| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Warning**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. In vertical cooler in kitchen, bottle, candy **Corrected On-Site** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. One cook **Repeat Violation** **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. Multiple in kitchen and back room **Warning**
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14-69-4
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Basic - Ice buildup in reach-in freezer. Multiple **Warning**
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14-36-5
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Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer in back room **Warning**
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38-01-4
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Basic - Light shield damaged/in disrepair. In kitchen **Repeat Violation** **Warning**
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21-06-4
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Basic - Paper towel used as liner for food container. In pans of fish and deli meats **Warning**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish in back kitchen , 52°, moved to vertical cooler **Corrective Action Taken** **Repeat Violation** **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Vertical cooler in kitchen **Repeat Violation** **Warning**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. Vertical cooler in back kitchen **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Wire shelves in kitchen by steam table **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Blinds in kitchen **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board on cook line, put in bucket. **Corrected On-Site** **Repeat Violation** **Warning**
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21-03-4
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Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At wait station 50 ppm **Corrected On-Site** **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. O ppm, primed machine, still 0 ppm. Discussed proper 3 compartment sink set up.with dishwasher and gave poster **Warning**
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12A-27-4
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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, wiped hands on towel looped through belt, had cook wash hands and discussed proper hand wash and glove change **Corrective Action Taken** **Repeat Violation** **Warning**
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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. Approximately 2 **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. Reach in cooler on cook line- Deli Turkey 51°, sliced beef 50°, potato salad 47°, feta 51°, tuna salad 48°- back of cooler has ice build up on foil, moved food to vertical cooler in kitchen
Wait station, vertical cooler-butter pats 51°, creamers left on tables and counter, not uht, 74°
Mushrooms down to 47°, feta 46°, turkey 50°, beef 47°
**Corrective Action Taken** **Warning**
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07-08-4
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High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Butter picked up from table and reserved to guest at counter **Repeat Violation** **Warning**
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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. Oatmeal on counter by stove, 121°, put in microwave to reheat, 167° in 20 minutes **Corrected On-Site** **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. Creamers on tables, 73°/ 72°, approximately 120 stop saled **Warning**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. > 200 ppm , corrected to 50 ppm **Corrected On-Site** **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. **Repeat Violation** **Warning**
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22-63-4
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Intermediate - Accumulation of substance on juice/drink dispensing nozzles/equipment. Next to nozzles, under side of soda machine dust build up, **Warning**
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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. Ham, sliced on 12/23/17, chicken cooked on 12/23/17, potato salad made 12/23/17 **Repeat Violation** **Warning**
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53A-02-5
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Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager says test was taken in November, results not in yet. **Repeat Violation** **Warning**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris. Vertical cooler in back room **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. Potato salad made on 12/23/17 **Repeat Violation** **Warning**
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