| 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. In flour on cooks line
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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. Shrimp, pickles bucket, romaine lettuce. **Corrected On-Site**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination.
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. On cooks line
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface.tape on cooler Handel.
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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. Employee beverage in food prep area without lids.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.
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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. Cell phone, charger, employee keys.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers in kitchen,and drinking tumblers at the server station.
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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.
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36-17-4
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Basic - Floor tiles missing. On cooks line
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33-23-4
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Basic - Grease receptacle not on proper pad/nonabsorbent surface.
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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36-62-4
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Basic - Light not functioning.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. No sign at the bar hand washing sink.
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35B-03-4
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Basic - Outer openings not protected with self-closing doors.
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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36-60-4
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Basic - Screen in door torn/in poor repair.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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42-04-4
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Basic - Storage of tools on shelf above or with food. Drill
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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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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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21-02-4
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Basic - Wet wiping cloth used to wipe tableware or carry-out containers. On bread **Corrected On-Site**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Greater then 200ppm. **Corrected On-Site**
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03D-03-4
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High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Hash brown potatoes, 70°,
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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. Chicken stock 86°F.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Frozen Steak over dishes **Corrected On-Site**
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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. hash brown 11:30 six containers (81°F-93°F), containers folded closed and stacked together . Cooling grater then three hours.
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Sanitation bucket on table with cooked roast beef and slicer. **Corrected On-Site**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. On cooks line
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used as dump sink. **Corrected On-Site**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sink,
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53B-02-5
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Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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31B-03-4
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Intermediate - No soap provided at handwash sink. At the bar hand washing sink.
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03D-21-4
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Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. cooked potato 11:20 (49°F - Cooling) ; **Corrected On-Site**
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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. cooked potato 11:20 (49°F - Cooling) ; **Corrected On-Site**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.cooked potato 11:20 (49°F - Cooling) ; **Corrected On-Site**
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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. Some prep foods not properly date marked.
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
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27-17-4
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Intermediate - Water pressure lacking at fixtures that require the use of water. Lady's and Men's room.
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