Violation
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Observation
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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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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination.
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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.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Cel phone by grill
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. **Repeat Violation**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
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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.
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16-38-4
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Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler.
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33-16-4
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Basic - Open dumpster lid.
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Under triple sink by bar
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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. Squeeze bottles **Repeat Violation**
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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. Multiple flies around kitchen
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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. Sour cream 48° beef 48° sour cream moved to lower cooler and beef stacked to high **Corrective Action Taken**
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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. Pulled pork 128° hot dogs 128 reheated to 165° **Corrected On-Site**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Pork over pickles **Corrected On-Site**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. 1 dried dropping on tray on dry storage shelf **Corrected On-Site**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **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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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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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. Milk
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. temped at 81°
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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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35A-13-4
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Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. Dog in patio area of restaurant.
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