| Violation
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Observation
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14-05-4
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Basic - Cardboard used to line food-contact shelves. Under the food prep table where the food is breaded.
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29-18-4
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Basic - Drain cover(s) missing. Mop sink drain and floor drain next to the ice machine.
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Walk-in cooler: Employees personal food stored above the restaurant food. Moved during this inspection. **Corrected On-Site** **Repeat Violation**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Phones stored on top of the microwave. Moved during this inspection. **Corrected On-Site**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Employee breading and cooking food. **Repeat Violation**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door has a hole on the right side of the door. **Repeat Violation**
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36-14-4
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Basic - Grease accumulated under/behind the cooking equipment. **Repeat Violation**
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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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36-24-5
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Basic - Hole in or other damage to wall.
Holes in the walls in the drive-thru behind the prep table, behind the dish-wash and hand wash sinks and behind the water heater. The holes are covered with cardboard and a foil pan.
Also there is a hole in the wall across from the restroom. **Repeat Violation**
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22-04-4
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Basic - Lime scale and rust-like build-up inside ice machine.
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33-16-4
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Basic - Open dumpster lid.
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25-05-4
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Basic - Single-service articles improperly stored. One case of lids stored on the floor under the front counter. Placed on shelving during this inspection. **Corrected On-Site**
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29-19-4
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Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain next to the fry vats.
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Old unused equipment stored outside the rear exit door. (Fry-Vat)
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25-02-4
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Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks on the customer service counter. Forks inverted and placed in a cup during this inspection. **Corrected On-Site**
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris.
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33-32-4
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Basic - Walking or driving surfaces not maintained.
Standing water outside the rear exit door and around the grease receptacle.
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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.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table.
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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. Three flies
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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.
Reach-In Cooler: Shrimp 44°F, 45°F Iced placed on the shrimp. **Corrective Action Taken**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
Chicken Wings next to the fry vats: 76°F. Placed into the walk in cooler to drop the temperature quickly. **Corrective Action Taken**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
Prep table: One semi-soft dropping on the table.
Cook-Line: Approximately 11 soft droppings on the floor behind the cooking equipment.
Dish-wash/storage area.: Approximately 10 soft droppings under the food storage shelving and behind the water heater.
Closet in dining area: Approximately four soft droppings on the floor.
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41-01-4
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High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Chemical spray bottles stored on top of the microwave and on prep table. Moved during this inspection. **Corrected On-Site**
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53A-02-5
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Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. 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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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
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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.
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22-18-4
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Intermediate - Soil residue in food storage containers. Breading containers have old food build-up.
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