| Violation
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Observation
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. Under microwave at end of cook line
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. Next to open screen door
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13-02-4
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Basic - Employee with ineffective hair restraint while engaging in food preparation.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
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14-11-4
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Basic - Equipment in poor repair. Microwave rusted on inside top, on end of cook line **Repeat Violation**
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12B-06-4
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Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Smoking in back storage area, next to food
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08B-12-4
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Basic - Food stored in holding unit not covered. Pork chops in freezer at end of cook line **Corrected On-Site** **Repeat Violation**
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36-62-4
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Basic - Light not functioning. In kitchen
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38-01-4
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Basic - Light shield damaged/in disrepair. In kitchen **Repeat Violation**
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29-08-4
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Basic - Plumbing system in disrepair. Mop sink has no drain pipe, it was removed, left on floor
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish in back room , 5 pans **Repeat Violation**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. On cook line **Repeat Violation**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. Multiple **Repeat Violation**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. On cook line **Repeat Violation**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Under dish washer
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at lift top **Corrected On-Site** **Repeat Violation**
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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. Rice pudding made yesterday, 2 pans 50°
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01B-37-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Rice pudding made yesterday, 2 pans 50°
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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.
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Wiped face with paper towel, no hand wash **Corrective Action Taken**
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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. Potatoes 113°/ 98°, sausage links 78°, patties 78, grits 78°, mashed potatoes 73°, gravy 79°, corned beef hash 89° all moved to cooler, suggested time as a public health control
Rice pudding made yesterday, 2 pans 50°
Butter pats on tables 76°
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07-08-4
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High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Butter pats left on tables for next guest. **Repeat Violation**
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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. Potatoes 113°/ 98°, sausage links 78°, patties 78, grits 78°, mashed potatoes 73°, gravy 79°, corned beef hash 89° left on counter, all moved to cooler, suggested time as a public health control **Repeat Violation**
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08A-03-5
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High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Pork over onion rings in freezer at end of cook line **Corrected On-Site**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw fish over tomatoes in back storage room, steak over soup and eggs in vertical reach in cooler **Corrected On-Site**
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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. Rice pudding made yesterday, 2 pans 50°
Butter pats re-served. 80 pats from counter and tables **Repeat Violation**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. > 200 ppm, corrected to 50 ppm **Corrected On-Site** **Repeat Violation**
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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. **Repeat Violation**
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02C-03-4
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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. Steak, canned mushrooms, pork loin **Repeat Violation**
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22-62-4
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Intermediate - Ice chute soiled/build up of mold-like substance/slime. Soda machine at wait station **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. 7 employees working
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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. Coleslaw, tuna salad, soup, rice **Repeat Violation**
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