| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- mold like substance in sanitizer bucket at outside bar
- exterior of sugar container in the kitchen
- dry storage shelf **Repeat Violation**
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack.
- utensils
- picks
- plates on soiled shelf
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14-11-4
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Basic - Equipment in poor repair.
- reach in cooler at outside bar observed to be malfunctioning ( ambient air 77°F, )
- rusting shelves
- rusting equipment
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08B-12-4
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Basic - Food stored in holding unit not covered.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
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16-48-4
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Basic - Old food stuck to clean dishware/utensils.
- various plates
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29-08-4
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Basic - Plumbing system in disrepair.
- pipe leaking in outside bar area
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25-05-4
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Basic - Single-service articles improperly stored.
- cup lid unprotected
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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.
- by mop sink **Corrected On-Site**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- kitchen
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36-10-4
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Basic - Worn, torn and/or soiled floors/carpeting.
-behind ice machine
Other observances:
- wall soiled in various locations
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12A-25-4
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High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- employee touched the left side of his face
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09-01-4
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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.
- bartender barehand contacted orange slice for drink
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11-13-4
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High Priority - Employee with sore/cut/burn/wound on hand or wrist without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items.
- employee with wound on their left arm inflammed-like with no protection engaging in cooking on the cook line
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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.
- ranch dairy based 62°F,
-vegetable medley 58°F,
- pasta 53°F,
- shredded cheese 52°F,
- chopped garlic 52°F,
-diced cheese 55°F,
- raw pork 45°F,
- raw beef 52°F,
- cut mushrooms 52°F,
- lettuce 46°F,
- tomato 46°F,
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02C-01-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
- cream in Walk in cooler
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- cream
- fruit salad
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
- interior of reach in cooler
- interior of Walk in cooler **Repeat Violation**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink.
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05-07-4
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Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- condiment container in handwash sink at outside bar
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
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05-10-4
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Intermediate - Probe thermometer not used to ensure proper food temperatures.
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