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.(fan cover in walk in cooler)
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.(on ceiling on cooks line)
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.Bar area. **Repeat Violation**
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves.(under microwave)
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area.(employee food on shelf below microwave)
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14-11-4
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Basic - Equipment in poor repair.(fryer baskets wires broken)
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris on cooling unit in the walk in cooler. **Repeat Violation**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Kitchen
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36-11-4
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Basic - Floors not maintained smooth and durable.(walk in cooler floor buckling)
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08B-31-4
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Basic - Food stored in undrained ice. (Shrimp in reach in cooler on cooks line, raw oysters in walk in cooler )
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08B-38-4
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Basic - Food stored on floor.(fryer oil, multiple items in walk in cooler)
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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36-24-5
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Basic - Hole in or other damage to wall. Wall tiles missing cooks line **Repeat Violation**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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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.(kitchen)
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51-18-6
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Basic - No copy of latest inspection report available.
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35B-13-4
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Basic - Screening is not 16-mesh to the inch. (Around wall fan opens to outside)
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25-05-4
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Basic - Single-service articles improperly stored.(portion cups on floor in back kitchen area)
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.Walk in cooler area. **Repeat Violation**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.(around hand wash sink)
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03D-04-4
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High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.(Chili 45°f, chowder 53°f, soup 51°f, chowder 46°f, cooling from night before found in walk in cooler, cooked ribs 59°f cooked yesterday )
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.(raw chicken, fish and ground beef over ready to eat food)
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.(in upright reach in cooler raw chicken, fish, ground beef over gravy, milk and dressing instructed manager to rearrange cooler according to cook temps) **Repeat Violation**
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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.(foods not properly cooled:Chili 45°f, chowder 53°f, soup 51°f, chowder 46°f, cooked ribs 59°f cooling from night before
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01C-10-4
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Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Repeat Violation**
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02A-04-4
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Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.(covered by bar awning) **Corrected On-Site**
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.(sani bucket stored in sink in kitchen)
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52-01-4
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Intermediate - Identity of food or food product misrepresented.(menu states freshwater catfish, when asked what fish is being used employee showed inspector box of swai and stated that is what they use for catfish)
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.(chili, soup and chowder )
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05-06-4
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Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.(thermometer broken on upright reach in cooler)
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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.(cooked sausage and cooked shrimp in reach in cooler on cooks line)
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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.(only one card provided and it expired 8/15/17)
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