| 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. In salsa in reach in cooler **Corrected On-Site** **Warning**
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35A-03-4
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Basic - Dead insect on premises. 2 small dead insects on wall in kitchen **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. Beverage on prep table and on top of refrigerator. **Corrected On-Site** **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Keys on top of freezer **Corrected On-Site** **Warning**
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14-11-4
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Basic - Equipment in poor repair.
Walk in cooler shelves rusted. Repeat
Doors of ice machine cracked, pieces missing
Reach in cooler has cracked paint and rusted shelves **Repeat Violation** **Warning**
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. In kitchen and dining room
Mop sink handles dirty
Gaskets in reach in cooler in lift top cooler and
Keg coolers in bar. **Warning**
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10-13-4
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Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. On top of ice machine at outside bar **Warning**
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Warning**
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38-01-4
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Basic - Light shield damaged/in disrepair. One missing in kitchen **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In refrigerator in bar **Warning**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. Back door in kitchen **Warning**
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24-18-4
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Basic - Silverware/utensils stored upright with the food-contact surface up. Pan of forks and spoons on cook line **Repeat Violation** **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen **Warning**
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Back door, shelves in storage area, behind 3 compartment sink **Warning**
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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. Bartenders put lime in beverage with bare hands **Corrective Action Taken** **Warning**
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12A-11-4
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High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.employee came from restroom into bar, began to,wash dishes without hand wash **Corrective Action Taken** **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. Kitchen and dining room, 3 in dining room, 3 in kitchen **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.
sour cream 47°, in lift top, pepper jack cheese in bar refrigerator 55°, moved to other cooler. **Repeat Violation** **Warning**
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22-43-4
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High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm ,corrected to 200 ppm **Warning**
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw comminuted beef over unpackaged bacon and shrimp **Corrected On-Site** **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. In bar,
ice machine In bar, has black mold like substance
Soda gun inside nozzle soiled. **Warning**
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27-11-4
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Intermediate - No running water at mop sink. **Warning**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice made at approximately 10:30 this morning, 70° at beginning of inspection, 70° one hour later, moved to freezer for quick chill **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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16-52-4
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Intermediate - Wash solution in three-compartment sink less than 110 degrees Fahrenheit. 99°, corrected to 114° **Corrected On-Site** **Warning**
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01C-03-4
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Intermediate - oyster tags not marked with last date served. Most recent tags not available and not dated. **Warning**
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45-02-4
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Portable fire extinguisher gauge in red zone. For reporting purposes only. Outside bar
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