| Violation
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Observation
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23-15-4
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Basic - Accumulation of soil residue on 3 compartment sink.
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
(EMPLOYEES RESTROOM)
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14-01-4
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Basic - Bowl or other container with no handle used to dispense ice. **Repeat Violation**
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen.
OBSERVED COOKING OIL STORED ON FLOOR.
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing.
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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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29-18-4
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Basic - Drain cover(s) missing near 3 compartment sink. **Repeat Violation**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
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36-17-4
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Basic - Floor tiles missing in back kitchen area.
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36-24-5
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Basic - Hole in or other damage to door.
ENTRANCE TO KITCHEN DOOR HAS A HOLE IN IT.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
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24-18-4
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Basic - Silverware/utensils stored upright with the food-contact surface up in front prep area.
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25-05-4
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Basic - Single-service articles improperly stored.
CARRY OUT BAGS STORED ON KITCHEN FLOOR **Corrected On-Site**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
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21-21-4
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Basic - Sponge used to clean and sanitize food-contact surface.
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36-72-4
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Basic - Walk-in cooler floor soiled.
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36-27-5
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Basic - Wall soiled with accumulated food debris near 3 compartment sink.
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29-11-4
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Basic - Water leaking from pipe and faucet/handle at 3 compartment sink. **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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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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.
OBSERVED SMALL FLIES IN HAND WASH SINK AND IN KITCHEN AREA.
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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.
cut lettuce (63°F - Cold Holding); cut tomatoes (73°F - Cold Holding); hot dogs (52°F - Cold Holding); cheese (46°F - Cold Holding)
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
OBSERVED WIPING TOWEL, UTENSILS, AND DICER STORED INSIDE HAND SINK. **Repeat Violation**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink in back kitchen area.
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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.
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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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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.
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