Violation
|
|
Observation
|
23-24-4
|
|
Basic - Buildup of food debris/soil residue on equipment door handles.all
|
14-05-4
|
|
Basic - Cardboard used to line food-contact shelves. Also chicken flat boxes
|
36-37-4
|
|
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustastic tiles in kitchen
|
40-06-4
|
|
Basic - Employee personal items stored in or above a food preparation area. Back pack on sugar **Corrected On-Site**
|
12B-06-4
|
|
Basic - Evidence of employee smoking in food preparation, food storage or warewashing area.
|
08B-30-4
|
|
Basic - Food stored in dry storage area not covered. Rice
|
21-04-4
|
|
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
|
25-32-4
|
|
Basic - Reuse of single-service articles.cans being used to store other foods **Repeat Violation**
|
23-09-4
|
|
Basic - Soiled reach-in cooler gaskets.
|
29-19-4
|
|
Basic - Standing water in floor drain/floor drain draining very slowly. Back hand sink came up and over, contained to back area, working on it now
|
23-10-4
|
|
Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
|
41-07-4
|
|
High Priority - Container of medicine improperly stored. Over food **Repeat Violation**
|
09-01-4
|
|
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.cutting celery **Corrective Action Taken**
|
03F-04-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale.garlic and corn starch
|
08A-01-4
|
|
High Priority - Raw animal food stored over cooked food.in walk in raw chicken over cooked chicken and washed sprouts **Repeat Violation**
|
01B-03-4
|
|
High Priority - Stop Sale issued due to adulteration of food product.cooled on used egg cardboards also past 4 hour mark on time
|
22-02-4
|
|
Intermediate - Accumulation of food debris/grease on food-contact surface. On dry storage containers also broken and covered with trash bag
|
12A-03-4
|
|
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Using 3 compartment sink
|
03D-15-4
|
|
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beef at room temperature moved to walk in cooler 87° **Corrective Action Taken**
|
27-16-4
|
|
Intermediate - Hot water not provided/shut off at employee handwash sink. Front 89, back 90 bathroom 89 manager turned on 101° **Corrected On-Site**
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.back one **Corrected On-Site**
|
31B-03-4
|
|
Intermediate - No soap provided at handwash sink. Back one **Corrected On-Site** **Repeat Violation**
|
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. Chicken, pork, noodles, cream cheese
|
53B-14-5
|
|
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 expired, 1 missing, 1 ok. Also need new book this one copywriter 2000 has incorrect temperature information
|