| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.
**Soup cup usage as scoop in large bag of sugar
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. Hand sink by cash register.
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08B-44-4
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Basic - Case of food stored on floor in kitchen. Coking oil
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12B-07-4
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Basic - Employee beverage container on a food preparation table next to food being prepared
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40-07-4
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Basic - Employee personal items stored with single-service items. Cell phon **Corrected On-Site**
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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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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bus tubs wet stacked.
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable. Paper menu used as liner in fry station.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
** Walk in cooler,
** Walk in freezer.
** all three Reach in coolers on cooks line
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in coolers.
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. Back screen door.
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08B-45-4
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Basic - Plastic soy sauce buckets of food stored on floor in walk-in cooler. 2 buckets of Raw chicken, 3 buckets of sauce.
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25-32-4
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Basic - Reuse of single-service articles.
*** Three #10 can Of bamboo strips used for greens
** Three small cans of tomatoes used for sauce
** Four tin cans used as backup sauce in reach in cooler on cooks line.
**Corrected On-Site** **Corrected On-Site**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. **Reach in freezer. Doors .
** Reach in cool doors on cooks line.
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42-03-4
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Basic - Storage of maintenance equipment in areas that may result in cross contamination. Hand drill with paint spinner stored with food. **Corrected On-Site**
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14-12-4
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Basic - Utensils in poor condition. Meat Clevers
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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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16-05-4
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Basic - Wash/Rinse/Sanitizing solution not set up , employee washed with water only. Corrected On-Site** **Corrected On-Site**
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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. Large bulk containers at back door.
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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 2 kitchen staff working with food, touched dirty dishes in three compartment sink next returned to prep without washing hands.
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook was cutting cooked pork, then went to the cook lice to put out food , cooked food on line, Then went outside. And finally then went back to chopping pork. With out hand washing
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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. 5 bus tuba Fried chicken cooked and stored at room temperature 85°F. 1:45pm Chicken moved to cooler for cool down. Cool down to 40°F at 3:23
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over ready to eat sauce
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Under cooks line.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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22-27-4
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Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Make table top area has dried on food. All around surface on lid.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. By three compartment sink. **Corrected On-Site**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than hand washing. To hold more made tools and meat cleavers. **Corrected On-Site**
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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/ six employees working . No certificates manager on duty when I arrived.
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31B-03-4
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Intermediate - No soap provided at handwash sink.
** no sign. At sign hand washing sink. **Corrected On-Site**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris. Cools line
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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. Chicken strips, chicken wings, raw ground beef, raw shrimp. In walk in cooler.
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22-18-4
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Intermediate - Soil residue in food storage containers. Back shelve. near screen door.
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22-07-4
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Intermediate - grinder guard soiled with old food debris. On large food grinder under prep table.
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