Violation
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Observation
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16-15-4
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Basic - Accumulation of debris on drainboards or equivalent. **Warning**
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters./ cook line **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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29-18-4
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Basic - Drain cover(s) missing./ mop sink **Warning**
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14-11-4
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Basic - Equipment in poor repair./ reach in cooler at cook line and ice machine **Warning**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment./ cook line **Warning**
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container./ flour **Corrected On-Site** **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **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./ cook line **Warning**
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25-43-4
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Basic - Plastic jug cut in half and reused as scoop. **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair./ cook line **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler./ boxes of chicken **Warning**
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
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12A-08-4
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High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. **Repeat Violation** **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./ lo mein , raw chicken and raw beef 50°at cook line , less then 4 hours operator rapid chill to bring it down to 41° **Repeat Violation** **Warning**
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking sushi from 20 min at front area . **Warning**
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler./ raw chicken over raw shrimp cook line **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found./ observed 2 Live roach at cook line and 1 at ice machine **Repeat Violation** **Warning**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can./ table **Warning**
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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. **Warning**
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