| Violation
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Observation
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05-11-4
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Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. In reach in coolers.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In containers under slicer.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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36-22-4
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Basic - Floor area(s) covered with standing water. Under ice bin.
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14-38-4
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Basic - Food storage container/container lid cracked or broken. Container with raw chicken in reach in cooler.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs used for fruits.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. By hand wash sink. **Corrected On-Site**
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33-33-4
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Basic - Large amount of unused equipment/supplies present. A few ovens that are no longer in use, some juicers stored in restaurant.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over slicer.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Under coffee brewer.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. On chest freezer under orange juicer.
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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14-06-4
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Basic - Wood food-contact surface not properly sealed.
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Corrected On-Site**
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12A-20-4
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High Priority - Employee washed hands with no soap.
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03G-04-4
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High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
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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 reach in cooler observed cream cheese (47°F - Cold Holding); ham (47°F - Cold Holding); raw chicken (47°F - Cold Holding).
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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. In display case under menu board observed empanadas (122°°F - Hot Holding); empanada (127°°F - Hot Holding).
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Total of six live roaches observed. Two live roaches observed one by door frame at entrance of establishment the other under soda fountain. Another live roach observed by chest freezer in back of restaurant. Another roach observed by telephone behind kitchen and one more in storage in the back of the restaurant. Another roach was observed under coffee machine.
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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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.
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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. Sliced ham, turkey, cheese in reach in cooler.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. On three compartment sink.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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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. Container with brush and sponge.
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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.
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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. **Corrected On-Site**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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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.
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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