| Violation
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Observation
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35A-06-4
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Basic - Accumulation of dead or trapped insects in control devices. Flies on glue trap. In server station. **Repeat Violation** **Warning**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler. Mozarella Cheese. **Repeat Violation** **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. In back kitchen area. **Repeat Violation** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
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51-09-4
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Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Counted Seating 40 seats. **Repeat Violation** **Warning**
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08B-27-4
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High Priority - Basic - Food placed in soiled container/equipment. Salt under preparation table. **Warning**
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08B-36-4
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Basic - Food stored in a location that is exposed to splash. Seasonings on preparation table by handwash sink. **Warning**
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51-18-6
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Basic - No copy of latest inspection report available. **Warning**
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25-05-4
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Basic - Single-service articles improperly stored. Gloves on floor under handwash sink in back kitchen area. **Repeat Violation** **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. In pizza cooler. **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. Rux (84°F - Cold Holding) left at room temperature in kitchen area since the morning. Cooked onions since yesterday (48°F - Cold Holding) in top area of reach in cooler. In front of cook line area. **Warning**
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza in display case. **Warning**
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02C-01-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Pasta Fagioli dated 10/31/17 in walk in cooler. **Warning**
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01B-24-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta Fagioli dated 10/31/17 in walk in cooler. **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. Rux (84°F - Cold Holding) left at room temperature in kitchen area since the morning. Cooked onions since yesterday (48°F - Cold Holding) in top area of reach in cooler. In front of cook line area. **Warning**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained. Black stain and black lines on preparation cooler, green cutting board. **Repeat Violation** **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Warning**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by plastic containers. **Warning**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine. **Repeat Violation** **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. Manager showed up during inspection. **Corrected On-Site** **Warning**
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