| 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. Knives, Corrected on Site: removed **Corrected On-Site** **Warning**
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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination. **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Store room, owner states that will replace **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Knapsack and shirt with brown sugar and pasta on shelf in storage area **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf **Warning**
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08B-38-4
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Basic - Food stored on floor. Open bag of rice on floor in store room, Corrected on Site: owner out on freezer **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Hole near hand wash sink in store room with ice machine **Warning**
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10-08-4
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Basic - Ice scoop handle in contact with ice. Lifted above level of ice **Corrected On-Site** **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Removed **Corrected On-Site** **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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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line 89°F **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Corrected on Site: removed **Corrected On-Site** **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected on Site: Person in Charge put thermometers in coolers **Corrected On-Site** **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Corrected on Site: , supplied 3 signs **Corrected On-Site** **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Cook line on left side **Warning**
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42-05-5
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Basic - Storage of tools on shelf above or with clean equipment and utensils, single service items, and/or clean linens. Hammer in container with utensils **Warning**
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08B-14-4
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Basic - Stored food not covered in reach in freezer. Biscuits, Corrected on Site: covered **Corrected On-Site** **Warning**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 1 bucket at 0 ppm, 1 bucket >200 ppm chlorine, both buckets were emptied **Warning**
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41-15-4
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Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. On prep table with waffles irons, removed and dumped **Corrected On-Site** **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Tomato juice, brought into office **Warning**
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. At cook line **Warning**
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dish washer stacking clean dishes and touching Center of plates with hands Corrected on Site: reviewed washing hands and proper handling of dishes **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.
Cookline right side : on top of reach in cooler: shell eggs (51°F - Cold Holding); American cheese (60°F - Cold Holding); provolone (60°F - Cold Holding);
Reach in cooler on left side: bowl of cut lettuce on top of reach in cooler (55°F - Cold Holding)
Potentially hazardous food placed in reach in cooler to chill.
Reach in cooler against back wall: ; raw shrimp (50°F - Cold Holding); French toast eggs mixture (54°F - Cold Holding), cooks states that shrimp and French toast egg mixture were in cooler overnight, greater than 12 hours. See stop sale **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. After scrambling raw egg, touching apron, wiping gloves on cloth **Warning**
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site** **Warning**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Ice at bar and food debris in kitchen **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near ice machine in store room is in separate room and owner states that he will remove the door for easier access **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 white shelf unit and as prep table , owner states that he will move table **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Dumping sani buckets, Corrected on Site: instruction given on the proper use the hand wash sinks **Corrected On-Site** **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. Near ice machine, near dish wash **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **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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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. Mushroom soup, cooked sausage, Cole slaw, tomato sauce **Warning**
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