| Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
No self closer on unisex door **Warning**
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
Under and next to flat top grill
Soil/ grease build up on hood filters
On stool in kitchen by microwave **Repeat Violation** **Warning**
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14-05-4
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Basic - Cardboard used to line food-contact shelves. In vertical cooler **Warning**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottled beverage on top shelf of refrigerator at wait station, employee labeled and moved to bottom . **Corrected On-Site** **Warning**
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13-02-4
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Basic - Employee with ineffective hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
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38-12-4
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Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In kitchen **Warning**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
In 2 door cooler and vertical cooler in kitchen
2 door cooler gaskets torn
Ice build up in 2 freezers in storage area **Repeat Violation** **Warning**
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36-60-4
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Basic - Screen in door torn/in poor repair. Screen in kitchen torn **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple areas in kitchen **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board, moved to sanitizer bucket **Corrected On-Site** **Warning**
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs with right hand, then picked up cup of gravy to serve to guest. Discussed proper hand washes with cooks **Corrective Action Taken** **Warning**
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12A-17-4
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High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands for a total of approximately 10 seconds, cook washed glove. Discussed proper hand wash, 20 seconds. **Corrective Action Taken** **Warning**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook took biscuit out of bag, cut , put on plate, **Repeat Violation** **Warning**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale. 4 cucumbers in glass door refrigerator in storage area, moldy. See stop sale **Warning**
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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. One fly in kitche **Warning**
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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. Cooked potatoes on flat top grill 103°, moved to hotter part of grill to reheat **Corrective Action Taken** **Repeat Violation** **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Chlorine sanitizer bucket on prep table next to box of biscuits, moved to bottom shelf. **Corrected On-Site** **Warning**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer > 200 ppm, corrected to 50 ppm **Corrected On-Site** **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
On fry baskets
**Warning**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. 3 milk jugs, removed **Corrected On-Site** **Warning**
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32-11-5
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Intermediate - Lack of toilet tissue at each toilet. In unisex bathroom **Warning**
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53A-05-6
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks, 2 servers. **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen **Corrected On-Site** **Warning**
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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. No chlorine test kit to test sanitizer bucket or 3 compartment sink, has pool test strips **Warning**
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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. Oatmeal made at 8 am, 61°, potatoes made at 8:30 am 103°, both moved to cooler **Corrective Action Taken** **Warning**
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