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. **Repeat Violation** **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Cell phone next to microwave **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. **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
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27-10-4
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Basic - No hot running water at mop sink. **Warning**
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14-52-4
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Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Walk in cooler shelves **Repeat Violation** **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. Above three compartment sink **Warning**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw shrimp, beef placed in Walk in cooler **Corrected On-Site** **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
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24-18-4
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Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. **Warning**
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23-10-4
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Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Under three compartment sink **Warning**
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50-17-2
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High Priority - High - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
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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. Cook cutting rte tomatoes for storage for use later **Warning**
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12A-19-4
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High Priority - Employee washed hands with cold water. Cook **Warning**
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12A-20-4
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High Priority - Employee washed hands with no soap. Cook **Warning**
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Swai used in ceviche **Warning**
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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.cooked beef 44°F,chicken soup 44°F,tilapia 49°F, **Warning**
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22-55-4
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High Priority - Pots or other cooking equipment not being sanitized. Dishwasher not sanitizing dishes **Corrected On-Site** **Warning**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Warning**
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03A-04-4
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High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Placed in Reach in cooler **Corrective Action Taken** **Warning**
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41-01-4
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High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Purple liquid next to microwave **Corrected On-Site** **Warning**
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01B-04-4
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High Priority - Stop Sale issued due to food originating from an unapproved source.Swai **Warning**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. three compartment sink **Warning**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.raw meat **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. 74°F, **Warning**
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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. **Warning**
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27-09-4
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Intermediate - No cold running water at three-compartment sink. 74°F, **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**
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14-14-4
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Intermediate - Nonfood-grade basting brush used in food. **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. Chicken soup, beef **Warning**
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