| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- exterior of reach in coolers
-exterior of microwaves
- exterior of condiment bottles (this corrected on site)
- exterior of bulk bins by Reach in freezer in the corner **Repeat Violation** **Warning**
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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.
- kitchen area
Other observances:
- wall soiled in various locations
- hood system soiled **Warning**
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
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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.
-reusable cup next to lemon juice bottle on second shelf of prep table with bread **Corrected On-Site** **Warning**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- purse and jacket behind bar with clean glasses, condiments and equipment **Corrected On-Site** **Repeat Violation** **Warning**
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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.
- green bracelet on left arm of cook in the kitchen **Corrected On-Site** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
- by dishwashing area; items stacked one on top of the other **Warning**
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14-11-4
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Basic - Equipment in poor repair.
- reach in cooler gaskets torn
- rusting reach in cooler shelves
- rusting metal Prep tables **Repeat Violation** **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered.
- veggie kabobs in reach in cooler on cooks line
- tomato mix
- cheese
**Corrected On-Site** **Corrected On-Site** **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
- cooks line reach in cooler lid **Corrected On-Site** **Warning**
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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.
- spoon handle inside of tomato mix **Corrected On-Site** **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler.
- behind bar area **Corrected On-Site** **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
- metal container in dishwashing area **Warning**
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
- unisex bathroom **Warning**
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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.
- oil and vinegar removed from manufacturer packaging, placed in squeeze bottles and not identified **Corrected On-Site** **Warning**
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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. **Warning**
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12A-10-4
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High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- employee wiped their face with their left hand and went to handling clean stack of dishes **Warning**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale.
-2 potatoes in Walk in cooler **Warning**
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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.
- 3 live in dry storage area
- 2 live by grill
Next day callback per Carol **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.
- sliced tomatoes 47°F, operator elected to discard
- chicken prepped 11/27 reads 47°F,
- rice prepped 11/27 reads 47°F,
- salmon 47°F,
Ice bags were applied **Corrective Action Taken** **Warning**
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03E-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
- chicken breast 139°F, Inspector could not get a second temperature reading because the food was sent out the kitchen for service **Warning**
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08A-20-4
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High Priority - Raw animal foods not properly separated from each other in holding unit.
- pineapple with raw fish
- raw chicken on top of raw beef **Corrected On-Site** **Warning**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- employee handled soiled plates with gloves and returned to food service **Warning**
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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.
- sliced tomatoes 47°F, **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
- interior of reach in cooler with sauces
- interior of reach in cooler on cooks line with falafels
- interior of microwaves
- interior of Walk in cooler **Warning**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink.
- behind bar ice was dumped into the sink **Warning**
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- unisex bathroom 78°F, temped for approximately 2mins
- women's bathroom 67°F, temped for same time as above
- men's bathroom 69°F, temped for same time as above **Warning**
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53B-02-5
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Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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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05-10-4
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Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
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45-02-4
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Portable fire extinguisher gauge in red zone. For reporting purposes only.
-by kitchen entrance
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