| Violation
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Observation
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36-40-5
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris. All equipment on cooks line.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In sugar and flour containers.
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On shelving in kitchen.
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving.
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sauces and chicken.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above woks.
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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.
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Dirty bus tub
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. In kitchen.
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom.
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35A-03-4
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Basic - Dead roaches on premises. Three in bathroom, 15 on kitchen floor in numerous areas. One on top of container on oil on shelving unit.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Cigarettes above make table cooler.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen.
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. In kitchen.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Under three compartment sink.
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves.
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08B-12-4
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Basic - Food stored in holding unit not covered. Egg rolls, chicken and tofu in refrigerator.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. On cooks line.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Under cooking equipment.
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36-31-4
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Basic - Hole in ceiling. In corner by speed racks.
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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14-70-4
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Basic - Ice buildup in walk-in freezer.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler and refrigerator.
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51-18-6
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Basic - No copy of latest inspection report available.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen.
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36-64-4
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Basic - Objectionable odors in bathroom.
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35B-03-4
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Basic - Outer openings not protected with self-closing doors.
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25-43-4
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Basic - Plastic jug cut in half and reused as scoop.
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08A-26-4
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Basic - Raw animal food stored above unwashed produce. Raw chicken above produce in walk in cooler
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23-14-4
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Basic - Shelf under preparation table soiled with food debris. In kitchen.
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42-04-4
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Basic - Storage of tools on shelf above or with food. Staples by soup.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Steak, chicken, vegetables.
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08B-14-4
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Basic - Stored food not covered in walk-in freezer. Eggrolls
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen behind equipment
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in kitchen.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sterilize For food storage in walk in cooler and Refrigerator. Cans used for food storage in reach in cooler.
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03A-06-4
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High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 45°, Raw beef 46°, shrimp 52° moved to ice.
**Corrective Action Taken**
Operator instructed not to use cooler until all Temperature Control foods can reach an internal temperature of 41° or below. Operator instructed to use a Time As A public Health Control or move all foods to another cooler that can keep foods 41° or below. Operator instructor to not only use ambient thermometer to check for accuracy, but to also use a calibrated probe thermometer to check the core temperature of the food.
**Corrective Action Taken**
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35A-21-4
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High Priority - Rodent burrow or rodent nesting materials present. A hole behind the refrigerator with Pink and white insulation on the ground. Two holes behind equipment on cooks line. One hole by back door.
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35A-18-4
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High Priority - Rodent rub marks present along walls/ceilings. By hole in ceiling.
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. On make table
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22-35-4
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Intermediate - Food preparation sink has soil/old food residue.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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22-30-4
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Intermediate - Interior of refrigerator soiled with accumulation of food residue.
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
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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-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.
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31B-03-4
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Intermediate - No soap provided at handwash sink. In kitchen **Corrected On-Site**
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14-77-5
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Reach in cooler dripping water into full bus tub placed inside. Make Table cooler on cooks line.
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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. Egg rolls, chicken, steak, most foods in walk in cooler.
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