| 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. Cheese in salad cooler, sugar bin **Corrected On-Site** **Warning**
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08B-46-4
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Basic - Case/container/bag of food stored on floor in dry storage area. Bucket of peppers **Repeat Violation** **Warning**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket of chicken, boxes French fries in walk in freezer **Warning**
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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. Prep area **Warning**
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35A-03-4
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Basic - Dead roaches on premises. 1 dead behind pizza oven **Warning**
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface.table next to ice machine **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. Server area, dishmachine area **Corrected On-Site** **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. Display cooler next to ice machine, beer cooler **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf above mixer **Warning**
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14-69-4
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Basic - Ice buildup in reach-in freezer. Across from pizza oven **Warning**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. **Warning**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler **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. Women's restroom **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Reach in freezer near chemical area **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Across rom pizza oven **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. Handsink in women's restroom **Warning**
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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. In mop sink **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table across from pizza oven **Warning**
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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. Cheesecake 47F, cheesecake 46F, cut lettuce 47F, display cooler across from front counter. Moved to another cooler. **Warning**
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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** **Warning**
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **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 employee cutting onions no approved Alternative Operating Procedure. **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 10 in iced tea area **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.potato salad 46° ham 45°, placed in walk in freezer for quick chill, corrected to 35F butter 66F, 25-30 packets **Corrected On-Site** **Warning**
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01B-38-4
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High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Tomato sauce 20 gallons cooked the previous day. At 1:30 p.m., 56F **Warning**
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03D-06-4
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High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 20 gallons of tomato sauce **Warning**
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03E-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Tomato sauce, see stop sale **Warning**
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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. Spaghetti 84F, sitting on counter across from fryer. Thrown away. Stop sale **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 1 live on slicer, 1 live under handsink next to mixer, 1 live across from dishmachine, 3 live near pizza oven, 1 live on reach in cooler gasket in server area, 2 live under reach in cooler near server area **Warning**
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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. Chicken wings, tomato sauce, cooked pasta **Warning**
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22-25-4
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Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
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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. **Warning**
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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. Milk in cooler in display area **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Salad cooler across from pizza oven, reach in freezer in chemical area **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. **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. **Warning**
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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22-06-4
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Intermediate - Slicer blade soiled with old food debris. **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. In server area **Warning**
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