| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In bag of sugar **Corrected On-Site** **Warning**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Plastic shelves under microwaves on cook line **Warning**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen and dish room **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.cook lime **Warning**
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils in prep room in bus tub **Warning**
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. At lift top, **Repeat Violation** **Warning**
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler used to hold shell eggs at end of cook line **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Phone and cigarettes on lift top on cook line **Corrected On-Site** **Repeat Violation** **Warning**
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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. Back door **Warning**
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36-17-4
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Basic - Floor tiles missing. On cook line, under fryers and flat top **Repeat Violation** **Warning**
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08B-30-4
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Basic - Food stored in dry storage area not covered. Torn and taped bag of batter mix on shelf in prep room **Warning**
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08B-38-4
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Basic - Food stored on floor. In prep room, opened babes of flour and sugar, bag of onions **Warning**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Reach in cooler at end of cook line **Repeat Violation** **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation** **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. On fryer handle **Repeat Violation** **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass door cooler in prep room **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. Multiple plastic containers **Repeat Violation** **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. On end of cook line **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. Glass door cooler in prep room **Repeat Violation** **Warning**
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. On plastic shelf under microwaves **Warning**
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36-60-4
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Basic - Screen in door torn/in poor repair. Back door **Repeat Violation** **Warning**
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25-18-4
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Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Styrofoam cups and straws in employee bathroom. Cups on floor **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Cooler on end of cook line **Warning**
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled. Freezer **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen, dish room and prep room **Repeat Violation** **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. **Corrected On-Site** **Warning**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. On cook line **Corrected On-Site** **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Potatoes, sauerkraut, applesauce, in cottage cheese containers, not labeled **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. Shell eggs in reach in cooler at end of cook line, ambient air temperature 64°, all moved to vertical coolers **Warning**
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03B-02-4
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High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage links on steam table 103°, patties 98°, reheated to 170° **Corrected On-Site** **Repeat Violation** **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.cook cracked eggs then touched clean utensils, continued cooking **Corrective Action Taken** **Repeat Violation** **Warning**
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hot shot **Corrected On-Site** **Warning**
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03E-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Mashed potatoes 98°, put in steam table 2 hours ago, put in microwave to quick heat, had to be thrown out. **Corrected On-Site** **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 100 ppm **Corrected On-Site** **Repeat Violation** **Warning**
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53B-16-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher does not know how to test machine for sanitizer, how many parts per million, or where the test strips are. **Corrective Action Taken** **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Warning**
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53A-03-5
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Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Expired 11 /14, owner has taken training portion and is taking class in Tampa on 8/15/17 **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. To dump and fill towel bucket, and dumping ice. **Corrective Action Taken** **Warning**
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53A-05-5
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 2 cooks, one dish washer , 3 servers. **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. In prep room next to slicer **Corrected On-Site** **Repeat Violation** **Warning**
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47-02-4
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Observed scorch marks around electrical outlet. For reporting purposes only. Next to toaster oven on cook line
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