| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.
Plate used as scoop for cooked rice in walk in cooler, soufflé cups used as scoop for all condiments.
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface.
Mop sinks area.
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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.
Cases of French fries in walk in freezer.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Food pans in dish area.
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses.
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10-03-4
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Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
Ice cream scoop in standing water at the server station.
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
Turkey breast on prep table.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
Onion soup not covered.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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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.
Powered sugar in server station.
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22-49-4
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High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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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.
Cook
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08B-56-4
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High Priority - Food stored in ice used for drinks. See stop sale.
Found in ice machine.
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
Throughout establishment.
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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.
Sour cream 49°F in server station cooler. See stop sale.
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08A-18-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
Raw meat over mozzarella sticks in Midea unit in cook line. Employee correct **Corrected On-Site**
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08A-17-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
Open case Raw chicken over French fries.
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41-01-4
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High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food.
Degreaser and detergent on top shelf of cleaned food pan.
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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.
Sour cream 49° in server station cooler.
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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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31A-15-4
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Intermediate - Employee filled water pitcher/cup at handwash sink.
Cook.
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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.
Tongs stored in server hand washing sink.
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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.
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14-14-4
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Intermediate - Nonfood-grade cloth used to cover food.
Pasta in walk in cooler.
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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.
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