| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In buckets of sauce in walk in cooler , bulk seasoning in back of kitchen **Corrected On-Site**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Multiple freezer and refrigerator handles
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14-05-4
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Basic - Cardboard used to line food-contact shelves. Soiled cardboard on speed rack by walk in cooler
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. 2 buckets of yams, shrimp under 3 compartment sink **Corrected On-Site**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets of sauce **Repeat Violation**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils in dirty can, with paint brushes, screws, screwdriver
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. At lift top on cook line
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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. Bottles iPod water on prep table **Corrected On-Site**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over produce in walk in coolers
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Phone, glasses case on slicer **Corrected On-Site**
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14-11-4
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Basic - Equipment in poor repair. Chest freezer in back of kitchen, trim taped on .
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. Multiple
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in system, one filter is raided up above others leaving gap
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14-69-4
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Basic - Ice buildup in reach-in freezer. Chest freezer in back of kitchen
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10-06-4
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Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Handle of Tongs in raw chicken in refrigerator at front of kitchen **Corrected On-Site**
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14-36-5
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Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Vertical freezer in back of kitchen
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14-47-4
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Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf in back of kitchen used to store food and single use containers, bare woo, not sealed, dirty
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25-43-4
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Basic - Plastic jug cut in half and reused as scoop. **Corrected On-Site**
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken and pork in large sink in back of kitchen, 2 bags of shrimp in bucket under 3 compartment sink **Corrected On-Site** **Repeat Violation**
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25-35-4
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Basic - Reuse of single-use articles. Egg trays under multiple item in kitchen and wic **Corrective Action Taken**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Forks, spoons and knives on front counter, not all handles up **Corrected On-Site**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. On cooks line
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42-04-4
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Basic - Storage of tools on shelf above or with food. Flashlight in box with open bags of noodles, under prep table on cook line **Corrective Action Taken**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**
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41-07-4
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High Priority - Container of medicine improperly stored. Above lift top on cook Line, and on slicer platform **Corrected On-Site**
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12A-20-4
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High Priority - Employee washed hands with no soap.
Line cook
Educated **Corrective Action Taken**
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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. Cabbage on counter on cook line 53° moved to reach in cooler
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08A-03-5
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High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Chicken and pork over fish in vertical freezer
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over produce **Corrected On-Site**
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41-01-4
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High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Degreaser next to raw chicken on 3 compartment sink **Corrected On-Site**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink.
Prep sink
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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. In back of kitchen, spoons and labels in sink **Corrected On-Site**
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Garlic and oil, cut cabbage, both moved to reach in cooler **Corrective Action Taken** **Repeat Violation**
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05-06-4
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Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Inspector thermometer reads 40, operators reads 58° when out in same area of food
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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.
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