| Violation
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Observation
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
On stove top
On grill
Fryer baskets
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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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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Clean pans getting soiled under prep table in front of the grill, silverware not inverted mouth pieces are pointing up
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28-02-4
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Basic - Condensation or other drainage not disposed of according to law. From reach in dripping on the floor
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.keys, water, phone over dry storage
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36-22-4
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Basic - Floor area(s) covered with standing water.by upright reach in
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36-73-4
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Basic - Floor soiled/has accumulation of debris.through out especially edges
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. On cookline **Repeat Violation**
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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. Both
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08B-12-4
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Basic - Food stored in holding unit not covered. Some food in the walk in freezer not covered
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable. Some ceiling tiles in the cook area are acoustic and absorbing
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. Next to grill, around sink, dry storage
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.all
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25-05-4
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Basic - Single-service articles improperly stored. Not all stored inverted or protected, boxes of hinged to go boxes stored on floor
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.on unused
3 part warmer in cookline corner,
reach in freezer soiled
Bottom of the prep table in front of grill
Cutting boards
Dry storage rack
Screen door **Repeat Violation**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Both **Repeat Violation**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored over ready-to-eat food.tomatoes over cheese in upright
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29-03-4
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Basic - Water draining onto floor surface. Mop sink drain not attached, water drains onto the ground
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. 3 compartment
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor.
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41-15-4
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Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
On prep table **Repeat Violation**
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
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03C-97-1
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High Priority - Gryo meat in a broiler that is turned off. Meat 64° moved to reach in cooler 12:25 **Repeat Violation**
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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. Fish dip 64° moved to reach in cooler 12:20
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.exceeds 400 ppm chlorine **Repeat Violation**
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11-03-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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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. Lunchon meat, cheese, cooked poultry
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.mop bucket, broom, handled dustpan in the way **Corrected On-Site**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.upright **Repeat Violation**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
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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. Chlorine
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.beef roast 91° came out of oven at 11:30 68°@1:40
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53B-13-5
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Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Books are here but not all employees have been trained
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.upright
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