Violation
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Observation
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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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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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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. Next to grill.
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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.
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08B-30-4
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Basic - Food stored in dry storage area not covered. Flour
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08B-38-4
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Basic - Food stored on floor. Cooking oil, cocoa on floor in back.
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
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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
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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.
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25-05-4
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Basic - Single-service articles improperly stored. Potato chip bags stored on floor. Cups on floor outside.
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42-04-4
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Basic - Storage of tools on shelf above or with food. Tools stored with sugar.
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41-07-4
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High Priority - Container of medicine improperly stored. Cold medicine on shelf where plates are stored.
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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. 0 ppm
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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.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cut greens.
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
27 hard rodent dropping in hot water tank room.
5 soft rodent dropping in hand sink in hot water room.
9 hard rodent dropping on top of water heater.
5 hard rodent dropping on hot water tank.
All of these dropping found in separate enclosed room outside back door not attached to kitchen and not used for any prep.
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served.
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Heavy cream.
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01C-02-4
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Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
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22-27-4
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Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Two-glasses at bar observed with lipstick/lip marks.
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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.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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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.
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31B-03-4
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Intermediate - No soap provided at handwash sink.
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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.
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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
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