| Violation
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Observation
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25-25-4
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Basic - Box containing roll/sheets of plastic wrap has old food debris/soil residue inside - lower prep table in main kitchen. **Warning**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Raw meat on prep table near slicer. Heavy amount of food debris under the table slicer unit in the west side storage/food prep room. **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
2 in west side storage room near the kitchen area bathroom. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable at the make table. **Warning**
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35A-03-4
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Basic - Dead roaches on premises. 8 in dry storage east side. Multiple roach wings in the west storage room, approximately 12 wings. Dead roaches on glue trap in west side storage room behind the tires. unable to get close enough to count. 1 dead fly on the floor in the stack of tires. 6 dead roaches on the upright freezer in the kitchen under the microwave. 2 dead roaches in the microwave pressed between the interior face and the door. 1 dead roach in food containers on the lower shelf by the three bay/hand sink area. Approximately 40 dead roaches inside the make table unit in the kitchen. The cooler is turned off and is empty of food items. approximately 60 dead roaches in counter shelf area where tools are stored. Counter is in the kitchen next to the 3 door glass cooler. Roach eggs also observed. **Warning**
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24-06-4
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Basic - Dirty food containers stacked on two prep table shelves below the slicer. Approximately 20 pans. **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.
Open can of Monster beverage in the kitchen glass 3-door cooler. **Warning**
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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. Open commercial water bottle next to ham and garlic in the cooler. **Warning**
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16-13-4
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
left and right bays have soapy water. Center bay is empty. No sani reading in any bay with dishes inside. Observed dish washing. **Warning**
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14-11-4
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Basic - Equipment in poor repair. Glass door to cooler cracked. **Warning**
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36-10-4
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Basic - Floor has appearance of a dried hairball and dried liquid under unused stored equipment in the west side room off the kitchen where a litter box is observed. A table slicer is actively used in this room. **Warning**
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08B-38-4
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Basic - Food stored on floor. Open oil containers. Box of bananas/plantains, open bags of beans, open bags of bread crumbs, unopened oil containers, cases of coconut water and beverages, boxes of pepper.
**Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Behind the cookline. **Warning**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. also, numerous rodent droppings. **Warning**
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33-33-4
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Basic - Large amount of unused equipment/supplies present. In excess of 15 large kitchen equipment items in the west side room off the kitchen. Also 10 large used tires. The side room has an active, soiled slicer on a prep table present. Flattop grills steam tables, beer coolers, fryers. Potential for pest harborage in a food prep area. **Warning**
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40-01-4
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Basic - No suitable facilities provided to store employee clothing and other possessions. backpack and shoes on kitchen black storage shelf next to mayo, below bread. T-shirt hanging on kitchen storage racks, **Warning**
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35B-05-4
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Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Door to kitchen is open. Live flies present. **Warning**
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23-05-4
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Basic - Soil residue build-up on pipes at the three bay sink. **Warning**
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29-19-4
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Basic - Standing water in floor drain/floor drain draining very slowly. north east bathroom. **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle at the only food prep hand sink located by the 3 bay. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm chlorine. **Warning**
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01B-36-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale.
red sauce 98°F 10:45am/80°F 11:46, green sauce 99°F 10:47am/78°F 11:48am/77°F 12:47pm, both moved to the cooler after first temperature. Cooler is not working. **Warning**
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
Employee present is tasked with cleaning the kitchen. The hand sink is blocked and there are no paper towels or napkins in the facility. **Warning**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale.
57°F cottage cheese at 11:55am, almost fully used, no date-marking. **Warning**
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03D-03-4
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High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
red sauce 98°F 10:45am/80°F 11:46, green sauce 99°F 10:47am/78°F 11:48am/77°F 12:47pm, both moved to the cooler after first temperature. Cooler is not working. **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. Approximately 30 observed flying around the kitchen observed landing on the tables and equipment. **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.
In main kitchen area three door glass cooler: 57°F bacon 10:50am/57°F bacon 12:43pm, 55°F raw chicken 10:53am, 70°F pasta salad 10:54am/ 62°F 11:54am /60°F 12:46pm, 62°F sliced cold cuts 10:56am, 63°F shredded lettuce 10:57am/59°F shredded lettuce 12:46pm, 57°F cottage cheese at 11:55am, 60°F unopened block of sliced cheese 11:56am/59°F at 59°F, 56°F cut head of lettuce 12:45pm, 56°F water bottle, 56°F cut head of lettuce, 66°F cooked rice, 60°F bulk ham unopened, 70°F raw shell eggs, 65°F unopened beef chorizo 12:55pm **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. approximately 60 droppings observed in the kitchen oven. Droppings are dry.
Approximately 30 dried droppings in a large pan under the prep table next to the 3 bay. Heavy urine smell.
2 dried droppings on the prep table shelf next to the cookline where soiled dishes are stored. **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
57°F cottage cheese at 11:55am, almost fully used
In main kitchen area three door glass cooler: 70°F pasta salad 10:54am/ 62°F 11:54am /60°F 12:46pm, 62°F sliced cold cuts 10:56am, 63°F shredded lettuce 10:57am/59°F shredded lettuce 12:46pm, 57°F cottage cheese at 11:55am, 60°F unopened block of sliced cheese 11:56am/59°F at 59°F, 56°F cut head of lettuce 12:45pm, 56°F water bottle, 56°F cut head of lettuce, 66°F cooked rice, 60°F bulk ham unopened, 70°F raw shell eggs, 65°F unopened beef chorizo 12:55pm **Warning**
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41-08-4
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High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Bleach next to clean bowls. **Warning**
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22-25-4
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Intermediate - Accumulation of encrusted food debris on/around blender base. **Warning**
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
57°F cottage cheese at 11:55am, almost fully used **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade while mounted on the table. **Warning**
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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. Food container in hand sink. **Warning**
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31A-04-4
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Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
In east side dry storage/prep room towards the unused bathroom. a black basin is hooked up but there is no faucet or handles. **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Multiple upright coolers. **Warning**
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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. **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. paper towels located and put into place. **Corrected On-Site** **Warning**
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51-16-5
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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. hand sink removed in slicer prep table room at east side of the building. **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **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.
Employee on duty handling cooling sauces and cooked peppers. **Warning**
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35A-01-4
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Intermediate - Nonservice animals in the food establishment or on premises.
Black and white cat in the storage side of the kitchen near the restroom at the west side of the building that is used as a dry storage/equipment storage room. The cat ran from the area, possible out the kitchen door. Also observed kitty litter box in the food storage room with feces in it while stored next to bags of dry beans. The room smells of animal in the warm air. **Warning**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered and too deep while cooling.
132°F-135°F ham hocks in broth on the stove 12:07pm/125°F 12:56pm. Left covered on gas burner. Sole employee on duty is not tasked to handle the ham hocks and appeared unaware that they were on the stove. **Warning**
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
red sauce 98°F 10:45am/80°F 11:46, 99°F 10:47am/78°F 11:48am
moved to cooler. second temps taken from the cooler. **Corrective Action Taken** **Warning**
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22-06-4
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Intermediate - Slicer blade soiled with raw meat. **Warning**
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