| 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. Styrofoam cup in sugar container.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. In office.
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In back prep area.
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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. Boxes of food on floor.
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Starbucks cup on table next to cutting board.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Throughout kitchen. Under coolers on front line.
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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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08B-38-4
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Basic - Food stored on floor. Oil on floor under shelf in dish area. Greek dressing in buckets on floor.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment behind fryer and grills.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Green cutting board on prep table.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. Bins in walk in cooler.
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08B-54-4
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Basic - Uncovered food stored near sink exposed to splash. Greek dressing in buckets, uncovered, in front of hand was sink.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind 3 compartment sink.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table in back.
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice 51° made last night, potato salad 46°f made last night. **Repeat Violation**
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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. cooked rice 51° made last night, potato salad 46°f made last night, Lettuce 73°f in white bin in standing water.
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03E-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. soup 121°f reheating for hot hold, re-temp 144°f. Soup was made the night before and put in microwave. Did not reach 165°f. Employee put in steam well and still did nit reach 165°f. Advised manager to reheat soup in microwave again or turn steam well up.
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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. Employees changing stations, walking to and from back room to front line. No glove change or hand wash.
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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. Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice 51° made last night, potato salad 46°f made last night. **Repeat Violation**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice 51° made last night, potato salad 46°f made last night. Items are in large batches and covered. **Repeat Violation**
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05-07-4
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Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Sink across from 3 bay blocked with buckets of greek dressing and dust pan. **Repeat Violation**
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Sink on front line at 83°f. Both restrooms 78°f. Hand wash sink in dish area 84°f
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink across from 3 bay.
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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 sink in front line area. **Corrected On-Site**
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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. Soup and rice in walk in cooler
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