| Violation
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Observation
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22-20-4
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Intermediate - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine.
Priority: Intermediate
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03A-16-4
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High Priority - Observed: All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees
Fahrenheit. Ham 53°, turkey 49°, tomato sauce 51°, dessert 48° all in walk in cooler
Priority: High Priority
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51-11-4
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Basic - Observed: Carbon dioxide/helium tanks not adequately secured.
Priority: Basic
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02C-03-4
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Intermediate - Observed: 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.ham, turkey, corned beef, desserts in walk in cooler
Priority: Intermediate
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41-07-4
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High Priority - Observed: Container of medicine improperly stored.rubbing alchol on prep table
Priority: High Priority
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36-03-4
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Basic - Observed: Cove molding at floor/wall juncture broken/missing.numerous places
Priority: Basic
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12B-07-4
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Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
Priority: Basic
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40-06-4
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Basic - Observed: Employee personal items stored in or above a food preparation area.cigarettes and phone on can goods
Priority: Basic
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31A-13-4
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Intermediate - Observed: Employee used handwash sink as a dump sink.
Priority: Intermediate
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13-03-4
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Basic - Observed: Employee with no hair restraint while engaging in food preparation. Cook
Priority: Basic
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01C-02-4
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Intermediate - Observed: Establishment not maintaining clam/mussel/oyster tags for 90 days.
Priority: Intermediate
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01B-07-4
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High Priority - Observed: Food with mold-like growth. See stop sale.2 cucumbers
Priority: High Priority
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31A-02-4
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Intermediate - Observed: Handwash sink not accessible for employee use due to being blocked by garbage can. Back room **Corrected On-Site**
Priority: Intermediate
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36-24-5
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Basic - Observed: Hole in or other damage to wall.hole 2 above the front hand sink
Priority: Basic
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10-17-4
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Basic - Observed: In-use knife/knives stored in cracks between pieces of equipment.between reach in and cutting board
Priority: Basic
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10-20-4
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Basic - Observed: In-use tongs stored on equipment door handle between uses.
Priority: Basic
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10-01-4
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Basic - Observed: 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.bowl in salt
Priority: Basic
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35A-02-5
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High Priority - Observed: Live, small flying insects in kitchen, food preparation area, or food storage area. 1 fly in kitchen
Priority: High Priority
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16-35-4
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Intermediate - Observed: No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. And
bucket
Priority: Intermediate
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27-06-4
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Intermediate - Observed: No hot running water at three-compartment sink.
Priority: Intermediate
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27-11-4
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Intermediate - Observed: No running water at mop sink.
Priority: Intermediate
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31B-03-4
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Intermediate - Observed: No soap provided at handwash sink.
Priority: Intermediate
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03A-02-4
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High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 76° on
counter 5 hours see stop sale
Priority: High Priority
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03B-01-4
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High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Diced
tomato sauce 112°, tomato soup 127° reheated to 190° and 171° **Corrected On-Site**
Priority: High Priority
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53B-13-5
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Intermediate - Observed: Proof of required state approved employee training not available for some employees. To order approved program food
safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Priority: Intermediate
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08B-39-4
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Basic - Observed: Raw fruits/vegetables not washed prior to preparation.mushrooms
Priority: Basic
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14-67-4
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Basic - Observed: Reach-in cooler gasket torn/in disrepair.
Priority: Basic
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35A-05-4
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High Priority - Observed: Roach activity present as evidenced by live roaches found.5 on soda system behind large cutting board between reach ins
on cookline. 2 in wall hole behind hand wash sink on cookline 30 live roaches under the soda compressor between reach ins
Priority: High Priority
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35A-23-4
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High Priority - Observed: Roach excrement and/or droppings present.on shelf over hand sink
Priority: High Priority
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22-07-4
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Intermediate - Observed: Slicer blade guard soiled with old food debris.
Priority: Intermediate
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22-18-4
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Intermediate - Observed: Soil residue in food storage containers.salt
Priority: Intermediate
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01B-02-4
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High Priority - Observed: Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Butter
Priority: High Priority
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42-04-4
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Basic - Observed: Storage of tools on shelf above or with food.hammer on cans
Priority: Basic
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08B-17-4
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Basic - Observed: Unwashed fruits/vegetables stored with ready-to-eat food.mushrooms over cut greens
Priority: Basic
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36-30-4
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Basic - Observed: Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Unfinished exterior of oven
Priority: Basic
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36-26-4
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Basic - Observed: Wall soiled with accumulated black debris in dishwashing area.
Priority: Basic
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41-27-4
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High Priority - Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.exceeds 200ppm chlorine **Corrected On-Site**
Priority: High Priority
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