| Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. Chains are there but not used.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles by hood system.
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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination. Must be covered in server station.
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Under soda coffee area in server station
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Both fans in kitchen. **Repeat Violation**
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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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14-70-4
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Basic - Ice buildup in walk-in freezer. **Repeat Violation**
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10-08-4
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Basic - Ice scoop handle in contact with ice. Server station. **Corrected On-Site**
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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 within a closed container. Inside bulk containers in dry storage.
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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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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back kitchen light missing cover and walk in cooler light. **Repeat Violation**
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36-64-4
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Basic - Objectionable odors in bathroom.
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25-32-4
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Basic - Reuse of single-service articles. Egg crates in walk in cooler.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. On glass racks in dish station.
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Under hand sink and ice machine.
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm 50 ppm **Corrected On-Site**
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands or changing gloves. Line cook.
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Server making toast putting on gloves with no handwash before.
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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. Dishwasher touching dirty plates then touching clean plates.
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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. Server touching toast with their bare hands. educated server. **Corrective Action Taken**
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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. Butter 85° Refrigerated creamer 78° sitting on tables. Moved to freezer for quick cool down.
Two door cooler- potato salad 50° cottage cheese 50° hamburger 53°, sausage 53° all Time Temperature Control for Food Safety Foods have been moved into an operational cooler with ice added. **Corrective Action Taken**
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs and butter sitting on counter. **Repeat Violation**
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07-08-4
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High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Butter and creamers on tables.
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cook.
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 kielbasa links moldy.
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
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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. Sanitizer bucket. **Corrected On-Site**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Stand up two door cooler **Repeat Violation**
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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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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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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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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. Brenda and Brian.
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