| Violation
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Observation
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. Soiled hood filters **Repeat Violation**
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom. Women's receptacle not covered. **Repeat Violation**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board on deli style reach in cooler on cook line.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Employee speaker on shelf over prep table. Employee purse on the prep table in kitchen.
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with beard no beard guard while cooking foods. **Repeat Violation**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of hotel pans on drying rack in dish area.
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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. Gap beneath exterior door of front of dining room.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Floor tiles in kitchen cracked.
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10-20-4
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Basic - In-use scraper stored on equipment door handle between uses. Scraper stored on oven handle after use.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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38-01-4
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Basic - Light shield damaged/in disrepair. Light shield damaged in the kitchen.
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51-18-6
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Basic - No copy of latest inspection report available.
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Reach in deli style cooler on cook line has standing water.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Multiple reach in cooler gaskets torn on cook line reach in coolers.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Plates on cook shelf no overhead coverage not inverted.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Grease residue buildup on sides of frier.
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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 shelves are rusted. **Repeat Violation**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cook line not in sanitizer. Employee moved wet cloth to sanitizer bucket. **Corrective Action Taken**
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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.heavy cream (50°F - Cold Holding), beer batter (52°F - Cold Holding) employee added ice under cream and batter to bring temperature down. **Corrective Action Taken**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.2 soft rodent droppings in dry storage area, 10 hard rodent droppings under shelves in dry storage area, 17 hard rodent droppings under prep table next to ice machine in kitchen , 2 hard rodent droppings on movincool AC unit in prep area, 10 hard rodent droppings under and behind prep table in kitchen, 5 soft rodent droppings under dish machine, 2 hard rodent droppings on the microwave in kitchen.
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35A-18-4
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High Priority - Rodent rub marks present along walls/ceilings. Rodent rub marks on the wall near flood next to prep table and on the wall next to vent opening near walk in cooler.
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22-22-4
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Intermediate - Encrusted material on can opener blade. Blade on can opener soiled.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand wash sink to wash utensil.
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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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53B-02-5
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Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee hired 1 year ago no proof of training.
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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