Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink.
Knobs **Repeat Violation**
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32-02-4
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Basic - Bathroom door left open other than during cleaning or maintenance.
Men's room
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
Sides of equipment on cooks line **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.
Old acoustic tile **Repeat Violation**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.cookline
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
All cutting boards in establishment.
Ordered. **Corrective Action Taken**
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29-18-4
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Basic - Drain cover(s) missing.cookline
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33-14-4
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Basic - Dumpster overflowing garbage.
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area.drink on prep table on cook line and dish room**Corrected On-Site** **Corrected On-Site**
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14-11-4
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Basic - Equipment in poor repair.
Front of equipment on cooks line and front of walk in cooler has jagged edges **Repeat Violation**
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36-22-4
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Basic - Floor area(s) covered with standing water.underfryers
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36-12-4
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Basic - Floors not constructed to be easily cleanable.
Cracks and divets throughout. **Repeat Violation**
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.on reach in freezer
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33-20-4
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Basic - Grease on the ground and/or pad around grease receptacle.
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38-01-4
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Basic - Light shield damaged/in disrepair. Missing in dish room
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36-70-4
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Basic - Objectionable odor in establishment.
Kitchen by dish machine **Repeat Violation**
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29-08-4
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Basic - Plumbing system in disrepair.hand sink in dish room leaks onto floor also hand sink on cook line leaks a lot onto floor **Repeat Violation**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
Outside of sugar container. **Repeat Violation**
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **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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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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29-03-4
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Basic - Water draining onto floor surface.dishroom and cook line
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Behind bar
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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.
Rice 83°
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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.
Line cook
Educated **Corrective Action Taken**
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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. Approx 7 in dish room
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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.
Sitting on counter
Cut lettuce 65°
Coleslaw 62°
Red new potatoes 65°
All moved to cooler for quick cool down. **Repeat Violation**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.in dining room under benches, on dish machine, under dish machine, under cook line sink, on top of soda box station, behind sign in dining room and in dry storage all dry.
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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.employee rinsing off gloved hand **Corrected On-Site**
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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.
1 gallon rice 83° cooked at 11 am sitting on counter
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **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 **Repeat Violation**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink.
Cooks line. Dumped cup
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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.
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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
Rice
Operator threw out. **Corrective Action Taken**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled
Blue liquid behind bare
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