Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In bulk container of salt in back kitchen
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Bag of salt , bag of onions, bag of dry rice in back kitchen **Corrected On-Site** **Repeat Violation**
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24-06-4
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Basic - Clean utensils or equipment stored in dirty container in back kitchen
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board in back kitchen -operator discarded **Corrected On-Site**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On cutting board in back kitchen
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse stored between foods on shelf in back kitchen ; Employee charger on cutting board next to garlic in back kitchen; purse stored on top of to go containers in cabinet at front line **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stacked on shelf in dishwashing area
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23-21-4
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Basic - Food debris/dust/grease/soil residue on exterior of microwave. Cook line ; shelves in dish washing area ( corrected on site )
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. Cook line
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
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14-20-4
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Basic - Ripped/worn covering used as food-contact shelf cover. In back kitchen
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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 not inverted on top shelf of food storage shelf( corrected on site) ; box of cups on floor in back kitchen ( corrected on site ) ; box of lids on floor at front counter area **Corrected On-Site**
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41-07-4
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High Priority - Container of medicine improperly stored. Eye drops stored with spices on shelf in back kitchen **Corrected On-Site**
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03B-02-4
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High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken dish 94° on steam table - reheated to 166°-174° **Corrected On-Site**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee touched to go containers without washing hands after coming into kitchen - reviewed proper hand washing with person in charge and operator **Corrective Action Taken**
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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 equipment/utensils not properly sanitized. Metal pans stacked on shelf - containers rewashed, rinsed , sanitized **Corrected On-Site**
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22-38-4
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High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. - person in charge picked up chlorine from neighboring restaurant **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. Heavy cream 47° , tsatziki sauce 46° , dairy sauce 48° , cut lettuce 46° inside cooler at front line - moved to cooler - discussed proper storage - not to overstock cooler for proper air flow **Corrective Action Taken**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw beef over pitas double door cooler in back kitchen
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Spray bottle of cleaner stored with can goods on shelf in kitchen **Corrected On-Site**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Red cutting board in back kitchen - operator discarded **Corrected On-Site**
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53B-16-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee explained set up of triple sink incorrectly - wash , rinse air dry missing sanitization step - reviewed with person in charge and operator- triple sink was then properly set up **Corrective Action Taken**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by cart in back kitchen discussed proper accessibility of hand wash sink and stocking of supplies at hand wash sinks with operator **Corrective Action Taken**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Hotwater at hand wash sinks in restroom used by employees 81°
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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/
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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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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In front line and back kitchen **Corrected On-Site**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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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.back kitchen **Corrected On-Site**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. On shelf in back kitchen
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