| 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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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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36-41-4
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Basic - Fan cover in walk-in cooler has accumulation of dust or debris.
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36-22-4
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Basic - Floor area(s) covered with standing water. By walk in
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08B-12-4
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Basic - Food stored in holding unit not covered. In reach in on cook line cut items just in shelf no wrap no pans, in reach in freezer food not covered
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08B-38-4
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Basic - Food stored on floor.
Sauce in walk in cooler
Oil in managers office
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. Both
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. And behind oven
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51-18-6
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Basic - No copy of latest inspection report available. Till Manager got there **Corrected On-Site**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. On the cookline
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. On reach in on cook line
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25-27-4
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Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. On the bar
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36-57-4
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Basic - Table fan had accumulation of dust/debris.
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms and tomatoes un washed over shredded cheese and cooked beef
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.by soda boxes
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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.
5 flies in kitchen
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Of cut onions and peppers
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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.in reach in cooler on cookline cut tomato 64°, sour cream 59°, salsa 57°; in the tall upright on the cookline salsa 56°, sauce 55° beef 48°; on the counter by chips salsa in caraf for tables 78° and 80°
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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. Window cleaner hanging over soda boxes
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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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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. Shredded cheese
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31A-04-4
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Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. On cook line
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Produce in hand wash sink by dirty dish drop
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. At the bar only 75°
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51-16-7
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Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days.
Minor changes in corner where prep sink and hand sink belong. Right now just a 2 comp prep sink no hand wash sink. Contact dhr.planreview@ my Florida license.com for approval
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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.chicken, beef, salsa, nothing is date marked
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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. Beef 85° on counter, rice covered 127° on counter
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53B-14-5
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Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only two current, none for the 3 here today
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