| Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom.
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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 next to pizza oven
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Cook
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08B-12-4
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Basic - Food stored in holding unit not covered. Ham slices no barrier, black Togo on top
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33-23-4
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Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
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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 above salad station
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35A-03-4
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Basic - One Dead roaches on premises under soda machine
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33-16-4
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Basic - Open dumpster lid with some trash in can
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair, pizza unit
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25-32-4
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Basic - Reuse of single-service articles. Crushed red pepper
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination under sink, wet towels stored on black towels. Some pizza boxes have grease on them stored in shed
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23-09-4
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Basic - Soiled reach-in cooler gasket across from hand sink, debris
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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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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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Two containers next to fryer, one red and one white
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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.
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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. Garlic knots with chopped garlic and oil 78°F, potato croquettes 76°F, started at 11am
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
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41-11-4
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High Priority - Toxic substance/chemical stored by or with single-service items. Glass cleaner stored next to single service lids next to register
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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22-27-4
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Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Fryer baskets **Repeat Violation**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Dumped sani bucket in sink
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22-12-4
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Intermediate - Metal stem-type thermometer soiled.
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02C-04-4
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Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna portions need cook date when put into freezer
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53B-05-5
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Intermediate - Required employee training expired for all 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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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
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