Violation
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Observation
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32-07-4
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Basic - Bathroom facility not clean.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Repeat Violation**
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
Sides of equipment.
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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.
Acoustic
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing.
By restrooms.
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35A-03-4
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Basic - Dead roaches on premises.
Ten dead underneath hand sink
Sixteen in corner next to hand sink and hot well.
Four dead next to refrigerator.
Seven dead on the side of reach in cooler
Seven dead under three compartment sink.
Two dead by restroom
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves. **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor.
Sauces in kitchen, msg
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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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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Cups in flour and sugar**Corrected On-Site** **Corrected On-Site**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food.
In refrigerator and freezer
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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.
Eggs in cooler
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25-32-4
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Basic - Reuse of single-service articles.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
Outside of rice bin and dry stock bins in kitchen.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Behind cooks line **Repeat Violation**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
Under three compartment sink.
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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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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment.
Raid
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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. In reach in cooler
Noodles 44°
Chicken 45°
Pork 47°
Shrimp 49°
Sitting on counter
Shell eggs 73°
Garlic and oil 87°
Moved to walk in cooler
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
Raw chicken over egg rolls in reach in cooler.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
One live climbing on wall by hand sink
One live on floor under hand sink
One live on top of the refrigerator
One live on pipe underneath three compartment sink.
One live under bucket in corner next to hand sink/ hot well
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
In smoker on cooks line
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
Woks on cooks line
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
By three compartment sink
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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.
Fortune cookies **Corrected On-Site**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. And top under lid
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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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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, vegetables, cooked chicken
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