| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In flour bin. **Repeat Violation**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under equipment, on shelves under plates, throughout kitchen. In server area under shelves and counter. **Repeat Violation**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
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36-03-4
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Basic - Cove molding at floor/wall juncture broken. Cove molding in dining room pulling away from wall.
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35A-03-4
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Basic - Dead roaches on premises. 4 dead under microwave on shelf above rice cookers. 1 dead roach next to clean bowls on shelf at cook line. 3 dead roaches on shelf under a fan between cook line and front line. Approximately 10 roaches under foil lining shelf of microwave at stove area. 4 dead at front line next to clean cups. 1 dead at front line behind hot water machine. 1 dead on make table at front line/ server station.
Discussed areas with operator. Employees began cleaning areas of concern.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Employees prepping food.
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36-17-4
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Basic - Floor tiles missing. Under make tables and throughout kitchen.
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23-21-4
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Basic - Food debris/dust/grease/soil residue on exterior of microwave.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Under equipment in kitchen and along legs of equipment.
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33-20-4
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Basic - Grease on the ground and/or pad around grease receptacle.
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36-31-4
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Basic - Hole in ceiling. Above sink at server station.
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36-24-5
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Basic - Hole in or other damage to wall. FRP wall board pulling away from studs.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In coolers. **Repeat Violation**
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. Pieces of sticky foil under microwave have dead roaches laying on them.
Foil soiled and torn.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Coolers throughout kitchen.
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In between make tables and in walk in cooler.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind stove tops.
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Shelf under microwave.
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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. Flour bins and bins holding powder.
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41-07-4
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High Priority - Container of medicine improperly stored. Above microwave on shelf. **Corrected On-Site**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Soup in home depot buckets. **Repeat Violation**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches on shelf next to rice cookers and hot hold units. Rice cookers hot and cooking. 2 live roaches under toaster. 1 live under box on shelf next to microwave. 1 live roach on wall above clean plates at cook line. 1 live in between cook line make tables. 1 live in the leg of make table at front line. 2 live in server station next to blenders.
Discussed areas with operator. Employees began cleaning areas of concern.
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35A-23-4
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High Priority - Roach excrement and/or droppings present. Under soft coverings on shelves in server station. Along shelf on cook line around plates and bowls.
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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. **Repeat Violation**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
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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. Cups stored in Sink at server station.
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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.
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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. Noodles and soup in coolers.
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48-04-4
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Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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