| Violation
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Observation
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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination. **Repeat Violation** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Plastics glasses **Repeat Violation** **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. **Repeat Violation** **Warning**
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14-69-4
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Basic - Ice buildup in reach-in freezer. By microwaves. **Repeat Violation** **Warning**
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38-01-4
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Basic - Light shield damaged/in disrepair. Above cook line **Repeat Violation** **Warning**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. Both in back of kitchen **Repeat Violation** **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. 2 door silver in back of kitchen **Warning**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. On cook line. **Repeat Violation** **Warning**
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24-17-4
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Basic - Silverware/utensils dried with a towel/cloth. Silverware **Corrective Action Taken** **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. All on cook line **Repeat Violation** **Warning**
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08B-14-4
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Basic - Stored food not covered in walk-in freezer. Reach in freezer , chicken **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table **Corrected On-Site** **Repeat Violation** **Warning**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Towel bucket at wait station 0 ppm, corrected to 50 ppm **Corrected On-Site** **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. Jello in cottage cheese container **Warning**
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Single door lift top on line, raw chicken 47°, ham 47°, cut leafy greens 61°, coleslaw 58°, feta 63°
**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. Rice pudding made yesterday, 5pm, one pan 47°, one 51° **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. O ppm, technician will be here today. **Repeat Violation** **Warning**
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16-20-4
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High Priority - Faucet at three-compartment sink does not reach all compartments. Must use pail to fill 3rd sink **Warning**
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07-06-4
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High Priority - Open food re-served to customers. **Admin Complaint**
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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. Butter pats 63°, put out 3.5 hours ago. Rice pudding, 47°, rice pudding 51°, see stop,sale. **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 pats removed but resserved **Warning**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 107°, sausage links 112°, potatoes 114°, moved to grill to reheat . **Repeat Violation** **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. Rice pudding, 47°, rice pudding 51° **Warning**
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41-18-4
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High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. In 3 compartment sink, corrected to 100 ppm **Corrected On-Site** **Warning**
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22-63-4
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Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Underside, next to nozzles **Repeat Violation** **Warning**
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Steaks, ham
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53B-15-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher, lack of knowledge about sanitizing and Test strips **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Server area **Repeat Violation** **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. Tuna salad, coleslaw
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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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