| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.under cooking equipment
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving.on cookline
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. By walk in
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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13-02-4
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Basic - Employee with ineffective hair restraint while engaging in food preparation.cook **Repeat Violation**
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
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36-73-4
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Basic - Floor soiled/has accumulation of debris.under racks in dry storage
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06-06-4
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Basic - Frozen potentially hazardous (time/temperature control for safety) food being slacked at room temperature is no longer frozen solid. 74° frozen vegetables reheated on stove to 165° reheat to 205°
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. **Repeat Violation**
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses.on top of ice machine **Corrected On-Site**
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10-06-4
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Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.in corned beef hash **Corrected On-Site**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.convection oven **Repeat Violation**
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25-05-4
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Basic - Single-service articles improperly stored.large pans on freezer
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23-08-4
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Basic - Soda fountain with accumulated slime/debris. Behind spouts
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08B-14-4
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Basic - Stored food not covered in reach-in freezer. **Corrected On-Site** **Repeat Violation**
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.mold like substance
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Bakery and cookline
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.3 compartment also under dish machine, under waitstaff sink
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at bucket
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14-06-4
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Basic - Wood food-contact surface not properly sealed.holding up toaster table and in walk in, behind sink in bakery, under waitstaff counter
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale.
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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 on waitstaff line sitting out at 75° over 75 pats
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07-08-4
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High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers.butter pats
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage gravy in hot well 115° reheated to 165° **Repeat Violation**
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08A-02-5
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High Priority - Raw animal food stored over or with ready-to-eat food in reach in freezer - not all products commercially packaged. **Corrected On-Site**
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02C-01-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.stuffing dated 7/31
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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.
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22-25-4
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Intermediate - Accumulation of encrusted food debris on/around mixer head.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Pan in bakery sink **Corrected On-Site** **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.
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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 bakery hand sink **Corrected On-Site**
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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.none of the three kitchen staff have any proof of training
**Repeat Violation**
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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.cheese cake made Tuesday night desserts in lobby case **Repeat Violation**
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**
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