| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink in kitchen. **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 on storage shelves throughout kitchen/food prep area. **Warning**
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface throughout. **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles, reachin coolers/freezer and walkin. **Warning**
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored, unprotected utensils for customers access by self serving buffet station. **Warning**
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21-05-4
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Basic - Cloth used as a food-contact surface rags with cooked ready to eat bread at tandoor oven. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable in kitchen. **Warning**
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12B-14-4
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Basic - Employee beverage container in ice machine/ice bin, operator removed. **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water in dishwashing area. **Warning**
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue throughout. **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered, samosa and sauce in reachin cooler. **Warning**
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36-24-5
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Basic - Hole in or other damage to wall in dishwashing area. **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses, by cookline. **Warning**
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36-70-4
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Basic - Objectionable odor in establishment in dishwashing area. **Warning**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle at 3 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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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **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, cut lettuce 57°f and cut tomatoes 58°f at buffet line **Warning**
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03D-05-4
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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.10lbs gyro cooling overnight at 45°f - 48°f in reachin cooler and 4 lbs cooked colored rice cooling overnight 56°f - 58°f in walkin cooler. **Warning**
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35A-09-4
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High Priority - Presence of small insects / bugs or other pests in over 100 on wall, over 1000 tiny/small bugs in and on packages in dry storage room of rice, sugar and salt, corn, beans and boxes with canned goods. **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food, raw meats over rte bread in reachin freezer. **Warning**
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08B-01-4
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High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, salads and sauces. **Warning**
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01B-03-4
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High Priority - Stop Sale issued due to adulteration of food product, over 1000 tiny bugs in bags of rice, flour, sugar, corn, beans and salt in dry food storage room. **Warning**
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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. **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times, blocked with prep table by cookline area. **Warning**
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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. **Warning**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris. **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, cooked foods in reachin coolers. **Warning**
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22-18-4
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Intermediate - Soil residue in food storage containers. **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled in kitchen. **Warning**
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