| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving, walk in cooler shelving, mop sink handle, reach in cooler gaskets, dry storage holding units, hood filters **Repeat Violation** **Warning**
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36-57-4
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Basic - Ceiling fan had accumulation of dust/debris. **Warning**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over water heater **Warning**
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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. **Corrected On-Site** **Repeat Violation** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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14-11-4
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Basic - Equipment in poor repair. Wooden bowls in disrepair, plastic containers in disrepair, cutting board with cut marks and no longer cleanable, ice build up reach in freezer, wooden pizza paddle **Repeat Violation** **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Along baseboards, walk in cooler **Repeat Violation** **Warning**
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08B-38-4
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Basic - Food stored on floor. Pasta and rice **Warning**
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable. Duct tape used to repair dough lids **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Under three compartment sink **Warning**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Garbage bag covering bread **Repeat Violation** **Warning**
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16-48-4
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Basic - Old food stuck to clean dishware/utensils. Dough containers **Repeat Violation** **Warning**
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33-16-4
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Basic - Open dumpster lid. Shared **Warning**
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw chicken, put under cold running water **Corrected On-Site** **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area, by front counter **Repeat Violation** **Warning**
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cheese **Warning**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting onion that will not be cooked immediately- employee put gloves on **Corrected On-Site** **Warning**
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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. Under counter of fountain machine **Warning**
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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. Grilled peppers 54-60°f, grilled onions 51°f put on ice **Corrective Action Taken** **Repeat Violation** **Warning**
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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 burger patty container on top of bagged roast beef in reach in cooler **Corrected On-Site** **Warning**
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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. **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Wd-40 and equipment lube by tea bags- moved chemicals, dish soap over salt **Corrective Action Taken** **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Two burner on cook line, slicer machine **Warning**
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22-63-4
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Intermediate - Accumulation of mold-like substance on equipment. Food processor lid **Warning**
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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. Looked up certificate on servsafe website **Corrected On-Site** **Warning**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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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. **Warning**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler not consistent **Repeat Violation** **Warning**
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