| 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. **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. WIC, WIF door **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. WIC **Repeat Violation** **Warning**
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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. Raw chicken, buckets of sauce **Warning**
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. Floor cooks line (pans and utensils ) **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
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12B-02-4
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Basic - Employee drinking in a food preparation or other restricted area. **Repeat Violation** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Cooks **Warning**
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36-41-4
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Basic - Fan cover in walk-in cooler has accumulation of dust or debris. **Warning**
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14-38-4
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Basic - Food storage container/container lid cracked or broken. Lexan lids **Warning**
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10-08-4
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Basic - Ice scoop handle in contact with ice. Front station **Repeat Violation** **Warning**
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses. Above ice machine **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 96°F, **Corrective Action Taken** **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
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36-56-4
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Basic - Large amount of grease on wall/ceiling above cooking equipment that does not have a hood ventilation system. **Warning**
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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. **Repeat Violation** **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. WIF **Warning**
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back storage light from exterior. **Repeat Violation** **Warning**
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Corn casserole **Corrected On-Site** **Warning**
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23-14-4
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Basic - Shelf under preparation table soiled with food debris. Kitchen **Repeat Violation** **Warning**
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25-05-4
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Basic - Single-service articles improperly stored. On floor in back storage **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Cooks line **Repeat Violation** **Warning**
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hws next to three compartment sink **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.raw chicken, cooked rice, cooked chicken, sauces, various items in WIC **Warning**
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.by prep table, cooks line **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
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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. Bulk bins **Repeat Violation** **Warning**
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50-17-2
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High Priority - High - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
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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.black beans 52°F **Warning**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook answered phone with gloves on and then engaged in food preparation and did not wash hands. **Warning**
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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. Cooks **Warning**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Spray bottle oil on cooks line **Repeat Violation** **Warning**
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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.wic beef 44°F, reach in cooler raw chicken 45°F, bean sprouts 45°F, **Repeat Violation** **Warning**
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08A-10-4
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High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw steak raw chicken over rte **Warning**
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.black beans 52°F **Warning**
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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. **Repeat Violation** **Warning**
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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. **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade.placed to clean **Corrective Action Taken** **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Rack **Warning**
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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. cooks line (bucket ) **Corrected On-Site** **Repeat Violation** **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Hws next to three compartment sink, Hws in back prep area **Warning**
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53A-01-5
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Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.black beans 52°F **Warning**
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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. One Safestaff card provided **Warning**
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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