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. **Repeat Violation**
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving. Clack plastic shelves in the kitchen.
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom.
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35A-03-4
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Basic - Dead roaches on premises. 1 dead roach in the reach in cooler door next to the kitchen entrance.
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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.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Underneath all equipments in the kitchen.
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27-10-4
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Basic - No hot running water at mop sink. Mop sink water 87°F, 10 minutes after water was 89°F.
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33-16-4
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Basic - Open dumpster lid.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Throughout the kitchen. **Repeat Violation**
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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.
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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. rice and black beans (56°F - Cold Holding); cooked chicken (49°F - Cold Holding); ground beef (49°F - Cold Holding). As per operator food was cooked in the afternoon of 06/06/18.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 1 live roach underneath stainless steel reach in cooler next to the threes compartment sink in the kitchen.
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 dry rodent droppings underneath the microwave on top of prep table, in the kitchen.
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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 cold held at greater than 41 degrees Fahrenheit. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. rice and black beans (56°F - Cold Holding); cooked chicken (49°F - Cold Holding); ground beef (49°F - Cold Holding). As per operator food was cooked in the afternoon of 06/06/18.
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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. Provided operator with big 5 poster. **Corrected On-Site**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Prep table in the middle of the kitchen and on top of reach in cooler. **Repeat Violation**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. White Reach in cooler in kitchen.
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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/
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash 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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31B-03-4
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Intermediate - No soap provided at handwash sink. In the bathroom
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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. Cooked rice, cooked chicken, cooked beef, from the morning before not properly date marked.
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris. On top of the reach in cooler next to hand wash sink in the kitchen, Interior of microwave soiled with encrusted food debris.
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