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. **Corrected On-Site**
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. Dish washing area
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05-11-4
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Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Deli style cooler at cookline **Corrected On-Site**
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36-40-5
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Heavy dust build up on emergency lights on wall is kitchen
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. Near walk in cooler and hot water heater - relocated
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08B-46-4
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Basic - Case/container/bag of food ( boxes of oils ) stored on floor in dry storage area.
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08B-45-4
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Basic - Case/container/bag of food ( onions) stored on floor in walk-in cooler
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen **Repeat Violation**
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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. Cook line
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Behind back prep hand sink
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom.
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40-06-4
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Basic - Employee personal items ( cellphone ) stored in or above a food preparation area. Cook line
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site**
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14-11-4
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Basic - Equipment in poor repair. Chipped paint inside microwave at cook line
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Dishwashing and storage area
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Kitchen
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. On shelf below prep table at cook line
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses. Stored under dispenser nozzles on grate at wait station and on top of ice machine in back kitchen **Corrected On-Site**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
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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. Bulk containers of flour in storage room **Corrected On-Site**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Cook line
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33-16-4
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Basic - Open dumpster lid. **Corrected On-Site**
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24-18-4
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Basic - Silverware/utensils stored upright with the food-contact surface up. On shelf bar beer cooler
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. ( cooked beef sauce ) front cooler ; soup and sauce uncovered in back walk in cooler
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25-27-4
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Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
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23-10-4
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Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
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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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29-03-4
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Basic - Water draining onto floor surface. Ice machine leaking onto floor into a container
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table at cook line
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Back kitchen **Corrected On-Site**
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Behind front and back kitchen hand sinks
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22-22-4
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Intermediate - Encrusted material on can opener blade. Front kitchen
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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. Sanitizer bucket inside hand sink at wait station **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. Cook line - front kitchen **Corrected On-Site**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Front counter area kitchen **Corrected On-Site**
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**
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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.
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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. Pasta, beef sauce , soup in walk in cooler
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