| Violation
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Observation
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32-21-4
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Basic - Bathroom door not self-closing. Employee restroom near dry storage **Warning**
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08B-46-4
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Basic - Case/container/bag of food stored on floor in dry storage area. Box of cooking on floor in dry storage **Corrected On-Site** **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 **Repeat Violation** **Warning**
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on cooksline **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **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. Baker prep table.
Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cooksline **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. Prep area in kitchen employees purse. **Corrected On-Site** **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. Watch and bracelet prepping food on the cooksline **Corrected On-Site** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Prepping food in kitchen. **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers near dishwasher **Repeat Violation** **Warning**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Bakery area **Repeat Violation** **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. On cooksline **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop on prep table in container of water. **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Bar area **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. Plastic containers near dishwasher **Repeat Violation** **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking at near 3 compartmant sink at bar area **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen near near 3 compartmant sink **Warning**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. On prep line. **Warning**
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee went from washing dishes to prepping food. **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. Butter on cooksline prep area. Placing on ice. **Corrective Action Taken** **Repeat Violation** **Warning**
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08A-10-4
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High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shelled brown eggs over sauces in reach in cooler on cooksline **Corrected On-Site** **Warning**
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35A-07-4
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High Priority - Small flying insects in bar area. 2 or 3 at bar area **Warning**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. SEE STOP SALE Egg whites dated 11/17 16 ozs
Cooked salted Carmel dated 9/2
Cooked Curry dated 11/23
Cooked bacon fat dated 11/23 **Warning**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink **Warning**
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22-05-4
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Intermediate - *Cutting board(s) stained/soiled. On cooksline
* Slicer blade guard soiled with old food debris. Near walk in cooler **Repeat Violation** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. To wash container for bar area. Hand sink in back kitchen area **Warning**
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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/. 6 employees working in kitchen prepping food at time of inspection VIOLATION DUE BY:2/7/2019 **Repeat Violation** **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area **Warning**
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. VIOLATION DUE BY:2/7/2019 **Repeat Violation** **Warning**
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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. SEE STOP SALE reach in cooler across from service line.
Egg whites dated 11/17 16 ozs
Cooked salted Carmel dated 9/2
Cooked Curry dated 11/23
Cooked bacon fat dated 11/23 **Warning**
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