| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
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36-36-4
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Basic - Ceiling tile missing.
Ceiling missing throughout the kitchen. **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.
Observed white cutting board located steam table has cut marks on the surface. **Repeat Violation** **Warning**
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface.
Observed duct tape on handle of the reach in cooler **Repeat Violation** **Warning**
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36-24-5
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Basic - Hole in or other damage to wall.
Observed hole in the wall on the expo line. **Warning**
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system.
Observed no hood filters underneath fire suppression system on the cooks line. **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Observed no thermometer inside reach in cooler used for sandwich and salads. **Warning**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors.
Observed back door has light coming in on the bottom. **Repeat Violation** **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
Observed butter uncovered inside walk in cooler. **Warning**
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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.
Observed cook leave the cook line wearing gloves, return to the line without wash hands.
Recommend training for handwashing. **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.
Boil eggs 47°f, sausage pieces 44°f less than 4 hours stored on top panel of reach in cooler. **Repeat Violation** **Warning**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
The sanitizer using is very toxic 200ppm of chlorine, rechecked 100 ppm stored on cooks line. **Warning**
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11-03-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
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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.
PiC at time of inspection does not know Big 5 Food borne illness. **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
Observed stains on the cutting boards used at the bar.
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51-01-4
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High Priority - Intermediate - Establishment operating after an emergency without notifying the division.
Observed CO2 cylinder located behind he bar. **Repeat Violation** **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.
Checked no hot water at hand wash sink located near to fry station, PIC will notify property Management.
**Warning**
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53A-07-6
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Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No Certificate Food Manager for the restaurant
**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/
Observed 4 Employee working at time inspection two cooks on bartender and one Manager. **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.
No paper towels at hand sink in the bar area. **Warning**
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53B-13-5
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Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Two cooks working on the line has no proof of food handling training. **Warning**
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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.
No Consumer Advisory on the menu information given to Manager. **Corrected On-Site** **Warning**
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