Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
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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.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Cook
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses
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14-38-4
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Basic - Food storage container/container lid cracked or broken.
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08B-12-4
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Basic - Food stored in holding unit not covered. Cheese, soup, mousaka, pastichio
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08B-38-4
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Basic - Food stored on floor. In kitchen and walk in cooler , onions, raw fish, lamb, beef **Repeat Violation**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Removed **Corrected On-Site**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
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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 flour
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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16-38-4
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Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Corrected on Site: given **Corrected On-Site**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Snapper, calimari, shrimp, Corrective Action Taken: moved to walk in cooler
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25-32-4
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Basic - Reuse of single-service articles.multi items too store food in
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots and celery over ready to eat pastichio, walk in cooler
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor.
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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.sugar salt
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14-67-4
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Basic - cooler gasket torn/in disrepair. **Repeat Violation**
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50-17-2
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High Priority - High - Operating with an expired Division of Hotels and Restaurants license. License paid online, confirmation number 167054266 , **Corrected On-Site**
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03A-16-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.custard (45-47°F - Cold Holding); lamb (43-45°F - Cold Holding); spinach cheese filling (48°F - Cold Holding); potato salad (44°F - Cold Holding) repair man called
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41-07-4
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High Priority - Container of medicine improperly stored.over prep table
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lamb and lemon chicken soup in upright cooler 46°-50° cooled more than 24 hours and crab stuffing 108°-70° in 4 hours
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22-41-4
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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 chlorine
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Putting feta on salad, cutting bread, cutting lettuce, putting lemon in customer drink
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01B-05-4
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High Priority - Operator continued to use food after notification by inspector that food is unsafe for human consumption. Heated up some of the soup to serve after being told it can not be served to the public. Inspector had cook dispose of it and it was not served **Corrected On-Site**
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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. Butter at wait station, 69°, in lunch cooler
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03D-06-4
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High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.chicken marinated 66°-57° in 4 hours
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03E-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pastichio 113° **Corrected On-Site**
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08A-10-4
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High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over raw shrimp and raw fish and walk in cooler
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08A-18-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw burger over French fries, reach in freezer
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.only 80° in ladies restroom
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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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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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31B-03-4
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Intermediate - No soap provided at handwash sink. back kitchen **Repeat Violation**
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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Multiple items in walk in
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53B-13-5
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Intermediate - Proof of required state approved employee training not available for some 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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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. pastichio, mmousaka, lamb shanks, chicken Lemon soup
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22-18-4
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Intermediate - Soil residue in food storage containers. Salt cup, salad dressing, Corrected on Site: placed in clean containers
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Bleach water near ware washer
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14-76-5
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Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Over stocked and water dripping from pipe
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