Violation
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Observation
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36-40-5
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris.
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area.
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16-13-4
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
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09-04-4
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Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.
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36-24-5
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Basic - Hole in or other damage to wall.
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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.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, by the front counter above steam table.
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33-11-4
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Basic - Missing drain plug at dumpster.
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33-16-4
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Basic - Open dumpster lid.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, thawing shrimp and chicken at room temperature in the kitchen.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
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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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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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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, jerk chicken in walk in cooler and it has been stored in the unit for more than 6 hours.
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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. **Corrective Action Taken**
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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.
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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.
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
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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, fried fish, festivals, dumplings, plantain at front counter.
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35A-07-4
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High Priority - Small flying insects in bar area.
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41-01-4
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High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. **Corrected On-Site**
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01B-04-4
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High Priority - Stop Sale issued due to food originating from an unapproved source, jerk machine
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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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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