Violation
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Observation
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Cooks line **Corrected On-Site**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
Side of door by bathrooms **Repeat Violation**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
Throughout **Repeat Violation**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
Cooks line **Repeat Violation**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
Cooks line **Corrected On-Site** **Repeat Violation**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler.
Bottled beer cooler
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33-16-4
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Basic - Open dumpster lid. **Repeat Violation**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
Cooks line **Repeat Violation**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
Kitchen shelving **Repeat Violation**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
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36-30-4
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Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Dry storage. Exposed wood
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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36-34-5
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Basic - vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Vent in dry storage
Vent on wall in hallway **Repeat Violation**
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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.
Beef 49°
Crab 49°
Pork 49°
Operator is moving to an operational cooler.
Ambient reads 49°**Corrective Action Taken** **Corrective Action Taken**
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03A-16-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.
Butter pats 49°
Butter 49°
Walk in cooler ambient is 47°
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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
50 ppm **Corrected On-Site**
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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.
Server
**Corrective Action Taken** **Repeat Violation**
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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.
Four live flies in kitchen **Repeat Violation**
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment.
Home defense under server station.
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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.
On counter -
Butter pats 55°
Moved to the freezer for quick cool down.
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrective Action Taken**
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22-24-4
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Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
Behind nozzles
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11-01-4
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Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus.
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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
Half and half
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53A-04-5
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Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
Deborah
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by electrical cord **Corrected On-Site**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.
Hot water next to soda station is shut off. Employees said it leaks **Corrected On-Site**
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22-12-4
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Intermediate - Metal stem-type thermometer soiled. **Corrected On-Site**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
By soda machine
By ice cream cooler **Repeat Violation**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
By soda machine
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