| Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing door on women's restroom. **Warning**
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom. **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. Red plastic cup stored on prep table. **Warning**
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13-03-4
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Basic - Employees with no hair restraints while engaging in food preparation. **Warning**
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08B-38-4
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Basic - Food stored on floor. Bag of onions in kitchen. Creamy soybean pan shortening in dry storage. **Warning**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Main reach in cooler. **Warning**
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51-18-6
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Basic - No copy of latest inspection report available. **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. Kitchen hand sink, ice creamery hand sink. **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Line coolers. **Warning**
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21-03-4
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Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Warning**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. 1 can of black beans, 1 can of country sausage gravy. 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. 0ppm, dish machine ran twice. **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. Cut ham 50 °F, cut sausage 66 °F, sausage patties 63 °F, raw beef 51 °F. **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 and raw beef stored over cooked potatoes. **Warning**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee put new trash bag in trash bin and then work the stove top prepping food. Discussed with employee and employee properly washed hands and changed gloves. **Corrective Action Taken** **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. Milk. **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. Dirty spoons at service station hand sink. Items removed. **Corrected On-Site** **Warning**
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27-16-4
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Intermediate - Hot water not provided at employee handwash sink. Kitchen hand sink. **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **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. **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. Cooked potatoes, tomato sauce, diced ham and sausage. Items date labeled during inspection. **Corrected On-Site** **Warning**
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