| 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. Gasket Reach in cooler in dining, handle to Reach in freezer, Walk in cooler shelves soiled. **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. At bar **Repeat Violation** **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. Personal food item in white Reach in cooler on cooks 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. Purse above Reach in freezer **Warning**
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook **Warning**
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36-12-4
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Basic - Floors not constructed to be easily cleanable. Walk in cooler **Warning**
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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 salt bin **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. White Reach in cooler **Warning**
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08B-63-4
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Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Three chest freezers holding various frozen cooked and raw items , one Reach in cooler holding salsa in dining area. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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. Walk in cooler cooked pork 45°F, green beans 45°F, cooked beef 45°F, milk 45°F, advised employee to place items in ice bath. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. shredded beef 67°F, salsa 61°F, reheated salsa 191°F, shredded beef reheated 185°F, **Corrected On-Site** **Warning**
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08A-18-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw pork with ready to eat in chest freezer **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 1 live on Handwash Sink. Employee killed at time of inspection **Warning**
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53A-05-6
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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/hotels-restaurants/food-lodging/food-manager/ 4 employees currently present no cfm at time of inspection. **Repeat Violation** **Warning**
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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
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31B-03-4
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Intermediate - No soap/ Handwash Sign provided at handwash sink. Bar Handwash Sink no soap , restroom no Handwash Sign **Warning**
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment. Interior salsa Reach in cooler in dining **Warning**
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02C-04-4
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Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork in chest freezer **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid by three compartment sink. Operator discarded. **Corrected On-Site** **Warning**
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