| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink.
Dish sink has shrimp tails and backup
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
Sides of equipment
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen
Old acoustic tile
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Red and white cutting board
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface.
Outside of ice machine
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
Both cooks in kitchen
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16-13-4
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
3 compartment sink
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14-11-4
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Basic - Equipment in poor repair.
*Can opener rusty
*Ice machine door doesn't stay open
*Inside of ice machine has flap from top of inside ice machine hanging with screws sitting in ice
* walk in freezer broken
* hole in stainless by walk in cooler door
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
Kitchen
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves.
Ice machine room
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08B-38-4
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Basic - Food stored on floor.
Flour in bucket in dry storage
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**
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36-31-4
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Basic - Hole in ceiling.
Cooks line
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36-24-5
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Basic - Hole in or other damage to wall.
*Dry storage behind flour
* behind ice machine
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
Sugar and salt
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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38-01-4
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Basic - Light shield damaged/in disrepair.
By three compartment sink
Cooks line
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Cooks line/ dish machine area missing covers
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29-08-4
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Basic - Plumbing system in disrepair.
Pipes under dish machine torn out. Operator states that the plumbing is being worked on.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
Beef 50° sitting on counter thawing. Instructed operator to put in freezer for quick cool down **Corrective Action Taken**
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08A-26-4
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Basic - Raw animal food stored above unwashed produce.
Raw eggs over ginger **Repeat Violation**
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover.
On shelf under spices
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35B-09-4
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Basic - Screen in door torn/in poor repair
Back door **Repeat Violation**
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25-05-4
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Basic - Single-service articles improperly stored.
To go boxes
Microwaveable containers
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36-10-4
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Basic - Soiled floor
*Kitchen
*Dry storage
* ice machine room
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
Two door cooler next to ice machine
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Behind cooking equipment and coolers
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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14-06-4
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Basic - Wood food-contact surface not properly sealed.
Dry storage shelves
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
Sugar
Salt
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03A-16-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.
Chicken 44°
Beef 44°
Rice 44°
Cut cabbage 44°
Tofu 44°
Sauce 44°
Curries 44°
Operator was instructed to go to the store and buy ice to put on the food and turn the cooler lower.
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale.
Carrot dessert
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08B-56-4
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High Priority - Ice machine
Water dripping through dirty deflector plate
Flap from top of ice machine with exposed screws is sitting in the ice. See stop sale.
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22-38-4
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High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Dish machine is not working so dishes are being done manually, there is no sanitizer.
Told operator to go buy sanitizer.
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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.
Chicken on counter 110° rechecked 50°
Butter 63° rechecked 53°
Yogurt 53°" just cooked" rechecked 45°
Moved to freezer for quick cool down **Corrective Action Taken**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Ice
Chocolate milk separated and spoiled
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41-25-4
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High Priority - Tracking powder pesticide used inside establishment.
Where cove molding and floor meet in dish machine area **Repeat Violation**
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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.
White deflector plate **Repeat Violation**
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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.
Chocolate Milk opened, separates and spoiled **Repeat Violation** **Admin Complaint**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink.
Employee washing hands in three compartment sink
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31A-04-4
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Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
By back door
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.
Next to dish machine
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Two door cooler next to ice machine
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53A-02-6
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Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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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. **Repeat Violation** **Admin Complaint**
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53A-05-6
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Four employees
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Next to dishmachine
In prep room **Repeat Violation** **Admin Complaint**
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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.
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27-11-4
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Intermediate - No running water at mop sink.
Faucets removed
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31B-03-4
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Intermediate - No soap provided at handwash sink.
Next to dishmachine **Repeat Violation** **Admin Complaint**
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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.
Chicken, rice, beef, curries, sauces in walk in cooler
**Repeat Violation** **Admin Complaint**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Pink spray bottle
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