| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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16-23-4
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Basic - Accumulation of lime scale on the inside of the dishmachine.
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
Dry storage shelves
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
Sides of equipment on cooks line.
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
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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.
On cooks line, prep room And ceiling fan**Repeat Violation** **Repeat Violation**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Cutting board in prep room is stained black.
On cooks line
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14-11-4
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Basic - Equipment in poor repair.
Prep table held together with dirty peeling duct tape
Walk in cooler inside door on the bottom has jagged edges and a hole in the door.
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08B-38-4
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Basic - Food stored on floor.
Fry oil in prep room
Eggs on walk in cooler floor
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
Cooks line **Repeat Violation**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
Under fryers
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36-24-5
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Basic - Hole in or other damage to wall.
Under dish machine
By walk in cooler **Repeat Violation**
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses.
Ice scoop on top of ice machine. **Corrected On-Site**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
On cooks line **Repeat Violation**
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23-14-4
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Basic - Shelf under preparation table soiled with food debris and rust
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
Rolling rack used for food prep
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises.
Excess magazines and paper stacks, closet in prep room has lots of clutter, unused equipment outside by back door
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Prep room
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
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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**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
Under three compartment sink
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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.
Prep cook
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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.
Sitting on tables-
Butter 75°
Creamer 75°
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07-08-4
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High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers.
Butter and creamer **Repeat Violation**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
Raw beef over single serve butter **Corrected On-Site** **Repeat Violation**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
One live roach under dish machine. **Repeat Violation**
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53A-03-5
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Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
Shelly and Michael
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
On cooks line.
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53A-02-5
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Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. 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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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.
Six employees
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Only handwash sink in back prep **Corrected On-Site**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
Only hand wash sink in prep kitchen **Corrected On-Site**
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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.
Ribs
Chicken on counter
Chicken on stove
Moved to Walk in cooler
**Corrected On-Site**
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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Not on breakfast menu
Gave operator a hard copy to hang up **Corrective Action Taken**
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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.
Nothing in the walk in cooler is dated.
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