Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In sugar bin. **Corrected On-Site**
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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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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. Next to soda boxes. In front bar area.
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. On shelves in dry storage room. **Corrected On-Site**
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36-36-4
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Basic - Ceiling tile missing. In kitchen area
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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.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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35A-03-4
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Basic - Dead roaches on premises. 1 dead roach under shelf in dry goods storage room with package foods on shelf.
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33-12-4
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Basic - Dumpster rusted out on bottom.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking food.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in server station.
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08B-38-4
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Basic - Food stored on floor. Oil in dry storage room. **Corrected On-Site**
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33-15-4
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Basic - Garbage can located outside has no lid or lid open/broken.
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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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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
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33-11-4
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Basic - Missing drain plug at dumpster.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans on top of freezer.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. In server area.
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
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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 in bin next to fridge. **Corrected On-Site**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 4 flying insect near walk in cooler.
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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. chopped lettuce 50°f, raw beef 51°f, butter 51°f, sour cream 51°f. Operator moved items to other coolers. reach in cooler: Sliced cheese 45°f, cut tomatoes 45°f ambient cool, hot dogs 45°fOperator called repair company for the walk in cooler. Maintenance arrived before end of the inspection. Cooler reading 35°f. **Corrective Action Taken**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ ppm adjusted to 100 ppm **Corrected On-Site**
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22-03-4
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Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
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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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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Bottle with purple liquid.
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