Violation
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Observation
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23-04-4
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Basic - Observed: Build-up of mold-like substance on nonfood-contact surface. Outside of drink cases with mold-like substance.
Priority: Basic
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36-31-4
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Basic - Observed: Ceiling tiles missing over long row of McCall coolers at end of cooks line.
Tiles also missing in ladies restroom.
Priority: Basic
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03D-02-4
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High Priority - Observed: Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41
degrees Fahrenheit within 6 hours. Potatoes cooked and shredded yesterday at 47°. Missed cooling window. Stop sale issued. **Repeat
Violation**
Priority: High Priority
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32-12-4
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Basic - Observed: Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
Priority: Basic
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12B-07-4
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Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line.
**Corrected On-Site** **Repeat Violation**
Priority: Basic
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12A-07-4
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High Priority - Observed: Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Corrected On-Site**
Priority: High Priority
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09-01-4
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High Priority - Observed: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F
or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment
has no approved Alternative Operating Procedure. Employee touching breads after toasting process. Advised to wash hands and put on gloves.
**Corrective Action Taken** **Repeat Violation**
Priority: High Priority
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36-22-4
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Basic - Observed: Floor area(s) covered with standing water. Under handwash sink/prep table area at end of cooks line.
Priority: Basic
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03D-15-4
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Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Bulk
potatoes in hotel pan, more than 4 inches deep.
Priority: Intermediate
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33-19-4
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Basic - Observed: Garbage on the ground and/or pad around dumpster.
Priority: Basic
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23-07-4
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Basic - Observed: Gaskets with slimy/mold-like build-up. On McCall units at end of cooks line. **Repeat Violation**
Priority: Basic
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03C-97-1
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High Priority - Observed: Gryo meat in a broiler that is turned off. Had operator turn back on. **Corrected On-Site**
Priority: High Priority
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36-47-5
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Basic - Observed: Hood soiled with accumulated grease, dust or food debris. . **Repeat Violation**
Priority: Basic
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27-16-4
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Intermediate - Observed: Hot water not provided/shut off at employee handwash sink. Handwash sink at end of cooks line. Operator already on
consecutive warning.
No hot water in ladies restroom, and men's restroom. 95°-98° **Repeat Violation**
Priority: Intermediate
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22-19-4
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Basic - Observed: Interior of microwave soiled with encrusted food debris. **Repeat Violation**
Priority: Basic
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31B-04-4
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Basic - Observed: No handwashing sign provided at a hand sink used by food employees. At end of cooks line.
Priority: Basic
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31B-02-4
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Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. At end of cooks line.
Priority: Intermediate
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53B-01-5
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Intermediate - Observed: 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. Operator already on warning.
**Repeat Violation**
Priority: Intermediate
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16-31-4
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Intermediate - Observed: No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
**Corrected On-Site**
Priority: Intermediate
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31B-03-4
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Intermediate - Observed: No soap provided at handwash sink. At end of cooks line. **Repeat Violation**
Priority: Intermediate
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08B-04-4
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Basic - Observed: Open condiments provided for self-service not properly protected. Lemons on customer drink area. **Repeat Violation**
Priority: Basic
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33-16-4
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Basic - Observed: Open dumpster lid.
Priority: Basic
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03A-02-4
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High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Taziki 53°,
pancake batter 54° in McCall reach in coolers at end of cooks line.
Walk in cooler soup 44°, gravy 44°
Creamer at front station 48°
Priority: High Priority
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03B-01-4
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High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage
98° on cooks line.
Priority: High Priority
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02C-02-4
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Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours
not properly date marked. Chicken soup and gravy in walk in cooler not date marked. **Repeat Violation**
Priority: Intermediate
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35A-04-4
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High Priority - Observed: Rodent activity present as evidenced by rodent droppings found. 2 fresh droppings under unused grill area at end of cooks line. 23 dried droppings at end of cooks line in unused grill area. Droppings under prep table/handwash sink area at end of cooks line. To many to count.
Priority: High Priority
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23-05-4
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Basic - Observed: Soil residue build-up on nonfood-contact surface. On handles of McCall coolers at end of cooks line.
Priority: Basic
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41-17-4
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Intermediate - Observed: Spray bottle containing toxic substance not labeled. Bleach solution in spray bottle at transition area to dish. **Corrected On-
Site**
Priority: Intermediate
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29-19-4
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Basic - Observed: Standing water in floor drain/floor drain draining very slowly. Under handsink/prep table drain at end of cooks line.
Priority: Basic
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01B-03-4
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High Priority - Observed: Stop Sale issued due to adulteration of food product. Creamer had spoiled and curdled. Stop sale issued.
Priority: High Priority
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01B-02-4
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High Priority - Observed: Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Priority: High Priority
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08B-13-4
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Basic - Observed: Stored food not covered in walk-in cooler. Bacon, hash, cooked potatoes, peppers in walk in not covered.
Priority: Basic
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29-11-4
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Basic - Observed: Water leaking from pipe and/or faucet/handle. Handsink at end of cooks line leaking under prep table.
Priority: Basic
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21-03-4
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Basic - Observed: Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
Priority: Basic
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41-27-4
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High Priority - Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200ppm++, COS 100ppm
Priority: High Priority
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