Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine. **Warning**
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. Walk in cooler door. **Warning**
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Fryer oil stored directly on floor. **Corrected On-Site** **Warning**
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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site** **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. **Corrected On-Site** **Repeat Violation** **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Cell phones and car keys over food and prep areas. **Corrected On-Site** **Warning**
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21-23-4
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Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. **Warning**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Outside walk in cooler. **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on cooks line **Warning**
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Sausage roll in standing water. **Corrected On-Site** **Warning**
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14-67-4
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Basic - Reach-in freezer on cooks line gasket torn/in disrepair. Server station dessert Welch in. **Warning**
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24-18-4
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Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site** **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. On cooks line **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. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towels in kitchen cooks line, server station, pizza cook station, bake shop area. **Warning**
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41-07-4
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High Priority - Container of medicine improperly stored. Rubbing alcohol on shelve over slicer. **Warning**
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09-19-4
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High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server staff put lemons in guest tea with bare hands . **Warning**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale. **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. 2 flying insects in kitchen at time of inspection. **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. 1:00pm Red sauce 55° reach in cooler by dish area. pork 58°, diced ham 58°, lasagna 58°. All foods moved to cooler for quick cool down. 2:30pm
Red sauce 41°, pork 40°, diced ham 40°, Lasagna 41°. **Corrected On-Site** **Warning**
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers staff **Corrected On-Site** **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. On top of fryer oil stored on floor. **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food.can of stainless steal cleaner over slicer. **Corrected On-Site** **Warning**
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11-01-4
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Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus. **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked by large radio. **Corrected On-Site** **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. **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. 4 hand sinks were without paper towels. **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 staff training was copies only. **Warning**
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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **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. **Warning**
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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. White 10 gallon bucket with lid in reach in cooler 55° **Corrected On-Site** **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. **Corrected On-Site** **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Kitchen has 4 unmarked spray bottles on cooks line, server station, hanging on had sink by bus tubs and on shelve accost from dish machine. **Corrected On-Site** **Warning**
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29-28-4
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Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters in mop room. **Warning**
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45-01-4
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No portable fire extinguisher present. For reporting purposes only.
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45-06-4
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Portable fire extinguisher is inaccessible. For reporting purposes only. Sitting on shelve on dear cooks line
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