| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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16-13-4
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Observed employee not following the 3 step system in the correct order. Employee first sanitized, then wash, and last step is rinse.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
Observed floor tiles broken around kitchen.
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris.
Observed accumulation of grease all around hood.
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10-08-4
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Basic - Ice scoop handle in contact with ice.
Observed at front counter ice bin.
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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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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
Observed for hand sink in kitchen, in hand sink in storage room, and hand sink at front counter.
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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.
Observed for reach in cooler in food storage room.
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
Observed for reach in cooler shelves in front of cook line.
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed in food storage room.
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Observed chlorine 0 ppm at dish machine.
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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.
Observed ham (48°F - Cold Holding); cheese (50°F - Cold Holding); raw beef (52°F - Cold Holding); raw chicken (52°F - Cold Holding), in reach in cooler in food storage room.
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed missing vacuum breaker at hose Bibb next to 3 compartment sink.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.
Hot water at front counter hand sink was shut off. **Corrected On-Site**
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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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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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31B-03-4
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Intermediate - No soap provided at handwash sink.
Observed for hand sink in kitchen.
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53B-13-5
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Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Observed no employee training for employees working in kitchen. Employees were handling food st time of inspection.
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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.
Observed date marked missing from cooked food from previous days inside reach in cooler.
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