| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. 1/6 pan used to dispense rice.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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29-18-4
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Basic - Drain cover(s) missing. Floor drain in dish room
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14-11-4
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Basic - Equipment in poor repair. Hood ventilation system is leaking water. It is currently raining outside. It is believed that there is a leak in the ceiling that is dripping into the hood system.
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36-22-4
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Basic - Floor area(s) covered with standing water. Throughout kitchen especially in dish room and under fryers.
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08B-38-4
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Basic - Food stored on floor. Box of oil on floor.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish room.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In several coolers.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Gaskets on silver two door cooler. Gasket tape on door but gaskets are still torn. **Corrective Action Taken**
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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. Sugar, rice and bean bins.
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beef 51°f, cooked pork 55°f. Made at 4:00pm the day before.
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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. Cut lettuce 48°f.
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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 cut tomatoes in silver cooler.
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw shrimp.
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 18 dry/hard rodent droppings under soda boxes. Had employees clean up droppings. **Corrective Action Taken**
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41-23-4
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High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. Behind cooler uncovered.
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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. Employee rinsed gloves in sink with no soap. Manager discussed with employee. Employee put in new gloves. **Corrected On-Site**
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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. Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beef 51°f, cooked pork 55°f. Made at 4:00pm the day before.
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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.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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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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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. Pork and beef cooked the day before.
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14-76-5
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Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
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