Violation
|
|
Observation
|
16-03-4
|
|
Basic - Accumulation of debris inside warewashing machine.
|
16-21-4
|
|
Basic - Accumulation of debris on exterior of warewashing machine.
|
23-03-4
|
|
Basic - Build-up of grease on nonfood-contact surface.on cooking equipment
|
23-24-4
|
|
Basic - Buildup of food debris/soil residue on equipment door handles.
|
36-37-4
|
|
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Old acoustical tile **Repeat Violation**
|
32-12-4
|
|
Basic - Covered waste receptacle not provided in women's bathroom.
|
12B-02-4
|
|
Basic - Employee eating in a food preparation or other restricted area. Over clean dishes **Corrected On-Site**
|
08B-49-4
|
|
Basic - Employee personal food not properly identified and segregated from food to be served to the public.in walk in
|
14-10-4
|
|
Basic - Equipment or utensils not designed or constructed in a durable manner.old egg flats used for storage 6" off floor
|
36-41-4
|
|
Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
|
36-73-4
|
|
Basic - Floor soiled/has accumulation of debris.
|
23-21-4
|
|
Basic - Food debris/dust/grease/soil residue on exterior of microwave.
|
36-14-4
|
|
Basic - Grease accumulated on kitchen floor and/or under cooking equipment
|
21-04-4
|
|
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
|
14-31-4
|
|
Basic - Nonfood-grade bags used in direct contact with food.food stored in freezer
|
06-01-4
|
|
Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.in bucket on floor 29° **Corrected On-Site**
|
25-05-4
|
|
Basic - Single-service articles improperly stored.
On floor in shed
|
25-06-4
|
|
Basic - Single-service articles not stored inverted or protected from contamination. By beer case
|
23-05-4
|
|
Basic - Soil residue build-up on nonfood-contact surface.under 3 compartment and dish machine
|
08B-13-4
|
|
Basic - Stored food not covered in walk-in cooler.sauces and clean cut vegetables
|
08B-17-4
|
|
Basic - Unwashed fruits/vegetables stored over ready-to-eat food.in walk in
|
23-10-4
|
|
Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
|
36-72-4
|
|
Basic - Walk-in cooler/walk-in freezer floor soiled.
|
42-01-4
|
|
Basic - Wet mop not stored in a manner to allow the mop to dry.
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
|
14-06-4
|
|
Basic - Wood food-contact surface not properly sealed.back room **Repeat Violation**
|
03B-02-4
|
|
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken cooked at 10 am 70° on counter thrown away 2 cups
|
03D-01-4
|
|
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken in walk in 86° from 10:30am reheated to 165° and recooled
|
09-01-4
|
|
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Rice noodles thrown away voluntarily 1 cup
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sprouts 74° out at 11:00am
|
03B-01-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.egg rolls 44 79° cooked 3 hours ago left on the counter
|
08A-09-4
|
|
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.beef over lettuce, chicken over tofu and shrimp
|
22-20-4
|
|
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
|
11-03-4
|
|
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
|
03D-15-4
|
|
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked vegetables 84° on counter rice 83°
Moved to cooler **Corrective Action Taken**
|
22-28-4
|
|
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.on cook line
|
53A-01-5
|
|
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
Simon
|
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.6 employees working
|
03D-20-4
|
|
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.cooked chicken
|
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.sauces in walk in, egg rolls,
|
53B-05-5
|
|
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.
10/16
|