Violation
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Observation
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen.
Buckets of soup **Corrected On-Site**
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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.
Over hood system.
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28-02-4
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Basic - Condensation or other drainage not disposed of according to law.in bottom of milk and juice cooler out front
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
White cutting board at prep station **Repeat Violation**
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12B-10-4
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Basic - Employee smoking in a food preparation, storage or warewashing area.
Cook smoking on cooks line.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.all back doors
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust.tea urns sitting right on top of hand wash sink
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08B-38-4
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Basic - Food stored on floor. In dry storage
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.on cookline
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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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10-06-4
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Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.spoon with handle in ice cream vat
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.also dry storage
In kitchen **Repeat Violation**
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33-11-4
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Basic - Missing drain plug at dumpster.
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33-16-4
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Basic - Open dumpster lid.
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
Several in kitchen **Repeat Violation**
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25-05-4
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Basic - Single-service articles improperly stored.tea spoons under sanitizer wait station **Corrected On-Site**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.forks in glass on cook line
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
Shelves on cooks line
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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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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/freezer shelves with rust that has pitted the surface. **Repeat Violation**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
200 ppm strip black.
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
Server
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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.
Server touching lettuce with bare hands.
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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.
Five live flies in kitchen. Back door was open. **Repeat Violation**
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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.
Three door Cold Beverage cooler- Feta 50°, deli meat 48°, turkey 49°, tuna 49° moved to cooler.
Two door cooler on cooks line- beef 50°, lamb 49°, cheese 49°, chicken 49°. Stocked at 9 am. Moved to walk in cooler.
Sitting on counter over ice-
Sausage 65° pooled eggs 65° moved to cooler iced down. **Repeat Violation**
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08A-20-4
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High Priority - Raw animal foods not properly separated from each other in holding unit.beef over fish, chicken over beef in reach in
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
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35A-07-4
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High Priority - Small flying insects in the dry storage area
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41-01-4
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High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food.glass cleaner over to go boxes
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Outside of multiple spice and food containers
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink.
Three compartment sink
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.front counter where milk and juice is
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Only hand sink in kitchen
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53B-02-5
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Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Mike
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27-11-4
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Intermediate - No running water at mop sink.
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
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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. Marinated lamb, marinated chicken, pasta in reach in by stove, crab cakes.
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