Violation
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Observation
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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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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
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29-09-4
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Basic - Faucet/handle missing at plumbing fixture. Triple sink outside has no faucets. Operator using hose
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves.
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08B-38-4
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Basic - Food stored on floor. Boxes of corn in husk on floor
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers **Repeat Violation**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Many bags in cooler
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork in triple sink inside
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind 3 sink
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16-25-4
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Basic - Warewashing conducted in outdoor area. Triple sink outdoors under tent being used to wash stock pots and garbage cans. Sink has drain pipe into a grease trap. Sink has no faucet. Observed Operator using Hose with only cold water to ware wash. Operator states inside triple sink is not big enough to fit big pots **Repeat Violation**
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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. Cook
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09-01-4
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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. Operator chopping tomatoes no gloves
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22-55-4
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High Priority - Pots or other cooking equipment not being sanitized. Operator cleaning with hose outside
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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35A-11-4
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Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Outside near triple sink observed approx 5 cats eating good from bowl **Repeat Violation**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Pan in sink
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water 1 handwash sink kitchen, 1 handwash sink women's bathroom **Repeat Violation**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
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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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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front
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31B-03-4
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Intermediate - No soap provided at handwash sink. Frony
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
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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. Containers 2 door glass refr front: cooked beef, salsa, rice
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53B-14-5
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Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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22-60-4
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Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Tomato chopper
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