| Violation
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|
Observation
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
Boxes with chicken,beef and pork
|
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12B-12-4
|
|
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
|
|
40-06-4
|
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Basic - Employee personal items stored in or above a food preparation area.
Cellphones
|
|
13-07-4
|
|
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
|
|
08B-36-4
|
|
Basic - Food stored in a location that is exposed to splash/dust.
Ice in bar area for human consumption
|
|
36-14-4
|
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
|
|
14-42-4
|
|
Basic - Hood filter missing from automatic fire suppression/exhaust system.
|
|
10-07-4
|
|
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
|
|
14-67-4
|
|
Basic - Reach-in cooler gasket torn/in disrepair.
Kitchen different units
|
|
23-14-4
|
|
Basic - Shelf under preparation table soiled with food debris.
|
|
25-05-4
|
|
Basic - Single-service articles improperly stored.
Kitchen floor **Corrected On-Site**
|
|
23-09-4
|
|
Basic - Soiled reach-in cooler gaskets.
Kitchen different units
|
|
23-12-4
|
|
Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
|
|
29-11-4
|
|
Basic - Water leaking from pipe and/or faucet/handle.
Walk in cooler from the AC unit
|
|
03B-01-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above
Food in steam table operator increased temperature
|
|
02C-03-4
|
|
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
Salad dressing gallons in kitchen reach in cooler
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|
27-16-4
|
|
Intermediate - Hot water not provided/shut off at employee handwash sink.
Woman bathrooms
|
|
22-28-4
|
|
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
|
|
16-35-4
|
|
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Dishwasher
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|
53A-05-5
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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.
|
|
31B-02-4
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|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
|
|
16-34-4
|
|
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
|
|
31B-03-4
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|
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
|
|
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.
9/23/2016 Florise C , Terry H 8/20/2016
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|
41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
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