| Violation
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Observation
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Throughout facility. **Warning**
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36-06-4
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Basic - Cardboard used on floor of walk in cooler as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Warning**
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36-36-4
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Basic - Ceiling missing in kitchen. Spoke with John T. and Plan Review - determined remodel plans show non-absorbent ceiling in kitchen, however, not observed during inspection. Ceiling shall be a non-absorbent, smooth and easily cleanable material. Per John T., 60 day callback due to violation impeding remodel plan review. **Warning**
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14-11-4
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Basic - Equipment in poor repair. Handle of reach in freezer in kitchen broken. **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water in walk in cooler. **Warning**
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36-47-5
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Basic - Hood soiled with accumulated grease. Hood filters currently missing, shall be placed back in hood unit. **Warning**
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Mac and cheese hot holding. **Corrected On-Site** **Warning**
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24-05-4
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Basic - Large metal bowls in top of reach in cooler in kitchen not stored inverted or in a protected manner. Bowls inverted. **Corrected On-Site** **Warning**
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38-01-4
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Basic - Light shield damaged/in disrepair in kitchen. **Warning**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers and employee food stored in reach in cooler. **Corrected On-Site** **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
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22-49-4
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High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **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. Feta cheese 55 °F, blue cheese 57 °F, cut tomato 52 °F, Cut cabbage 53 °F , cut leafy greens 55 °F, boiled eggs 51 °F, ranch 51 °F, shredded cheddar 54 °F. **Warning**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mac and cheese 104 °F made fresh 1.5 hours ago, reheated to 187 °F. **Corrected On-Site** **Warning**
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22-43-4
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High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. No sanitizer observed at 3 compartment sink. Corrected to 200 ppm. **Corrected On-Site** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw poultry over pickled onions.
**Corrected On-Site** **Warning**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee change gloves without wash **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. Feta cheese 55 °F, blue cheese 57 °F, cut tomato 52 °F, Cut cabbage 53 °F , cut leafy greens 55 °F, boiled eggs 51 °F, ranch 51 °F, shredded cheddar 54 °F. **Warning**
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41-10-4
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High Priority - Toxic substance/chemical (steel cleaner) improperly stored with food, above food prep area. Cooking oil with dish machine chemicals. **Corrected On-Site** **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. In office/food storage. **Warning**
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22-24-4
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Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
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11-03-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Big 5 poster sent to operator. **Corrective Action Taken** **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 in kitchen. **Corrected On-Site** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Feta cheese in sink by bar. Discussion with operator about proper use of hand washing sinks. **Corrected On-Site** **Warning**
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
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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. **Warning**
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53A-05-5
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 5+ employees engaged in food preparation. **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels at outdoor bar are wet from environmental contamination - observed soiled by rain water. Spoke with operator and paper towels replaced. **Corrected On-Site** **Warning**
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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cheese sauce. **Corrected On-Site** **Warning**
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