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.bottom of stove, adjacent table legs and risers.
Also between cooking equipment. **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at the server station. **Repeat Violation** **Warning**
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14-11-4
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Basic - Equipment in poor repair.
Refrigerator outside the restrooms. Lower cooler is empty of food but has a puddle of water in the bottom and a foul odor. Unit is scheduled for replacement. **Corrective Action Taken** **Warning**
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29-09-4
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Basic - Faucet/handle missing at plumbing fixture. Kitchen hand sink. **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation** **Warning**
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14-69-4
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Basic - Ice buildup in multiple reach-in freezers. **Repeat Violation** **Warning**
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33-33-4
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Basic - Large amount of unused equipment/supplies present.
Damaged wood, outdoor, cut logs, chairs, **Repeat Violation** **Warning**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Bulb hanging over beverage prep station. Lights in dry storage shed. **Repeat Violation** **Warning**
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51-18-6
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Basic - No copy of latest inspection report available. **Repeat Violation** **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. N white storage shelves on reach in prep cooler in the kitchen. **Warning**
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08B-63-4
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Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
Side by side unit outside restrooms, not locked. **Corrected On-Site** **Warning**
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36-02-5
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Basic - Unsealed concrete floor in food preparation area. **Repeat Violation** **Warning**
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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. Stored in the bucket behind the establishment. **Warning**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0ppm chlorine. 0ppm quat **Warning**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
0ppm chlorine, 0ppm quat. Corrected to 50ppm chlorine. **Corrected On-Site** **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
Goya chickpeas **Warning**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Server observed scooping ice without first washing hands. **Warning**
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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. Cook. **Warning**
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12A-29-4
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High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employees washing hands and turning the soiled sink handle off with their washed hands instead of the paper towel. **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Sugar/wine mix stored at the counter has 3 flies flying around the container. **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.
67°F -78°F rehydrated noodles. Discussed rehydrating procedures for noodles. Operator added ice to the bins and moved to the cooler.
**Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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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.
108°F cooked chicken, 129°F cooked rice, 67°F -78°F rehydrated noodles.
Chicken 99°F at second check
Had operator ice items. Educated on proper and different cooling methods.
Rice used up during 1/2 hour. Discussed time hold option. **Warning**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Corn, heavy mold like buildup on the can **Warning**
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22-20-4
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Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on foil covered shelves. Dried debris and dust observed on multiple shelves over the prep line areas. **Warning**
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16-33-4
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Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish washing and wiping cloth bucket stations. **Warning**
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53B-12-4
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Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.
Proper sanitizer set up. Need for paper towels at the hand sinks. Proper cooling procedures of cooked chicken. Proper hand washing using paper towel to dry hands then turn off the faucets. Hand washing before scooping ice. **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.
In kitchen, 76°F left handle. Right handle is missing. Unable to turn the water on. Operator put vice grips n right handle but the tool is mot staying on and working well. 106°F water observed. **Repeat Violation** **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep line. **Warning**
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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. **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen sink and server sink. **Corrected On-Site** **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. At sink near restrooms. **Repeat Violation** **Warning**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
143°F -152°F cooked cut bite size chicken pieces 12:34pm Two plastic containers, both tightly covered with yellow lids and stacked, stored on the counter. The inspector unstacked and uncovered them at temperature taking to allow better cooling.
135°F at 13:30. Educated operator on proper cooling temps and had all chicken moved to large aluminum shallow pan with ice. 99°F at 13:51 on ice in shallow pan, 77°F rehydrating noodles no time mark, **Warning**
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53B-13-5
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Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple cooks/food handlers. **Warning**
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