Violation
|
|
Observation
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food. Cornstarch
|
08B-45-4
|
|
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken, fish,
|
12B-07-4
|
|
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
|
13-03-4
|
|
Basic - Employee with no hair restraint while engaging in food preparation.
|
35B-01-4
|
|
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
|
08B-30-4
|
|
Basic - Food stored in dry storage area not covered. Bulk cornstarch, bulk bin, under prep table
|
08B-38-4
|
|
Basic - Food stored on floor. Bulk oil
|
21-04-4
|
|
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
|
29-49-5
|
|
Basic - Observed standing water in bottom of reach-in cooler. Cook line
|
21-06-4
|
|
Basic - Paper bag and plastic bag used as liner for food container.
|
06-05-4
|
|
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp, Corrected on Site: under running water
|
35B-13-4
|
|
Basic - Screening is not 16-mesh to the inch. Back door
|
25-06-4
|
|
Basic - Single-service articles not stored inverted or protected from contamination. to go counters **Corrected On-Site**
|
08B-13-4
|
|
Basic - Stored food not covered in walk-in cooler. Fish, chicken, chicken
|
29-11-4
|
|
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink at cook line
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
|
21-03-4
|
|
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
|
21-38-4
|
|
Basic - Wiping cloth sanitizing solution stored on the floor.
|
14-06-4
|
|
Basic - Wood food-contact surface not properly sealed. On counter on cook line shelf **Repeat Violation**
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
On counter at cook line : bean sprouts on counter (54°F - Cold Holding); cooked noodles (47-50°F - Cold Holding)
Moved to reach in cooler to cool
|
03F-02-4
|
|
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.
|
08A-05-4
|
|
High Priority - Raw animal food stored over ready-to-eat food.
Walk in cooler - raw chicken over bulk sauces
|
35A-04-4
|
|
High Priority - Rodent activity present as evidenced by rodent droppings found. Dry storage area , approximately 25, on floor and hot water heater
|
11-07-4
|
|
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Given **Corrected On-Site**
|
22-28-4
|
|
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
|
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.
|
53B-02-5
|
|
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.
|
03F-10-4
|
|
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Completed and emailed **Corrected On-Site**
|
02D-02-4
|
|
Intermediate - Packaged food not labeled as specified by law. Bulk bins
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. None
|