| Violation
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Observation
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. Manager states **Warning**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen in various area including over the front salad make station **Warning**
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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. **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. In kitchen near front reach in cooler with glass door and back door **Warning**
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16-55-4
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Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Water is coming out of the front door panel, service icon present. Service called, will be here today **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected on Site: duscarded **Corrected On-Site** **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Bandaids, sunglasses, chalk, Corrected on Site: removed from prep counter with dough stretcher **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. **Warning**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Throughout kitchen and threshold of back door **Warning**
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08B-37-4
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Basic - Food stored in a prohibited area. Reach in freezer in hallway outside of bathroom **Warning**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. And edges of reach in cooler doors with heavy build up **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment, debris and rust under 3 compartment sink **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 107° Corrected on Site: water heated to 142° **Warning**
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14-36-5
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Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Bottom of reach in freezer **Warning**
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted. Emailed **Corrected On-Site** **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Thank you bags used for storage if bread **Warning**
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25-05-4
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Basic - Single-service articles improperly stored. Puzzles boxes on floor **Warning**
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21-10-4
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Basic - Soiled dry wiping cloth in use. **Warning**
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14-12-4
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Basic - Utensils in poor condition. Spatulas and knives with melted handles, Corrected on Site: discarded by Person in Charge **Warning**
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36-69-4
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Basic - Ventilation system inadequate as evidenced by condensation on vents in kitchen, dripping **Warning**
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
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41-15-4
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Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. On prep tables with pizza dough pans Corrected on Site: removed **Corrected On-Site** **Warning**
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41-07-4
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High Priority - Container of medicine improperly stored. Spray antiseptic Corrected on Site: removed **Warning**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
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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. **Warning**
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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.
Cook line: shredded mozzarella (64°F - Cold Holding); cooked beef (59°F - Cold Holding); sauce (58°F - Cold Holding); ricotta (56°F - Cold Holding); cooked sausage (51°F - Cold Holding)
Glass door double door in back: ; lasagna (47°F - Cold Holding); pasta (47°F - Cold Holding);
Salad reach in cooler : cut lettuce (64°F - Cold Holding)
Potentially hazardous food moved to reach in cooler to chill and ice bags will be used. Service called, will be here today. Person in Charge states that food is out for approximately 3 1/2 hours. **Warning**
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41-08-4
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High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray Windex near silverware , hand sanitizer near to go containers and vinegar **Warning**
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22-25-4
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Intermediate - Accumulation of encrusted dry food debris on/around dough bowl, **Warning**
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Warning**
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22-30-4
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Intermediate - Interior of freezer soiled with accumulation of food residue. **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
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53A-05-5
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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. 5 employees present **Warning**
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53B-02-5
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Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment. On can opener, self under table **Warning**
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22-18-4
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Intermediate - Soil residue in food storage containers. Sent to be soaked and re washed **Corrective Action Taken** **Warning**
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