Violation
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Observation
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35B-03-4
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Basic - **Outer openings not protected with self-closing doors.
** Exterior door has a gap at the threshold that opens to the outside.
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08B-45-4
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Basic - 5 small buckets of food / sauce stored on floor in walk-in cooler. **Corrected On-Site**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.in dry goods.
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36-34-5
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Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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22-08-4
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Basic - Cooks line rolling cart has heavy accumulation of grease rust and food debris.
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12B-04-4
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Basic - Designated employee drink located in a food preparation or other restricted area causing possible cross contamination. In server station.
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cold cuts and yogurt in coke reach in cooler.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Pillow and towel over coal in a box soda rack. Magazine over soda machine in server station.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
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24-08-4
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Basic - Equipment not properly air-dried - wet nesting. Medal pans over the three compartment sink.
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor.
**30 lbs of Raw frozen pork buts stored on floor in freezer.
** 20 lbs Of teriyaki steak on a stick stored in a rice bag on the floor in the freezer floor.
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08B-38-4
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Basic - Food stored on floor.
**Fryer oil on cooks line.
** 20 Gallon white food storage can of rice and flour on floor in dry stockroom.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. On cooks line.
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14-17-4
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Basic - Prep table food storage shelves with rust that has pitted the surface.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. On cooks line
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25-35-4
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Basic - Reuse of single-use articles. Plastic rice bags used to store teriyaki steak on a stick in walk in freezer.
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25-33-4
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Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Food containers, Cardboard boxes used to line to go bags .
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris.
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29-44-4
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High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Three compartment spray arm.
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41-07-4
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High Priority - Container of medicine improperly stored. Employee medicine above tea in server station. Nutrilite protein power,
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. operator will hand was dishes till dishwasher in fixed. **Corrective Action Taken**
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22-49-4
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High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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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. Cleared up dirty dishes from table then served guest fresh cooked meals without washing hands.
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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. Garlic and oil less then 4 hours no time stamp.
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw marinated beef steak strips , raw marinated chicken legs , raw marinated chicken wings , over bulk prepped mushrooms and bulk prepped peppers and onions.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw marinated chicken leg quarter, raw beef strips, over case of white peaches, over the bulk prepped bus tub of mushrooms, bulk prepped peppers and onions.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. On food grinder.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by mop bucket **Corrected On-Site**
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53B-14-5
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Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One of the three cooks a one of the two servers are not trained.
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22-06-4
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Intermediate - Slicer blade soiled with old food debris. Hamilton beach food processor.
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16-53-4
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Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. operator will hand wash dishes till dish machine is repaired. **Corrective Action Taken**
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