| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets soiled, microwave exterior, **Warning**
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and pans. **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Wrist guard with food on prep table. **Warning**
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14-11-4
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Basic - Equipment in poor repair. Rusted sandwich press, **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. **Warning**
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust. Box of potatoes stored under hand washing sink. Potatoes moved. **Corrected On-Site** **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered. In reach in cooler and walk in cooler. Many foods not covered. **Warning**
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08B-38-4
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Basic - Food stored on floor. Bags on onions on floor in walk in cooler and kitchen. Foods moves from floor. **Corrected On-Site** **Warning**
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33-19-4
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Basic - Garbage on the ground behind building, bagged and not bagged. **Warning**
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36-68-4
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Basic - Hood not on during inspection. Operator turned hood on when asked. **Corrected On-Site** **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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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Cook line **Warning**
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25-35-4
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Basic - Reuse of single-use articles. Can used an pan several times as evidenced by build up of soil. **Warning**
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21-10-4
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Basic - Soiled dry wiping cloth in use. Cook line **Warning**
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42-04-4
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Basic - Storage of tools on shelf above or with food. Tools and tape and glue on cart with food. **Warning**
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Large build up of construction items behind building. **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. Mop in bucket of dirty water. **Warning**
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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. Flour mix containers. **Warning**
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12A-17-4
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High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Operator washed hands for maybe 5 seconds. **Warning**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator cut tomato with no gloves and hadn't washed hands. Server touched toast with bare hands after it cam out of toaster. **Warning**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale.
Cheese **Warning**
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid roach spray. **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.
Milk 44°f
Bread pudding 45°f
Butter 46°f, foods moved to walk in cooler. **Warning**
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
Grits 126 F° **Warning**
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08A-07-4
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High Priority - Raw animal food not properly separated from ready-to-eat food. In reach in freezer and walk in cooler. Raw chicken over beef, raw frozen not commercially packaged foods stored together such as raw chicken and raw beef over ready to eat foods. Walk in cooler was rearranged. **Corrective Action Taken** **Warning**
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02C-01-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Meatloaf dates 11-7.
Lasagna 11-25, stuffed cabbage 11-26, mousaka 11-24, potato salad 11-17. **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 75-100 rodent droppings ranging from hard to soft on floor under equipment on cook line. Approximately 50 on floor in dish machine area. Approximately 35 on floor under stand mixer. Approximately 8 on top of dish machine. **Warning**
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35A-21-4
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High Priority - Rodent burrow or rodent nesting materials present. Chewed nesting materials under dish machine and in corner behind reach in freezer.
Chewed bait block on dish machine. **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. **Warning**
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01B-03-4
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High Priority - Stop Sale issued due to adulteration of food product.
Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Meatloaf dates 11-7 **Warning**
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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. Weevils in flour mixes. **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Deodorant with spices. **Warning**
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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. **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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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
Slicer blade guard soiled with old food debris. Hamburger press. Can being used to heat food. Flour mix containers. waffle maker. Pizza pans.
Reach in cooler interior soiled. **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. Paint can. **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. Cook line and front hand washing sink. **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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31B-03-4
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Intermediate - No soap provided at handwash sink. Front hand washing sink. **Warning**
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02C-04-4
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Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **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. Many foods in walk in cooler **Warning**
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