| Violation
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Observation
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29-38-4
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Basic - Backflow device not located for convenient service or maintenance access. Missing at mop sink
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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.
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21-05-4
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Basic - Cloth used as a food-contact surface.on chips **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/utensils. On freezer and another table in prep area
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. In back prep areadrink stored above clean dishes
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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16-13-4
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.they are not using a rinse sink just wash and sanitize **Corrective Action Taken**
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08B-38-4
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Basic - Food stored on floor.cases of water **Corrected On-Site**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Walk in cooler
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36-24-5
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Basic - Hole in or other damage to wall.numerous holes through out
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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. Panco
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33-33-4
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Basic - Large amount of equipment/supplies present.by ice machine
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38-01-4
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Basic - Light shield missing in front prep area
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51-18-6
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Basic - No copy of latest inspection report available.
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06-01-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Sitting in water in the sink 71° moved wonwalk in dropped to 51° **Corrective Action Taken** **Repeat Violation**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.over prep table in back room
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.in cooking equipment
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29-11-4
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Basic - Water leaking from hose at front service counter onto floor in front of the beer case
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm **Corrected On-Site** **Repeat Violation**
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03G-22-4
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High Priority - Cook-chill reduced oxygen packaged food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Black beans
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01B-36-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. Black beans 48°-54° , 140 lbs
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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Chips under ceiling fan in dining area used for storage
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.employee cleaning dishes then went to prepare food without washing hands **Corrective Action Taken**
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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. Around the grill pans filled too high and top chicken 52°, grilled onions 48°, Chicken 46° moved to cooler drawer **Corrective Action Taken**
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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.around grill chicken 48°, grilled onions 46° and chicken 47°
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03E-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Black beans and queso
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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. Not reheated to 165° within 2 hours beans 106°, 107° queso 122° over 2 hours
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05-05-4
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Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In walk in reads 30° on thermometer all product is 41°
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Doing cook chill and product was still 48°-54° over night
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.blocked by cart of beverages **Corrected On-Site**
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31A-04-4
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Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.since plans were approved plans 2 of them
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by prep area
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51-16-7
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Intermediate - No plan review submitted and approved - changes were made and do not reflect the plans approved 09/24/2015.
. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011.
Plans must be submitted AND approved within 30 days.
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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