| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. Observed soiled kitchen hand wash sink.
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed soiled metal racks in the kitchen area soiled with food.
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.Observed grease around front of fryer and griddlevarea.
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving.Around
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24-14-4
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Basic - Clean utensils stored between equipment and wall. Observed Knives between the reach in coolers and table on the cook line.
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16-55-4
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Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine not dispensing required chlorine. Observed chlorine at 10ppm.
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface.Observed duct tape used to repair the reach in cooler gasket.
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23-21-4
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Basic - Food debris/dust/grease/soil residue on exterior of microwave.
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23-20-4
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Basic - Food debris/dust/grease/soil residue on exterior of oven. Top of pizza oven and main oven soiled, back room oven.
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Observed Front coffee area reach in cooler exterior soiled.
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor. Observed bottles located on the floor in the dining room and back room areas.
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08B-12-4
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Basic - Food stored in holding unit not covered. Observed uncovered foods in the reach in coolers around.
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08B-38-4
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Basic - Food stored on floor.Observed ketchup on the floor at the front counter area.
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33-17-4
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Basic - Garbage can soiled. Observed soiled garbage can located in the kitchen area.
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36-68-4
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Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
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14-69-4
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Basic - Ice buildup in reach-in freezer.
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses.Observed scoop on top of the soda area.
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33-10-4
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Basic - Inside/outside of dumpster not clean.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. Observed both microwaves soiled in the kitchen.
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40-01-4
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Basic - No suitable facilities provided to store employee clothing and other possessions. Observed coat in the kitchen area, cell phone, purse.
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10-15-4
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Basic - Pizza peel stored on top of soiled oven between uses.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Observed (2) shelves located under the pizza oven.
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33-30-4
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Basic - Unnecessary items stored in garbage enclosure. Observed broken mops, mop buckets, hose at the garbage area.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled kitchen walls around.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Observed the mop sink leaking.
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03C-98-1
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High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Observed gyro cone located in the reach in cooler and held overnight.
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed breads stored n the kitchen in "Thank you" bags.
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed tracking powder container at the triple sink area.
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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. Observed butter blend on the counter top located in the kitchen at 81° F.
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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. Observed chicken soup in the reach in cooler located across from the cook line held more than 24 hours out of temperature.
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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.
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22-26-4
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Intermediate - Buildup of soiled material on racks in the reach-in cooler.Observed soiled reach n Cooler racks at reach in at end of cook line.
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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. Observed the dinner menu unable to read the consumer Advisory, no Advisory on breakfast menu.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Observed no paper towels at the hand wash sink area.
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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14-14-4
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Intermediate - Nonfood-grade basting brush used in food. Observed paint brush used as basting brush in the prep kitchen.
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed no ready to eat foods prepared on site and held more than 24 hours now date marked;, stuffing, soup, pasta, lamb.
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22-18-4
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Intermediate - Soil residue in food storage containers. Observed soiled sauce containers on the cook line.
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