Violation
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Observation
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08B-46-4
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Basic - Case/container/bag of food stored on floor in dry storage area.
PEANUT OIL STORED ON FLOOR
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler.
LETTUCE STORED ON FLOOR IN WALK IN COOLER
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
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35A-03-4
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Basic - Dead roaches on premises.
AT TIME OF INSPECTION OBSERVED APPROXIMATELY 5-8 ROACHES IN WARE WASH AREA. OBSERVED 2 ROACHES CRAWLING UP WALL NEAR DISH MACHINE, AND ANOTHERNTHREE ROACHES CRAWLING ON GROUND IN WARE WASH AREA. ALSO OBSERVED ROACHES CRAWLING ON FLOOR NEAR ENTRANCE TO WARE WASH AREA.
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
EMPLOYEE WEARING BRACELETS WHILE PREPARING FOOD.
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36-41-4
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Basic - Fan cover in walk-in cooler has accumulation of dust or debris.
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
RICE ON FLOOR INSIDE DRY STORAGE ROOM.
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36-31-4
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Basic - Hole in ceiling in dry storage room.
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36-24-5
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Basic - Hole in or other damage to wall.
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
SCOOP WITH HANDLE SUBMERGED INSIDE FLIUR, SUGAR and RICE CONTAINER.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
WARE WASH SINK.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
SQUEEZE BOTTLES CONTAINING DIFFERENT SAUCES
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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.
REFRIGERATOR- cheese (46°F - Cold Holding); canadian bacon (48°F - Cold Holding); cut melon (45°F - Cold Holding)
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41-25-4
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High Priority - Tracking powder pesticide used inside establishment.
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11-03-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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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.
RUBBER BANDS, CORK, and PAPER STORED INSIDE HAND SINK.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.
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53A-01-5
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Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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27-09-4
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Intermediate - No cold running water at hand wash sink in ware wash area.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
WARE WASH SINK
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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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.
WARE WASH SINK
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