| Violation
|
|
Observation
|
|
36-37-4
|
|
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Meat walk in cooler
|
|
24-06-4
|
|
Basic - Clean utensils or equipment stored in dirty drawer or rack.
Take out storage rack has old plastic wrap that is dirty and sticky
|
|
14-09-4
|
|
Basic - Cutting board has cut marks and is no longer cleanable.
Tiki bar
|
|
35A-03-4
|
|
Basic - Dead roaches on premises.
Two dead in men's bathroom
|
|
14-17-4
|
|
Basic - Dry storage shelves with rust that has pitted the surface.
|
|
40-06-4
|
|
Basic - Employee personal items stored in or above a food preparation area.
Cell phone plugged in next to prep table in tiki bar
|
|
36-12-4
|
|
Basic - Floors not constructed to be easily cleanable.
Dry storage room
|
|
08B-40-4
|
|
Basic - Food being prepared in a room that has screening in place of all or part of a wall.
Tiki bar kitchen
|
|
36-31-4
|
|
Basic - Hole in ceiling.
Several holes due to water leaks. The operator said it will be fixed in three days.
|
|
38-12-4
|
|
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
Lighting in kitchen
|
|
36-64-4
|
|
Basic - Objectionable odors in bathroom.
Employee Men's room
|
|
35B-04-4
|
|
Basic - Outer openings of establishment cannot be properly sealed when not in operation.
Tiki bar
Operator needs to fully enclose tiki bar. There is a door way that goes from the kitchen into the bar that is allowing several flies to come in.
|
|
14-67-4
|
|
Basic - Reach-in cooler gasket torn/in disrepair.
Four drawer unit all gaskets
|
|
35B-09-4
|
|
Basic - Screen in window torn/in poor repair - vermin present.
Tiki bar
|
|
14-06-4
|
|
Basic - Wood food-contact surface not properly sealed.
Tiki bar
Wood in dry storage by employee bathrooms
|
|
03A-15-4
|
|
High Priority - All potentially hazardous (time/temperature control for safety) foods cold held at greater than 41 degrees Fahrenheit.
4 drawer unit-
Chicken 50°
Beef 48°
Asparagus 50°
Cheese 50°
Stop sale issued on the chicken due to rotten smell
Beef Asparagus and cheese were moved to an operational cooler. Operator states the drawers have been opened and closed during service. The gaskets are torn on the unit.
Two door reach in cooler-
Butter 48°
Tiki bar cooler-
Coleslaw 75° stored above the rim of the cooler
Provolone 52°
Fish dip 52°
Cut tomatoes 52°
Lettuce 52°
Marinara 52°
Cut Watermelon 45°
Gaskets are torn on the cooler. A stop sale was issued.
**Corrective Action Taken**
|
|
22-41-4
|
|
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
|
|
35A-02-5
|
|
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
Five flies in tiki bar. On plates, cutting boards etc.
Three flies in kitchen in dishwasher area.
|
|
01B-13-4
|
|
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Chicken breast with rancid smell in reach in cooler
|
|
01B-02-4
|
|
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Fish dip
Provolone
Coleslaw
Cut tomatoes
Cut lettuce
Marinara
Watermelon
|
|
31A-15-4
|
|
Intermediate - Employee filled water pitcher/cup at handwash sink.
Tiki bar employee
|
|
53B-15-4
|
|
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Dishwasher does not know what test strips are or how to use them
|
|
22-28-4
|
|
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Outside tiki keg cooler
Inside bar keg cooler
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
By cooks line
By ice machine
**Corrected On-Site**
|
|
53B-02-5
|
|
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
James
Susan
|
