| Violation
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Observation
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05-11-4
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Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Reach in coolers in salad station
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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. Box of butter on floor in walk in freezer ; box of can of sauce in walk in cooler
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Opposite beverage station
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40-06-4
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Basic - Employee personal items ( back pack ) stored in or above a food preparation area. Above food prep sink in Back prep area
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet on arm of manager prepping salad **Corrected On-Site**
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation. Pizza prep areas
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans stacked on shelf in dishwashing area **Repeat Violation**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Bar along wall edges
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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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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. Inside bulk container of flour in back prep area
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. In kitchen opposite beverage station
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12B-13-4
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Basic - Opened employee beverages container in a cold holding unit with food to be served to customers. Salad station **Corrected On-Site** **Repeat Violation**
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08B-39-4
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Basic - Raw fruits/vegetables( mushrooms) not washed prior to preparation. - discussed proper washing of produce prior to cutting- mushrooms rewashed **Corrective Action Taken**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair cooler opposite beverage station in kitchen **Repeat Violation**
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08B-17-4
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Basic - Unwashed fruits/vegetables ( unwashed mushrooms and tomatoes, unwashed onions )) stored with ready-to-eat food.( bread, cheese ) in walk in cooler; unwashed blueberries over cheesecake at salad station area **Corrected On-Site** **Repeat Violation**
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris.
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface.
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29-17-4
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Basic - Waste line/ holster missing at soda gun area - bar
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Pizza make station **Corrected On-Site**
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35A-02-5
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High Priority - 3 Live, small flying insects in kitchen, food preparation area, or food storage area.
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Pizza maker - discussed proper hand washing with employee - employee hands washed **Corrective Action Taken**
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12A-18-4
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High Priority - Employee dried hands on soiled towel after washing. Pizza prep area- discussed proper hand washing with manager **Corrective Action Taken**
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. When placing toppings on pizza at pizza make table
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Discussed proper hand washing with dish washer - dishwasher washed hands and rewashed dishes **Corrective Action Taken**
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01B-07-4
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High Priority - Food with mold-like growth blueberries -1 pint in tall reach in cooler at beverage station in kitchen - discarded . See stop sale. **Corrective Action Taken**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dirty knives in knife holder ; slicer , dicer on - in back prep table -discussed proper cleaning of food contact services **Corrective Action Taken**
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10-05-4
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High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Pizza cutter in unclean water at 83° at expo pizza area - water replaced with 149° clean water **Corrected On-Site**
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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. Cut tomatoes recheck 34° in deli style reach in cooler - Ham 58°recheck 29° , ricotta cheese 53° recheck 38° at pizza make area- discussed proper food storage portions with cook - moved to freezer for quick chill down **Corrected On-Site**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Kitchen opposite beverage station
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53B-16-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Proper hand washing for employees
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22-22-4
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Intermediate - Encrusted material on can opener blade. On prep table in back kitchen
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53A-04-5
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Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Mariner on duty
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by pizza sticks at pizza make area - discussed proper access to hand sink and paper towels with manager
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53A-01-5
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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.
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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.
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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. Cut tomatoes in walk in cooler made two days previously and cheesecakes made previous day
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53B-10-4
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Intermediate - Records/documents for required employee training do not contain all of the required information. No birth dates and certified food manager trainers information
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