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. In raw rice bulk container. **Corrected On-Site**
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23-25-4
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Basic - Build-up of grease on hood filters.
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14-05-4
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Basic - Cardboard used to line food-contact shelves. Sugar on cardboard On dry storage rack by walk in cooler.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dry storage area.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Operator removed it and discarded. **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.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Under dry storage area by three compartment sink.
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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. In flour container. **Corrected On-Site**
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14-67-4
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Basic - Reach-in freezer gasket torn/in disrepair.
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair.
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface.
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36-27-5
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Basic - Wall soiled with accumulated with grease. Behind dry storage rack. In back kitchen area.
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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. **Corrected On-Site**
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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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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. Cooked pork (50°F - Cold Holding) in reach in cooler, food on plastic tray on top of other food (food was sent to reheat), Cooked noodles (46°F - Cold Holding) in plastic bin on top of food in top area of reach in cooler, in front of cook line area, food was placed in walk in cooler. **Corrective Action Taken**
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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. Cut Cabbage on preparation table, food will be discarded 5:30pm. **Corrected On-Site**
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08A-07-4
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High Priority - Raw animal food not properly separated from ready-to-eat food. Raw imitation Krab by dumpling cake in reach in freezer. **Corrected On-Site**
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08A-10-4
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High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over Raw beef. **Corrected On-Site**
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08A-18-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over raw shrimp. **Corrected On-Site**
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cooked pork, and Cooked chicken in reach in cooler in front of fryers. **Corrected On-Site**
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22-05-4
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Intermediate - Cutting board(s) stained. Black stain. Operator removed it and discarded. **Corrected On-Site**
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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.
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