| Violation
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Observation
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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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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In the freezer
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Oil
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36-36-4
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Basic - Ceiling tile missing. At the ice machine
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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. Dinning room ceiling has a black mold like substance
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35A-03-4
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Basic - Dead roaches on premises. Appox 10 dead roaches observed at the buffet area
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface. The doors
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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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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. At the walk in cooler tile is cracked and water is under the tiles
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35B-08-4
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Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape is covered and needs to be replaced
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable.broken food tubs several need to be discarded
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
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14-40-4
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Basic - Nonfood-contact equipment in poor repair. Observed drill with paint mixer
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. Device is disconnected
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35B-09-4
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Basic - Screen in door torn/in poor repair - vermin present.
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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. Hand sink at the cooler
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair. Main cooler door
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Faucets at hand sinks no hot water
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14-06-4
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Basic - Wood food-contact surface not properly sealed. At the buffet area
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46-04-4
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Exit door locked. For reporting purposes only. Exit door to the north side is taped shut
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.can of pudding
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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. Glass cooler ; shrimp (49°F - Cold Holding); chicken (49°F - Cold Holding) ambient temp 60° chicken 54, pork 46, ribs 46, mussels 46
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Fish very sauces **Corrective Action Taken**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Live roach observed at the walk in cooler , 20 live roaches observed in kitchen on a shelf with dry food items one live roach in the dining room 5 roaches observed in the stock room close to the back door
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35A-23-4
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High Priority - Roach excrement and/or droppings present. At the door jam of the store room
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At the dish washer
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. At the buffet
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed the 3 compartment sink used as a hand sink
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 2 door glass cooler
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31B-03-4
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Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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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.
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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.
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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