| Violation
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Observation
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24-14-4
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Basic - Clean utensils stored between equipment and wall. Pizza peel on wall of kitchen. **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. North end bar **Warning**
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface. For rack in kitchen and chest freezer. **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Cook **Warning**
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36-41-4
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Basic - Fan cover and coils in walk-in cooler has heavy accumulation of dust or debris. **Warning**
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29-09-4
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Basic - Faucet/handle at plumbing fixture. Disrepair **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Cook line coolers **Repeat Violation** **Warning**
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38-05-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. **Repeat Violation** **Warning**
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38-04-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Inspector had to use flash light to see temps on thermometer due to inadequate lighting in walk in cooler **Warning**
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Outside damaged shed full of equipment that is exposed to elements needs to be protected. Excessive amounts of equipment in back. **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fresh mushrooms over ready to eat cut salad greens in walk in cooler **Warning**
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation** **Warning**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation** **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Bottles located in kitchen **Corrected On-Site** **Warning**
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35A-02-5
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High Priority - 2 Live, small flying insects in kitchen, food preparation area, or food storage area. **Warning**
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mash potatoes 45°46° bake beans 47°49° cooling over night in the walk in cooler. **Warning**
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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. 0 ppm. Change jug 0 ppm **Warning**
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41-24-4
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High Priority - Pesticide-emitting strip present in bar area. **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. Shredded cheese 47° cook states had out to fill station. Recommended to rapid chill. Cooked sliced sausage 54° recommended to reheat to 165° **Warning**
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03E-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Brisket reheating since 9:20 found at 11:25 brisket 92° 130° 146° provided additional 10 minutes to check temp again. **Warning**
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41-02-4
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High Priority - Spray bottle of glass cleaner stored by or with food. **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. Bake beans and mash potatoes cooling over night **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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22-05-4
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Intermediate - Cutting board(s) stained/soiled, multiple reach in cooler soiled on cooks line, microwave soiled. **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. At bar. Corrected. Recommended smaller can be put into place for this small area.**Corrected On-Site** **Corrected On-Site** **Warning**
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03D-16-4
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Intermediate - Mash potatoes and bake beans covered while cooling. **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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31B-03-4
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Intermediate - No soap provided at handwash sink. Dish room **Warning**
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05-06-4
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Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.-18° **Corrected On-Site** **Repeat Violation** **Warning**
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22-07-4
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Intermediate - Slicer blade guard and blade heavily soiled with old food debris. **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Kitchen **Warning**
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