| 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. Round plastic container in sugar container. **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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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Open gallon water container by single use plastic containers. **Warning**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone by to go containers. **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered.flouropen flour bag. Manager folded the bag. **Corrected On-Site** **Warning**
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08B-38-4
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Basic - Food stored on floor.in walk in freezer **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.in upright Cooler at server station **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.at bat **Warning**
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24-11-4
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Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.paper plates on top shelf . Manager inverted **Corrected On-Site** **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.salt and water bottle **Warning**
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35A-02-5
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High Priority - 3 Live, small flying insects in kitchen, food preparation area, or food storage area. **Warning**
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01B-37-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Yellow sauce containing cooked onions 54 in center 47 around the edges. Cooling overnight **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.cooked mutton 45-44, cooked chicken 44-47. On cook line as per manager less than 3 hours.
rice pudding 54, ( at self serve station) 3,5 hours. As per manager they discard everything at 4 hours. Explained and emailed time as public health control form.red sauce 45 **Warning**
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.Yellow sauce containing cooked onions 54 in center 47 around the edges. Cooling overnight **Warning**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.raw chicken over raw shrimps in walk in cooler. Manager rearranged. **Corrected On-Site** **Warning**
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08B-01-4
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High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For salads and condiments. **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. Open container of clarified butter 81 f stored overnight in dry food storage area. **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. Dishwasher cleaned. **Corrected On-Site** **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.81 f at bar, 97 f at server station **Warning**
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52-01-4
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Intermediate - Identity of food or food product misrepresented. Menu advertising Wild caught shrimps and frozen shrimp bag check marked for farm raised. **Warning**
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53A-05-5
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 7 food handlers working. **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at bar. Manager put some napkins. **Corrected On-Site** **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink.at bar manager filled small soap dispenser with hand soap. **Corrected On-Site** **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.cooked meats in walk in cooler and storage cooler.explained. **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.bleach. Manager labeled. **Corrected On-Site** **Warning**
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