| Violation
|
|
Observation
|
|
23-06-4
|
|
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler shelving, dry storage shelving **Warning**
|
|
25-10-4
|
|
Basic - Coffee filters not stored in a protected manner to prevent contamination. **Repeat Violation** **Warning**
|
|
35A-03-4
|
|
Basic - Dead roaches on premises. 1 large under dish machine- discarded **Corrected On-Site** **Warning**
|
|
12B-07-4
|
|
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
|
|
14-11-4
|
|
Basic - Equipment in poor repair. Cutting board with cut marks and no longer cleanable, rubber spatula in disrepair **Warning**
|
|
36-73-4
|
|
Basic - Floor soiled/has accumulation of debris/grease. Along baseboards and cook line **Warning**
|
|
36-18-4
|
|
Basic - Floor tiles cracked, broken or in disrepair. Kitchen/cook line **Warning**
|
|
33-19-4
|
|
Basic - Garbage on the ground and/or pad around dumpster. **Warning**
|
|
36-24-5
|
|
Basic - Hole in or other damage to wall. Dish area, peeling over stove top in second cook line, door frame to dry storage **Warning**
|
|
21-04-4
|
|
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
|
|
33-16-4
|
|
Basic - Open dumpster lid. **Warning**
|
|
08A-26-4
|
|
Basic - Raw animal food stored above unwashed produce. Raw shell eggs on top of potatoes **Warning**
|
|
36-27-5
|
|
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen **Warning**
|
|
29-11-4
|
|
Basic - Water leaking from pipe and/or faucet/handle. Handwash sink cook line faucet **Warning**
|
|
01B-37-4
|
|
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked potatoes [50-57°f, 43-45°f, and 47-56°f] temped 9:13am 8/10/17 from 8/9/17 **Warning**
|
|
12A-27-4
|
|
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked eggs to plating ready to eat food **Warning**
|
|
12A-19-4
|
|
High Priority - Employee washed hands with cold water. 1 employee Turned on hot water **Corrective Action Taken** **Warning**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. turkey 47°f, ham 46°f, ham 49°f, cut tomatoes 55°f, cheese 45°f, cooked gyro meat 41°f, raw pork 49°f- began moving to walk in cooler, milk 44°f, cooked pasta 63°f, blue cheese 46-47°f, cooked turkey 42-43°f, raw ground beef 44-45°f, milk 46°f **Corrective Action Taken** **Warning**
|
|
03D-05-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. cooked potatoes [50-57°f, 43-45°f, and 47-56°f] from wednesday **Warning**
|
|
07-08-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Creamer packets and butter **Warning**
|
|
08A-08-4
|
|
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw bacon on top of cheese in reach in cooler cook line **Warning**
|
|
08A-05-4
|
|
High Priority - Raw animal food stored over ready-to-eat food. Raw bacon over cooked potatoes in reach in cooler cook line- rearranged product, Raw shell eggs over cooked sausage **Corrective Action Taken** **Warning**
|
|
01B-13-4
|
|
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw bacon on top of cheese, operator discarded **Warning**
|
|
01B-02-4
|
|
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Creamer 75°f, butter 78°f **Warning**
|
|
22-02-4
|
|
Intermediate - Accumulation of food debris/grease on food-contact surface. Reach in cooler shelving cook line and server station, microwave interior **Warning**
|
|
22-05-4
|
|
Intermediate - Cutting board(s) stained. Cook line **Warning**
|
|
03D-15-4
|
|
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Stacked and covered **Warning**
|
|
27-16-4
|
|
Intermediate - Hot water not provided/shut off at employee handwash sink. Turned on hot water at handwash sink off cook line **Corrected On-Site** **Warning**
|
|
53A-01-5
|
|
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
|
|
53B-05-5
|
|
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. Expired 4/2016 and June/2016 **Warning**
|
