| 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. **Repeat Violation**
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23-06-4
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Basic - Build-up of food debris, dust and dirt. Dish spray nozzle **Repeat Violation**
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08B-44-4
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Basic - Case of fryer oil stored on floor in kitchen. **Corrected On-Site**
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36-34-5
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Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. By office and dish room.
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. *prep kitchen
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36-73-4
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Basic - Floor soiled/has accumulation of debris. In dish area.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment . Cooks line. **Repeat Violation**
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36-41-4
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Basic - Personal Fan cover on cooks line has accumulation of dust or debris.
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14-67-4
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Basic - Reach-in Freezer gasket torn next to deep Fryer.
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation**
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
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36-72-4
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Basic - Walk-in freezer floor soiled.
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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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41-15-4
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Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. In drive thru window sanitizer bucket on shelf tithe to go bags and food service gloves
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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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12A-08-4
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High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Cooks hand sink.
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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. Half and half creamers 66°F. Creamers Moved to cooler foe quick cool down creamers marked keep refrigerated. **Corrected On-Site**
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07-08-4
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High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Half and half creamers served to guest the returned to server station and reserved
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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. **Repeat Violation**
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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. Dish washer put on gloves cleaned off work space then touched clean dishes
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Inside liquid cheese dispenser.
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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22-27-4
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Intermediate - Food-contact surfaces encrusted with grease and soil deposits. *Drive thru window singer service storage shelf above drink dispenser * shelf over steam jacket kettle.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler at burger station. **Repeat Violation**
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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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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris. Inside reach in cooler at shake station. Dirty **Repeat Violation**
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