| Violation
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Observation
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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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.water bottle on cooler
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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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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
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28-24-4
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Basic - Grease recycling container overflowing onto ground. Grease trap cap is missing and running water on to ground outside
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29-08-4
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Basic - Plumbing system in disrepair. Pipe outside of grease trap is not capped and is running waste water outside which is pooling
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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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. Squeeze bottles
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36-10-4
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Basic - Worn, torn and/or soiled floors/carpeting. Belowcookingequip,ent
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tamales in walk in cooler
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28-14-4
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High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Grey water on ground due to missing cap for pipe that mop sink water runs to be disposed
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28-27-4
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High Priority - Grease interceptor/trap overflowing onto floor/ground. Grease trap pipe is missing cap and is causing water to run over outside
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
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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. Lime potatoes 48° boiled potatoes 47° pasta 51° steak 49° placed in cooler **Corrective Action Taken**
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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. Beans 126° reheated to 165° **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. Raw chicken over vegetables in walk in cooler
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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. Observed employee try gloved hands with dirty rag
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Tomatoes cooked not cooled in required 6 hours
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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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. Calamari
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Temped water at 71°
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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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27-06-4
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Intermediate - No hot running water at three-compartment sink. Temped at 93°
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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31B-03-4
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Intermediate - No soap provided at handwash sink.
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53B-13-5
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Intermediate - Proof of required state approved employee training not available 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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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. Multiple items
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