| Violation
|
|
Observation
|
|
21-05-4
|
|
Basic - Cloth used as a food-contact surface. For the bread cooking
|
|
28-02-4
|
|
Basic - Condensation or other drainage not disposed of according to law. Observed AC dripping heavily onto the floor next to clean clean dishes and dry storage foods.
|
|
12B-07-4
|
|
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line
|
|
24-08-4
|
|
Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans
|
|
14-11-4
|
|
Basic - Equipment in poor repair. Rice warmer lid
|
|
35B-01-4
|
|
Basic - Exterior door has a gap at the threshold that opens to the outside. Back side door.
|
|
36-22-4
|
|
Basic - Floor area(s) covered with standing water. Dish area and under the condensation from the air conditioning vents
|
|
08B-30-4
|
|
Basic - Food stored in dry storage area off site . Observed 28 cases of tomatoes purée and 13 cases of oil raw fish over yougurt
|
|
33-33-4
|
|
Basic - Large amount of unused equipment/supplies present. Large pot gas stoves , Ac equipment,
|
|
08B-13-4
|
|
Basic - Stored food not covered in walk-in cooler.
|
|
38-04-4
|
|
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
|
|
03D-02-4
|
|
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked lentil soup over night
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. chicken (45, 49 °F) fish 39 Punjabi (55°F - Cold Holding) soup 49° in the walk in cooler
|
|
08A-05-4
|
|
High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sauces in the walk in cooler raw eggs over cooked product **Corrected On-Site**
|
|
12A-02-4
|
|
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At the dish area
|
|
01B-02-4
|
|
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Lentil soup cooling over
|
|
29-34-4
|
|
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the back dock area
|
|
22-22-4
|
|
Intermediate - Encrusted material on can opener blade.
|
|
53A-03-6
|
|
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
|
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Line sink operator removed **Corrected On-Site**
|
|
31A-04-4
|
|
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink shown on the plans to be between the 2 cooler doors
|
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All cooked items in the walk in cooler
|
|
53B-14-5
|
|
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.
|
