| Violation
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Observation
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36-40-5
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Piping in kitchen has heavy grease buildup **Warning**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Cup burried in sugar **Corrected On-Site** **Repeat Violation** **Warning**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fans **Warning**
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. AC vent **Warning**
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface. Cooler **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Employee knives bag on sugar shelf touching sugar **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. Dirty apron on clean thermometer **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. Server and bartender upstains getting drinks Repeat Violation** **Repeat Violation** **Admin Complaint**
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14-11-4
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Basic - Equipment in poor repair. Window broken in prep area **Repeat Violation** **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Server area **Warning**
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36-11-4
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Basic - Floors not maintained smooth and durable. Hole in floor with standing water by cookline. **Repeat Violation** **Warning**
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35B-08-4
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Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Prep area **Corrected On-Site** **Warning**
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08B-38-4
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Basic - Food stored on floor. Open bag of sugar **Warning**
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36-31-4
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Basic - Hole in ceiling. Dry storage **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. By air curtain, holes throughout **Warning**
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36-62-4
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Basic - Light not functioning. Dish area **Warning**
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33-01-4
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Basic - No cleaning implements provided for onsite trash/garbage receptacles not cleaned off site. **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bar with milk **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. Server area **Warning**
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14-40-4
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Basic - Nonfood-contact equipment in poor repair. One air curtain in disrepair **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. **Warning**
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35B-05-4
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Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Fly fan not on **Repeat Violation** **Admin Complaint**
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation. Missing door sweep on dry storage **Warning**
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. 51f **Corrective Action Taken** **Warning**
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
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25-05-4
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Basic - Single-service articles improperly stored. Uncovered coffee filters **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. To go lids next to chemicals in dry storage **Warning**
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25-17-4
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Basic - Single-service articles stored on a soiled surface. To go cups on the floor in dry storage **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. **Repeat Violation** **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Heavy heavy grease build up behind hood **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout **Corrected On-Site** **Warning**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.Jose **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. Raw eggs to clean gloves **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. Touching fruit at bar. Drink remade **Warning**
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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. 10 plus live flies on spices in prep area, 4 live flies on wall and shelving in food prep area, 6 live on shelving and boxed food in prep area, 4 live flying around cabbage bin. 10 live on wall in mop room, 1 live fly on cook line in air, 1 live on wall by walk in cooler, 2 live flies at upstairs bar under handwash sink, 1 live fly landed on my ipad while doing inspection at bar. EO **Repeat Violation** **Warning**
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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. See stop sale.Hollandaise **Warning**
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Raw pork patties over cooked lobster. Freezer 3. Raw fish over cooked surimi **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over fries in small line fryer **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. 4 fresh shiny rodent droppings next to freezer 3 by walk in next to kitchen. EO **Warning**
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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. Cheese ake **Repeat Violation** **Admin Complaint**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Bar **Warning**
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09-17-4
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Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Glass used as an ice scoop at the bar **Warning**
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13-06-4
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Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server with glitter nails at bar **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Salad cooler **Repeat Violation** **Warning**
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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/ savanna **Warning**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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. Dish area **Corrected On-Site** **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. **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **Repeat Violation** **Warning**
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46-01-4
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Marked exit/path to marked exit blocked. For reporting purposes only. Table on landing to stairs upstairs has a table on it
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