| Violation
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Observation
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public.
In reach in cooler **Corrected On-Site**
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14-11-4
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Basic - Equipment in poor repair.
Handle on reach in cooler on cooks line broken off
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51-09-4
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Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Licensed for 40 has 64.
Please remove extra seating or submit seating change.
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
Cooks line
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08B-38-4
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Basic - Food stored on floor.
Cases of chips in the kitchen
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Both in the front of house
Cooks line coolers **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.
Ladies room. Or men's restroom
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27-10-4
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Basic - No hot running water at mop sink.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
Meatballs, roast beef on three compartment sink
Moved to reach in **Corrective Action Taken**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
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21-14-4
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Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
Left hanging on slicer **Corrected On-Site**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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12A-19-4
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High Priority - Employee washed hands with cold water.
No hot water in the establishment.
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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.
In kitchen 3 door upright closest to front
turkey 48°, beef 49°, ham 48°
Turkey 51°
Meatballs 54°
Cooler working out of on sandwich line-
Ham 55° turkey 52°
Pastrami 55°
Cut tomatoes 47°
All food moved to the two reach in coolers that are holding proper temperature. **Corrective Action Taken**
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41-18-4
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High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
400 ppm
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
Toaster
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by food cases
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27-16-4
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Intermediate - Hot water not provided at employee handwash sink.
All three handwash sinks are 86°
Women's room 86°
Men's room
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53A-01-5
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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/hr/food-lodging/managercertification.html.
Herman
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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.
Six employees
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27-06-4
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Intermediate - No hot running water at three-compartment sink.
86°
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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 back prep area or very front
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02D-02-4
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Intermediate - Packaged food not labeled as specified by law.
White granulated substance under beverage Station.
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05-06-4
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Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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