| 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. Glass bowl on sugar container. Red cup in soda ice bin. **Repeat Violation** **Warning**
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25-33-4
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Basic - Can reused for corn starch by rice cooker. **Repeat Violation** **Warning**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
2016 expiration license posted. **Warning**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Hat stored on cookline prep area upper shelf by seasonings and canned goods. **Corrected On-Site** **Warning**
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14-11-4
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Basic - Equipment in poor repair. Cut down red bowl on cook line counter by the rice. Holding raw broccoli. **Warning**
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08B-19-4
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Basic - Food contaminated by unsanitized equipment.
Cooked chicken observed cooling in two piles on raw chicken box lids. Had cook reheat the chicken. **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered. Cooked chicken has a second pan of cooked chicken stored on top of it. The bottom of the pan is directly touching the chicken below. **Warning**
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable.
Single-use spice containers reused for the storage of food. Containers do not have a smooth, cleanable lip.
**Warning**
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14-69-4
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Basic - Ice buildup in reach-in freezer. Two Ice cream freezers. **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Took knives to dish line. **Corrective Action Taken** **Warning**
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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 **Corrected On-Site** **Repeat Violation** **Warning**
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33-16-4
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Basic - Open dumpster lid. **Warning**
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29-08-4
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Basic - Plumbing system in disrepair. Right faucet of double faucet 3-bay is shut off and the faucet is loose. **Warning**
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24-11-4
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Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates are not under sneeze guards and are not inverted. Ice cream bowls also.
Ice cream bowls turned over. **Corrective Action Taken** **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
Dried rice in lower buffet cabinet. **Warning**
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08B-63-4
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Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Opened ice cream containers in chest freezer near the restroom hall and pans of food in the cooler near the dining room front door. **Warning**
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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. Stored in mop bucket wringer. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter by fortune cookie box near register. **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.
Sugar in reused sour cream container at the coffee station. Sour cream containers also used for ketchup on crash cart and spice on make table. All lack labeling if current product. **Corrected On-Site** **Repeat Violation** **Warning**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
0ppm. Supply is empty. Employee changed out supply. **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. **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.
Employee cutting broccoli. Educated employee. Employee donned gloves **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.
Meatloaf 110°F on buffet. Recommended slicing meatloaf so slices lay on the warm pan at the buffet for proper hot holding. **Warning**
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35A-09-4
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High Priority - Presence of flies and maggots in the second-to-last dumpster. The dumper is opened. Vegetable and meat boxes are inside with the trash. **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.
Meatloaf 110°F at buffet. Not added to time as a public health control form. Not time marked. **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. Taken to dish for cleaning. **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. Sanitizer bucket. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Wait station. **Warning**
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
Buffet, sushi **Warning**
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
105°F cooked chicken 1:48pm, 137°F cooked chicken 1:48pm, 145°F cooked chicken 1:48pm, 140°F -164°F cooked whole potatoes 1:48pm/130°F 2nd check 2:17pm moved to walk in
Chicken reheated and set to cool again. Trays moved to the walk in freezer once reaching 135°F . Showed employees Spanish language cooling directions. **Warning**
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53B-10-4
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Intermediate - Records/documents for required employee training do not contain all of the required information.
Training date. **Corrected On-Site** **Warning**
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53B-14-5
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Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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