| 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.on cookline also in the bar
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.on reach ins on cookline
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36-34-5
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Basic - Ceiling/ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance.in kitchen
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. Plate partially eaten biscuit by condiments tray, also plate with fork and food in coke cooler waitstaff area
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36-73-4
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Basic - Floor soiled/has accumulation of debris.in dry storage around soda boxes and freezers
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23-21-4
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Basic - Food debris/dust/grease/soil residue on exterior of microwave.on cookline
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14-69-4
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Basic - Ice buildup in reach-in freezer.in dry storage
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.on cookline and toast area
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29-07-5
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Basic - Plumbing system improperly installed or repaired.hand sink with tape pipes
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. added running water **Corrected On-Site**
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. On cook line bottom shelf
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25-05-4
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Basic - Single-service articles improperly stored.in shed outside not 6 inches off the floor
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.on exterior of freezers
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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23-10-4
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Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris.
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14-06-4
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Basic - Wood food-contact surface not properly sealed. In shed used for single service storage
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24-05-4
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Basic - pots and pans not stored inverted or in a protected manner. By up right freezer
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.cutting lemons at the bar lemons throne out, hands washed and gloves put on **Corrected On-Site**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.raw fish over ready to eat pasta **Corrected On-Site** **Repeat Violation**
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22-20-4
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Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. On cookline
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.on cookline
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All drawers on cook line
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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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16-31-4
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Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Reid San product from sysco
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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Burgers served under cookedinspector emailed manager an advisory **Corrected On-Site**
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
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