| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.
Sugar **Corrected On-Site** **Repeat Violation**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
Can racks next to Hobart mixer.
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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.
Vents by back door over mixer
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35A-03-4
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Basic - Dead roaches on premises.
One dead roach on lid of breadcrumb container.
Operator discarded **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Cups. Educated dishwasher **Corrective Action Taken**
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14-11-4
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Basic - Equipment in poor repair.
Top of reach in freezer by back door is rusted.
Two other stand up reach in coolers have rust on the bottom of the door.
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36-73-4
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Basic - Floor soiled/has accumulation of debris
Under Hobart, behind reach in freezers. Food build up, single service items.. **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor.
Wings and sauce in walk in cooler
Bus tubs of food
Everything must be six inches off the floor
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable.
Wood under bulk containers. **Repeat Violation**
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23-07-4
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Basic - Gaskets dirty
Two door lift top cooler in kitchen
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36-24-5
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Basic - Hole in or other damage to wall.
Hole in wall under dish machine. **Repeat Violation**
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14-69-4
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Basic - Ice buildup in reach-in freezer. Reach in freezer by kitchen door and by back door **Repeat Violation**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
Pizza station.
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
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14-46-4
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Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Wood used as shelving needs to be sealed or removed.
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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.
Produce shelves
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Under dish, wall under slicer table
Wall next to pizza oven. **Repeat Violation**
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21-03-4
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Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
Cooks line.
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41-15-4
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Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Bucket on table in kitchen bucket on counter in server station
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
Bulk containers under can opener shelf
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24-06-4
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Basic - equipment stored on dirty shelf
Bottom shelf in kitchen.
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment.
Raid for ant and roach says household use only. **Repeat Violation**
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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.
Garlic and oil 85°
Sitting on counter in kitchen. Must be cold held 41° or below or hot held at 135 or above.
Refrigerator in server hallway-
Butter 47°
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
All pizza cooked at 11:00 has no time mark on it.
Pizza sauce
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
Fifty dry rodent droppings under the Hobart mixer.
Excess amount behind reach in chest freezers ( too many to count)
Excess amount on shelves in front of cook line ( too many to count)
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food.
Raid by clean plates in front of cooks line
Moved **Corrected On-Site**
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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.
Six employees
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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
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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