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A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
Observed front counter employee putting gloves on and mot washing hands.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
milk (49°F - Cold Holding); cheese (49°F - Cold Holding)product held longer than 4 hours. **Repeat Violation**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
Chicken is stored with beef in kitchen stand up reach in cooler.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
milk (49°F - Cold Holding); cheese (49°F - Cold Holding)
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Hand wash sink at front counter had a coffee cup in it. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed kitchen employee filling a water pitcher and pouring the water into an item being cooked on stove.
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