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.
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed several container of meat on the floor
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Observed cellphone/ watch on top of reach in cooler
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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08B-32-4
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Basic - Food being prepared outside. Observed ice bin without any cover at the bar area
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor. Observed bucket with utensils in the floor. Observed container of oil on floor, container of tomato sauce
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14-69-4
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Basic - Ice buildup in reach-in freezer. Observed in the reach in freezer next to back door
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10-08-4
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Basic - Ice scoop handle in contact with ice. Observed at the front counter
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10-06-4
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Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Observed container serving rice
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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 spoon / spatula/ in a bucket on the floor
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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 in the warewashing area
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Observed shelving throughout the kitchen
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Observed container of chicken/ beef/ fish uncovered in the walk in cooler
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38-04-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
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14-33-4
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Basic - Walk in cooler shelves with rust that has pitted the surface.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind the equipment
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Handwash sink next to cookline
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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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. Observed serval container of white substance under prep table . Observed food storage container with rice/ flour etc in the storage area
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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. Observed dish washer handle dirty dishes and then removed clean dishes from rack without handwash
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12A-12-4
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High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook breaking eggs and then continue to plates meal without handwash
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08B-56-4
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High Priority - Food stored in ice used for drinks. See stop sale. Observed container of orange juice inside of ice at the bar area
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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. Observed approximately 5-8 live flies near the food storage container in the kitchen area
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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. ham (55°F - Cold Holding); cheese (53°F - Cold Holding) in the front sandwich station area, less than 3 hrs per operator.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Observed fish over uncovered pasta in the reach in cooler
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice at the bar area
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Oven soiled / slicer soiled / food containers soiled / can opener soiled / microwave soiled
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
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01C-02-4
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Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Repeat Violation**
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05-07-4
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Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Performed thermometer calibration
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53A-05-6
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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/hotels-restaurants/food-lodging/food-manager/
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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. Observed pork/ beef/ empanadas/ chicken in the walk in cooler since yesterday per operator. Most of the food in the restaurant **Repeat Violation**
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