| Violation
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Observation
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen.
CONTAINER OF ONIONS NEAR WALK IN COOLER, ALSO INSIDE REACH IN STAND UP COOLER NEAR ICE MACHINE FRIES STORED ON FLOOR.
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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.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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14-23-4
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Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
STEAM TABLE NO LONGER SEALED TO WALL.
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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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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
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22-08-4
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Basic - Interior of oven, stove and fryers has heavy accumulation of black substance/grease/food debris.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food.
CILANTRO STORED DIRECTLY INSIDE THANK YOU CARRY OUT BAGS.
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler.
ACROSS FROM COOK LINE
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink.
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
ACROSS FROM COOK LINE NEAR REACH IN COOLERS
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36-72-4
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Basic - Walk-in cooler floor soiled.
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris.
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01B-37-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
COOKED PORK 47°f, COOKED BEEF 50°f
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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.
OBSERVED A LARGE AMOUNT OF FLIES INSIDE KITCHEN, WARE WASH AREA and BAR AREA.
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
COOKED PORK 47°f, COOKED BEEF 50°f
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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.
POTATOE balls (126°F - Hot Holding); ham croquettes (106°F - Hot Holding)
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
RAW CHICKEN STORED OVER RAW BEEF
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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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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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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 PORK, COOKED BEEF, COOKED YUCA
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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
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