| Violation
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Observation
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32-07-4
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Basic - Bathroom facility not clean. Employee bathroom:
Toilet and sink soiled, odor is bath room, garbage pail overflowing with trash on floor
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Salt, salad dressing
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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
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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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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.
*cell phone and iPad on container of tortilla chips
*apron on bag in a box
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14-11-4
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Basic - Equipment in poor repair.
* Ice machine door broken, inside wire hanging in ice.
*rust on storage shelves
* Walk in cooler door
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14-72-4
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Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
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36-41-4
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Basic - Fans has accumulation of dust or debris. Over ice machine
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29-09-4
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Basic - Faucet/handle rusted and not cleanable at plumbing fixture. Employee hand wash sink
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36-71-4
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Basic - Floor drains/drain covers heavily soiled.
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
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14-38-4
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Basic - Food storage container/container lid cracked or broken. Ice bucket, several lids in use
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08B-38-4
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Basic - Food stored on floor.
Store room: bulk oils
Walk in cooler : feta, bulk buckets! Whipped butter
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36-24-5
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Basic - Hole in or other damage to wall. Thresholds cracked and broken in store room and walk in cooler
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Removed **Corrected On-Site**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted. Emailed **Repeat Violation**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Small reach in cooler near hand wash sink
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35B-13-4
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Basic - Screening is not 16-mesh to the inch. No screening over fans over ice machine in back store room or vents
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
*reach in cooler gaskets
*walk in cooler gaskets
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21-10-4
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Basic - Soiled dry wiping cloth in use. Soiled cloths and mop head on counter with condiments and coffee machine and tea urns. removed **Corrected On-Site**
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42-03-4
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Basic - Storage of maintenance equipment in areas that may result in cross contamination. In prep room
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
*in storage room with ice machine
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
*Unwashed lettuces over cheeses and sliced tomatoes in reach in cooler
*unwashed strawberries, lemons and lines over breads in walk in cooler
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair and door in poor repair
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Store room with ice machine, bucket catching leaking water
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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.
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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
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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.
Blew into glove before putting on, Corrected on Site: educated employee
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Ice bucket
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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.
Walk in cooler : Poultry (48°F - Cold Holding); raw bacon (52°F - Cold Holding); corned beef (49°F - Cold Holding); hot dogs (49°F - Cold Holding); salmon (49°F - Cold Holding)
Thermometer reading 50°F
Right side reach in cooler make station : ; cooked sausage (50°F - Cold Holding); shrimp (52°F - Cold Holding); whole mozzarella (49°F - Cold Holding); cut lettuce (52°F - Cold Holding); bleu cheese (52 °F - Cold Holding); corned beef (49°F - Cold Holding)
Thermometer reading 34°F
Certified Food Manager and employees have not taken temperatures . Restaurant last opened on Sunday, April 28th.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
* Raw beef over cooked corned beef Corrected on Site: beef moved
* Raw steak over corn bread
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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.
*raw burgers over raw pork, burgers moved **Corrected On-Site**
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01B-03-4
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High Priority - Stop Sale issued due to adulteration of food product.
*Mold on Swiss cheese in walk in cooler, Corrected on Site: discarded
*mold like substance and soil in ice machine with wire hanging in ice. Corrected on Site: discarded **Corrected On-Site**
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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.
Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Walk in cooler : Poultry (48°F - Cold Holding); raw bacon (52°F - Cold Holding); corned beef (49°F - Cold Holding); hot dogs (49°F - Cold Holding); salmon (49°F - Cold Holding)
Right side reach in cooler make station : ; cooked sausage (50°F - Cold Holding); shrimp (52°F - Cold Holding); whole mozzarella (49°F - Cold Holding); cut lettuce (52°F - Cold Holding); bleu cheese (52 °F - Cold Holding); corned beef (49°F - Cold Holding)
Certified Food Manager and employees have not taken temperatures . Restaurant last opened on Sunday, April 28th.
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22-05-4
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Intermediate - *Cutting board(s) stained/soiled.
*ice machine
*floor mixer
*reach in freezers
*reach in coolers
*soiled dished at cook line and on storage shelf
* can opener , soiled and rusted
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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.
Emailed and reviewed the Big 5 **Corrected On-Site**
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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.
Hot dogs, turkey, ham
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Cook line
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27-19-4
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Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Prep room
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by reach in cooler make station .
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Prep room 92°F and 95°F in prep room
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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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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.
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02D-02-4
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Intermediate - Packaged food not labeled as specified by law. Grits, salt
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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected on Site: emailed **Corrected On-Site**
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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. None, cooked sausages, chicken, sauce
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