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. Hoods over the fryer have a heavy grease accumulation
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36-36-4
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Basic - Ceiling tile missing. In the kitchen, stock room
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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
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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. Drink in the stock room over burrito shells
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Door proped open
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. At the 3 compartment sink
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment behind the fryers
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36-24-5
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Basic - Hole in or other damage to wall. In the stock room the FRP has split and a black mold like substance has grown on the walls, ceiling and vents of the stock room
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system. In the system over the fryer no filters present, over the grill 2 filters missing
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38-01-4
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Basic - Light shield damaged/in disrepair. 5 in the kitchen missing or broke
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting romaine lettuce, avacodos in the cooler with stickers on
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Avantco cooler at the fry station
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29-19-4
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Basic - Standing water in floor drain/floor drain draining very slowly. Drain at the bar that the hand sink and 3 compartment sink is not draining
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry. Sitting in the 3 compartment sink with flies present
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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. 2 flies observed in the kitchen
6 dead located on the shelf above the assemble cooler
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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
Burger cooler ; chopped tomatoes (52°F - Cold Holding); salsa (52°F - Cold Holding)
Grill drawers ; ham (50°F - Cold Holding); fish (46°F - Cold Holding);
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Items placed in the cooler no time documented. Written plan is unworkable listing dozens of items. Request that the operator revisit the plan and establish which items are held on temp and which are held on time. During the inspection staff employees were asked if these items are discarded and the employees answered with no.
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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. O ppm from the auto fill system operator set up sink manually and called for service 250 ppm at retest **Corrected On-Site**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over bucket of pickles
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk not dated
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Water build up in the burger cooler
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53A-01-6
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Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Jonny French MOD card not present
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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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02D-02-4
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Intermediate - Packaged food not labeled as specified by law. At the fry station shaker cans and cambro not labeled
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