| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink near dish machine
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14-01-4
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Basic - Bowl or other container with no handle used to dispense flour.
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf holding microwave oven
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
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08B-32-4
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Basic - Food being prepared outside. Customers toasting bread on self service breakfast buffet at outside bar.
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23-21-4
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Basic - Food debris/dust/grease/soil residue on exterior of microwave.
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08B-43-4
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Basic - Food on breakfast buffet is in a room that is not fully enclosed.
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08B-36-4
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Basic - Food stored in a location that is exposed to dust and environmental contamination.
Breakfast buffet is located at outside bar that has no walls .
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08B-38-4
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Basic - Food stored on floor.chips on floor , onions on floor,
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10-12-4
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Basic - In-use ice scoop stored on top of soiled ice machine between uses. **Corrected On-Site**
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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. In kitchen on cookline cracked and In Disrepair.
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23-14-4
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Basic - Shelf under preparation table soiled with food debris. In kitchen on cookline.
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23-09-4
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Basic - Soiled salad station reach-in cooler gaskets.
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25-02-4
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Basic - Unwrapped single-service utensils on breakfast bar are not presented so that only the handles are touched.
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter on stove
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08B-06-4
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Intermediate - Food dispensed at the salad bar/buffet line or customer self-service area without the use of scoops, tongs, deli papers, self-dispensing units, gloves or other utensils.
Customer touchiness self service bread with bare hands , not using tongs.
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31A-07-4
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Intermediate - Handwash sink missing in outdoor full liquor bar area .
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times due to containers of chips stored on floor in front of sink
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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. Dirty cloths
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22-28-4
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Intermediate - Interior of stand up reach-in cooler holding fish and chicken soiled with accumulation of food residue.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on Cook-line **Corrected On-Site**
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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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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. emailed to operator to post. **Corrected On-Site**
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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. Sub sandwiches in reach in cooler. Cooked chicken ,
Not date labeled.
Walkin cooler : cooked poultry , beef, not date labeled
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