| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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24-06-4
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Basic - Clean dishes stored in dirty container.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
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12B-07-4
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Basic - Employee beverage container on top of dishmachine. **Corrected On-Site**
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36-41-4
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Basic - Fan cover in walk-in coolers has accumulation of dust or debris.
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36-22-4
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Basic - Floor area(s) covered with standing water.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.Cooks line.Grout is missing at cooks line.
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14-38-4
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Basic - Food storage container lids cracked or broken.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.Cooks line.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.Bacon bits at cooks line. **Corrected On-Site**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
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10-03-4
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Basic - In-use utensil used with moist food stored in no water with no velocity to flush food particles away. **Corrected On-Site**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
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38-01-4
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Basic - Light shield damaged/in disrepair.Back line.
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14-17-4
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Basic - Shelves with rust that has pitted the surface.
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08B-17-4
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Basic - Unwashed tomatoes stored over prepped kale in walk in cooler. **Corrected On-Site**
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23-10-4
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Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
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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.Seasoned flour in kitchen. **Repeat Violation**
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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.Bar dish machine,0 ppm.
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12A-07-4
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High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
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22-57-5
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High Priority - Heat strip failed to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Repeat Violation** **Admin Complaint**
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03A-06-4
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High Priority - Mashed potatoes,45 f cold held at greater than 41 degrees Fahrenheit held less than four hours transferred to walk in freezer for a quick chill.After .5 hour,39 f. **Corrected On-Site** **Repeat Violation**
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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.Cheese,45 f,chicken,45 f transferred to walk in freezer for a quick chill.After .5 hour,cooked chicken,40 f,cheese,40 f. **Corrected On-Site** **Repeat Violation**
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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 .Butter at servers station. **Corrected On-Site** **Repeat Violation**
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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.Soup,109 f is reheated, **Corrective Action Taken**
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41-01-4
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High Priority - Sanitizer bucket stored on top of reach in cooler at cooks line. **Corrected On-Site**
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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. **Repeat Violation**
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22-21-4
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Intermediate - Accumulation of black mold-like substance inside the ice bin.Servers station.
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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22-63-4
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Intermediate - Accumulation of mold-like substance on drink dispensing nozzles/equipment.
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.Cooks line area and back line.
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22-05-4
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Intermediate - Ice scoop holder is stained/soiled.
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22-01-4
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Intermediate - Iced tea holder is heavily soiled.
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53A-01-5
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Intermediate - Manager lacking proof of food manager certification. 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.
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41-21-4
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Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. **Repeat Violation**
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53B-13-5
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Intermediate - Proof of required state approved employee training not available for some 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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29-28-4
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Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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