| 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. On doors **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Service window area of wait station, observed drinks and bag of employee food . Moved **Corrected On-Site** **Repeat Violation** **Warning**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Keys on shelf next to clean dishes **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. Dish area and in grout lines **Repeat Violation** **Warning**
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14-38-4
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Basic - Food storage container/container lid cracked or broken. Several colander broken **Repeat Violation** **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered. Washed cut cabbages in upright reach on cooler, ice cream in reach in freezer **Repeat Violation** **Warning**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. All **Warning**
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38-12-4
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Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Over service window area **Repeat Violation** **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Sandwich unit **Warning**
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16-48-4
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Basic - Old food stuck to clean dishware/utensils. Plastic containers on metal drying rack in dish area **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. Plastic lids on metal drying rack in dish area **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Sandwich unit **Warning**
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33-06-4
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Basic - Trash receptacles not provided where needed in establishment. By handsink in prep area **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back area and over over prep table **Repeat Violation** **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Under triple sink **Warning**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Corrcted to 100 ppm **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. Squeeze bottles on cookline **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. 0 ppm. Checked sanitizer level and reran machine checked again at 0 ppm. Operator began to set up triple sink **Corrective Action Taken** **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. Cooked shrimp 45°-46° in sandwich unit. Manager states was cooked and put in cooler yesterday. Discarded **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. Beef broth on stovetop 120°f. Operator states they were cooking last night and turned off heat when they left the building and turned back on this morning when they arrived **Warning**
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08A-03-5
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High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken on shelf over raw pork and beef in back area reach in freezer. Manager moved to lower shelf **Corrected On-Site** **Warning**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw steak then continue to handle clean bowls without stopping to wash hands and change gloves. Stopped and reeducated employee. Recommend using a utensil to dispense raw meats at cookline. **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.Beef broth on stovetop 120°f. Operator states they were cooking last night and turned off heat when they left the building and turned back on this morning when they arrived.
Cooked shrimp 45°-46° in sandwich unit. Manager states was cooked and put in cooler yesterday. Discarded **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Glade air freshener over sugar at wait station **Corrected On-Site** **Warning**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Patio **Repeat Violation** **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Interior door of toaster oven **Warning**
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22-26-4
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Intermediate - Buildup of soiled material on racks in the reach-in cooler. Back area reach in cooler **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Small boards on cookline and in triple sink area **Repeat Violation** **Warning**
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Not all menus are marked with asterisk to reflect that the steak pho may be served undercooked **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Bar/waitstation handsink **Corrected On-Site** **Warning**
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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. Server hired over 60 days **Warning**
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22-18-4
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Intermediate - Soil residue in food storage containers. In flour and panko containers on cookline. **Warning**
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