| 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. Dish sprayer at three compartment sink, exterior dish machine, reach in freezer door handles **Warning**
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29-18-4
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Basic - Drain cover(s) missing. three compartment sink **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. **Warning**
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14-11-4
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Basic - Equipment in poor repair. Reach in cooler gasket 2 door front line in disrepair, cutting board with cut marks and no longer cleanable, interior plastic hot box, spatula handle in disrepair, clean equipment rack with rust that has pitted the surface, walk in cooler shelving with rust that has pitted the surface, plastic containers/lids in disrepair **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. Dish area **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Along baseboards **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Hole in wall by reach in cooler front line **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Oven **Repeat Violation** **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Thank you bag with bread **Warning**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. Dish area **Warning**
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. Walk in cooler **Repeat Violation** **Warning**
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25-02-4
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Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line/kitchen, dish area **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Handwash sink dish area pipe **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 **Warning**
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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. Cooked black beans 54-70°f **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. To onions/peppers **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. Cook line- ham 52°f, cheese 61°f put onto ice, Customer grab n go- Rice pudding 43-50°f, flan 48°f placed further back in cooler, Walk in cooler- cooked pork 44°f, smothered burrito 44°f, cooked beans 44°f, cooked ground beef 46-47°f **Corrective Action Taken** **Warning**
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked black beans 54-70°f from 8/15/17 **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over chickpeas and tomato paste in reach in cooler cook line **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Spray paint on shelf over bags of rice **Warning**
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53A-01-5
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Intermediate - Manager lacking proof of current food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked black beans **Warning**
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53B-05-5
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Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2/21/17 **Warning**
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