| Violation
|
|
Observation
|
|
16-07-4
|
|
Basic - Accumulation of debris in three-compartment sink.including sprayer nozzle **Warning**
|
|
05-04-4
|
|
Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. **Warning**
|
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food. In spices **Warning**
|
|
23-25-4
|
|
Basic - Build-up of grease/dust/debris on hood filters. **Warning**
|
|
23-04-4
|
|
Basic - Build-up of mold-like substance on nonfood-contact surface. Exterior of French dressing in walk in **Warning**
|
|
23-24-4
|
|
Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
|
|
14-05-4
|
|
Basic - Cardboard used to line food-contact shelves. Walk in **Warning**
|
|
36-03-4
|
|
Basic - Cove molding at floor/wall juncture broken/missing. **Warning**
|
|
08B-49-4
|
|
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Beverages **Warning**
|
|
21-23-4
|
|
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. **Warning**
|
|
35B-01-4
|
|
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
|
|
36-18-4
|
|
Basic - Floor tiles cracked, broken or in disrepair.in kitchen **Warning**
|
|
23-20-4
|
|
Basic - Food debris/dust/grease/soil residue on exterior of oven. **Warning**
|
|
23-22-4
|
|
Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
|
|
08B-27-4
|
|
High Priority - Basic - Food placed in soiled container/equipment. **Warning**
|
|
36-24-5
|
|
Basic - Hole in or other damage to wall.by walk in **Warning**
|
|
14-69-4
|
|
Basic - Ice buildup in reach-in freezer. **Warning**
|
|
22-19-4
|
|
Basic - Interior of microwave soiled with encrusted food debris. **Warning**
|
|
38-01-4
|
|
Basic - Light shield damaged/in disrepair.over soda boxes and in dry storage **Warning**
|
|
05-09-4
|
|
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in **Warning**
|
|
35B-09-4
|
|
Basic - Screen in door torn/in poor repair - vermin droppings present **Warning**
|
|
23-14-4
|
|
Basic - Shelf under preparation table soiled with food debris. **Warning**
|
|
25-05-4
|
|
Basic - Single-service articles improperly stored.cases out back in unprotected area with roof leak **Warning**
|
|
21-10-4
|
|
Basic - Soiled dry wiping cloth in use. On cookline **Warning**
|
|
23-09-4
|
|
Basic - Soiled reach-in cooler gaskets. **Warning**
|
|
08B-13-4
|
|
Basic - Stored food not covered in walk-in cooler.potatoes **Warning**
|
|
24-04-4
|
|
Basic - Unused, unprotected place settings left on table with seated customers reused for other customers without cleaning them first. **Warning**
|
|
14-41-4
|
|
Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
|
|
14-17-4
|
|
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Out front and on Cookline. No bucket set up **Warning**
|
|
03A-16-4
|
|
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 62°, butter 56° and cheese 57° **Warning**
|
|
12A-16-4
|
|
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee reported to work with bread purchase than began cleaning dishes without washing hands first **Warning**
|
|
01B-07-4
|
|
High Priority - Food with mold-like growth. See stop sale.saurkraut **Warning**
|
|
10-05-4
|
|
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On Cookline 98° **Warning**
|
|
03B-01-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.cooked potatoes on the Cookline 121° **Warning**
|
|
08A-01-4
|
|
High Priority - Raw animal food stored over cooked food.raw bacon over sausage gravy in reach in **Corrected On-Site** **Warning**
|
|
02C-01-4
|
|
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.cheese, cooked potatoes, shredded cheese in walk in and reach in **Warning**
|
|
35A-04-4
|
|
High Priority - Rodent activity present as evidenced by rodent droppings found.excessive dry rodent droppings on prep tables, on bottom table shelves, on floors, in corners, in dry storage also chew marks on flour in dry storage and wrap box on prep table. **Warning**
|
|
12A-02-4
|
|
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
|
|
03A-04-4
|
|
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.on Cookline ambient air 75° **Warning**
|
|
12A-09-4
|
|
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After cracking eggs cook handled numerous other easy to eat products with out changing gloves and washing hands **Warning**
|
|
01B-02-4
|
|
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
|
|
41-02-4
|
|
High Priority - Toxic substance/chemical stored by or with food.peroxide by spices **Corrected On-Site** **Warning**
|
|
22-02-4
|
|
Intermediate - Accumulation of food debris/grease on food-contact surface.on cooking equipment **Warning**
|
|
31A-09-4
|
|
Intermediate - Handwash sink not accessible for employee use at all times.dirty dishes stored in front of it **Warning**
|
|
53A-01-5
|
|
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. **Warning**
|
|
22-12-4
|
|
Intermediate - Metal stem-type thermometer soiled. **Warning**
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.mens rest room **Warning**
|
|
53B-01-5
|
|
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. **Warning**
|
|
22-06-4
|
|
Intermediate - Slicer blade soiled with old food debris. **Warning**
|
|
22-18-4
|
|
Intermediate - Soil residue in food storage containers. **Warning**
|
