| Violation
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Observation
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.cooking equipment
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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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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**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Repeat Violation**
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08B-37-4
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Basic - Food stored in a prohibited area. Open quiche 95° at front counter also food store in three door glass upright in the back room in the hallway refrigerator is not locked door to the room is not locked and no employees are working in there **Corrected On-Site**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.in some reach ins **Corrected On-Site**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.new hall room
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation.cook cutting vegetables
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21-44-1
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Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.on shelf with utensils
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25-05-4
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Basic - Single-service articles improperly stored.multiple boxes on the floor in the room next-door
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.on tables
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food.in reach in cooler **Repeat Violation**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Doors out back
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0 ppm corrected to 50 ppm
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41-07-4
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High Priority - Container of medicine improperly stored. Over prep area **Corrected On-Site** **Repeat Violation**
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03D-01-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.mushrooms 94° cooling on ice on line 1 cup thrown away
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.cutting fruits and vegetables 2 cooks **Corrective Action Taken** **Repeat Violation**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Around sink and silverware area at front counter
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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.Fahrenheit.onions on line 57°, upright one door cooler in kitchen beef 46° beef 48° hot dogs 48° gravy 48° food moved to reach in back hall coolers hour later dropped to potatoes 45° food in kitchen reach in dropped to hot dogs 43°
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Eggs over potatoes in reach in **Corrected On-Site**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Shelves above and below prep table **Repeat Violation**
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11-05-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
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53A-04-5
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Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Jay
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.new hall room
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.all
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
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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.3 cooks, 1 baker, 1 dish washer and 2 servers manager showed up during inspection
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.new hall room
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51-16-5
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Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Added new room next door in hall with 3 door glass upright and cooler out back door please contact plan review at
Dhr.planreview@myfloridalicense.com
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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. Some employees longer than 60 days.
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31B-03-4
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Intermediate - No soap provided at handwash sink.new hall room
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31B-05-4
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Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.front counter
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.all
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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.noodles, eggs, chicken in three door class right in back room
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