| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. All
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing.
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom.
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14-11-4
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Basic - Equipment in poor repair.3 door victory cooler does not work, is soiled inside and has soiled gaskets walk in cooler and freezer do not work being used for storage
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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.back door
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable.dry storage has unfinished wood
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36-24-5
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Basic - Hole in or other damage to wall. Numerous holes through out
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system.
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38-01-4
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Basic - Light shield damaged/in disrepair. In dish room
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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 on cook line **Corrected On-Site**
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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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.butter pats on the bar 76° disposed of 51
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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.pork roast and potatoes 116° operator reheated to 174°
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Eggs over butter in the top of the reach in cooler **Corrected On-Site**
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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.51 butter packs
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.hash browns, ham, butter
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. 87° at hand sink by stove, 86° at hand sink at front counter89° at hand sink in dish room, 88° at bar hand sink
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. On cook line under lid and inside
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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/
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27-06-4
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Intermediate - No hot running water at three-compartment sink. 88°, 89° at bar 3 compartment
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27-08-4
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Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running.87
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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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.
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.beef
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27-17-4
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Intermediate - Water pressure lacking at fixtures that require the use of water.hand sink by stove hot water only
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