| Violation
|
|
Observation
|
|
23-03-4
|
|
Basic - Build-up of grease on nonfood-contact surface.
Fan in kitchen
Shelving next to coolers line
Under cooking equipment
|
|
51-11-4
|
|
Basic - Carbon dioxide/helium tanks not adequately secured.
Bar area
|
|
28-02-4
|
|
Basic - Condensation or other drainage not disposed of according to law. Mop sink not draining completely with standing water.
|
|
35A-03-4
|
|
Basic - Dead roaches on premises. One large dead roach in storage area.
|
|
29-18-4
|
|
Basic - Drain cover(s) missing. Floor Drain cover in kitchen missing.
|
|
36-11-4
|
|
Basic - Floors not maintained smooth and durable. Throughout kitchen
Wall in disrepair behind cook line
|
|
36-14-4
|
|
Basic - Grease accumulated on kitchen floor and/or under cooking equipment
|
|
10-20-4
|
|
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door.
Spoons hung above hand sink and employees keep bumping into them.
Bar reach in cooler with glasses on debris covered rubber mat.
All utensils moved **Corrected On-Site**
|
|
22-08-4
|
|
Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
Microwave interior soiled
|
|
36-64-4
|
|
Basic - Objectionable odors in bathroom. Both restrooms have odor.
|
|
33-16-4
|
|
Basic - Open dumpster lid.
|
|
35B-05-4
|
|
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Back door open and rodent droppings present.
Screen around fan not 16 mesh to the inch
|
|
14-67-4
|
|
Basic - Reach-in cooler gasket torn/in disrepair. Small Reach in freezer on cooks line has torn gasket
|
|
21-44-1
|
|
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor in the kitchen.
|
|
25-33-4
|
|
Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Single use relish box used to hold cooked potatoes
|
|
08B-13-4
|
|
Basic - Stored food not covered in walk-in cooler. Walk in cooler has crab not covered. **Corrected On-Site**
|
|
36-26-4
|
|
Basic - Wall soiled with accumulated black debris in dishwashing area.
|
|
36-27-5
|
|
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line.
|
|
08A-05-4
|
|
High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cooked pasta and lettuce. Fish moved.
**Corrected On-Site**
|
|
35A-04-4
|
|
High Priority - Rodent activity present as evidenced by rodent droppings found.
4 hard rodent droppings in dry storage on floor
8 hard rodent droppings on floor in water heater area that opens into kitchen
|
|
35A-18-4
|
|
High Priority - Rodent rub marks present along walls/ceilings. Water heater area and near single service area.
|
|
12A-09-4
|
|
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched phone with gloves on and did not change gloves to prepare a drink.
|
|
41-27-4
|
|
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket above 200ppm of chlorine corrected with quarts tabs. **Corrected On-Site**
|
|
11-05-4
|
|
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Unaware of when to restrict and exclude and what symptoms to look for in ill employees.
Provided operator with handout for employee health. **Corrective Action Taken**
|
|
02C-03-4
|
|
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. Creamer and milk opened no date mark.
|
|
31A-13-4
|
|
Intermediate - Employee used handwash sink as a dump sink. Hand wash sink used for a dump sink in kitchen ice in hand sink.
|
|
22-22-4
|
|
Intermediate - Encrusted material on can opener blade.
Soda guns soiled
|
|
31A-11-4
|
|
Intermediate - Handwash sink used for purposes other than handwashing. Used hand wash to wash thermometer
|
|
53B-02-5
|
|
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. 2 employee hired over 60 days no employee training.
|
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Spinach dip made 12/03/2018 no date mark.
|
