Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Can used to dispense beans
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Repeat Violation**
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14-05-4
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Basic - Cardboard used to line food-contact shelves. **Repeat Violation**
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom.
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14-23-4
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Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. 3 compartment sink
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36-22-4
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Basic - Floor area(s) covered with standing water. Next to 3 compartment sink
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36-17-4
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Basic - Floor tiles missing. By the 3 compartment sink
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08B-38-4
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Basic - Food stored on floor. Chicken/ pork/ salt fish in container.
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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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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Thank you bags
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Salt fish
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25-32-4
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Basic - Reuse of single-service articles.
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover.
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25-17-4
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Basic - Single-service articles stored on a soiled surface. Top of shelve with torn foil .
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment
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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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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Rice/
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35A-05-4
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High Priority - Roach activity present as evidenced by approximately 3 live roaches found in a non working oven, 1 crawling on a thawing case of salt fish on floor and 2 on wall behind equipment in the kitchen area.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by prep table. Needs to be removed
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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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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
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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. **Repeat Violation**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
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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. Beef
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22-18-4
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Intermediate - Soil residue in food storage containers. Rice/ beans etc
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