| Violation
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Observation
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35A-03-4
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Basic - 2 Dead roaches on premises. At the expo server station **Warning**
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16-03-4
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Basic - Accumulation of debris inside warewashing machine. **Warning**
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16-15-4
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Basic - Accumulation of debris on drain pan under dish machine. **Warning**
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08B-38-4
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Basic - Bottle drinks and box of bagged soda stored on floor. Front counter **Warning**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On shelving in the kitchen **Warning**
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24-05-4
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Basic - Clean sheet pan stored on the floor in the kitchen. **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Back pack in storage shed on shelf with food. **Warning**
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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. **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Cooks **Repeat Violation** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at the front counter **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water.kitchen **Repeat Violation** **Warning**
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed. Along the base of floor and walls in kitchen **Warning**
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08B-27-4
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High Priority - Basic - Food placed in soiled container/equipment. Pans stored on top of cooked bacon. **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered. Butter laying directly on rack in reach in cooler **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** **Warning**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.expo server station **Repeat Violation** **Warning**
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16-48-4
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Basic - Old food stuck to clean dishware/utensils. **Warning**
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24-18-4
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Basic - Silverware/utensils stored upright with the food-contact surface up. Forks at server expo **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. To go lids on the floor at the front counter **Warning**
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33-06-4
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Basic - Trash receptacles not provided where needed in establishment. By hand sink **Repeat Violation** **Warning**
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29-03-4
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Basic - Water draining onto floor surface from keg cooler **Warning**
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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. Cook line **Warning**
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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. Food storage containers in kitchen **Warning**
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14-09-4
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Basic - Yellow cutting board has cut marks and is no longer cleanable. Badly stained with black substance. **Repeat Violation** **Warning**
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35A-02-5
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High Priority - 1 Live, small flying insects in kitchen, food preparation area, or food storage area. **Warning**
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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. Flip top cooler across from grill. c.h diced ham 42° egg wash 43° 50° turizo cut tomatoes 46° diced tomatoes 46° raw pork 50° to 41° raw shrimp 45° butter 46° maui 45° crab meat 46° soup 46° tuna salad 45° **Warning**
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03A-16-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.C.h Cooked ham 45°cooked sausage 46° corn beef hash 46° cooked craw fish 50° swiss cheese 47° provolone 47° raw steak 46° to 49° raw beef 44° raw chicken 46° cooked potatoes 47° raw bacon 45°raw whole shell eggs ambient temperature 49° **Repeat Violation** **Admin Complaint**
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41-24-4
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High Priority - Bug light over food in the kitchen. **Warning**
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41-02-4
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High Priority - Chemicals stored by or with food in storage shed. **Repeat Violation** **Warning**
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41-08-4
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High Priority - Chlorine sanitizer bucket over 200 ppm stored by clean plates. **Warning**
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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. **Repeat Violation** **Warning**
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01D-03-4
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High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **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. c.h sliced ham 49° corn beef 49° cole slaw 51° raw chicken 49° sour cream 47° raw fish 45° cream cheese 46° raw salmon 47° potatoes 47° butter at the expo counter 56° repeated from 1-17 and 8/16 **Repeat Violation** **Admin Complaint**
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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. Pulled out of the walk in cooler 6:00 **Warning**
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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. Raw beef and pork in the same container in the walk in cooler. **Repeat Violation** **Warning**
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08A-05-4
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High Priority - Raw beef food stored over Canadian bacon in upright freezer. **Warning**
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01B-24-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream cheese dated 3/6 breaded pork loin 3/6 **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping on floor under prep sink. **Warning**
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41-13-4
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High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 50° turizo cut tomatoes 46° diced tomatoes 46° raw pork 50° to 41° raw shrimp 45° butter 46° maui 45° crab meat 46° soup 46° tuna salad 45°. In reach in cooler over night. **Warning**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For red hoses **Warning**
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41-27-4
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High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm **Warning**
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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. Front counter **Warning**
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
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05-05-4
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Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Plus 8° **Warning**
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served. Spring break special states manager **Warning**
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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. Choc pies **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Covered by tray. **Warning**
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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. Walk in cooler and all cook line coolers not maintaining foods at 41° **Warning**
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lox on menu **Warning**
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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.7 employees. Manager showed up during inspection **Warning**
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14-77-5
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Intermediate - Reach-in coolers on the cook line not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Water laying on the bottom of reach in coolers Cook states coolers broke yesterday ambient temperature 50° 56° **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. Cooked potatoes, diced ham,in the walk in cooler **Warning**
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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22-06-4
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Intermediate - Slicer blade soiled with old food debris. **Warning**
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14-76-5
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Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Ambient temperature 50° walk cooler cooler packed. **Warning**
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