| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior and interior of warewashing machine. **Repeat Violation** **Warning**
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32-07-4
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Basic - Bathroom facility not clean. Urinal **Warning**
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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. **Repeat Violation** **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Corrected on Site: hat **Corrected On-Site** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at wait station **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Walk in cooler and under equipment and shelving in kitchen **Warning**
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14-38-4
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Basic - Food storage container/container lid cracked or broken. Several In use **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered. Pastas **Warning**
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08B-38-4
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Basic - Food stored on floor. Walk in cooler , bulk pickles, tomato sauce, feta **Repeat Violation** **Warning**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**
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33-16-4
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Basic - Open dumpster lid. Corrected on Site: closed **Corrected On-Site** **Warning**
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation. Peppers and mushrooms Corrected on Site: washed **Warning**
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25-33-4
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Basic - Single-use containers (boxes and/or cans) reused for the storage of food.
Cardboard box for cut peppers Corrected on Site: , peppers were washed and placed in bus tub **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
*walk in cooler shelves
*shelving in kitchen with food and to go supplies
*cook line equipment and reach in coolers
**Repeat Violation** **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
In walk in cooler : Unwash lettuce and tomatoes over pickles, tomato sauce, feta **Warning**
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Prep area reach in cooler ; fettuccine (45°F - Cooling); spaghetti (49°F - Cooling)
Cook states approximately 22 hours.
See Stop sale **Repeat Violation** **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 chopping green peppers for later use. Corrected on Site: educated on not using Bare hand contact with ready-to-eat food that was not being immediately heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature for bare hand contact. Hands washed and gloves out on **Warning**
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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.
Salad reach in cooler ; feta (62°F - Cold Holding); feta (65°F - Cold Holding); cut lettuce (52°F - Cold Holding); potato salad (46-49°F - Cold Holding)
Approximately 10 hours **Repeat Violation** **Warning**
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Restaurant opened at 11 am, cook states the pizza time control started at 11:15 am. Sticker out on pans **Corrected On-Site** **Warning**
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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.
Pastas, cut lettuce, feta, potato salad **Warning**
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22-05-4
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Intermediate - *Cutting board(s) stained/soiled.
*microwave
*bulk containers in walk in cooler , feta, pickles, tomato sauce
*lids and containers of cut lemons and flour
*reach in cooler lids and make station edges
*outside of all pots and pans, which are nested
*can opener
*salt dispenser
*ladles
*walk in cooler shelving
*ice machine **Repeat Violation** **Warning**
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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. Ham, turkey, ricotta **Warning**
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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. **Warning**
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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. Tomato sauce, soup, **Warning**
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