Violation
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Observation
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Large pan of beef and case of tomatoes and onions on floor **Warning**
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep table across from cookline. Beverage removed **Corrected On-Site** **Warning**
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on dirty plywood shelf in kitchen. Scoop removed to be washed **Corrected On-Site** **Repeat Violation** **Warning**
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10-20-4
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Basic - In-use tongs stored on in use garbage can. Tongs removed to be washed **Corrected On-Site** **Repeat Violation** **Warning**
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle touching in flour and sugar bins **Repeat Violation** **Warning**
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38-01-4
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Basic - Light shield damaged/in disrepair. Light shield missing in dry storage room **Repeat Violation** **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Garbage bags and grocery bags used to store and cover food **Repeat Violation** **Warning**
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08A-26-4
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Basic - Raw animal food stored above unwashed produce. Raw beef over cilantro in reachin cooler. Storage corrected **Repeat Violation** **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. Container of flour unlabeled **Repeat Violation** **Warning**
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup cooling overnight per cook 47°F , stew cooling overnight in reachin cooler per cook 45°F cold holding. See stop sale **Warning**
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03D-01-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beef cooling four hours 110°F on floor in large pan. See stop sale **Warning**
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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. Employee touched tortillas with bare hands. Employee educated on proper glove and utensil use **Corrected On-Site** **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. Beef in reachin cooler overnight per cook 45°F see stop sale. **Warning**
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08A-03-5
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High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef stored on cooked beef in reachin freezer product is not in original sealed commercial packaging **Warning**
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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. Beef cooling four hours per cook still 110°F. Also soup 47°F and stew 45°F cloth cooling overnight in reachin cooler per cook **Warning**
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41-08-4
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High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spraybottle chemicals facing clean dishes on three compartment sink. Chemicals moved **Corrected On-Site** **Warning**
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53B-14-5
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Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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