| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface microwave on cook line, shelves in in bake area shelves and cabinets throughout wait station. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **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. Bake area, wait station. **Warning**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Phone observed on cook line and baking area, removed from cook line. **Corrected On-Site** **Warning**
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14-11-4
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Basic - Equipment in poor repair. Ice machine repaired with saran wrap over seal, microwave rusted and not easily cleanable. **Warning**
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36-12-4
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Basic - Floors not constructed to be easily cleanable, dry storage/office area. **Warning**
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08B-38-4
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Basic - Food stored on floor. Oil and icing stored on floor under bake oven.. **Warning**
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36-31-4
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Basic - Hole in ceiling at men's rest room. **Warning**
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14-70-4
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Basic - Ice buildup in walk-in freezer. A large accumulation of ice from ceiling to floor found in walk-in freezer, covering meat and boxes, making it unable to remove from freezer. **Warning**
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33-16-4
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Basic - Open dumpster lid. Owner closed them. **Corrected On-Site** **Warning**
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21-08-4
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Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
400+ ppm, cook line. **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. Observed two #10 cans dented at seam, on can rack. See stop sale. **Warning**
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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. 200 ppm chl **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. Cook touchng toast with bare hands. **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.
Under cook prep station - cooked beef 50°F, chicken salad 50°F, tuna salad 50°F, ham 46°F, turkey 50°F. Bleu cheese 54 F°, crumble cheese 51°F, corned beef hash 57° F, raw beef 51°F. Up cook prep - chese 71°F, cheese potatoes 51°F, tomatoes cut 64°F, tomatoes cut 51°F. **Warning**
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08A-07-4
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High Priority - Raw animal food not properly separated from ready-to-eat food, raw shell eggs next to cooked potatoes. **Warning**
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08A-17-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw frozen chicken stored with frozen deli meats, pork, beef in same container. **Warning**
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01B-14-4
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High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed raw shell egg cracked. Manager threw out tray of approximately 15 eggs. **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Under cook prep station - cooked beef 50°F, chicken salad 50°F, tuna salad 50°F, ham 46°F, turkey 50°F. corned beef hash 57° F, **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Air freshener in bake area. **Corrected On-Site** **Warning**
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22-20-4
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Intermediate - Accumulation of yellow substance in the interior of the ice machine. **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled on cook line. Microwaves in cook area soiled. **Warning**
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03C-16-5
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Intermediate - Establishment offers undercooked hamburgers or cheeseburgers on the child menu. **Warning**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Book bag stored in hand washing sink at front of kitchen. **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue at cook line, in wait station, in bake area. **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. Near bake station. **Warning**
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment, shelves of tables in bake area. **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. One employee on staff working today not yet trained, certified. **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. Items found in tall reach-in cooler near bake station were not date marked, turkey, ham. **Warning**
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