Violation
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Observation
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36-40-5
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.
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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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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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14-72-4
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Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. **Corrected On-Site**
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
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36-17-4
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Basic - Floor tiles missing.
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36-24-5
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Basic - Hole in or other damage to wall. Kitchen by chest freezer.
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14-73-4
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Basic - No container installed for catching grease from hood drip tray.
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51-18-6
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Basic - No copy of latest inspection report available.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
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36-66-4
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Basic - Ventilation inadequate as evidenced by smoke in kitchen area.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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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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21-09-4
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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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03B-02-4
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High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. **Corrective Action Taken**
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03A-06-4
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High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Red meat 61°
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
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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. **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink.
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22-22-4
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Intermediate - Encrusted material on can opener blade. **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.
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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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51-16-5
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Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011.
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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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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31B-03-4
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Intermediate - No soap provided at handwash sink. At front by steam table.
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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22-18-4
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Intermediate - Soil residue in food storage containers.
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