| Violation
|
|
Observation
|
|
05-04-4
|
|
Basic - Ambient air thermometer not located in the coolest part of the hot holding unit.
-In reach-in cooler on cooks line.
-No ambient thermometer in walk-in cooler. **Warning**
|
|
24-05-4
|
|
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In kitchen and on buffet, dishes not inverted. **Warning**
|
|
13-03-4
|
|
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
|
|
14-11-4
|
|
Basic - Equipment in poor repair. Gasket torn at walk-in cooler. Cutting board deeply grooved in kitchen. Hood filter missing from location. **Warning**
|
|
08B-38-4
|
|
Basic - Food stored on floor.
Carrots stored on floor in walk-in cooler. Frying oil stored on floor on cooks line. **Warning**
|
|
10-07-4
|
|
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Utensils in water 78°F. **Warning**
|
|
21-04-4
|
|
Basic - In-use wet wiping cloth/towel used under cutting board. On prep table in kitchen. **Warning**
|
|
31B-04-4
|
|
Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink on cooks line. **Warning**
|
|
12B-13-4
|
|
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
On top of food for guests, open drink. Operator re,over from cooler at time of inspection. **Corrected On-Site** **Warning**
|
|
23-05-4
|
|
Basic - Soil residue build-up on nonfood-contact surface. Exterior of small fryers on prep tabletop in kitchen. Hood filters soiled. Grease buildup side of equipment on cooks line. **Warning**
|
|
42-04-4
|
|
Basic - Storage of tools on shelf above or with food. Operator relocated tools at time of inspection. **Corrected On-Site** **Warning**
|
|
08B-13-4
|
|
Basic - Stored food not covered in walk-in cooler.
Multiples food items; cooked chicken, beef, etc. **Warning**
|
|
36-02-5
|
|
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walk-in cooler, in warewashing area.
Walls soiled near prep tables in kitchen. **Warning**
|
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name.
Bulk sugar, flour, etc. **Warning**
|
|
03D-02-4
|
|
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
cooked chicken (50°F - Cold Holding);. Per operator food cooked previous day. Per operator food remained in cooler throughout day. Operator discarded at time of inspection. **Corrected On-Site** **Warning**
|
|
22-49-4
|
|
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator set up three compartment sink for warewashing at time of inspection. **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.
Kitchen: rice (106°F - Hot Holding). Operator placed in reach-in cooler to cool at time of inspection. **Corrective Action Taken** **Warning**
|
|
08A-05-4
|
|
High Priority - Raw animal food stored over ready-to-eat food.
Raw eggs stored over cooked beef and cooked chicken in walk-in cooler. Raw eggs stored over cooked food in reach-in cooler. Provided operator with safe refrigerator storage handout at time of inspection. **Warning**
|
|
01B-02-4
|
|
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Cooling from previous night per operator; not out of cooler throughout day per operator.
cooked chicken (50°F - Cold Holding). Operator discarded at time of inspection. **Corrective Action Taken** **Warning**
|
|
22-02-4
|
|
Intermediate - Accumulation of food debris/grease on food-contact surface. Cutting board stained/soiled. Interior microwave soiled. **Warning**
|
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dish in handwash sink on cooks line. **Warning**
|
|
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/ **Warning**
|
|
02C-04-4
|
|
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Prepared meals in reach-in freezer at exterior of kitchen. **Warning**
|
|
03D-18-4
|
|
Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. **Warning**
|
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Many items in walk-in cooler, reach-in coolers, etc. **Warning**
|
