| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink, 3 compartment sink and prep sink. **Warning**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Rice Corrected on Site: removed **Corrected On-Site** **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen and prep **Warning**
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles **Warning**
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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. Kitchen and hallway **Warning**
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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. Soup, drinks, lunch items **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Kitchen and prep areas **Warning**
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
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08B-12-4
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Basic - Food stored in reach in cooler not covered. Cooked Rice, cooked chicken, cooked shrimp **Warning**
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08B-38-4
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Basic - Food stored on floor. Bulk oil, fortune cookies **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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36-24-5
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Basic - Hole in or other damage to wall. Plan to make doorway from dining area to service area, waiting for county approval. **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. Whisk Corrected on Site: removed **Corrected On-Site** **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Garbage bags for ice and grocery bags in feeezer **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. Corrected on Site: removed **Corrected On-Site** **Warning**
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli. Discussed washing all fruits and Vegetables before cutting. **Warning**
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25-32-4
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Basic - Reuse of single-service articles. To go styrofoam containers and white to go boxes Corrected on Site: discarded **Corrected On-Site** **Warning**
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23-14-4
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Basic - Shelf under preparation table soiled with food debris. **Warning**
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25-05-4
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Basic - Single-service articles improperly stored. Case of chopsticks on floor **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. **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.
On front counter cook line: rice (47°F - Cold Holding); cooked egg (47°F - Cold Holding)
Potentially hazardous food placed in chest freezer to chill.
Double door glass fridge: brats (52°F - Cold Holding); soup (47°F - Cold Holding); pork (44°F - Cold Holding)
Potentially hazardous food moved tom nest freezer to chill. **Warning**
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
On counter at front counter: rice (101°F - Hot Holding) **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over vegetables and cooked chicken **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
brats (52°F - Cold Holding); **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. In kitchen **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
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53A-01-6
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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/hotels-restaurants/food-lodging/food-manager/ **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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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. Rice, noodles, shrimp, chicken **Warning**
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22-18-4
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Intermediate - Soil residue in food storage containers. Bulk containers and buckets **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer Corrected on Site: labeled **Corrected On-Site** **Warning**
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