - Food storage container/container lid cracked or broken.
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
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33-29-4
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Basic - Grease receptacle lid open, broken, or missing.
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36-31-4
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Basic - Hole in ceiling.- above prep station
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.- flour **Corrected On-Site**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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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.- storage room in back area
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.- bar
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.- manager pulled pans to have removed **Corrective Action Taken**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.- outside of ice machine
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.- breaking area
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29-17-4
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Basic - Waste line missing at soda gun holster.
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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 bottles in kitchen
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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.- 2 flies
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08A-01-4
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High Priority - Raw animal food stored over cooked food.- tuna over cooked wings
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.- scallops over butter **Corrected On-Site**
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01B-14-4
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High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
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35A-07-4
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High Priority - Small flying insects in bar area.
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.- bar area
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served.
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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. **Corrected On-Site**
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31A-04-4
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Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.- main bar
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue._ cooler by freezer
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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. - manager unable to get into office where certificates are kept
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01C-01-4
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Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. - cook thought he was suppose to put tag with used ones, was tag on top, put back on clams **Corrected On-Site**
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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.- rice, mashed potatoes, beef, Cole slaw
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.- degreaser
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