Violation
|
|
Observation
|
32-04-4
|
|
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food. Bulk containers. **Warning**
|
23-06-4
|
|
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stove top **Warning**
|
08B-45-4
|
|
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Container of soup **Warning**
|
14-09-4
|
|
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
|
16-14-4
|
|
Basic - Drainboards or equivalent not large enough to accommodate all soiled and/or cleaned items. In dish room and at 3/comp sink **Warning**
|
08B-38-4
|
|
Basic - Food stored on floor. Bag of rice and container of soy sauce. **Warning**
|
36-14-4
|
|
Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
|
05-16-4
|
|
Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. All **Warning**
|
14-31-4
|
|
Basic - Nonfood-grade bags used in direct contact with food. To go bags. **Warning**
|
24-11-4
|
|
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Warning**
|
23-05-4
|
|
Basic - Soil residue build-up on nonfood-contact surface. Fan in kitchen **Warning**
|
21-10-4
|
|
Basic - Soiled dry wiping cloth in use. **Warning**
|
23-09-4
|
|
Basic - Soiled reach-in cooler gaskets. **Warning**
|
36-27-5
|
|
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind stove **Warning**
|
21-09-4
|
|
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name. All bulk containers. **Warning**
|
22-41-4
|
|
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. "0" ppm. Must use 3/comp sink until dish machine is repaired. **Warning**
|
22-26-4
|
|
Intermediate - Buildup of soiled material on racks in the reach-in cooler. **Warning**
|
11-07-4
|
|
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
|
11-05-4
|
|
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Warning**
|
02C-03-4
|
|
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. **Warning**
|
22-05-4
|
|
Intermediate - Cutting board(s) stained/soiled. **Warning**
|
22-22-4
|
|
Intermediate - Encrusted material on can opener blade. **Warning**
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site** **Warning**
|
22-28-4
|
|
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
|
53A-01-5
|
|
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. **Warning**
|
53A-05-5
|
|
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. **Warning**
|
53B-01-5
|
|
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**
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
|