Violation
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Observation
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving.
Observed in the dry storage area.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
On the handles of all the reach in coolers.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed in front of the triple sink.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Multiple damaged ceiling tiles in the kitchen.
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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.
Ceiling vents soiled above the prep table near the triple sink.
Multiple stained/soiled ceiling tiles through out the kitchen.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
White cutting board on the make table.
Also brown cutting board under prep table.
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12B-14-4
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Basic - Employee beverage container in ice machine/ice bin.
Observed a can of soda and a cup of water stored in the ice in the ice maker. **Corrected On-Site**
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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.
Observed employees can of soda in the make table. **Corrected On-Site**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
2 employees wearing hair restraints while working with food in the kitchen.
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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.
Rear exit door.
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23-20-4
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Basic - Food debris/dust/grease/soil residue on exterior of oven.
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
Reach in cooler next to prep table and reach in cooler by entrance to the kitchen.
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves.
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14-69-4
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Basic - Ice buildup in reach-in freezer.
Observed in the chest freezer.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Tongs hanging on handle at the stove.
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36-62-4
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Basic - Light not functioning.
Light out in the hood.
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38-01-4
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Basic - Light shield damaged/in disrepair.
Missing light shield near the rear exit door.
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted.
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51-18-6
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Basic - No copy of latest inspection report available.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food.
Observed multiple food items in walk in cooler, reach in cooler and reach in freezers stored in plastic non food grade grocery bags.
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
Observed on metal pan in pan storage area.
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover.
On multiple shelves in upright freezers and shelves under prep tables.
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
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25-05-4
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Basic - Single-service articles improperly stored.
Observed box of to go trays stored on the floor near the dry storage area.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
All reach in coolers.
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08B-13-4
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Basic - Stored food not covered in reach in cooler.
Observed open cans of sauce stored uncovered in reach cooler under make table.
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36-72-4
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Basic - Walk-in cooler freezer floor soiled.
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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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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Around the triple sink.
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment.
Observed spray can of insect killer and container of ant powder on a shelf by the back door.
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08A-01-4
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High Priority - Raw animal food stored over cooked food.
Observed raw chicken over cooked beef in upright reach in cooler by the prep table.
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
Observed raw chicken over raw beef in walk in cooler.
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
At the mop sink.
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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.
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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 by the fryers is not accessible for employee use due to being blocked by tabke.
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22-28-4
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Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
Observed in reach in freezer by kitchen entrance, reach in freezer next to dry storage and chest freezer.
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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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53A-07-6
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Intermediate - No certified food manager for establishment. 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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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at any hand washing sink in the kitchen. **Corrected On-Site**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
Ni soap at any hand washing sink in the kitchen. **Corrected On-Site**
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53A-15-4
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Intermediate - Person in charge unable to answer basic questions about allergens.
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
In upright reach in cooler by the make tabke.
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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.
Observed cooked beef and cooked rice held more than 24 hours in the walk in cooler with no date marking.
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