| Violation
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Observation
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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. **Repeat Violation** **Warning**
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08B-38-4
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Basic - Food stored on floor. Potato sack on floor by prep table. Oil containers stored on floor by hand wash sink in kitchen **Warning**
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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. Cup in flour container not stored with handle up. Operator moved cup to proper position. **Corrected On-Site** **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed cloth. **Corrected On-Site** **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 to stored bread directly inside it. **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Exterior of freezer at cookline heavily soiled. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. In cookline and prep area. **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.
Butter pats 67F; half and half creamers 66F- on buffet line. Operator placed in ice bath to chill. Food in cooler less than 4 hours, since 7 am.
**Corrective Action Taken** **Warning**
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03D-04-4
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High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.
Cooked pork 66F. Cooling overnight in kitchen double door cooler. Cooling since 7 pm last night. Pork cooling in plastic covered container. See Stop Sale **Warning**
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Cooked chicken 97-121Fat buffet table. . Held less than 4 hours. Operator moved to stove to reheat to 165F and increased temperature setting on steam table. **Corrective Action Taken** **Warning**
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08A-20-4
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High Priority - Raw animal foods not properly separated from each other in holding unit- raw chicken over raw ground beef and steaks at double door cooler in rear prep area. Operator moved chicken. **Corrected On-Site** **Repeat Violation** **Warning**
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03A-04-4
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High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs held under no temperature control at cookline at 72F. Moved to cooler. Eggs placed outside cooler for about 1 hour. **Corrective Action Taken** **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.
Cooked pork 66F. Cooling overnight in kitchen double door cooler. Cooling since 7 pm last night. Pork cooling in plastic covered container. **Warning**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Double door reach in storage room- sliced tomatoes from 54F at 10:45 to 54 F at 11:30; and salsa from 63 F at 10:45 to 62F at 11:30 .Observed all foods cooling in covered plastic containers. Foods moved to freezer to quick chill. At current rate of cooling foods will not ambient cool to 41 F within 4 hours.
potato salad from 63F at 10:45 to 62 F at 11:30 and cooked beets from 52°F at 10:45 to 52F at 11:30 all cooling since 10:10am at double door cooler in storage room. Foods moved to freezer to quick chill. At current rate of cooling foods will not cool to 41 F within 6 hours.
Cut melon from 51-53F at 11:00 to 51-53F at 11:20 Cooling since 7:30am at buffet table. Foods moved to freezer to quick chill. At current rate of cooling foods will not ambient cool to 41 F within 4 hours.**Corrective Action Taken** **Corrective Action Taken** **Warning**
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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. Container observed in sink in kitchen. Operator removed. **Corrected On-Site** **Warning**
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53A-01-6
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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/hotels-restaurants/food-lodging/food-manager/ **Warning**
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53A-05-6
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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/hotels-restaurants/food-lodging/food-manager/ **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in front counter area. Paper towels provided. **Corrected On-Site** **Warning**
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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. **Warning**
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