Violation
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Observation
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36-57-4
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Basic - fan had accumulation of dust/debris.
Fan on cooks line
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
Sides of equipment.
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
In hallway with ice machine and freezers **Repeat Violation**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Green and red **Repeat Violation**
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36-22-4
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Basic - Floor area(s) covered with standing water.
In back prep kitchen **Repeat Violation**
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36-73-4
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Basic - Floor soiled/has accumulation of debris
Cooks line back prep kitchen hallway. . **Repeat Violation**
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36-11-4
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Basic - Floors not maintained smooth and durable.prep
Kitchen **Repeat Violation**
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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14-69-4
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Basic - Ice buildup in reach-in freezer.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
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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.
Salt **Repeat Violation**
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33-33-4
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Basic - Large amount of unused equipment/supplies present.
Outside of back door. Several pieces of equipment. **Repeat Violation**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
Cooks line **Corrected On-Site**
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36-70-4
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Basic - Objectionable odor in kitchen
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35B-03-4
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Basic - Outer openings not protected with self-closing doors.
Back door
**Repeat Violation** **Repeat Violation**
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation.
Operator has a hallway with freezers and refrigerators. There is a gap at the top along the hallway that allows some outside contamination to come in. There are leaves and dirt in the outside hallway. **Repeat Violation**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
Chicken **Corrected On-Site**
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
Throughout kitchen **Repeat Violation**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
Rolling rack in kitchen
Outside of bulk bins **Repeat Violation**
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
Cooks line
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Dining room, outside hallway with ice machine **Repeat Violation**
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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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.
Back hallway
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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.
Mashed potatoes sitting on counter **Corrected On-Site**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
Raw fish over deli meat **Corrected On-Site**
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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.
Opened deli meat, bags of cheese
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
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53B-02-5
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Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Smiley
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31B-03-4
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Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Repeat Violation**
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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.
Nothing in the walk in cooler is date marked. **Repeat Violation**
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