| Violation
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Observation
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. All equipment door handles including the handles to the ovens and reach in coolers.
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24-24-4
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Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Clean kitchen equipment and pots stored outsides under a self made shed/roof not protected from outside elements such as rain, dust, and animals located in an outside kitchen with no walls (only a fence) and is open to possible vermin contamination.
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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. Observed clean pots not inverted under kitchen counter.
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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. Door located in the back of the kitchen, leading outside.
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08B-32-4
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Basic - Food being prepared outside. Observed a large oven outside used to cook flan and a reach in cooler unit used to hold eggs. This preparation area is in added outside kitchen without walls (only a fence) and is open to possible vermin contamination.
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust. Observed a container of sliced carrots emerged in water stored on the floor under hand wash sink.
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08B-42-4
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Basic - Food stored outside. Observed onions, potatoes, and malanga root stored outside on the ground under a self made shed/roof not protected from outside elements like rain, dust, and animals.
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36-24-5
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Basic - Hole in or other damage to wall. Observed a hole in the wall near reach in coolers near main entrance to kitchen.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Observed scoop utensil hanging from kitchen equipment door.
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10-02-4
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Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed cooking utensils stored between the cracks of the oven that has an accumulation of food debris and grease.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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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. Light shields above reach in coolers and above three compartment sink
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sinks located behind front counter and in kitchen.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. All reach in coolers in kitchen area.
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed employee use soiled wiping clothes to wipe kitchen equipment.
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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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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Food items located in multiple reach in coolers located in the main kitchen.sliced ham (47°F - Cold Holding); cheese (54°F - Cold Holding); cubed ham (57°F - Cold Holding); raw fish (49°F - Cold Holding); cooked beef (48°F - Cold Holding); fish (53°F - Cold Holding); pork (50°F - Cold Holding); cooked chicken (50°F - Cold Holding); empanadas (53°F - Cold Holding); raw ground beef (62°F - Cold Holding); cook beef (53°F - Cold Holding); meat w/ bacon (51°F - Cold Holding); cooked beef (61°F - Cold Holding); beef (45°F - Cold Holding); pork (43°F - Cold Holding); chicken (44°F - Cold Holding); fish (46°F - Cold Holding)
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22-49-4
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High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dishwasher machine at 0ppm using chlorine test strips. Operator corrected by replacing sanitizer solution for dish machine. Chlorine test strip 50ppm. **Corrected On-Site**
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
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08A-10-4
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High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw ground beef over cooked beef within reach in cooler near three compartment sink.
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw chicken over raw fish within reach in cooler in front of cook line.
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03A-03-4
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High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed a reach in cooler located outside holding eggs at a temperature of 72°F
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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.sliced ham (47°F - Cold Holding); cheese (54°F - Cold Holding); cubed ham (57°F - Cold Holding); cooked beef (48°F - Cold Holding); cooked chicken (50°F - Cold Holding);cook beef (53°F - Cold Holding); cooked beef w/veggies (61°F - Cold Holding)
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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31A-07-4
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Intermediate - Handwash sink missing in warewashing or food preparation area. No hand washing sink in added area located in an outside kitchen with no walls (only a fence) and is open to possible vermin contamination where food is prepared.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty and soiled wiping clothes stored inside hand wash sink and scoop utensil hanging from the edge of the hand wash sink.
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04-02-4
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Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. Observed all the reach in coolers located within the kitchen not maintaining food at proper temperatures.sliced ham (47°F - Cold Holding); cheese (54°F - Cold Holding); cubed ham (57°F - Cold Holding); raw fish (49°F - Cold Holding); cooked beef (48°F - Cold Holding); fish (53°F - Cold Holding); pork (50°F - Cold Holding); cooked chicken (50°F - Cold Holding); empanadas (53°F - Cold Holding); raw ground beef (62°F - Cold Holding); cook beef (53°F - Cold Holding); meat w/ bacon (51°F - Cold Holding); cooked beef (61°F - Cold Holding); beef (45°F - Cold Holding); pork (43°F - Cold Holding); chicken (44°F - Cold Holding); fish (46°F - Cold Holding)
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Observed all reach in coolers soiled with food debris and water condensation.
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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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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink located behind front counter.
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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. Observed an added outdoor food storage (reach in cooler), food preparation rolling prep table/cart with an in-use cutting board), equipment storage (pots, pans, utensils, food storage containers) cooking area (ovens) that only has a roof with no walls (only a fence), which is located in the rear of the establishment. The added area/room can not be sealed/closed from outside contamination.
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed containers of cooked shredded chicken and cooked pork covered at (93°F -Cooling)located inside reach in cooler near kitchen entrance door.
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14-77-5
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Observed five reach in coolers not properly keeping food at appropriate temperature.
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