| Violation
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Observation
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23-06-4
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Basic - Build-up of water, soda product on shelf below soda dispenser in alley.
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36-36-4
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Basic - Ceiling tile missing. Dish area.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above back ice machine.
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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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14-11-4
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Basic - Equipment in poor repair. Stand up freezer on line- handle broken.
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08B-38-4
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Basic - Food stored on floor. Soda boxes on floor in area next to beer cooler. **Repeat Violation**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Outside bar.
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Breading drawer -lower **Repeat Violation**
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25-05-4
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Basic - Single-service articles improperly stored. Ups and savadays stored on floor in storage area.
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36-72-4
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Basic - Walk-in cooler floor soiled.
Beer keg cooler soiled.
Back right corner of front ice bin. **Repeat Violation**
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili made on Monday 9/24/16 not cooled correctly . Product is at 46 °F , inner temperature-45@@ outer temperature.missed cooling window. 4 gallons in a 5 gallon container. Operator to discard.
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Raw fish stored over cooked chicken on speed rack.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw fish over raw oysters on speed rack.
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Found 4 gallons of chili date marked 9/26/18 stored in a 5 gallon container in walk in. Never reach correct cooling temperature. 46@@ inner temperature, 45°f outer temperature.Operator to discard.
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin. both ice machines. **Repeat Violation**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Main bar.
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01C-02-4
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Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Mashed potatoes 130 °F , at 1 pm cooling .5 hrs, 105 °F , at 1 hour. Had operator put in a thinner pan for faster cooling.
**Corrective Action Taken**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Easy off and scrubbie stored in hand sink across from three compartment.
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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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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Five gallon container has 4 gallons of chili in it.
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22-01-4
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Intermediate - Soda gun soiled. Main bar.
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