| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
Frame of walk in cooler door
Handles of multiple coolers
Lower shelf of prep table on cook line **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Vertical cooler in kitchen **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
1 tank in storage room **Warning**
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21-16-4
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Basic - Clean linens stored in improper location.
Clean linens in closet in Hallway under tools **Warning**
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored.
Stainless Mixing glasses, bar tools stored on wet towel in bar
Utensils stored in dirty plastic container in storage room and on cook line **Corrected On-Site** **Warning**
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29-13-4
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Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage.
Lift top on cook line has standing water. **Warning**
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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.
Employee never on prep table on cook line, no lid or straw, employee discarded **Corrected On-Site** **Repeat Violation** **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. In glass door cooler in bar, employee food not identified,
In vertical cooler in storage area **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Plastic glasses in bar, discussed with bartender. **Corrective Action Taken** **Warning**
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14-11-4
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Basic - Equipment in poor repair.
Ice machine guard cracked, glued together
Rusted shelves in walk in cooler
Walk in cooler gasket torn
Chest freezer in storage room rusted **Warning**
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35B-08-4
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Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Insect sticky trap over cutting board in kitchen **Warning**
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system.
All of them, limited cooking done, cook was washing filters and putting them back up **Corrective Action Taken** **Warning**
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38-01-4
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Basic - Light shield damaged/in disrepair.
Above dish machine **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
In refrigerator in kitchen **Warning**
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14-47-4
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Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
On floor In walk in cooler **Warning**
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation.
Both back doors **Warning**
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24-18-4
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Basic - Silverware/utensils stored upright with the food-contact surface up.
Last if knives in bar, operator discarded **Corrected On-Site** **Warning**
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14-12-4
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Basic - Utensils in poor condition.
One knife handle melted, 2 spatulas, cook threw away **Corrected On-Site** **Warning**
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36-27-5
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Basic - Wall soiled with accumulated dust.
In kitchen above freezer
Under dish machine **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
3 cans of chef style tomatoes, 2 cans of sliced carrots, 3 cans of albacore tuna, dented at seam . **Warning**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
0 ppm, primed machine, still 0 ppm. Repair tech called . **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.
1 small fly in kitchen, 4 small flies in bar **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.
In 2 door vertical cooler in storage room- beef gravy 45° **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.
Portioned salsa, sour cream , in refrigerator no dates
In vertical cooler in storage room - turkey **Warning**
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53A-01-6
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Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any employees. 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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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.
Not displayed, operator put on wall in dining room **Corrected On-Site** **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. In storage room, vertical cooler - cut leafy greens, Garvey, potato salad , mushrooms, marinara, cook does not know when anything was made. **Repeat Violation** **Warning**
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
Sliced, can opener and mixer
R each in cooler on cook line
Vertical cooler in storage room **Warning**
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