| Violation
|
|
Observation
|
|
23-25-4
|
|
Basic - Build-up of grease/dust/debris on hood filters.
|
|
51-11-4
|
|
Basic - Carbon dioxide/helium tanks not adequately secured.
|
|
36-37-4
|
|
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Chracking and coming down
|
|
32-12-4
|
|
Basic - Covered waste receptacle not provided in women's bathroom.
|
|
35B-01-4
|
|
Basic - Exterior door has a gap at the threshold that opens to the outside. Front door **Repeat Violation**
|
|
36-71-4
|
|
Basic - Floor drains/drain covers heavily soiled. Throughout the kitchen area
|
|
36-18-4
|
|
Basic - Floor tiles cracked, broken or in disrepair. Throughout the kitchen area **Repeat Violation**
|
|
36-17-4
|
|
Basic - Floor tiles missing in the back hallway going to the walk In freezer
|
|
14-38-4
|
|
Basic - Food storage container/container lid cracked or broken. Pots and pans area
|
|
36-31-4
|
|
Basic - Hole in ceiling. In the dishwasher area and throughout the kitchen area
|
|
36-24-5
|
|
Basic - Hole in the bathroom door to the ladies restroom and in the kitchen door **Repeat Violation**
|
|
22-19-4
|
|
Basic - Interior of microwaves soiled with encrusted food debris.
|
|
51-18-6
|
|
Basic - No copy of latest inspection report available.
|
|
29-49-5
|
|
Basic - Observed standing water in bottom of reach-in cooler upright by the side door in the bar area
|
|
23-09-4
|
|
Basic - Soiled reach-in cooler gaskets. Cooks line
|
|
23-23-4
|
|
Basic - Table fans have accumulation of food debris/dust/grease/soil residue. Kitchen area
|
|
14-17-4
|
|
Basic - Walk-in cooler shelves with rust that has pitted the surface.
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. shredded mozzarella (51°F - Cold Holding); salsa (48°F - Cold Holding); shredded lettuce (48°F - Cold Holding); sliced tomatoes (46°F - Cold Holding); guacamole (46°F - Cold Holding); beef steak (50°F - Cold Holding); beef fajitas (46°F - Cold Holding); shrimp (45°F - Cold Holding); cut tomatoes. Placed in ice bath and put into the walk In cooler to reach 41° or below **Corrective Action Taken** **Warning**
|
|
03B-01-5
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. rice (124°F - Hot Holding); refried beans (121°F - Hot Holding). Rice reheated to 200° and beans reheated to 168° **Corrective Action Taken** **Warning**
|
|
22-20-4
|
|
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
|
|
31A-13-4
|
|
Intermediate - Employee used handwash sink as a dump sink. Shredded lettuce in the kitchen handwash sink **Repeat Violation**
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, throughout the kitchen area
|
|
53B-01-5
|
|
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. **Warning**
|
|
31B-03-4
|
|
Intermediate - No soap provided at handwash sink. Bar area
|
|
22-01-4
|
|
Intermediate - Soda gun soiled. Bar area
|
