Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Plastic cup used as a scoop in container of white powder. Also found In multiple other locations throughout kitchen.
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. On wall and oven , by two large burners. Outside of ice machine soiled.
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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.
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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. Two employee drinks and one water bottle above cook line. **Corrected On-Site** **Repeat Violation**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Purse on top of microwave , lunch bag in reach in cooler for mugs, Cigarettes and cell phone above prep table in back by walk-in freezer. **Corrected On-Site**
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14-11-4
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Basic - Equipment in poor repair. Door to walk-in freezer and walk-in cooler has sharp edges.
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36-10-4
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Basic - Floors heavily soiled behind equipment and prep table in cook line area
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08B-38-4
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Basic - Food stored on floor. In walk in freezer. **Repeat Violation**
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33-15-4
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Basic - Garbage can located outside has no lid or lid open/broken.
Cardboard dumpster lid missing
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. In men's restroom.
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08A-27-4
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Basic - Raw animal food not properly separated from unwashed produce. Raw ground beef next to onions in walk in cooler.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Deli style cooler on cooks line.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Reach in cooler on cook line and salad area.
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop on top of mop buckets in mop sink area.
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21-03-4
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Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. On cook line.
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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. White powder on cook line
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Spaghetti sauce in walk in cooler at 51°F. Prepared prior morning.
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01B-37-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Spaghetti sauce.
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came inside from smoking, did not wash hands before handling clean dishes . **Corrective Action Taken**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale. Box of lemons in walk in cooler.
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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. tzatziki sauce 47°F, cut tomatoes; 44°F; F;potato salad 44°F; ham 46°F;cut lettuce 44°F cooked pasta 49°F; pizza sauce 47°F, feta cheese 49°F, spaghetti sauce 51°F, pizza sauce 47, cooked spaghetti 59°F, lasagna 44°F, soup 45°F, cooked pasta 44°F **Repeat Violation**
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22-20-4
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Intermediate - Accumulation of black/ brownish mold-like substance in the interior of the ice machine.
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31A-15-4
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Intermediate - Employee filled food container at handwash sink. **Corrected On-Site** **Repeat Violation**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Spaghetti sauce in deep plastic container in walk in cooler. Too deep to cool properly. Made yesterday found at 51° durning inspection.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By walk-in cooler **Corrected On-Site**
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53B-13-5
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Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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