| 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 cooked rice in reach in cooler. Scoop removed. **Corrected On-Site** **Warning**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dry storage shelving soiled above prep sink. **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. Carbon dioxide **Warning**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Upstairs storage rooms **Warning**
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Drawers under flat top storing clean utensils observed dirty. **Warning**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **Warning**
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36-24-5
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Basic - Damage to wall. Plastic coming off of wall on cook line. Plastic panel missing from dish area wall. **Warning**
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35A-03-4
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Basic - Dead roaches on premises. 1 dead under dry storage shelving, two on sticky trap under lockers **Warning**
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35A-20-4
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Basic - Dead rodent present. 1 on sticky trap in air handler room by dry storage. Contacted pest control **Corrective Action Taken** **Warning**
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29-18-4
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Basic - Drain cover(s) missing. Mop sink **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. Open sparkling water stored on prep table. Operator discarded drink. **Corrected On-Site** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers. **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen. **Warning**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area. **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Cooler on prep line. Operator has contacted maintenance man to repair cooler. **Corrective Action Taken** **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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25-05-4
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Basic - Single-service articles improperly stored. Cases of to go containers, papertowels, napkins. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen. **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. 0ppm - establishment has two rinse buckets and no sanitizer set up for use in the machine. Replaced with sanitizer and printed line. Corrected to 50 ppm. **Corrected On-Site** **Warning**
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Cold smoked salmon must be fully cooked or discarded. **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. Cold smoked salmon 44 °F, cooked commercially processed potatoes 44°f relocated products **Corrective Action Taken** **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. Sausage 103 °F, item cooked an hour ago. Item reheated to 204 °F and will be hot held at at least 135 °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. 0 ppm observed at 3 compartment sink. **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Cold smoked salmon stored above shredded carrots. Cold smoked salmon relocated. **Corrected On-Site** **Warning**
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02C-01-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Corn beef date labeled 12/21/2017, 12/24/2017. Pastrami date labeled 12/11/2017, 12/20/2017, French toast batter with liquid eggs 12/22/17. **Warning**
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01B-24-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Corn beef date labeled 12/21/2017, 12/24/2017. Pastrami date labeled 12/11/2017, 12/20/2017. French toast batter with liquid eggs 12/22/17. See stop sale. **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. 41 hard droppings under soda boxes in dry storage. 44 hard droppings in air handler room. 50 hard droppings by table storage by employee lockers. 14 hard droppings on floor under dry ingredient storage. 8 droppings (cannot determine hard or soft due to storage rack obstruction) under equipment storage racks. Contacted pest control **Corrective Action Taken** **Warning**
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35A-21-4
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High Priority - Rodent burrow or rodent nesting materials present. Chewed foam and insulation observed in air handler room by dry storage. **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. Sanitizer bucket and dirty utensils. Items removed from sink. **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. Eggs, hamburgers, cold smoked salmon. **Warning**
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any employees. 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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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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