| Violation
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|
Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food, bread crumbs.
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23-04-4
|
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Basic - Build-up of mold-like substance on nonfood-contact surface. Walkin cooler and freezer gaskets soiled.
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving. Walkin freezer
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, dish room.
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean Mallet and strainer shelf with seasonings in dry storage. **Repeat Violation**
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29-18-4
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Basic - Drain cover(s) missing. In front of Fliptop south end, cookline.
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14-11-4
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Basic - Equipment in poor repair. Rusty bottom shelf prep table.
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14-38-4
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Basic - Food storage container/container lid cracked or broken, discarded, **Corrected On-Site**
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08B-38-4
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Basic - Food stored on floor. Fish boxes on Walkin freezer floor.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment, fryer.
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14-70-4
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Basic - Ice buildup in walk-in freezer, door doesn't close tight.
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container, flour container.
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29-08-4
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|
Basic - Plumbing system in disrepair. Handsink not draining, cookline. **Repeat Violation**
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover, cookline
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination, platter covers on dry storage shelf.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Handsink in prep area.
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14-41-4
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Basic - Walk-in cooler and walkin freezer gasket with black debri
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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. Drain flies at bar.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw burger Patties over milk in Walkin cooler, inverted, **Corrected On-Site**
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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, dry storage
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22-24-4
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Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar, up in hole soiled
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knives, removed knives, **Corrected On-Site**
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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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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep handsink.
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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.
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment, can opener.
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53A-14-4
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Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Did not know what temperature to cook wings and did not know how to do thermometer calibration.
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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01C-03-4
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Intermediate - oyster tags not marked with last date served.
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