Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In sugar container. **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **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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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. Eating in kitchen. Educated employee about eating in kitchen while near food prep areas. **Corrective Action Taken** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. **Warning**
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08B-38-4
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Basic - Food stored on floor. Cooking oil near dry storage. **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment under cook line. **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Warning**
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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. In flour container. **Warning**
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14-36-5
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Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Near kitchen entrance. **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 kitchen and rear storage area. **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Near cook line. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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. Raw chicken 52°- 63°. **Warning**
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08A-13-4
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High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw beef and chicken over carrots. **Warning**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee Picked up something from the ground and failed to wash hands afterwards. Educated employee on proper hand wash procedures. **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. Raw chicken in reach-in cooler temperatures ranged from 52°-63°. Stationed in the cooler since 10:00am per manager. Portioned Cooked chicken ranged from 48°-53°. **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Warning**
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31A-15-4
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Intermediate - Employee filled water pitcher/cup at handwash sink. **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. Near dish machine. **Corrected On-Site** **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. Noodles in cooler. Cooked chicken stored in cooler employee failed to determine date and time of chicken preparation. **Warning**
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53B-05-5
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Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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