| Violation
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Observation
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32-21-4
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Basic - Bathroom door not self-closing. Bathrooms
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32-07-4
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Basic - Bathroom facility not clean. Toilets and urinal and hand wash sink
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21-05-4
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Basic - Cloth used as a food-contact surface. Link sausages and bacon at cook line
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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
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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. On prep table with no lid or straw
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. Employee drinking from open glass in kitchen
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Shirt under prep table
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Repeat Violation**
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36-08-4
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Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Kitchen **Repeat Violation**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Throughout kitchen, wait station, dry storage and under equipment and shelves **Repeat Violation**
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36-31-4
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Basic - Hole in ceiling.
*2 holes in kitchen repaired with plastic lids nailed to ceiling.
*board over hole in wait area
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36-24-5
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Basic - Hole in or other damage to wall. Over hand wash sink in kitchen
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79°, placed on cook top to heat
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36-62-4
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Basic - Light not functioning. Dry storage room and over cook line **Repeat Violation**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Garbage bags used for biscuits at cook line
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ground beef Corrected on Site: placed in refrigerator **Corrected On-Site**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
*reach in cooler , refrigerators
*cook top and oven
*shelves under prep tables and bread area
*3 compartment sink
*hand wash sinks and cabinet in wait area
*dry storage shelves
*hood at Cookline
*wall behind Cookline
*ice machine
*wait station counter and service area
*fan **Repeat Violation**
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21-10-4
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Basic - Soiled dry wiping cloth in use. At cook line to wipe cooking utensils
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42-03-4
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Basic - Storage of maintenance equipment in areas that may result in cross contamination. In kitchen
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Old equipment and items out back door
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen, dry storage and wait station **Repeat Violation**
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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. In kitchen in bucket
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On make station **Repeat Violation**
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14-33-4
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Basic - shelves under prep tables with rust that has pitted the surface.
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41-07-4
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High Priority - Container of medicine improperly stored. Prescription medicine and ace bandages on prep table at cook line, removed **Corrected On-Site**
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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.
On cooktop: ; shell eggs (72°F - Cold Holding) owner states out approximately 1 hour. Owner will keep in reach in cooler make station
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01B-03-4
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High Priority - Stop Sale issued due to adulteration of food product. Ice
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08B-56-4
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High Priority - ice used for drinks in ice machine contaminated by a spill of tea into machine. See stop sale.
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22-05-4
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Intermediate - *Cutting board(s) stained/soiled.
*slicer
*reach in cooler shelves and drawers
*cook top
*reach in cooler make station lid and pans
*spatulas and utensils
*ice machine soiled and calcium lime deposits
*microwave **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. Cottage cheese, milk, shredded cheddar mozzarella mix
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Wait station **Repeat Violation**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by bucket and mop, bin of newspaper moved **Corrected On-Site**
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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.
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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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