Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. All around kitchen **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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12B-10-4
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Basic - Employee smoking in a food preparation, storage or warewashing area. **Corrected On-Site** **Warning**
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust. Potatoes and onions by handwash sign **Warning**
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08B-38-4
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Basic - Food stored on floor. **Warning**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. **Warning**
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. **Corrected On-Site** **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning**
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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. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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36-10-4
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Basic - Worn, torn and/or soiled floors/carpeting.all around kitchen **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. **Admin Complaint**
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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. **Corrected On-Site** **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Multiple flies in back kitchen **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. Chicken 52° beef 57° meat mix56° **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. Rice 129° **Warning**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of food processor **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **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. **Corrected On-Site** **Warning**
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53A-01-5
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Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Admin Complaint**
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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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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **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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31B-03-4
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Intermediate - No soap provided at handwash sink. **Corrected On-Site** **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. All food items **Warning**
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