| Violation
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Observation
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14-09-4
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Basic - Blue Cutting board has cut marks/torn and is no longer cleanable.
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Knife rack on wall in cook line area
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Sides of fryers
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. By back door and bar areas
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24-27-4
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Basic - Clean equipment/dishware/utensils ( stacks cups) stored next to handwash/food preparation sink exposed to splash. Bar
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08B-49-4
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Basic - Employee personal food ( drink and cut melon) not properly identified and segregated from food to be served to the public. In reach in cooler in dishwashing /prep area **Corrected On-Site**
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40-07-4
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Basic - Employee personal items ( glasses ) stored with or above food, clean equipment and utensils, or single-service items. On shelf above slicer
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Kitchen /dough prep areas
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36-17-4
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Basic - Floor tiles missing . Dishwashing/food prep area and bar area
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Cook line area
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23-21-4
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Basic - Food debris/dust/grease/soil residue on exterior of microwave. Cookline area
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08B-12-4
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Basic - Food stored in holding unit ( tall freezer ) not covered.cook line area
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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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 ( bulk container of salt) within a closed container. Near mixer /walk in cooler
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Bar
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14-47-4
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Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf above three compartment sink
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. In freezer at cookline area
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08A-26-4
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Basic - Raw animal food( ground beef ) stored above unwashed produce ( fruit ) in walk in cooler **Corrected On-Site**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Dishwashing food prep area
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. On shelf below prep table at cook line
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen/cook line area
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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.47° potato salad in reach in cooler bottom shelf- in dishwashing /food prep area -moved to freezer for quick chill down recheck 40° **Corrected On-Site**
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22-20-4
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Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Bar
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22-25-4
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Intermediate - Accumulation of encrusted food debris on/around mixer head/ mixer bowl
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Top shelf above center prep table and above deli style cooler
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02C-03-4
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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. Half and half in reach in cooler
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by cups stacked at bar hand sink
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items ( frying pan, utensils, scrub pads) stored in the sink. Near walk in cooler **Corrected On-Site**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line area
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22-28-4
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Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Cookline area
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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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53B-02-5
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Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris. In dishing/food prep area
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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 lettuce, meatballs , soups in reach in cooler
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22-06-4
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Intermediate - Slicer blade soiled with old food debris. Cook line area
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Hanging on hand sink near walk in cooler
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