| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink.
By out door first floor
Both hand-sinks upstairs
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in freezer. Cases of info oysters
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Room with sandwich make table
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust, in dish room
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
To go boxes in storage room **Corrected On-Site**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing.in dish room
Dry storage room
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Downstairs kitchen **Repeat Violation**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Above prep table in dry storage room **Corrected On-Site**
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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.
Employee yogurt in reach in cooler in server station.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Cook down stairs, dish washer
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. On shelves in dish room
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36-41-4
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Basic - Fan cover in walk-in cooler has accumulation of dust or debris.
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Upstairs bar
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
Upstairs cook line
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14-69-4
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Basic - Ice buildup in reach-in freezer.
Upstairs
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10-21-4
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Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
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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.
Bulk bins
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
Behind upstairs Bar
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.in reach ins
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover.in dish room on bottom shelf of table
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23-08-4
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Basic - Soda gun holster with accumulated slime/debris.
Behind server station downstairs. **Repeat Violation**
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36-72-4
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Basic - Walk-in cooler floor soiled.
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface.
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36-30-4
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Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Room with new sandwich make table
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21-08-4
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Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
100 ppm
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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.dish washer going from soiled to clean without washing hands inbetween
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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.
8 flies in dishwasher area. In dish area by plate storage. **Repeat Violation**
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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.
Noodles on counter- 70° operator put into freezer rechecked 39°
Two door cooler on cooks line-
Tuna 58°
Heavy cream 58°
Shell egg 60°
Raw shrimp 58° rechecked 46°
Operator is switching out lunch food for dinner. Cooler has been open. Food moved to cooler
Cooks line cooler -
Cut tomatoes 58°rechecked 42°
Sliced tomatoes 58° rechecked 42°
Cut kale 48° rechecked 42°
Cheese 58° rechecked 42°
Operator moved to freezer for quick cool down **Corrective Action Taken** **Repeat Violation**
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
Pork 121°
Pork 119°
Beef 121°
Operator put the them back into the oven to reheat
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.shredded cheese,
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
**Reach in behind server station downstairs
**Cooks line cooler
**Dish room cooler
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51-16-7
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Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days.
Sandwich make table added to dry storage room. No hand wash sink in the room.
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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Emailed and printed **Corrected On-Site**
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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. Potato salad, cut melon diced potatoes in reach in
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