| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of microwave. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. all cutting boards **Repeat Violation** **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Vinyl peeling behind steam table. **Warning**
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing 2 filters for hood. **Warning**
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10-02-4
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Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife in soiled water at cook line **Warning**
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10-06-4
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Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Knife handle in pico , knife moved **Corrected On-Site** **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 78 F° water **Warning**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler with foods out of temp. **Warning**
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Warning**
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21-08-4
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Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quaternary ammonium corrected on site to 200 ppm. **Corrected On-Site** **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Jug of butter/oil **Warning**
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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.
Rice 78 F°, cooked chicken 55 F°, cooked beef 70-86 F°, rice 52 F° brought from restaurant at 9am, operator stated it was in cold holding before it was brought over on truck.
Pico 45 F°
Shredded cheese 48 f°, Cut leafy greens 54,47 F° ground beef cooked 50 F° in reach in cooler make table
Salsa squeeze bottles 52,54,54,54 F° **Warning**
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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.
chicken cooked 117-145 F° **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Bleach with faux butter **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Cutting boards have heavy dark staining
**Warning**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Hand sanitizer. **Corrected On-Site** **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Water at hand washing sink 62 F° **Warning**
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53A-01-6
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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/ **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
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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. **Repeat Violation** **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Jugs of sanitizer not labeled. **Warning**
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