| Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
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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. At front counter, bread plates **Corrected On-Site**
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
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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. At dish area **Corrected On-Site**
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
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36-22-4
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Basic - Floor area(s) covered with standing water. At dish area
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08B-31-4
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Basic - Food stored in water. Poached eggs **Corrected On-Site**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Conveyor oven
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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. At dish area
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33-16-4
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Basic - Open dumpster lid. Side door dumpster, door open
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21-06-4
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Basic - Paper towel used as liner for food container. In parsley **Corrected On-Site**
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08A-27-4
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Basic - Raw animal food not properly separated from unwashed produce. Chicken by produce **Corrected On-Site**
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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. Egg wash bins at dry storage **Corrected On-Site**
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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. Pasta cooling 6 degrees in one hour. Placed on sheet tray and placed in freezer **Corrected On-Site**
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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Lid not controlled at front, bread exposed
Recommend cashier control. **Corrected On-Site**
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
Touched earbuds **Corrected On-Site**
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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. **Corrected On-Site**
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22-40-4
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High Priority - Quaternary ammonium sanitizer not at proper minimum strength. open to 200 ppm **Corrected On-Site**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. She'll eggs over pasteurized eggs. Chicken by soups **Corrected On-Site** **Repeat Violation**
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02C-01-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. French toast batter 4/6/17 marked 4 days only
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01B-24-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within marked time period after opening/preparation. See stop sale. French toast batter 4/6/17 marked 4 days
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink **Repeat Violation**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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22-25-4
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Intermediate - Accumulation of encrusted food debris on/around mixer head. **Repeat Violation**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. On bread tongs **Corrected On-Site**
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53A-10-4
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Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. **Corrected On-Site**
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53B-16-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Did not know cooling or cook temperatures
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered and deep other cooling food stacked on top
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53A-04-5
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Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At front. Sink, cup, silverware **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. Christian delvalle picart
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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