Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine and dish machine racks.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Rice.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. Bar area in la plaza.
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24-26-4
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Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Ice bucket.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Kitchen area.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in la plaza.
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36-41-4
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Basic - Fan cover in walk-in cooler has accumulation of dust or debris.
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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27-25-4
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Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit.
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14-69-4
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Basic - Ice buildup in reach-in freezer.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hot holding unit for empanadas.
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27-10-4
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Basic - No hot running water at mop sink.
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03A-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. Pulp fruit juice at 70°F.
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35B-13-4
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Basic - Screening is not 16-mesh to the inch. Back door.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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36-26-4
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Basic - Walk in cooler door with accumulated black debris.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Oil and sauce no names.
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01A-15-4
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High Priority - Operator unable to provide documentation for source of cooked arepas.
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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. The following items were stored inside cook-line reach in cooler : garlic and oil (58°F - Cold Holding); cut tomatoes (60°F - Cold Holding); cut lettuce (60°F - Cold Holding); raw beef liver (58°F - Cold Holding)
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Raw fish over cooked pork.
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Hot holding unit empanadas.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Bar area.
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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/
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fish ceviche.
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22-12-4
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Intermediate - Metal stem-type thermometer soiled.
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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Bar area.
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