| Violation
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Observation
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving.
-Throughout kitchen
-Employee bathroom
-under shelving in service area
- standing water on floor
- ceilings in kitchen
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08B-44-4
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Basic - Case/container/bag of food stored on floor in in walk in cooler, chicken.
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35A-03-4
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Basic - Dead roaches on premises.
1 dead roach in side storage room in kitchen. Operator removed **Corrected On-Site**
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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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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans on shelf by dish machine
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36-11-4
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Basic - Floors not maintained smooth and durable.
-floors in kitchen
- floors in bathroom
- floors in dry storage
- walls in kitchen have holes in them
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
- end of hot line
-employee bathroom
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Back cooler of kitchen
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Operator thawing shrimp in 3 compartment sink in kitchen, operator turned on cold water. **Corrected On-Site**
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25-32-4
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Basic - Reuse of single-service articles. #10 can reused for food items **Repeat Violation**
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
-reach in coolers in kitchen
-sides of cooking equipment build up of grease
**Repeat Violation** **Repeat Violation**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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29-03-4
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Basic - Water draining onto floor surface.
-Pipe in kitchen by cooks line, draining from hand wash sink, has a hole in it and is draining onto the floor in the kitchen.
- hand wash sink by dish machine, hot water knob is broken
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Back of kitchen with sharpening stone on it
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Needed at multiple areas
- kitchen
-mop sink
-under buffet lines
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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. **Repeat Violation**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.
-End of hot line
- by dish machine
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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/
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
-employee bathroom
- end of hot line
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31B-03-4
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Intermediate - No soap provided at handwash sink.
End of hot line
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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.
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53B-14-5
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Intermediate - Required employee training expired for some 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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