| 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. Inside bulk containers of flour and corn starch in storage area
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Containers of oil at cook line and container of dry rice in back kitchen
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy 3 D dust on vent cover in bathroom
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Cook line
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. Under dish washing area hand sink near mop sink
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36-73-4
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Basic - Floor soiled/has accumulation of debris and leaves . Back kitchen and dish washing areas **Repeat Violation**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**
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23-09-4
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Basic - Heavily soiled reach-in cooler gaskets. Cook line reach in coolers **Repeat Violation**
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23-06-4
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Basic - Heavy build-up of food debris, dust or dirt on nonfood-contact surface. Shelves on cart in kitchen and shelves at cookline , area between steam table and counter area
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23-03-4
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Basic - Heavy build-up of grease on nonfood-contact surface. Sides of fryers and around woks **Repeat Violation**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food- chicken and beef in walk in cooler and beef in reach in cooler at cook line and beef in freezer chest in kitchen
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33-16-4
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Basic - Open dumpster lid.
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14-67-4
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Basic - Reach-in coolers gasket torn/in disrepair. Cook line **Repeat Violation**
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21-13-4
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Basic - Soiled wet wiping cloth placed in use with fresh solution. Back kitchen **Corrected On-Site**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Cut vegetables and sauces
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation**
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
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01B-01-4
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High Priority - Deeply Dented cans present on shelf in dry storage area. Manager segregated for return See stop sale. **Corrective Action Taken**
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12A-28-4
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High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.discussed proper hand washing - employee washed hands then began cooking foods **Corrective Action Taken**
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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. Fresh garlic and oil at 74° at cook line - moved to freezer for quick chill down - recheck 38° **Corrected On-Site**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Cook line
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. ( 3 compartment sink ) - discussed proper hand washing with employee and manager **Corrective Action Taken**
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22-28-4
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Intermediate - Interior of reach-in cooler and reach in freezer soiled with accumulation of food residue. Cook line
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish washing area **Corrected On-Site**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Cook line **Corrected On-Site**
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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. Egg rolls and cooked pork in reach in cooler opposite fryers **Repeat Violation**
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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. Expired 4/2016 **Repeat Violation**
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