Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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29-38-4
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Basic - Backflow device not located for convenient service or maintenance access.in indoor mop sink
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.in dry storage with open food
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.some in kitchen
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
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35A-03-4
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Basic - Dead roaches on premises.1 by water heater
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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.in kitchen
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.front glasses
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08B-30-4
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Basic - Food stored in dry storage area not covered.sprinkles, flour, sugar noodles
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08B-38-4
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Basic - Food stored on floor.bakery room flour, sugar buckets
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. On cookline
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36-24-5
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Basic - Hole in or other damage to wall.holes in wall through out also not finished around pass through window
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system.
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14-69-4
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Basic - Ice buildup in reach-in freezer.all
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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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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51-18-6
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Basic - No copy of latest inspection report available.
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40-01-4
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Basic - No suitable facilities provided to store employee clothing and other possessions.stored in bakery room and on dry storage
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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33-16-4
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Basic - Open dumpster lid.
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08A-27-4
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Basic - Raw animal food not properly separated from unwashed produce.beef over onions
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.on cookline
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08B-14-4
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Basic - Stored food not covered in reach-in freezer.muffins
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.cup sugar in kitchen
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03A-16-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.prime rib 45°, Cole slaw 49°, lazagna 44° lurked down, maintenance on the way
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11-02-4
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High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions.
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41-07-4
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High Priority - Container of medicine improperly stored.above prep table **Corrected On-Site**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.2 in dry storage sauerkraut and tomato puree
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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. Beginning work after putting on apron and hat **Corrective Action Taken**
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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.dish washer **Corrective Action Taken**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Approx 5 small through out
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.sausage on the cook line 68° patties and 84° links, put on grill to reheat 191 patties, 198 links **Corrected On-Site**
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08A-20-4
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High Priority - Raw animal foods not properly separated from each other in holding unit.chicken over beef in walk in cooler
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08A-17-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.beef liver over fish
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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.handling raw egg than clean plates **Corrective Action Taken**
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41-08-4
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High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. In draw with utensils over clean pots
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Table top in bakery room
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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.shredded cheese, lunch on meats
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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53A-03-5
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Intermediate - Food manager certification expired. 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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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Raw egg pans on cookline **Corrected On-Site**
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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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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.missing on the breakfast menu
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
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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.desserts in dessert case
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
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