| Violation
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Observation
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36-36-4
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Basic - Ceiling tile missing./above water filters also by dry storage area . **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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14-11-4
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Basic - Equipment in poor repair./ reach in cooler at cook line , not in use at this time . **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris./ under cooking equipments at cook line **Warning**
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51-18-6
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Basic - No copy of latest inspection report available. **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees./ cook line **Warning**
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|
33-38-4
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Basic - No waste receptacle installed at handwash sink provided with disposable towels./ by dish machine **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler.reach in cooler cook line **Warning**
|
|
12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./ bottle of water **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination./ to go plastic plates in kitchen **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle./ employee hand sink cook line **Warning**
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|
42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
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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./ ham , liquid eggs , raw bacon and cheese 50° from yesterday at reach in cooler , cook line **Warning**
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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./ operator must set up 3 comp sink to sanitize dishes . **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food./ shell eggs over cut melons at tall reach in cooler **Warning**
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03A-04-4
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High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit./ operator stated shell eggs has been out for 20 minutes, operator rapid chill in reach in cooler to bring it down to 45 or below **Corrective Action Taken** **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse./ ham , cheese , liquid eggs and raw bacon 50° from yesterday in reach in cooler , cook line . **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink./ employee hand sink water temp 80° at cook line **Warning**
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53A-01-5
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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**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ cook line and bar area also . **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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|
53B-01-5
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Intermediate - No proof of required state approved employee training provided for any 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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31B-03-4
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Intermediate - No soap provided at handwash sink./ cook line **Warning**
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14-77-5
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired./ ambient temp 51° at cook line **Warning**
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29-28-4
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Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Warning**
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