| Violation
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Observation
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35A-03-4
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Basic - 3 Dead roaches on premises. In corner on floor near walk in cooler - operator removed- swept floor **Corrected On-Site**
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32-21-4
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Basic - Bathroom door not self-closing. Employee restroom **Repeat Violation**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outer surface of bulk containers of food at center prep table
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Sides of fryers
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Double door cooler and slide areas of cooler near hand sink at cook line and double door freezer in back food prep area
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler - cut lettuce and sauces
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Large cutting board at center prep table - back cook line **Repeat Violation**
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29-18-4
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Basic - Drain cover(s) missing.cook line
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40-07-4
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Basic - Employee personal items ( sunglasses ) stored with or above food ( bread crumbs, teas ) , clean equipment and utensils, or single-service items. Shelf near prep table at end of cook line **Repeat Violation**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked at beverage station **Repeat Violation**
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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. Back food prep area **Repeat Violation**
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23-21-4
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Basic - Food debris/dust/grease/soil residue on exterior of microwave. Cook line
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08B-36-4
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Basic - Food stored in a location that is exposed to splash liquor bottles stored in holder in front of triple sink at bar
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08B-30-4
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Basic - Food stored in dry storage area not covered. Center prep table shelf **Repeat Violation**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**
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36-24-5
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Basic - Hole in or other damage to wall. Employee restroom and expo line **Repeat Violation**
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05-16-4
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Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Small refrigerator at beverage station **Repeat Violation**
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27-10-4
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Basic - No hot running water at mop sink. **Repeat Violation**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Used to store pitas on table at cook line
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Bar
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. Cook line shelf under grill **Repeat Violation**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted on shelf in expo area
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Shelves in dish washing area
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink in dish washing area
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Washed Vegetables , sauces **Repeat Violation**
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line and prep areas **Repeat Violation**
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee began working at cook line - cooking chicken without washing hands prior to putting gloves on - discussed proper hand washing and use of gloves with cook **Corrective Action Taken**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw cut chicken stored over beef in walk in cooler
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink. Dish washing area
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in small, refrigerator at beverage station **Corrected On-Site** **Repeat Violation**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.dish washing area
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. 64° at front, back cook lines , dish washing area
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27-18-4
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Intermediate - Hot water supply not maintained during peak periods. Hot water heater not working per operator - scheduled service this day
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line opposite stove
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Corrected On-Site** **Repeat Violation**
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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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31B-03-4
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Intermediate - No soap provided at handwash sink. Back cook line area and bar **Corrected On-Site** **Repeat Violation**
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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. Meats and sauces in walk in cooler **Repeat Violation**
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