| Violation
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Observation
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36-14-4
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Basic - *Grease and soil accumulated on kitchen floor and/or under cooking equipment,
*reach in coolers,
*reach in freezer ,
*food storage shelf
*wall at cook line **Warning**
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32-07-4
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Basic - Bathroom facility not clean.
*Men's room toilet and mirror
*ladies room toilet **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. At bar **Warning**
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14-10-4
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Basic - Equipment or utensils not designed or constructed in a durable manner. La a bowls are in use, Corrective Action Taken: cook removed from shelf **Corrective Action Taken** **Warning**
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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 at the top, right side and bottom. **Warning**
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08B-27-4
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High Priority - Basic - Food placed in soiled container/equipment. Taco shells in soiled hotel pan at cook line **Warning**
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08B-38-4
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Basic - Food stored on floor. Bulk oil **Warning**
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35B-02-4
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Basic - Insect control device installed over food preparation area.
*bug zapper over condiments shelf and open cup of rice at bar, server chose to discard rice.
*bug zapper not designer to retain insect
*sticky fly trap paper over bar and near ice machine **Warning**
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36-62-4
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Basic - Light not functioning.
*4 lights in hood at cook line
*ceiling light in kitchen **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. To go containers at cook line Corrected on Site: inverted **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
*3 compartment sink at bar
*cooking equipment including stove and fryers
*shel under prep tables and cooking equipment **Warning**
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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 front of reach in cooler at bar **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.
Cookline make station: queso fresco cheese (64°F - Cold Holding); rice (62°F - Cold Holding); refried beans (67°F - Cold Holding); green and red cooked salsas (64°F - Cold Holding); shell eggs (67°F - Cold Holding); cooked vegetables (66°F - Cold Holding); ground beef (64°F - Cold Holding); American cheese (64°F - Cold Holding); cheese dip (62°F - Cold Holding)
Reach in cooler make station: ; green cooked salsa (51°F - Cold Holding); sour cream (50°F - Cold Holding)
Food storage shelf: ; pork stock, made last week (78°F - Cold Holding) **Warning**
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35A-09-4
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High Priority - Presence of insects, rodents, or other pests.
Approximately 20 ants under food storage shelf. **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 2 lives roaches at Cookline **Warning**
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01B-03-4
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High Priority - Stop Sale issued due to adulteration of food product.
Taco shells in soiled hotel pans at cook line, discarded **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Can of Lysol on make station reach in cooler Corrected on Site: removed **Corrected On-Site** **Warning**
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22-21-4
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Intermediate - *Accumulation of black/green mold-like substance inside the ice bin.
*food storage containers
*reach in freezer
*reach in cooler
*lids of make station.
*cutting boards are stained and grooved
**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 in beverage cooler **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. Tubes for 3 compartment sink at bar, wiping cloths Corrected on Site: removed **Corrected On-Site** **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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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in kitchen, Corrected on Site: replaced **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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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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53B-02-5
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Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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. Refried beans, rice, cooked green salsas **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles of sanitizer at counter with cash register **Warning**
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46-01-4
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Marked exit/path to marked exit blocked. For reporting purposes only.
*booth seating and table is blocking exit door
*there is a board on door to prevent opening
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