| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in freezer.
Observed a case of spinach on floor in walk in freezer. **Corrected On-Site** **Repeat Violation**
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36-36-4
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Basic - Ceiling tile missing. **Repeat Violation**
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36-32-5
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Basic - Ceiling tile shows damage or is in disrepair.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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36-41-4
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Basic - Fan cover in walk-in cooler has accumulation of dust or debris.
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08B-12-4
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Basic - Food stored in holding unit not covered.
Chicken breasts in walk in cooler not covered. **Corrected On-Site**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment.
Observed under cooking equipment a build up of debris.
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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36-62-4
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Basic - Light not functioning.
Lights out in hood and in kitchen.
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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.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food.
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33-16-4
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Basic - Open dumpster lid.
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
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23-10-4
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Basic - Walk-in cooler and walk-in freezer gaskets soiled with slimy/mold-like build-up.
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Observed kitchen walls with build up of debris.
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29-11-4
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Basic - Water leaking from faucet/handle.
Located at kitchen hand wash sink by reach in cooler.
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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. **Repeat Violation**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Initial test strip registered 0ppm. Operator changed sanitizer buckets and retested at 50ppm. **Corrected On-Site** **Repeat Violation**
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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.
Whipping cream at 71° held longer than 4 hours. **Repeat Violation**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
Observed raw shell eggs stored over ready to eat sauces. **Corrected On-Site**
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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.
Whipping cream at 71° **Repeat Violation**
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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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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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53B-13-5
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Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**
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