| Violation
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Observation
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
On both six burner stoves
Below both flat top grills
Below cook line on floor
Inside fryers **Repeat Violation** **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. Back cook line **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, throughout kitchen **Warning**
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean pots and pans on soiled rack in storage area
Clean spoons, tongs in soiled hotel pan **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Below dish area- wall that joins floor no cove molding **Repeat Violation** **Warning**
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35A-03-4
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Basic - Dead roaches on premises. Observed
1 by coffee machine on expo line
4 on floor below storage rack next to the office
1 in hotel pan with ladles, knives
7 dead on top of dish machine **Repeat Violation** **Warning**
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14-11-4
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Basic - Equipment in poor repair. Prep table leg broken, below 6 burner stove on back cook line **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. In kitchen **Warning**
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08B-30-4
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Basic - Food stored in dry storage area not covered. Spices, brown sugar exposed to open air in kitchen **Warning**
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36-31-4
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Basic - Hole in ceiling. By walkin cooler **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Behind hand sink prep/dish area **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Warning**
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38-01-4
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Basic - Light shield missing- light above cook line steam table **Warning**
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29-08-4
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Basic - Plumbing system in disrepair. Men's restroom cold water faucet handle broken/missing **Warning**
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23-14-4
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Basic - Shelf under preparation table lined with aluminum foil **Warning**
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris.
**Warning**
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29-03-4
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Basic - Water draining onto floor surface. From handsink on cook line **Repeat Violation** **Warning**
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50-17-2
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High Priority - High - Operating with an expired Division of Hotels and Restaurants license. **Warning**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At the time of inspection, dish machine in use, tested 0 ppm chlorine. Chef arrived, retested machine 75 ppm **Corrected On-Site** **Warning**
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35A-02-5
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High Priority - Live, small flying insects in cooler- ready ice cooler in back kitchen 30-40 small flying insects **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.
cooked beef (49°F - Cold Holding); cooked Mac and cheese (48°F - Cold Holding); cooked meat loaf (48°F - Cold Holding); shredded cheese (50°F - Cold Holding) in two door cooler by water heater. Greater than four hours
cooked pork (48°F - Cold Holding); shredded cheese (48°F - Cold Holding) at cook line make table, less than four hours. Chef placed on ice
cooked ribs (58°F - Cold Holding); cooked chicken (58°F - Cold Holding) at 4 door stand up cooler on cook line. Less then four hours. Placed in walkin for quick chill
Repeat violations 4/18/2017 and 10/31/17 **Repeat Violation** **Admin Complaint**
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08A-01-4
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High Priority - Raw animal food stored over cooked food.
Raw pork over cook beef oxtail in walkin **Corrected On-Site** **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed LIVE
1 live on wall by handsink in back kitchen area
4 on wall by waterheater- circuit breaker box
13 on signage next to blue bell freezer by back door
4 on wall by handsink in dish area- wall has crack
7 on wall behind dish machine
1 on wall by soda machine
5 on wall by handsink on cook line **Warning**
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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.
cooked beef (49°F - Cold Holding); cooked Mac and cheese (48°F - Cold Holding); cooked meat loaf (48°F - Cold Holding); shredded cheese (50°F - Cold Holding) held overnight **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, machine in back of kitchen **Repeat Violation** **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. At prep area **Warning**
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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. Bottle of bleach in sink in back prep area **Repeat Violation** **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Sink on cook line and sink on back prep line **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. By dish machine **Corrected On-Site** **Warning**
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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. Line cook Charlie employeed 3 months **Warning**
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