| Violation
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Observation
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21-12-4
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Basic - *Wet wiping cloth not stored in sanitizing solution between uses. At cook line and wait station
*sanibucket on floor at cook line
*sanibucket On Counter at wait area next to butter cups, whipped cream can and coffee cups
* Wet wiping cloths stored in detergent and sanitizer mixed together. **Repeat Violation** **Warning**
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16-21-4
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Basic - Accumulation of debris on exterior and interior of warewashing machine. **Repeat Violation** **Warning**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Near back door and in kitchen near wait station and reach in cooler **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Warning**
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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination. **Warning**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
*drink with no lid on ware washer **Warning**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Sweater and hat in container with cookies and sugar Corrected on Site: removed
*sunglasses and cigarettes on ware washer Corrected on Site: removed **Corrected On-Site** **Repeat Violation** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at wait station **Warning**
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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 **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Top of back door, molding is damaged **Warning**
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36-62-4
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Basic - Light not functioning.
*Several in kitchen and Cookline
*hood **Warning**
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38-01-4
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Basic - Light shield damaged/in disrepair. At cook line **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler cook line and low boy drawers **Warning**
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25-32-4
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Basic - Reuse of single-service articles.
*oatmeal containers and plastic tubs with lids **Warning**
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24-18-4
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Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
*cook line equipment
*gasket and reach in cooler drawers **Warning**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. >200 ppm chlorine **Warning**
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook at cook line cracked eggs without washing hands after, touched vanilla extract and reach in cooler **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.
On counter at Cookline : shell eggs (74°F - Cold Holding) placed in reach in cooler to chill
Wait station ice bath: ; butter cups (71°F - Cold Holding) placed in reach in cooler to chill **Corrective Action Taken** **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.
On counter at Cookline :; link sausages (105°F - Hot Holding); discarded
On counter at cook line: soup (99°F - Hot Holding); soup (171°F - Reheating) **Corrected On-Site** **Warning**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
*Separating eggs with gloved hands and touched utensil and reach in cooler .
* put gloved hands in French toast egg mix to dip bread , wiped on cloth and touched utensil and reach in cooler **Warning**
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22-06-4
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Intermediate - *Slicer blade soiled with old food debris.
*can opener
*ice machine with mold, calcium lime deposits and rust spots
*measuring spoons on storage shelf
**Warning**
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
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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. Milk, ham, turkey **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
*waitress rinsed sani cloth In hand wash sink near ware washer twice, Corrected on Site: educated employees on single use of hand wash sink **Corrected On-Site** **Repeat Violation** **Warning**
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53A-02-6
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Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 employees present including owner **Warning**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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53B-02-5
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Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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. Sanitizer spray bottle hanging on baby high chair **Warning**
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