Violation
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Observation
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
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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. **Repeat Violation**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
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12B-14-4
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Basic - Employee beverage container in ice machine/ice bin.
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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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13-01-4
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Basic - Employee with soiled clothing.
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14-11-4
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Basic - Equipment in poor repair. Freezer in bathroom alley insulation showing
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08B-12-4
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Basic - Food stored in holding unit not covered. Egg rolls **Corrected On-Site**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. **Repeat Violation**
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system. **Repeat Violation**
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10-08-4
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Basic - Ice scoop handle in contact with ice.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
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51-18-6
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Basic - No copy of latest inspection report available.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Reach In Cooler in front area **Repeat Violation**
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33-16-4
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Basic - Open dumpster lid.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
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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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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Intestine cooked yesterday temped today at 63°
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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. **Corrected On-Site**
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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. Noodles 62° tofu 58 **Repeat Violation**
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03D-06-4
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High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Noodles prepped yesterday temped today at 50°
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43-02-4
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High Priority - Private home/living/sleeping area used to conduct food operation. Matters in bathroom area by drink station
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Eggs over soup **Repeat Violation**
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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. Noodles intestine
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By bathroom
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22-25-4
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Intermediate - Accumulation of encrusted food debris on/around mixer head.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
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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.
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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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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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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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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31B-03-4
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Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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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. Soup cooked liver cooked intestine crab **Repeat Violation**
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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
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