Violation
|
|
Observation
|
35A-06-4
|
|
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
10 dead roaches on trap near back door of kitchen
|
32-05-4
|
|
Basic - Bathroom facility in disrepair.
Restroom locked due to hand sink not working properly..
|
14-05-4
|
|
Basic - Cardboard used to line food-contact shelves.
In reach in cooler traulsen
|
35A-03-4
|
|
Basic - Dead roaches on premises.
1 dead on hand sink in kitchen
4 dead in hand sink up front behind front counter
3 dead on front area in front of glass of steam table
1 dead on bar seating area on wall
5 dead on bar area counter
|
35B-01-4
|
|
Basic - Exterior door has a gap at the threshold that opens to the outside.
Front door has large gap under door
|
36-31-4
|
|
Basic - Hole in ceiling. Above seasoning shelf
|
38-07-4
|
|
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
In kitchen prep area
|
23-12-4
|
|
Basic - Reach in cooler shelves soiled with encrusted food debris and rust
|
14-67-4
|
|
Basic - Reach-in cooler gasket torn/in disrepair
Traulsen cooler
|
25-06-4
|
|
Basic - Single-service articles not stored inverted or protected from contamination.
Togo plates and foil pans upfront behind counter, operator inverted
|
14-06-4
|
|
Basic - Wood food-contact surface not properly sealed.
Under and on top of front counter
|
03D-06-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Seasoned chicken prepped last night
120 lbs of raw chicken in reach in cooler 50-56° stored in cooler overnight
|
08A-05-4
|
|
High Priority - Raw animal food stored over ready-to-eat food.
Raw egged over vegetables
|
35A-05-4
|
|
High Priority - Roach activity present as evidenced by live roaches found.
2 live roach on front counter
1 live crawling on the wall in lobby near posters
1 live in steam table holding unit
|
03A-03-4
|
|
High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
Ambient 60° in reach in cooler one dozen
|
01B-02-4
|
|
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
120 lbs of raw chicken in reach in cooler 50-56° stored in cooler overnight
One dozen eggs in cooler
|
22-05-4
|
|
Intermediate - Cutting board(s) stained/soiled.
Green cutting board on prep table and white cutting board in reach in cooler
|
04-02-4
|
|
Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures.
Only one cooler in establishment and the ambient of cooler is 60°
|
53A-01-5
|
|
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.
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
In restroom in rear of kitchen
|
51-16-5
|
|
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011.
Kitchen area extended
|
31B-03-4
|
|
Intermediate - No soap provided at handwash sink.
In Restroom
|
14-77-5
|
|
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
Ambient temperature 60°
|
53B-14-5
|
|
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Harold Scott
Kay Anne Clarke
|