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. **Warning**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Warning**
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36-36-4
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Basic - Ceiling tile missing. **Warning**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Warning**
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21-05-4
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Basic - Cloth used as a food-contact surface. In dough **Corrected On-Site** **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. **Warning**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
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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. **Warning**
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12B-01-4
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Basic - Employee eating while preparing food. **Corrected On-Site** **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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33-09-4
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Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Outside back door **Warning**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Various area **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
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35B-02-4
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Basic - Insect control device installed over food preparation area. Meat cutting area **Warning**
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25-32-4
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Basic - Reuse of single-service articles. Sugar bags **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Outside of bulk bins, cart, **Warning**
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21-10-4
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Basic - Soiled dry wiping cloth in use. **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. **Warning**
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08B-14-4
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Basic - Stored food not covered in walk-in freezer. **Warning**
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38-05-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. **Warning**
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Back of restaurant **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. 3 compartment sink **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Pizzas do not have adequate protection **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. **Corrected On-Site** **Warning**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Filling pastry, **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. Pizza make station : mozzarella (57°F - Cold Holding); homemade pizza sauce (53°F - Cold Holding) **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw fish over pastry **Corrected On-Site** **Warning**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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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. **Warning**
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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. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. **Warning**
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Given **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. **Warning**
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