| Violation
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Observation
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32-07-4
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Basic - Bathroom facility not clean. **Warning**
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Repeat Violation** **Warning**
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Repeat Violation** **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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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface.
*Black and clear tape On handle of the SS door reach in cooler
*Silver tape on edge of the stainless steel silver door **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. Corrected on Site: removed **Corrected On-Site** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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14-11-4
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Basic - Equipment in poor repair. Door of chest freezer **Repeat Violation** **Warning**
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14-10-4
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Basic - Equipment or utensils not designed or constructed in a durable manner.
Door of chest freezer **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Kitchen, prep and storage and ware washer area. **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Tile missing near storage shelf **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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36-62-4
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Basic - Light not functioning. Several in kitchen **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make station reach in cooler **Repeat Violation** **Warning**
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14-67-4
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Basic - Reach-in cooler and. Heat freezer gasket torn/in disrepair. **Warning**
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25-32-4
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Basic - Reuse of single-service articles. Plastic bottles and jugs and ridged cans **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
*fryers and sides of fryers
*SS wall at cook line
*hood
*wok top cooking area
*reach in cooler and refrigerators
*steam table and lids
*make station reach in cooler and lids
*gaskets
*hand wash sink
*all faucets
*3 compartment sink
*shelf under prep tables
*door handles **Repeat Violation** **Warning**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area and through kitchen **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
*3 compartment sink
*prep sink
*faucet over wok top cook line **Warning**
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41-19-4
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High Priority - Insecticide/rodenticide use not in compliance with regulations.
Blue light bug zapper in SS double door, removed **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.
SS reach in cooler : fried chicken (64°F - Cold Holding); crab Rangoon (46°F - Cold Holding); cooked pork (46°F - Cold Holding); Beef (55°F - Cold Holding)
* raw pork (56°F - Cold Holding); peas and carrots (65°F - Cold Holding); cut cabbage (65°F - Cold Holding); noodles (65°F - Cooling)
Potentially hazardous food in make station for 4 hours and 45 minutes. See Stop sale.
Potentially hazardous food out less than 4 hours transferred to chest freezer to chill.
Service called. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
*raw chicken over noodles and peeled carrots **Repeat Violation** **Admin Complaint**
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35A-07-4
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High Priority - Small flying insects in kitchen, storage area and prep, approximately 20. Door to kitchen is kept open **Warning**
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41-01-4
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High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Can of Raid on shelf under prep with utensils, Corrected on Site: placed under 3 compartment sink **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.
Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
*Make station reach in cooler : fried chicken (64°F - Cold Holding); crab Rangoon (46°F - Cold Holding); cooked pork (46°F - Cold Holding); Beef (55°F - Cold Holding)
Potentially hazardous food in make station for 4 hours and 45 minutes. See Stop sale. **Warning**
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22-05-4
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Intermediate - *Cutting board(s) stained/soiled.
*food storage containers in storage shelf and in use
*food prep sink
*reach in cooler shelves and bottoms
*make station at cook line
*pots and pans **Repeat Violation** **Warning**
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05-05-4
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Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in SS single door reading 30°F **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/ **Repeat Violation** **Admin Complaint**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected on Site: replaced **Corrected On-Site** **Warning**
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