Violation
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Observation
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35A-03-4
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Basic - 1 dead roach on premises. On floor near triple sink ; 1 dead roach on floor in employee restroom - manager removed dead roaches- swept floor **Corrected On-Site**
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32-07-4
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Basic - Bathroom facility not clean. Employee bathroom
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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 surfaces of bulk food containers in storage room
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Stove burners
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving. Cook line - food prep - triple sink- food storage- bar areas
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Oven
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. Wait station /front counter **Corrected On-Site**
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08B-46-4
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Basic - Case/container/bag of food stored on floor in dry storage area. Bag of dry rice **Corrected On-Site**
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Containers of oil **Corrected On-Site**
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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. Containers of mayonnaise on floor in walk in freezer
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Employee restroom **Repeat Violation**
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24-26-4
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Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Ice bucket at front line and large pots in prep area
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Bar and kitchen
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Cook line /prep area
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40-06-4
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Basic - Employee personal items ( charger ) stored in or above a food preparation area. On reach in cooler at cook line
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40-07-4
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Basic - Employee personal items ( folding chair) stored with or above food, clean equipment and utensils, or single-service items. Next to bulk foods in dry storage room
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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. Damaged door with gap at bottom in kitchen **Repeat Violation**
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23-20-4
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Basic - Food debris/dust/grease/soil residue on exterior of oven. On shelf below table at cook line
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08B-30-4
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Basic - Food stored in dry storage area not covered. Dry rice **Corrected On-Site**
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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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10-08-4
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Basic - Ice scoop handle in contact with ice. Wait station /front counter **Corrected On-Site**
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10-20-4
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Basic - In-use tongs stored on equipment door handle 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. Front counter
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23-14-4
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Basic - Shelf under preparation table soiled with food debris. Kitchen - cook line areas
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42-04-4
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Basic - Storage of tools on shelf above or with food. Tools on shelf next bulk container of dry rice in storage room **Corrected On-Site**
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage cook line and ware washing areas
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food ( picketed vegetables ) walk in cooler . **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. Discussed proper hand washing before putting gloves on with manager - manager washed hands then put new gloves on **Corrective Action Taken**
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12A-20-4
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High Priority - Employee washed hands with gloves on - discussed proper hand washing and change of gloves with cook - cook removed gloves , washed hands and placed new gloves on **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. Spouts 67° at wait station /front counter area - manager added ice ; 45° imitation crab , 44° shrimp reach in cooler opposite stove - placed in freezer for quick chill - recheck : 35° imitation crab , 36° shrimp **Corrected On-Site**
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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. Rice at 124 ° in rice cooker '- reheated to 174° **Corrected On-Site**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.6 dry rodent droppings along wall near triple sink , 3 dry rodent droppings in employee restroom - manager removed droppings - swept floor **Corrected On-Site**
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41-02-4
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High Priority - Toxic substance/chemical ( air freshener spray and cleaner ) stored by or with food. ( cans of soda ) on shelf at front line **Corrected On-Site**
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08A-02-5
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High Priority - Unpackaged commercially Raw animal food ( uncooked ) chicken stored over or with ready-to-eat food ( coconut juice ) in walk-in freezer - not all products commercially packaged.
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Dish washing area **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 table with slicer in front of cook line hand sink - discussed accessibility of hand sink with manager - table relocated **Corrected On-Site** **Repeat Violation**
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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. Bowl inside bar hand sink
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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
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand sink and employee restroom **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. Books available but no completed certificates provided for any employee hired 60 days or longer
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. At bar
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