| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Below fryers. **Repeat Violation** **Warning**
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. On sides and inter of fryers. **Repeat Violation** **Warning**
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Hotel pans stored on soiled black shelves in kitchen **Warning**
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35A-03-4
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Basic - Dead roaches on premises. Observed
1 dead below stock pot stove
3 below prep sink
1 in bakery 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. Phone and radio above prep table **Warning**
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23-23-4
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Basic - Floor has accumulation of food debris/dust/grease/soil residue- behind slicer and prep table **Repeat Violation** **Warning**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. At dish machine **Repeat Violation** **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment - the whole cook line floor **Repeat Violation** **Warning**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Repeat Violation** **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In double door stainless cooler in kitchen **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Raw beef in thank you bags in freezer. Operator placed in storage bins **Corrective Action Taken** **Warning**
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation** **Warning**
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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. beef meatballs (127°F - Hot Holding); beef ox tails (121°F - Hot Holding). Less than Four hours- at display behind front counter . pork shoulder (88°F - Hot Holding); cooked beans (112°F - Hot Holding)in warming unit in kitchen. All items placed in oven for rapid heating **Corrective Action Taken** **Warning**
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22-54-4
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Basic - High Priority - Equipment and utensils rinsed after the application of the sanitizer solution. Observed dishwasher rinse hotel pans after dipping in sanitizer **Warning**
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household raid spray at front counter discarded **Corrected On-Site** **Repeat Violation** **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. sliced deli ham (48°F - Cold Holding), less than four hours. Operator turned cooler to lower setting
Cream cheese pastry quesito 75, held at room temperature at front counter **Repeat Violation** **Warning**
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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. Raw beef over margarine **Corrective Action Taken** **Repeat Violation** **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed live
1 on wall by prep sink
3 on dish machine
5 on wall by prep/ in radio
Operator killed what he could reach and discarded radio
4 on side of prep table
1 live on stove
**Corrective Action Taken** **Corrective Action Taken** **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. At back storage area next to ice machine **Warning**
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41-18-4
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High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. At three compartment sink, sanitizer tested 200 ppm, chlorine **Warning**
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22-25-4
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Intermediate - Accumulation of encrusted food debris on/around mixer head. In bakery kitchen **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Employee washed spoons in sink at register **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 ground beef in walkin not dated **Warning**
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53B-05-5
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Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation** **Warning**
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22-06-4
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Intermediate - Slicer blade soiled with old food debris. **Repeat Violation** **Warning**
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