| Violation
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Observation
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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. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink on cutting board with no lid nor straw . COD employee drink was discarded . **Corrected On-Site** **Warning**
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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. Employee drink on cutting board with no lid nor straw at time of inspection, COS employee threw drink away. **Corrected On-Site** **Warning**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. Employee eating while prepping food in kitchen. Inspector went over proper eating practices. **Corrective Action Taken** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. COS, cook placed cap on head at time of inspection. **Corrected On-Site** **Warning**
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08B-38-4
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Basic - Food stored on floor, tub off cauliflower stored one floor in cooks line . Cooked moved tub of cauliflower at time of inspection. **Corrected On-Site** **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between equipment on cooks line , COS, cook removed knife at time of inspection. **Corrected On-Site** **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Large single service tins not inverted . **Warning**
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03B-02-4
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High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Rice with vegetables 100°, made at 9:30 @ 1:40 100°' see stop sale . **Warning**
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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. Employee not washing hands between glove usage . Inspector went over proper hand washing with employees . **Corrected On-Site** **Warning**
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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, rice with vegetables. **Warning**
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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. See stop sale. White rice with vegetables. **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw eggs stored over cut vegetables in walk in cooler . **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
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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. Open containers of milk held over 24 hrs not date marked . **Warning**
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22-10-4
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Intermediate - Food container in-use for serving customers at salad bar/buffet/cafeteria line not cleaned at least once every 24 hours. On cooks line. **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Pots and tubs stored in front of employee hand wash sink on cooks line. **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink at dish wash area . **Warning**
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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. **Warning**
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
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02D-02-4
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Intermediate - Packaged food not labeled as specified by law. Bulk containers no labeled. **Warning**
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Hard boiled eggs on counter cooler over 24 hrs @ 81° **Warning**
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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.cooked fish , cooked noodles , cooked cauliflower, all held over 24 hrs not date marked in walk in cooler . **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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