| 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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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted on cook line shelf exposed to ceiling dust. **Repeat Violation** **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing on cook line by stove. **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **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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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cookline utensils at 130°F. **Warning**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield in storage room. **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit in kitchen. **Warning**
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14-73-4
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Basic - No container installed for catching grease from hood drip tray. **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair on prep table cooler on cookline. **Warning**
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10-12-4
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Basic - Scoop stored on soiled surface between uses in storage room. **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
Observed soiled exterior of stove. Observed soiled top of oven on cook line. Observed soiled reach in cooler handle on cook line. Observed soiled reach in cooler gasket on cook line. Observed soiled exterior of breading container. Observed soiled shelving in walk in cooler. **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Observed sauce container not covered in walk in cooler. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in some areas of kitchen. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **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. Observed in reach cooler prep table on cook line raw steak (46°F - Cold Holding); raw sausage (46°F - Cold Holding). **Corrective Action Taken** **Warning**
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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. Observed at front counter warmer ham croquettes (128°F - Hot Holding); ham and cheese empanadas (139°F - Hot Holding) **Corrective Action Taken** **Repeat Violation** **Warning**
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08A-18-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Observed raw chicken over raw fish. **Corrected On-Site** **Warning**
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41-01-4
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High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Observed alcohol bottles on table next to food. **Corrected On-Site** **Warning**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb by mop sink. **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Observed soiled white cutting board on reach in cooler prep table. Observed soiled microwave interior on cook line. Observed soiled stand up reach in cooler in kitchen. **Warning**
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05-07-4
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Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Corrected On-Site** **Warning**
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify eggs and steak that may be served raw or undercooked. **Warning**
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02C-04-4
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Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked pork in walk in freezer not dated. **Warning**
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31B-05-4
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Intermediate - Paper towel dispenser at handwash sink in ladies bathroom not working/unable to dispense paper towels. **Corrected On-Site** **Warning**
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53A-14-4
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Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
Person in charge not able to answer question on how to calibrate thermometer. **Corrected On-Site** **Warning**
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53B-13-5
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Intermediate - Proof of required state approved employee training not available for some 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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