| 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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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen.
CONTAINER OF GARLIC STORED ON FLOOR
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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.
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24-26-4
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Basic - Clean equipment/utensils not stored at least 6 inches above the floor.
CLEAN POTS STORED ON FLOOR
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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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 CUP OF COFFEE
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.
EMPLOYEE ON CELL PHONE AT INSIDE BAR FOOD PREP AREA
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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16-13-4
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
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14-11-4
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Basic - Equipment in poor repair.
LID ON REACH IN COOLER ON COOK LINE
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14-23-4
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Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
3 COMPARTMENT SINK
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36-22-4
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Basic - Floor area(s) covered with standing water.
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
ENTIRE KITCHEN AREA and WALK IN FREEZER.
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08B-27-4
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High Priority - Basic - Food placed in soiled container/equipment.
FOOD SEASONING CONTAINERS UNDERNEATH PREP TABLE
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08B-30-4
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Basic - Food stored in dry storage area not covered.
CONTAINER OF BLACK BEANS
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
KITCHEN AREA
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35B-05-4
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Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
BACK DOOR TO KITCHEN OPEN
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris.
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36-72-4
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Basic - Walk-in freezer floor soiled.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
WALL NEAR HAND SINK and COOK LINE BY BACK DOOR
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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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01B-37-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
SHREDDED CHICKEN 65°f
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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.
CHLORINE 0ppm
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
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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.
DRY STORAGE ROOM and OUTSIDE BAR
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
ESTABLISHMENT SERVES RAW CEVICHE- FISH SERVED RAW INSIDE IS CORVINA. OPERATOR NOT ABLE TO PROVIDE NO PROOF OF PARASITE DESTRUCTION.
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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.
FRONT COUNTER PREP AREA-HAM 46°f, CHEESE 46°f,TURKEY 52°f, CUBAN SANDWICHES 57°f- ALL HOLDING AT ROOM TEMPERATURE
KITCHEN- CILANTRO 56°f, CHIMICHURRY 63°f
REACH IN COOLER- CHEESE 48°f, PORK CHOPS 51°f, LIVER 56°f, CHEESE 60°f, HAM 63°f,
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
SHREDDED CHICKEN 65°f
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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.
POTATO BALLS 126°f
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
SHELL EGGS STORED OVER HAM and CHEESE ON STORAGE RACK ON COOK LINE.
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03A-04-4
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High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
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08B-01-4
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High Priority - TOAST/BREAD lacking adequate sneezeguards or other proper protection from contamination.
TOAST IS PRE-MADE SITTING ON PLATES ON FRONT COUNTER WAITING FOR CUSTOMERS TO PURCHASE.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
INSIDE HOLDING UNIT USED FOR FRIED PLANTAIN CHIPS and FLAT PRESSER
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11-03-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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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.
METAL SCRUBBING PADS
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any 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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14-77-5
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
AMBIENT THERMOMETER 63°f
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
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