| Violation
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Observation
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
Hood filters above the cooking equipment have heavy dip use and grease buildup. **Repeat Violation**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Throughout the kitchen.
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored.
Coffee pots stored under hand wash sink in the wait area.
Moved during this inspection. **Corrected On-Site**
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14-11-4
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Basic - Equipment in poor repair.
Walk in cooler:
Gasket does not seal to the door frame.
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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.
Rear exit door.
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36-22-4
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Basic - Floor area(s) covered with standing water.
Dish wash area
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust.
In use waffle stored touching the hand wash sink.
Moved during this inspection.
Oil stored under hand wash sink. Moved during this inspection. **Corrected On-Site**
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36-62-4
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Basic - Light not functioning.
Hood system above the flat grill
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
Food storage containers have on labels.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
Reach in freezer by the fryers.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Cook line
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03D-03-4
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High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Beef 92°F
Placed back into the oven to reheat to 165°F. **Corrective Action Taken**
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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.
Walk in cooler:
beef stew (49°F - Cold Holding); turkey (46°F - Cold Holding); chili (47°F - Cold Holding); pulled chicken (46°F - Cold Holding); macaroni and cheese (45°F - Cold Holding); pinto beans (46°F - Cold Holding); cooked potatoes (48°F - Cold Holding); cooked sausage (90°F)
Reach in Cooler Cook line:
chicken livers and gizzards (45°F - Cold Holding); chicken tenders (46°F - Cold Holding) **Repeat Violation**
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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.
Cook line steam table:
Rice 128°F
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Shell eggs placed on line one hour earlier not time marked.
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08A-02-5
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High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer - not all products commercially packaged.
Raw fish stored above blue berries. **Repeat Violation**
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink.
Dish wash area. **Repeat Violation**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Walk in cooler: in cooler overnight.
beef stew (49°F - Cold Holding); turkey (46°F - Cold Holding); chili (47°F - Cold Holding); pulled chicken (46°F - Cold Holding); macaroni and cheese (45°F - Cold Holding); pinto beans (46°F - Cold Holding); cooked potatoes (48°F - Cold Holding); cooked sausage (90°F)
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41-18-4
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High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
Three compartment sink sanitizer and sanitizer bucket 200 ppm of chlorine.
Water added to dilute the sanitizer.
100 ppm **Corrected On-Site** **Repeat Violation**
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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/
Eight employees present.
Certified Food Manager on premises before inspection closed. **Corrected On-Site**
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