| Violation
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Observation
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32-07-4
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Basic - Bathroom facility not clean.
Men's room toilet and urinal
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23-25-4
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Basic - Build-up of grease and dust and debris on hood filters.
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface
**.grill, flat top and stove top
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface.
Inside lighting in hallway with freezers
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
Back hallway area.
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
Potatoes
Pickles **Repeat Violation**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Prep room ceiling paint chipping and peeling
Wood hanging down from ceiling.
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored.
** cups and dishes In outside hallway with freezers.
** equipment stored in outside shed with door open. **Repeat Violation**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing.throughout the kitchen **Repeat Violation**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. On walk in shelf
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14-11-4
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Basic - Equipment in poor repair.
**Door handle to walk in missing,
**microwave interior top rusted
** shelving rusted in prep room
** legs of equipment rusty
** freezer door fell off in hallway.
** men's room hot water hand sink nozzle is missing
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12B-06-4
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Basic - Evidence of employee smoking in food preparation, food storage or warewashing area.
Full ashtray over portion cups in hallway with ice machine and freezers.
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
On cooks line
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08B-42-4
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Basic - Food stored outside.
Freezer with un labeled meat in outside shed.
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable.shelves above hand sink on the cook line is wood, paint peeled exposing raw damaged wood
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33-09-4
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Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
Garbage on the ground, beer bottles, trash etc.
Tv and box spring **Repeat Violation**
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
Tv and box spring
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14-69-4
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Basic - Ice buildup in reach-in freezer.
Cooks line
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses.
Behind bar on top of ice machine
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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.soiled bowls in breading by the friers
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. On cook line
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33-11-4
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Basic - Missing drain plug at dumpster.
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16-04-4
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Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
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35B-03-4
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Basic - Outer openings not protected with self-closing doors.
**Hallway where ice machine and freezers are stored have large gaps under the doors and screens torn. Doors are not locked **Repeat Violation**
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29-08-4
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Basic - Plumbing system in disrepair. Extra White sink behind bar Installed by the operator has no faucets and no plumbing hooked up
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover.
Shelving
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35B-09-4
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Basic - Screen in door torn/in poor repair - vermin present.
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36-52-4
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Basic - Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Painted wood with lots of peeled paint and exposed wood
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
Togo boxes on cooks line
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface
**.on all shelves in the kitchen
**outside microwave handles.
**rack on cooks line
**cart in prep room
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink in dish room
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08B-62-4
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Basic - Unprotected ice machine in a customer/nonsecure area.
Inside hallway with unlocked doors.
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
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23-01-4
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Basic - Vending machine exterior soiled.
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36-72-4
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Basic - Walk-in cooler floor soiled. Severely
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair. Cloth and in need of repair
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
Under three compartment sink
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
Outside
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
10 ppm. Operator using bleach not safe for food contact surfaces.
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14-06-4
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Basic - Wood food-contact surface not properly sealed.
Shelf on cooks line
Walk in cooler shelves **Repeat Violation**
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36-10-4
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Basic - Worn, torn and/or soiled floors/carpeting.
**Behind bar under equipment.
**Under equipment in kitchen.
** Back hallway with freezers **Repeat Violation**
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.
Three door cooler -
Pasta salad 52°
Chicken 56
Crabmeat 52°
Eggs 58°
Fish dip 52°
Fish 61°
Cheese 52°
Tuna 55°
Cooked potatoes 56°
Sour cream 54°
Hush puppy mix 54°
Coleslaw 56°
Potato salad 54°
Tsiki sauce 54°
One door reach in on cooks line
shrimp 46°, sausage 46°, chicken 53°
**Admin Complaint**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
Three live flies on cooks line
Two live flies under three compartment sink
One live fly under hand-sink in prep room
Three live flies flew out of container of breading
Three live flies behind trash can in bar
Three live flies under three compartment sink
Two live flies in white sink. **Repeat Violation**
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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 meat loaf , raw eggs over tomatoes **Corrected On-Site**
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02C-01-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
Cheese grits
White rice both dated 11/12
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01B-24-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale.
Cheese grits
White rice
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
One live roach in back hallway with freezers. **Repeat Violation**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
20 dry on top of freezer in hallway.
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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.
Three door cooler on cooks line
Bottom half of one door cooler.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
** cutting boards soiled
**slicer bade soiled
**onion dicer
** potato dicer
** taco shell fry basket
** fryer baskets
**can opener blade **Repeat Violation**
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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 meats open, removed from original package in walk in cooler corned beef, roast beef, ham **Repeat Violation**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.
Women's room 86°
Prep kitchen sink 90°
Men's room 73°
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Cooks line cooler
One door cooler on cooks line **Repeat Violation**
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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/
No one can find certificates.
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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.
Certificates are missing
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22-60-4
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Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
Onion Dicer and potato dicer
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