| Violation
|
|
Observation
|
|
16-03-4
|
|
Basic - Accumulation of debris inside warewashing machine.
|
|
23-03-4
|
|
Basic - Build-up of grease on nonfood-contact surface.
Equipment on cooks line
|
|
36-57-4
|
|
Basic - Ceiling has accumulation of dust/debris.
|
|
36-03-4
|
|
Basic - Cove molding at floor/wall juncture broken/missing. **Repeat Violation**
|
|
50-09-4
|
|
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
|
|
35A-03-4
|
|
Basic - Dead roaches on premises.
One under three compartment sink
One in chemical store room
Four dead under can storage/ three compartment sink
Three in prep room.
Five in glue board on rack
Five dead under bulk bins.
|
|
12B-02-4
|
|
Basic - Employee eating in a food preparation or other restricted area.
Drinks and McDonald's hot cakes
|
|
40-06-4
|
|
Basic - Employee personal items stored in or above a food preparation area.
Cell phone
|
|
24-08-4
|
|
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
|
|
14-11-4
|
|
Basic - Equipment in poor repair.
Walk in cooler door
|
|
35B-01-4
|
|
Basic - Exterior door has a gap at the threshold that opens to the outside.
|
|
36-22-4
|
|
Basic - Floor area(s) covered with standing water.
In room with ice machine.
|
|
36-18-4
|
|
Basic - Floor tiles cracked, broken or in disrepair.
|
|
36-17-4
|
|
Basic - Floor tiles missing. **Repeat Violation**
|
|
23-21-4
|
|
Basic - Food debris/dust/grease/soil residue on exterior of microwave.
|
|
23-22-4
|
|
Basic - Food debris/dust/soil residue on dry storage shelves.
|
|
08B-38-4
|
|
Basic - Food stored on floor.
Cooler in kitchen
Lettuce and sauce in walk in.
|
|
33-23-4
|
|
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
|
|
10-01-4
|
|
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.
Bulk **Repeat Violation**
|
|
36-70-4
|
|
Basic - Objectionable odor in establishment.
|
|
16-46-4
|
|
Basic - Old labels stuck to food containers after cleaning.
|
|
33-16-4
|
|
Basic - Open dumpster lid.
|
|
29-08-4
|
|
Basic - Plumbing system in disrepair.
Handsink by dish machine **Repeat Violation**
|
|
23-14-4
|
|
Basic - Shelf under preparation table soiled with food debris.
|
|
23-05-4
|
|
Basic - Soil residue build-up on nonfood-contact surface.
Bulk containers.
Rolling carts
|
|
08B-13-4
|
|
Basic - Stored food not covered in walk-in cooler.
|
|
36-72-4
|
|
Basic - Walk-in cooler/walk-in freezer floor soiled.
|
|
36-26-4
|
|
Basic - Wall soiled with accumulated black debris in dishwashing area.
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline
|
|
21-03-4
|
|
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
Fabuloso **Repeat Violation**
|
|
21-09-4
|
|
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
|
|
09-03-4
|
|
High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population.
Lemons **Repeat Violation**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Cheese 48°
Cut tomatoes 46°
Pico 50°
Cut lettuce 60°
Shredded cheese 52°
Moved to reach in for quick cool down.
|
|
35A-05-4
|
|
High Priority - Roach activity present as evidenced by live roaches found.
Four live roaches in top hinge of reach in right side door cook line, 4 live roaches in top hinge left side reach in door cook line, 15 live back side reach in on cook line on pipe insulation
One live by knife storage magnet on wall
Two live in hinges of black refrigerator
|
|
35A-23-4
|
|
High Priority - Roach excrement and/or droppings present.
Several on top of hand soap dispenser and under soap dispenser under three compartment sink.
|
|
41-01-4
|
|
High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food.
Bottle of bleach next to dicer , grinder **Corrected On-Site**
|
|
22-22-4
|
|
Intermediate - Encrusted material on can opener blade.
|
|
27-16-4
|
|
Intermediate - Hot water not provided/shut off at employee handwash sink.
In kitchen by cooks line
|
|
22-28-4
|
|
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Three door lift top cooler
Keg cooler
|
|
22-12-4
|
|
Intermediate - Metal stem-type thermometer soiled.
|
|
53B-01-5
|
|
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.
|
|
03D-16-4
|
|
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
|
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Salsa, chicken walk in cooler
Milk
|
|
22-60-4
|
|
Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
|
|
16-53-4
|
|
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
100°
|
