| Violation
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Observation
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16-19-4
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Basic - Abrasives and detergents not thoroughly rinsed from cooking equipment. Cook using soap to wipe down kitchen surfaces and not utilizing rinse or sanitize step
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. On tray under ice tea urns at wait station
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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. Potatoes and pickles
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. On table next to microwave in kitchen **Corrected On-Site**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Sunglasses medicine, scissors, on sped rack in kitchen **Corrected On-Site**
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38-11-4
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Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cook line
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. In front of dish machine **Repeat Violation**
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35B-08-4
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Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Above clean dishes in dish room
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment behind convection oven.
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36-24-5
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Basic - Hole in or other damage to wall. Behind lift top at salad station
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In any cold unit
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51-18-6
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Basic - No copy of latest inspection report available.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Sink in kitchen **Repeat Violation**
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14-47-4
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Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood cabinet at wait station, and one in bar not sealed or painted
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. Multiple
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. Back door **Repeat Violation**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door vertical cooler
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. Multiple in kitchen
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21-44-1
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Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On top of convection oven, then moved to floor, then to shelf **Corrected On-Site**
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining in ladies room
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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21-03-4
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Basic - Wet wiping cloths stored in detergent not corrected, no bleach or sanitizer other than what is attached to the dish machine
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. lift top on cook line- turkey 51°, beef 50° shrimp 49°, sliced beef 47°, steak 50° all put on ice and below 41° at end of inspection **Corrected On-Site**
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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. Small flies in dish room above dish Machine, approximately 10
Approximately 30 by floor drain under dish machine
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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. Cut leafy greens 46°, egg salad 48°, cut spinach 48°
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over oysters **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. Approximately 8 in bar under ice bin
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01B-14-4
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High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In walk in cooler broken egg in tray next to unbrokenshell egg. **Corrected On-Site**
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. At salad wait station
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53B-15-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook / manager using soap and water to clean food contact surfaces with no rinse step, discussed proper chlorine sanitizer ppm for towel bucket and storage of bucket **Corrective Action Taken**
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01C-02-4
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Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
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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.
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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. For 3 compartment sink in bar.
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22-01-4
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Intermediate - Soda gun soiled. In bar
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