| Violation
|
|
Observation
|
|
23-25-4
|
|
Basic - Build-up of grease/dust/debris on hood filters.
|
|
51-11-4
|
|
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
|
|
50-09-4
|
|
Basic - Current Hotel and Restaurant license not displayed.
|
|
14-09-4
|
|
Basic - Cutting board has cut marks and is no longer cleanable. In kitchen.
|
|
13-04-4
|
|
Basic - Employee with no beard guard/restraint while engaging in food preparation.
|
|
36-14-4
|
|
Basic - Grease accumulated on kitchen floor and/or under cooking equipment under prep area.
|
|
14-70-4
|
|
Basic - Ice buildup in walk-in freezer. In hallway.
|
|
14-36-5
|
|
Basic - Interior of ice machine in disrepair/has exposed insulation.
|
|
22-19-4
|
|
Basic - Interior of microwave soiled with encrusted food debris. In kitchen.
|
|
38-01-4
|
|
Basic - Light shield damaged/in disrepair. In prep area above three base sink.
|
|
51-18-6
|
|
Basic - No copy of latest inspection report available.
|
|
14-67-4
|
|
Basic - Reach-in cooler gasket torn/in disrepair. Outside hallway cooler.
|
|
23-09-4
|
|
Basic - Soiled reach-in cooler gaskets. Multiple units in kitchen.
|
|
08B-56-4
|
|
High Priority - Food stored in ice used for drinks. See stop sale. Gatorade in ice machine.
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Scallops 59°, shrimp 59°, noodles 57°, tomatoes base 56°, cherry tomatoes 57°, fish 63°, chicken 61°.
|
|
08A-13-4
|
|
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp over mushrooms and cherry tomatoes in kitchen.
|
|
01B-02-4
|
|
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Scallops, shrimp, pasta noodles, tomato base, cherry tomatoes, and beef patties are all above 56 degrees, prep beyond four hours.
|
|
14-74-5
|
|
Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. In front of cook line.
|
|
31A-13-4
|
|
Intermediate - Employee used handwash sink as a dump sink. In bar area.
|
|
22-22-4
|
|
Intermediate - Encrusted material on can opener blade.
|
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket in kitchen hand wash sink across grill.
|
|
31A-11-4
|
|
Intermediate - Handwash sink used for purposes other than handwashing. Rinse limes in kitchen.
|
|
53A-01-5
|
|
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.
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Corrected On-Site**
|
|
53B-01-5
|
|
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.
|
|
16-34-4
|
|
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
|
|
31B-03-4
|
|
Intermediate - No soap provided at handwash sink. In prep area. **Corrected On-Site**
|
|
41-17-4
|
|
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle. **Corrected On-Site**
|
