| Violation
|
|
Observation
|
|
36-75-4
|
|
Basic - Build-up of soil/debris on the floor under shelving. 1) Between True cooler at bar and beer cooler and under equipment. 2) under equipment in wait station area, roach powder on shelves and floor. **Repeat Violation**
|
|
25-10-4
|
|
Basic - Coffee filters not stored in a protected manner to prevent contamination. **Repeat Violation**
|
|
32-12-4
|
|
Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom, laced covered can inside, **Corrected On-Site**
|
|
40-06-4
|
|
Basic - Employee personal items stored in or above a food preparation area. ricotta 40° in prep cooler.
|
|
24-08-4
|
|
Basic - Equipment and utensils not properly air-dried - wet nesting.
|
|
14-11-4
|
|
Basic - Equipment in poor repair. Storage shelf for wet utensils rusty.
|
|
14-10-4
|
|
Basic - Equipment or utensils not designed or constructed in a durable manner. Slicer back rusty in prep area. **Repeat Violation**
|
|
14-46-4
|
|
Basic - Floor walk-in freezer Rusty, not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. **Repeat Violation**
|
|
10-04-4
|
|
Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Ice scoop on counter. Removed, **Repeat Violation**
|
|
31B-04-4
|
|
Basic - No handwashing sign provided at a hand sink used by food employees. Men's rooma
|
|
25-05-4
|
|
Basic - Single-service articles improperly stored. Plastic forks and knives under cashier counter, inverted, **Corrected On-Site**
|
|
25-06-4
|
|
Basic - Single-service articles not stored inverted or protected from contamination. Party trays in storage, inverted trays, **Corrected On-Site** **Repeat Violation**
|
|
21-07-4
|
|
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 1) Bakery sanitizer chlorine 10 ppm, added chlorine, 50 ppm, 2) baking area 300 pm, diluted, Corrected On-Site** **Corrected On-Site**
|
|
21-38-4
|
|
Basic - Wiping cloth sanitizing solution stored on the floor. Baking area Placed a crate underneath, **Corrected On-Site**
|
|
03B-02-4
|
|
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Hot hold 83-96° sausage, placed on grill, Corrective Action Taken**53° provalone cheese, placed in freezer to drop temperature, **Corrective Action Taken**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 67° butter pads on ice, placed ice directly onto pads, 2) milk 45° in soda cooler, turned thermostat down, **Corrective Action Taken** **Repeat Violation**
|
|
07-08-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Butter cups **Repeat Violation**
|
|
08A-02-5
|
|
High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw steaks over cooked vegetables, inverted, **Corrected On-Site**
|
|
22-20-4
|
|
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Wait station large bin. **Repeat Violation**
|
|
22-02-4
|
|
Intermediate - Accumulation of food debris/grease on food-contact surface. Pans on storage shelf encrusted with food debri. Discarded pans. 2) extra waffle maker and 3) scale soiled with food debri in storage with baking potatoes.
|
|
53A-03-5
|
|
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Harry Straw 11/21/11.
|
|
52-01-4
|
|
Intermediate - Identity of food or food product misrepresented. Spaghetti with Grandpas Homemade Meatballs, on menu commercially purchased.
|
|
22-31-4
|
|
Intermediate - Non-pitting surface rust on food-contact equipment, can opener on baking table.
|
