| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. On cook line and dish food hand sinks.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Bowl in salt and pepper
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.on cook line
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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. To go boxes
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Thru out kitchen.
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom.
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50-09-4
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Basic - Current Restaurant license not displayed.
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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.coffee and soda by buffet **Corrected On-Site**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public.on top shelf on cookline whey proteins and water also in walk in freezer
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Hand backs and back packs and coat stored with food in dry stockroom
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. In dish room.
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08B-30-4
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Basic - Food stored in dry storage area not covered. Sugar and salt in bins and pepper **Corrected On-Site**
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08B-38-4
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Basic - Food stored on floor.
Case of tortilla shells in the kitchen
Gray cans of tortilla chips 3 in kitchen
Tender and talapia case in walk in freezer
In dry stock room floor.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
On chest freezer
On reach in cooler
Upright freezer
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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36-31-4
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Basic - Hole in ceiling. Over coke in a box
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14-70-4
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Basic - Ice buildup in walk-in freezer.
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.on cookline
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38-01-4
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Basic - Light shield damaged/in disrepair. In dish room.
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31B-04-4
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Basic - No handwashing sign provided at any hand sink used by food employees.
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40-01-4
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Basic - No suitable facilities provided to store employee clothing and other possessions.
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33-16-4
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Basic - Open dumpster lid.
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. Back door going to maintenance room.
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.chicken 54° beef 63° in the sink, moved to walk in cooler chicken 47°F **Corrected On-Site**
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25-05-4
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Basic - Single-service articles improperly stored.in storage room out back with lawn mower
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23-08-4
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Basic - Soda gun holster with accumulated slime/debris.
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42-03-4
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Basic - Storage of maintenance equipment in areas that may result in cross contamination. Lawn mower stored with single use items
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08B-54-4
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Basic - Uncovered food stored near sink exposed to splash.on cook line taco salad bowls **Corrected On-Site**
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08B-17-4
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Basic - Unwashed fruits/vegetables peppers, avocado stored over cheese and batter mix uncoveredready-to-eat food.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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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 cook line
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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. Sugar and salt
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41-07-4
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High Priority - Container of medicine improperly stored. Eye drops, on cooks line, aspirin in Dry stockroom
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
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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. Bartender putting lime on customer drink
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use prep table till table has been cleaned and sanitized
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35A-02-5
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High Priority - One Live, small flying insects in kitchen, food preparation area.
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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 greens 48°, cut tomato 45 pico 45°, sour cream 46° in the reach in on the cook line top, shrimp 50°, Beef 46°, Beef 48° Cut greens 41° cut tomato 38°, sour cream 40° **Corrective Action Taken** **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. Pulled pork 123°, beans 90°, rice 137° reheated to pork 182°, rice 180°, beans 189° **Corrected On-Site**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.eggs over salsa in walk in **Corrected On-Site**
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08A-18-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.raw chicken over raw shrimp in cooler drawers
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server clearing dirty dishes from table then picked up dinners and chips without washing hands.
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41-01-4
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High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Spray bottom of grill cleaner In dish room .
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Dish machine soap with clean dishes **Corrected On-Site**
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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.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. On walk in shelves
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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11-05-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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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.in dish room dishes in sink, pad and pen in bar sink
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. 77° at server station
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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/ 10 employees on staff without a certificated 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. At sink on cook line and dish room
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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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31B-03-4
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Intermediate - No soap provided at handwash sink. In dish room, server station.
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Flan 79° on counter 2 hours moved to walk in 55°F. @3:20
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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. Pico, salsa, cooked beans , cooked pork.
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