| Violation
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Observation
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface.on sprayer at triple sink
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves.in reach in freezer
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.buckets of onions, peppers, sauce,
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.and wall behind ice machine
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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**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.above hand sink
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.on cook **Repeat Violation**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
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08B-38-4
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Basic - Food stored on floor.cookies in hall way
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36-31-4
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Basic - Hole in ceiling. By ice machine.
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair.
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor and walls soiled.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. And mop sink
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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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.
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.discussed with manager **Corrective Action Taken**
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29-45-4
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High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Beef in to go bags in reach in
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29-04-4
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High Priority - Nonfood-grade hose conveying potable water.by hand wash sink
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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. **Repeat Violation**
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03D-04-4
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High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.
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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. See stop sale.
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03D-06-4
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High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
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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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22-25-4
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Intermediate - Accumulation of encrusted food debris on/around mixer head.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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05-07-4
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Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Corrected On-Site**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Ladle **Corrected On-Site**
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31A-04-4
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Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In mixer area. Contact plan review at HDR.planreview@ myfloridalicense.com with any questions
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04-02-4
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Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures.two truck deliveries today, perpetration done for weekend sales and there is not enough space to store all food off the floor and to allow proper cooling.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Upright
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22-30-4
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Intermediate - Interior of refrigerator soiled with accumulation of food residue.
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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. At 3:00 pm when second manager came in. **Corrected On-Site**
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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. Only one certificate employee at time of inspection. **Repeat Violation**
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler shelves
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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, reach in cooler by pasta station and salad station.
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
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45-06-4
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Portable fire extinguisher is inaccessible. On floor behind dish machineFor reporting purposes only.
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