| Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom off kitchen **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Warning**
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. Keg cooler , side of door and frame and soda cooler in bar **Warning**
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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. On cook line and in bar on cooler, **Corrected On-Site** **Warning**
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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 above prep table **Corrected On-Site** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Chef **Corrected On-Site** **Warning**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Double doors in back of kitchen **Warning**
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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. Walk in cooler **Warning**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. In dish room **Warning**
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. In prep area **Warning**
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14-38-4
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Basic - Food storage container/container lid cracked or broken. Lexans **Warning**
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in system on far left side over table **Warning**
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14-70-4
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Basic - Ice buildup in walk-in freezer. On door , door will not shut properly **Warning**
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses. On soda grate, put in pitcher **Corrected On-Site** **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Ladies room **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. On cook line and in bar **Warning**
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21-11-4
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Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. In bar, **Corrected On-Site** **Warning**
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38-04-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Ready to eat fruit under unwashed produce **Corrected On-Site** **Warning**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. on prep table **Corrected On-Site** **Warning**
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Plant Foods (61°F - Cold Holding); Dairy (61°F - Cold Holding); mayonnaise (50°F - Cold Holding); cut greens (58°F - Cold Holding); cut greens (60°F - Cold Holding); shrimp (58°F - Cold Holding); Dairy (38°F); Plant Foods (39°F - Cold Holding); butter (50°F - Cold Holding); Dairy (42°F); Dairy (38°F - Cold Holding); Fish (32°F - Cold Holding); Beef (35°F - Cold Holding); Poultry (33°F - Cold Holding) in reach in cooler on cook line **Warning**
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03B-02-4
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High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Hot dogs held in warmer in bar 114°, reheated to 177° **Corrected On-Site** **Warning**
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12A-28-4
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High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched glasses , then cooked chicken, warmer at 16 **Warning**
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09-01-4
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High Priority - 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. Touched bun and hot dog with bare hands **Corrective Action Taken** **Warning**
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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. fish 122°, chicken 126° lemon sauce 126° in alto sham , food will be thrown out at end of event today **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.eggs over rice **Corrected On-Site** **Warning**
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08B-01-4
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High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guards over Au jus, , lids taken off other food items **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.
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In bar, > 200 ppm, corrected to 50 ppm **Corrected On-Site** **Warning**
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham, sliced turkey, **Warning**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Server dumped ice **Corrective Action Taken** **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. Bar items, strainer, bitters, tonic water **Corrective Action Taken** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Dish washed in hand sink **Corrective Action Taken** **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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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. 8 employees working **Warning**
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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. Beef, pasta, sauce, rice **Warning**
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