Violation
|
|
Observation
|
16-03-4
|
|
Basic - Accumulation of debris inside warewashing machine.
|
23-15-4
|
|
Basic - Accumulation of food debris/soil residue on handwash sink. At the back door sink has been damaged and doesn't drain the water dirty standing water in the sink, sink at the walk in cooler
|
36-51-4
|
|
Basic - Building components, attachments or fixtures in poor repair. Buffet area the cold bar has a leak which has the cabinet under moldy
|
36-32-5
|
|
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ladies rest room tiles are water damaged. Damage leads out into the hall area
|
36-34-5
|
|
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in the dinning room at the door entrance also catsup on the ceiling
|
21-05-4
|
|
Basic - Cloth used as a food-contact surface. In the sushi rice
|
35B-01-4
|
|
Basic - Exterior door has a gap at the threshold that opens to the outside. North dinning room door
|
36-12-4
|
|
Basic - Floors not constructed to be easily cleanable. Kitchen area has a lot of grout loss resulting in standing water and food
|
38-01-4
|
|
Basic - Light shield damaged/in disrepair. At the walk in coolers in prep
|
29-08-4
|
|
Basic - Plumbing system in disrepair. Dish scrap sink faucet not working
|
14-67-4
|
|
Basic - Reach-in cooler gasket torn/in disrepair.
|
36-26-4
|
|
Basic - Wall soiled with accumulated black debris in the dinning room the metal ceiling, blue wall and north exterior wall all have a visible black mold like substance
|
29-11-4
|
|
Basic - Water leaking from pipe and/or faucet/handle. The 3 compartment sink at the back door
|
01B-01-4
|
|
High Priority - Dented/rusted cans present. See stop sale. Rusty can of pineapple juice in the walk in cooler operator through out can **Corrective Action Taken**
|
03D-06-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler at prep ; cream cheese mix from prep yesterday (46°F - Cold Holding);
|
08A-21-4
|
|
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Fresh shell eggs stored below raw chicken
|
01B-02-4
|
|
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Walk in cooler at prep ; cream cheese mix from prep yesterday (46°F - Cold Holding);
|
02C-03-4
|
|
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. Milk not dated
|
53A-05-6
|
|
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/ Manager arrived after the start of the inspection
|
41-21-4
|
|
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Pink bottle on the line
|
03D-20-4
|
|
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Walk in cooler at prep ; cream cheese mix from prep yesterday (46°F - Cold Holding); found in a deep plastic covered bin
|
03D-16-4
|
|
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Walk in cooler at prep ; cream cheese mix from prep yesterday (46°F - Cold Holding);
|