Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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16-23-4
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Basic - Accumulation of lime scale on the inside of the dishmachine.
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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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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Thru out the location. **Repeat Violation**
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14-33-4
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Basic - Dry storage shelves with rust that has pitted the surface.
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12B-02-4
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Basic - Employee beverage on shelf over make table on cooks line in a food preparation or other restricted area. **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at beverage station inside.
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14-11-4
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Basic - Equipment in poor repair. Make table reach in cooler j it on cooks line not holding temp.
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14-10-4
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Basic - Equipment or utensils not designed or constructed in a durable manner. Tong used for lemons at drink station plastic broken, discarded by manager.
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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. Cooks line
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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35B-05-4
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Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door to the bar and storage area being left open. Door from dining room to outside area being left open.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Make tables on cooks line.
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25-05-4
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Basic - Single-service articles improperly stored.in outside shed, single serve items stored in direct contact to floor.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. All thru the location.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind the grill and cooks line
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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. 1-2 live flies in kitchen prep area.
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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.
fryer side make table ; ambient air (48°F) ; raw shrimp/ Stop Sale item (54-55°°F - Cold Holding); raw squid/ Stop Sale item (55-56°F - Cold Holding); raw scallops / Stop Sale item (55-56°F - Cold Holding); raw mahi fish / Stop Sale item (55-56°F - Cold Holding); cooked potato skins -Stop Sale item (50-53°F - Cold Holding); prepared potato balls / Stop Sale item (50-53°F - Cold Holding)
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over ready to eat fully cooked hot dogs. Reach in freezer **Corrected On-Site**
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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.
fryer side make table ; ambient air (48°F) ; raw shrimp/ Stop Sale item (54-55°°F - Cold Holding); raw squid/ Stop Sale item (55-56°F - Cold Holding); raw scallops / Stop Sale item (55-56°F - Cold Holding); raw mahi fish / Stop Sale item (55-56°F - Cold Holding); cooked potato skins -Stop Sale item (50-53°F - Cold Holding); prepared potato balls / Stop Sale item (50-53°F - Cold Holding)
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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. Silver ware basket stored over the faucet of the kitchen hand wash sink. Removed by manager. **Corrected On-Site**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooks line and prep area reach in units.
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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. Ceviche prepared previous day, not date marked.
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53B-14-5
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Intermediate - Required employee training expired for some 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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22-06-4
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Intermediate - Slicer blade soiled with old food debris. Used today, unit still fully assembled **Corrected On-Site**
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22-01-4
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Intermediate - Soda gun soiled. At Bar both soda guns.
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