| Violation
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Observation
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
Sides of flattop, dryer baskets, oven **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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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Acoustic tiles in dish room/ prep area.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Cooks line **Repeat Violation**
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Cups in server station
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14-11-4
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Basic - Equipment in poor repair.
Lowboy drawer on top right is rusted and peeling. I instructed operator to only put packaged individually portioned food in there.
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
By back door. **Repeat Violation**
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23-21-4
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Basic - Food debris/dust/grease/soil residue on exterior of microwave.
Both on cooks line
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Both coolers on cooks line.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
Server station.
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
Both on cooks line and by dishwasher
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
Server station
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **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 hot well station in kitchen. **Repeat Violation**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
Hand wash sink in server station.
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
10 ppm on cooks line corrected to 50 ppm **Corrected On-Site**
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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.
Servers putting gloves on for toast.
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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.
Pooled eggs/ milk 50°
Moved to cooler will be Added to Time As A Public Health Control **Corrective Action Taken**
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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.
Pancake batter, butter, eggs, **Corrected On-Site**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
Chicken noodle- 92°
Lemon chicken-93°
Put in hot well cold at 7:00. Moved to microwave and reheated to 165° **Corrected On-Site**
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Repeat Violation**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
Flat top, fryer baskets. **Repeat Violation**
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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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.
Sanitizer bucket
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.
Front hand sink **Repeat Violation**
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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.
Six employees
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