| 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. Walk in cooler fan cover, pipes on wall cook line **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. Handwash sink kitchen, hood filters, walk in cooler shelving, cook line shelving, wheels of equipment, exterior bulk food container, soda gun holster **Repeat Violation** **Warning**
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51-11-4
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Basic - Carbon dioxide tanks not adequately secured. By water heater **Repeat Violation** **Warning**
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08B-20-4
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Basic - Damaged/spoiled/recalled food not properly segregated. Jalapenos **Warning**
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35A-03-4
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Basic - Dead roaches on premises. 1 on unused cold hold drawer cook line, 1on floor by clean equipment rack, 2 in bar, 1 in single service cup in open box in dry storage **Repeat Violation** **Warning**
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35A-20-4
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Basic - Dead rodent present. 1 decomposing by fountain machine **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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14-11-4
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Basic - Equipment in poor repair. Cutting board with cut marks and no longer cleanable, reach in cooler gaskets 2 door by dish area, dry storage shelving with rust that has pitted the surface, plastic containers in disrepair **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris/grease. Along baseboards, under cook equipment **Repeat Violation** **Warning**
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08B-30-4
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Basic - Food stored in dry storage area not covered. Sugar- covered **Corrected On-Site** **Warning**
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08B-38-4
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Basic - Food stored on floor. Salsa and avocados in walk in cooler **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Tiles broken/hole in wall by mop sink, unsealed dry wall by handwash sink in dish area
Floor in disrepair. Tiles broken by mop sink
Ceiling in disrepair. Large hole over walk in cooler **Warning**
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system. Broken hood filters leaving gaps **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. 2 door by dish area, bar **Repeat Violation** **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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33-16-4
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Basic - Open dumpster lid. Shared **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. Back door **Warning**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. Back door **Warning**
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink kitchen **Warning**
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42-03-4
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Basic - Storage of maintenance equipment in areas that may result in cross contamination. Empty mop bucket after each use
Wet mop not stored in a manner to allow the mop to dry. **Warning**
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29-17-4
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Basic - Waste line missing at soda gun holster. Bar **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Handwash sink pipe kitchen **Repeat Violation** **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Jalapenos **Warning**
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12A-10-4
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High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched hair and then cutting board **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. 1 by clean equipment rack shelving **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. Queso 51°f, sour cream 51°f, raw shell eggs 49-50°f, cut tomatoes 51°f, raw beef 50°f, raw pork 51°f, cut lettuce 53°f, shredded cheese 52°f, cheese 52°f, shredded cheese 85°f **Warning**
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Queso 126°f voluntarily discarded **Corrected On-Site** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over lemons in walk in cooler **Repeat Violation** **Warning**
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35A-23-4
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High Priority - Roach excrement and/or droppings present. On wall behind pipes next to clean equipment rack **Repeat Violation** **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. 50+ hard and dry on floor in single service dry storage room, 20+ hard and dry in bucket on shelf in single service dry storage room, 1 dry in box with single service items, 50+ hard and dry by water heater dry storage room, approximately 5 in cardboard box in water heater dry storage room, approximately 10 hard and dry on paint lid in water heater dry storage, 20+ hard and dry in trash can with paint cans **Warning**
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35A-18-4
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High Priority - Rodent chew marks present along walls/ceilings. Chewed foam and debris on ground by water heater **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. Queso 51°f, sour cream 51°f, raw shell eggs 49-50°f, cut tomatoes 51°f, raw beef 50°f, raw pork 51°f, cut lettuce 53°f, shredded cheese 52°f **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Urinal deodorant by sugar packets **Repeat Violation** **Warning**
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41-11-4
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High Priority - Toxic substance/chemical stored by or with single-service items. Degreaser can by to go containers **Warning**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Cutting board stained, can opener blade, microwave interior, soda gun, fryer baskets **Warning**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by buckets/equipment handles. Dish area **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/ **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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31B-03-4
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Intermediate - No soap/papertowels provided at handwash sink. Dish area **Warning**
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05-10-4
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Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
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