| Violation
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Observation
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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 reach in coolers on front line.
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36-36-4
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Basic - Ceiling tile missing.
Above dry storage by three compartment sink. **Repeat Violation**
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom.
No covered trash can in ladies room.
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
Walk in cooler fan covered soiled.
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14-38-4
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Basic - Food storage container/container lid cracked or broken.
In bulk bins, many lids are cracked and broken.
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08B-38-4
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Basic - Food stored on floor.
Boxes of oil on floor by walk in cooler. Operator moved. **Corrected On-Site**
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36-24-5
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Basic - Hole in or other damage to wall.
Some holes in walls by cooks line. One has been covered but cover is falling off.
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
Ice scoop at bar touching ice. Operator removed. **Corrected On-Site**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler.
By cooks line.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
Multiple gaskets in kitchen.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Multiple shelves in walk in cooler.
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01B-37-4
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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.
One bucket of Pasta sauce cooling from last night 47°.
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03D-04-4
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High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.
One bucket of Pasta sauce cooling from last night 47°.
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01B-17-4
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High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale.
Etouffee dated 10/13 in walk in cooler.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
Raw eggs stored over container of pasta in reach in cooler. Operator moved. **Corrected On-Site**
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02C-01-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
Etouffee dated 10/13 in walk in cooler.
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01B-14-4
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High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
One cracked egg in containers.
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
Ice bin has mold like buildup around the sides of the bin.
Ice chute in server station has mold like buildup on chute.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
Can opener blade soiled. Operator placed at dish area. **Corrective Action Taken**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Gasket of items stored in hand wash sink at bar. Operator removed. **Corrected On-Site**
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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.
Operator stated all servers have it in their wallets. All employees currently working have manager cards. Could not verify employee training.
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31B-03-4
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Intermediate - No soap provided at handwash sink.
At multiple sinks.
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