| Violation
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Observation
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16-23-4
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Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Dressing using plastic portion cup. **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Make table reach in . **Warning**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On cover to make table. **Warning**
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14-38-4
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Basic - Food storage container/container lid cracked or broken. Containers in make table. **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
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33-29-4
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Basic - Grease receptacle lid open, broken, or missing. **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives. Stored under microwave. **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **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. Bar. **Warning**
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10-15-4
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Basic - Pizza peel stored on top of soiled oven between uses. **Warning**
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23-08-4
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Basic - Soda gun holster with accumulated slime/debris. **Warning**
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink. **Warning**
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. **Warning**
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03A-08-4
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High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Roasts 50°F. 52°F. 60°F **Warning**
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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. Grabbing raw ground beef taking gloves off then going right back into setting plates. **Warning**
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Cook. **Warning**
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09-20-4
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High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure.cook touching plate sets lettuce, tomato, pickle using bare hands, after taking gloves off handling raw ground beef. **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. Cole slaw 50°F. Cooked mushrooms 62°F. Sour kraut 52°F. **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. Roasts in walk in cooler left whole all put together in one bag and tied. All items cooked day before and not at 41°F. Or below in 12 hours or more. **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sauces portioned. Cook line. **Warning**
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03A-19-4
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High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Shrimp 52°F. **Warning**
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03G-11-4
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High Priority - Reduced oxygen packaged fish no longer frozen and not removed from reduced oxygen package. As per. Manufacturers instructions. **Warning**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. **Warning**
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03C-89-4
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Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. **Warning**
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31A-07-4
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Intermediate - Handwash sink missing in warewashing or food preparation area. Cook line area. Seperate room no hand sink. **Warning**
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03D-25-4
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Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool. **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 . A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site** **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. Bar. **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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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. **Warning**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Roast. Left in deep pan sealed with foil. **Warning**
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14-77-5
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Make table on cook line. **Warning**
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03C-93-4
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Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for corrective actions. Chicken wings. **Warning**
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03C-94-4
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Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Chicken wings. Cook stated wings cooked for about 25 to 30 minutes not reaching 165°F. Then cooled in large bins and finished when order is placed. **Warning**
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03C-92-4
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Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Chicken wings. **Warning**
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