| Violation
|
|
Observation
|
|
16-03-4
|
|
Basic - Accumulation of debris inside warewashing machine.
|
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food.
|
|
51-11-4
|
|
Basic - Carbon dioxide/helium tanks not adequately secured.
|
|
08B-44-4
|
|
Basic - Case/container/bag of food stored on floor in kitchen.
Observed a bag of potatoes on kitchen floor. **Corrected On-Site**
|
|
08B-45-4
|
|
Basic - Case/container/bag of food stored on floor in walk-in cooler.
Observed food being stored in cooler on floor. Inspector was told the walk in cooler is not working and they had to store food in other cooler.
|
|
36-36-4
|
|
Basic - Ceiling tile missing.
|
|
36-34-5
|
|
Basic - Ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
|
|
35A-03-4
|
|
Basic - Dead roaches on premises.
8 dead roaches observed in dry storage area.
|
|
21-04-4
|
|
Basic - In-use wet wiping cloth/towel used under cutting board.
|
|
31B-04-4
|
|
Basic - No handwashing sign provided at a hand sink used by food employees.
Located in dining room restrooms.
|
|
35B-03-4
|
|
Basic - Outer openings not protected with self-closing doors.
|
|
14-67-4
|
|
Basic - Reach-in cooler gasket torn/in disrepair.
|
|
23-09-4
|
|
Basic - Soiled reach-in cooler gaskets.
|
|
14-17-4
|
|
Basic - Walk-in cooler shelves with rust that has pitted the surface.
|
|
42-01-4
|
|
Basic - Wet mop not stored in a manner to allow the mop to dry.
|
|
22-41-4
|
|
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Observed dish machine has no sanitizer.
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees.
Cut leafy greens on buffet table 54°, butter in walk in cooler 67°, raw shell eggs in walk in cooler 70°, chicken in walk in cooler 61°, chicken in reach in cooler at make table 58°
|
|
03D-06-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Cut leafy greens on buffet table 54°, butter in walk in cooler 67°, raw shell eggs in walk in cooler 70°, chicken in walk in cooler 61°, chicken in reach in cooler at make table 58°
|
|
03B-01-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
Chicken on buffet table 116°
|
|
08A-20-4
|
|
High Priority - Raw animal foods not properly separated from each other in holding unit.
|
|
08A-21-4
|
|
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
Observed chicken and lamb in same container.
|
|
12A-09-4
|
|
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed kitchen employee using cell phone while cooking with gloves on.
|
|
01B-02-4
|
|
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Chicken on buffet table 116°, cut leafy greens on buffet table 54°, butter in walk in cooler 67°, raw shell eggs in walk in cooler 70°, chicken in walk in cooler 61°, chicken in reach in cooler at make table 58°
|
|
22-05-4
|
|
Intermediate - Cutting board(s) stained/soiled.
|
|
31A-02-4
|
|
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
Located in kitchen.
|
|
16-35-4
|
|
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
|
|
53A-05-5
|
|
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.
|
|
53B-13-5
|
|
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
