| Violation
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Observation
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Old acoustic tiles **Repeat Violation** **Warning**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over 3 compartment sink **Repeat Violation** **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Under 3 compartment sink **Repeat Violation** **Warning**
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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. Wallet and cell phone on clean dish storage shelf, Corrected on Site: removed **Corrected On-Site** **Warning**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. **Repeat Violation** **Warning**
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51-18-6
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Basic - No copy of latest inspection report available. **Warning**
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08B-14-4
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Basic - Stored food not covered in reach in freezer. raw burgers and raw veal patties not in container and on wire rack shelf **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mop sink area **Warning**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cutting tomatoes **Warning**
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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. Slicing tomatoes Corrected on Site: employee was trained in hand washing and Bare hand contact with ready-to-eat food that was not being immediately heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature for bare hand contact. **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.
On counter: ; tomato sauce (86°F); cream chicken soup (78°F, brought to walk in cooler to chill. Out approximately 1 hour and 40 minutes **Repeat Violation** **Warning**
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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.
cream chicken soup (123°F - Hot Holding), reheated on stove **Repeat Violation** **Warning**
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08A-03-5
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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.
Raw burger over stuffed shells
Raw veal over cooked chicken **Warning**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. >200 ppm chlorine **Warning**
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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. **Warning**
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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. Reviewed the Big 5: Hepatitis A, shiga-toxin producing e-coli, salmonella typhi, shigella and the nori-virus. Employee Health is Manager Responsibility HR 5030-101, Big 5 Food Borne Illnesses HR 5030 -100, Food Allergen Awareness Program HR 5030-038 given at time of this inspection. **Corrected On-Site** **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Warning**
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53A-02-5
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Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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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. 6 employees working **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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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. **Warning**
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22-06-4
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Intermediate - Slicer blade soiled with old food debris. **Warning**
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