| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Msg container, soy sauce, sauces in walk in cooler **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. Bulk food container **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Warning**
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. Equipment storage and dry storage **Warning**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged acoustic ceiling tiles **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation** **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. In walk in cooler- rearranged **Corrected On-Site** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
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14-11-4
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Basic - Equipment in poor repair. Cutting board with cut marks and no longer cleanable, reach in cooler gaskets in disrepair cook line **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Along baseboards **Warning**
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08B-38-4
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Basic - Food stored on floor. Soy sauce **Repeat Violation** **Warning**
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08B-52-4
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Basic - Food stored under dripping water line. Air conditioning unit in ceiling leak and dropping onto reach in cooler on cook line- had establishment move cooler and place larger bucket under drip. Reach in cooler lid is remaining closed. Has appointment for repairs today **Corrective Action Taken** **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Cove molding separating from wall behind chest freezer, gap in cove molding tiles under prep sink **Warning**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Cook line **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Thank you bag with cooked pork in walk in cooler and meats in reach in freezer **Warning**
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25-43-4
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Basic - Plastic jug cut in half and reused as scoop. **Warning**
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink cook line **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Faucet handwash sink in prep area, three compartment sink **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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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting red peppers that will not be immediately cooked- went over glove policy with employee **Corrective Action Taken** **Warning**
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22-48-4
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High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Not labeled for use on food contact surfaces **Warning**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting board **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. raw shell eggs 59°f placed into reach in cooler, wontons 44°f **Corrective Action Taken** **Repeat Violation** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw beef, chicken and shrimp over sauces in walk in cooler **Warning**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw shell eggs **Warning**
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41-18-4
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High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. three compartment sink chlorine 200ppm+ refilled to 100ppm **Corrected On-Site** **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Bulk food container **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. Plastic wrap by prep area and cooking utensil cook line **Repeat Violation** **Warning**
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 87-88°f in restroom turned water temperature higher **Corrected On-Site** **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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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Filled out with operator **Corrected On-Site** **Warning**
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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. Reach in cooler and walk in cooler **Repeat Violation** **Warning**
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53B-05-5
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Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3/3/17 has new books and will be retraining employees **Corrective Action Taken** **Warning**
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