| Violation
|
|
Observation
|
|
23-15-4
|
|
Basic - Accumulation of food debris/soil residue on mop sink.
|
|
36-03-4
|
|
Basic - Broken tile missing on walls **Repeat Violation**
|
|
23-03-4
|
|
Basic - Build-up of grease on nonfood-contact surface.
Sides of equipment
|
|
36-34-5
|
|
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen
|
|
24-06-4
|
|
Basic - Clean utensils or equipment stored in dirty drawer or rack.
Scoops and spatulas inside metal pan with crumbs
|
|
50-09-4
|
|
Basic - Current Hotel and Restaurant license not displayed.
Expired 2/19
|
|
14-17-4
|
|
Basic - Dry storage shelves with rust that has pitted the surface.
In kitchen and downstairs storage
|
|
14-11-4
|
|
Basic - Equipment in poor repair.
** ice machine door is cracked
* inside machine is cracked
* inside walk in freezer door has jagged edges
* metal strip coming off in walk in cooler
|
|
36-73-4
|
|
Basic - Floor soiled/has accumulation of debris.
*Under coffee station in kitchen
* under shelving where paper towels and chemicals are
|
|
36-18-4
|
|
Basic - Floor tiles cracked, broken or in disrepair.
Kitchen
|
|
36-11-4
|
|
Basic - Floors not maintained smooth and durable.
Downstairs walk in cooler floors and storage room floors.
|
|
08B-38-4
|
|
Basic - Food stored on floor.
Oil, soda boxes in downstairs storage
Corned beef and items stacked on top in walk in cooler
Bread box walk in freezer
|
|
36-14-4
|
|
Basic - Grease accumulated on kitchen floor and/or under cooking equipment
|
|
36-24-5
|
|
Basic - Hole in or other damage to wall.
Under chemical shelving, big hole in wall
|
|
14-70-4
|
|
Basic - Ice buildup in walk-in freezer.
|
|
31B-04-4
|
|
Basic - No handwashing sign provided at a hand sink used by food employees.
Dishwasher hand sink
|
|
25-05-4
|
|
Basic - Single-service articles improperly stored.
Togo cups and bowls on floor
|
|
23-05-4
|
|
Basic - Soil residue build-up on nonfood-contact surface.
*White shelving by window
* gaskets on cooks line
|
|
29-20-5
|
|
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Hand wash sink by dish machine.
|
|
14-41-4
|
|
Basic - Walk-in freezer gasket torn/in disrepair.
|
|
42-01-4
|
|
Basic - Wet mop not stored in a manner to allow the mop to dry.
Kitchen
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Two door cooler on cooks line
Bottom
Chicken salad 53°
Heavy cream 53°
Tuna 47°
Provolone 55°
Sliced cheddar 60°
Swiss 60°
Blue cheese 58°
Cut lettuce 47°
Shredded cheddar 60°
Operator emptied cooler and called for repair. Operator understands the unit cannot be used until the core temperature of the food can hold at 41° or below. **Corrective Action Taken**
|
|
08A-05-4
|
|
High Priority - Raw animal food stored over ready-to-eat food.
Raw ground beef over mayonnaise bucket
|
|
01B-02-4
|
|
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Chicken salad
Heavy cream
Tuna
Shredded cheddar
Provolone
Sliced cheddar
Swiss
Blue cheese
Cut lettuce
|
|
22-28-4
|
|
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
One door cooler
|
|
53A-01-6
|
|
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/
Chef Amanda
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Dishwasher hand sink
|
|
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.
|
