Violation
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Observation
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Drain racks above three compartment sink **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Warning**
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Above three compartment sink, ice bucket **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Bakery side **Repeat Violation** **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water above prep table **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Cell phone above prep table **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
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36-41-4
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Basic - Fan cover in walk-in cooler has accumulation of dust or debris. **Warning**
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36-11-4
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Basic - Floors not maintained smooth and durable. Cooks line **Warning**
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08B-38-4
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Basic - Food stored on floor. Bottled waters bakery side **Corrected On-Site** **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment behind cooking equipment **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.cooks line **Repeat Violation** **Warning**
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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. Bulk bins **Corrected On-Site** **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler bakery side **Corrected On-Site** **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Thank you bag **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.bakery Reach in cooler **Repeat Violation** **Warning**
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25-32-4
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Basic - Reuse of single-service articles. Coffee containers reused **Warning**
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25-05-4
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Basic - Single-service articles improperly stored. Floor under counter at servers station **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Servers station **Corrective Action Taken** **Repeat Violation** **Warning**
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08B-54-4
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Basic - Uncovered food stored near sink exposed to splash. Handwash Sink next to steam table **Warning**
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation** **Warning**
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs then changed gloves with no Handwash **Repeat Violation** **Warning**
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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. Reach in cooler cooked potatoes 45°F, fried pork 47°F, yuca 47°Fcrema 47°F, cheese 49°F, **Repeat Violation** **Warning**
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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.plantations 122°F, **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. 83°F Handwash Sink in kitchen, Handwash Sink in bakery side 82°F, Handwash Sink front service station 80°F, **Warning**
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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. 6 employees present with no CFM present **Warning**
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27-06-4
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Intermediate - No hot running water at three-compartment sink. 83°F, **Warning**
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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. Office locked and operator not available **Warning**
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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. Fried pork **Warning**
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