Violation
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Observation
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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. Cookline, dry storage. **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Jackets, purses, backpacks, pair of pants in storage shed **Warning**
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08B-30-4
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Basic - Food stored in dry storage area not covered.
- Flour in storage room
- salt in prep area / corrected on site. **Repeat Violation** **Warning**
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster. **Warning**
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28-24-4
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Basic - Grease on the ground outside. From downspout **Warning**
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29-08-4
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Basic - Plumbing system in disrepair. Water pooling under dish machine, around grease trap, behind ice machine, along cookline wall, in dry storage area under freezers. Water/food soil. Plumbing issue per person in charge. All drains appear to be draining properly. **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Shelf under flattop, floor of cookline. **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Flour in storage room, salt in prep area **Repeat Violation** **Warning**
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03D-01-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooling refried beans 105F, soup 92F, cheese sauce 96F, cooling approximately 3.75 hours from a cooking temperature greater than 135F. Left at room temperature to cool.
Moved to freezers. **Corrective Action Taken** **Warning**
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12A-19-4
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High Priority - Employee washed hands with cold water. **Warning**
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27-12-4
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High Priority - No running water at either handsink in kitchen. Turned off underneath, dish area (corrected on site). Cookline handsink off due to plumbing issue **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. In cooler overnight per cook.
- Raw beef 46F, Raw chicken 47F, raw shrimp 48F, chorizo 52F, cut tomatoes, raw fish 49F, left cookline cooler .
- shrimp 61F in white cooler, out and returned to cooler per cook. **Warning**
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Rice 47F in the center, in cooler all day and cooked previous day per manager **Warning**
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08A-07-4
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High Priority - Raw animal food not properly separated from ready-to-eat food.
- Open bag of spring mix and gallon of milk below raw beef and on wrapped raw beef, upright true cooler **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. 3 on shelf next to microwave, 5 in crevice on shelf behind chip storage. **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. 3 under mop sink (1 soft, 2 inaccessible. 1 on can of tomatoes, soft. 2 on the floor by the back door, 1 on a clean lid, dry storage, 1 on the shelf, dry storage. other droppings hard. **Repeat Violation** **Warning**
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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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22-22-4
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Intermediate - Encrusted material on can opener blade. **Warning**
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53A-04-5
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Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Person in charge on duty. Mercedes **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Cookline used to hold dirty spoons and tortillas **Repeat Violation** **Warning**
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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. several kitchen employees and 5 or 6 servers **Repeat Violation** **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. Cook cannot find thermometer **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. Chicken stock, cooked pork, walk in cooler **Repeat Violation** **Warning**
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