| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. By back door
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
Outside of equipment on cooks line.
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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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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Two door stand up cooler next to ice machine
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing.in dry storage
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
On cooks line
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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14-11-4
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Basic - Equipment in poor repair. Freezer door handle broken
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. In kitchen
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08B-12-4
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Basic - Food stored in holding unit not covered.
Ice cream
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Two door stand up beer cooler
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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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14-69-4
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Basic - Ice buildup in reach-in freezer. Next to ice machine
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14-70-4
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Basic - Ice buildup in walk-in freezer.
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted.
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29-08-4
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Basic - Plumbing system in disrepair.
Hand sink on cooks line has a broken hot water faucet
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
Beef in buckets.
Moved to cooler **Corrective Action Taken**
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35B-09-4
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Basic - Screen in door torn/in poor repair -
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23-14-4
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Basic - Shelf under preparation table soiled with food debris. Several shelves in kitchen
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. On flour containers
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38-04-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Too dark in front part of cooler
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38-02-4
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Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
One light is out
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
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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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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
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12A-29-4
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High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Line cook touched phone
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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.
Buffet-
Cut lettuce 60°
Fish 51°
Cut melon 60°
Moved to cooler **Corrective Action Taken**
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35A-23-4
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High Priority - Roach excrement and/or droppings present.
Storage closet outside the back of the establishment has hundreds of roach droppings on shelves by equipment and in boxes of dishes.
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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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11-01-4
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Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. By dish machine
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. On cooks line
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53A-01-5
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Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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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.
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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.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine
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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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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.
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53B-02-5
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Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dinu, ponmudi
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31B-03-4
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Intermediate - No soap provided at handwash sink. Both hand sinks in kitchen
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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.
Walk in cooler.
Rice, six different sauces.
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