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.
Plate in sugar, operator removed it **Corrected On-Site**
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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.
Milk in crates not 6 inches off the floor
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36-57-4
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Basic - Ceiling fan had accumulation of dust/debris.
Wall extractor and around it is soiled
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing.
By wall behind stove
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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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36-71-4
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Basic - Floor drains/drain covers heavily soiled.
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Throughout kitchen
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
Hole on floor by warmer
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
By friers
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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14-70-4
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Basic - Ice buildup in walk-in freezer.
And reach in freezer with ice cream
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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.
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation.
Back door has a screen, not solid door.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
Ham in walk in cooler, pork in walk in freezer **Corrected On-Site**
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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.
0 ppm
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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.
three milk dessert (52°F - Cold Holding); rice with milk (52°F - Cold Holding) in dining area cooler. Held overnight.
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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.
croquette (100°F - Hot Holding) in warmer by front counter. Discard at 2 pm
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
Raw beef over ready to eat
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
Observed approximately 12 live roaches by gap under a built in oven on the wall, one under other oven next to reach in cooler, one by reach in cooler in kitchen.
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink.
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
Warmer by front counter (potato strings)
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22-63-4
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Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.
Orange juicer
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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.
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22-60-4
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Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
Grinder on table is soiled
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45-02-4
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Portable fire extinguisher gauge in red zone. For reporting purposes only.
In hood system
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