| Violation
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Observation
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35A-03-4
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Basic - Dead roaches on premises. 1 dead roach on floor under prep sink to right of fryers. Dead roach on pan on floor to left of fryer.
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33-20-4
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Basic - Grease not properly disposed. 7 uncovered containers of grease on pallet behind storage trailers.
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38-12-4
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Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
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22-04-4
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Basic - Lime scale build-up inside ice machine. Bulk bin in server station.
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. Screen door spring removed.
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35B-09-4
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Basic - Screen in door torn/in poor repair - vermin present. Upper part of screen detached from door. Flies and dead roaches present.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Steady leak at three compartment sink left basin left faucet leaking around wall mount.
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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.
Cook assembling hamburger with bare hands. No gloves available at time of inspection. Inspector found deli liners. Employee used deli liners as barrier. **Corrective Action Taken**
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01A-05-4
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High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Brown shell eggs sitting on prep table 35 intact.
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. At least seven flies in kitchen and/or dish room.
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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.
rehydrated hash browns (72°F - Cold Holding); corned beef (73°F - Cold Holding); sausage links (63°F - Cold Holding) items sitting on prep table across from grill line. Placed in reach-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. gravy (120°F - Hot Holding); mashed potatoes (125°F - Hot Holding). Steam table has been turned down and food decreased in temperature. Reheated to 167°F. **Corrected On-Site**
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03E-03-4
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High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Carrots and green beans reheating in steam table did not increase in temperature.
green bean at 10:50 (112°F - Reheating 112°F at 11:34); carrots at 10:52 (112°F - Reheating 112°F at 11:34); moved to stove.
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03A-03-4
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High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Brown shell eggs sitting on prep table in 88°F kitchen.
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01B-14-4
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High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 shell eggs on flat cracked. Some shells have feathers attached and visible soil.
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41-08-4
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High Priority - Toxic substance/chemical stored by or with clean or in-use dishes. Bottle of purple chemical on shelf above clean dish shelf.
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28-29-4
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High Priority - Wastewater disposed at an unapproved location. Leak from waste water pipe onto ground to left of mop sink. Water appears clear.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Fan blocking hand-wash sink in main kitchen. Moved fan. **Corrected On-Site**
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16-32-5
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Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Has periacetic acid test kit. Needs chlorine.
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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/
2 food handlers in kitchen and two servers in lobby. Cookie not onsite. Cookie arrived. **Corrected On-Site**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand-wash sinks missing paper towels.
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