Violation
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Observation
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32-21-4
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Basic - Bathroom door not self-closing.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Beans/ flour etc
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. Back area
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Container of oil
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Cell phone
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse etc
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Restroom
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Thank you bag
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken
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25-35-4
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Basic - Reuse of single-use articles.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Shelves
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout restaurant
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the prep table
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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. Poultry (46°F - Cold Holding); Dairy (48°F - Cold Holding) less than 4 hrs per operator
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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. Poultry (78°F - Hot Holding); Beef (102°F - Hot Holding) less than 3 hrs per operator
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08A-01-4
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High Priority - Raw animal food stored over cooked food.egg/ raw chicken over cooked rice etc
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Degreaser/ bleach
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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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22-25-4
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Intermediate - Accumulation of encrusted food debris on/around mixer head.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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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. **Corrected On-Site**
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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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31B-03-4
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Intermediate - No soap provided at handwash sink.
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14-77-5
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. 52°f
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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. Chicken/ beef/ rice every cooked product
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22-18-4
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Intermediate - Soil residue in food storage containers.
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22-16-4
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Basic - Intermediate - Walk -in cooler shelves soiled with food debris.
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