| Violation
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Observation
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving. Under shelving and equipment.
Walk in cooler floor soiled.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
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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. Stored next to clean blender on front counter. Employee removed drink. **Corrected On-Site**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Employee cellphone stored on shelf near spices. Employee removed. **Corrected On-Site**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
In flour container and in ice bin near soda machine.
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22-04-4
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Basic - Lime scale build-up inside ice machine.
Slicer soiled.
Interior of convection oven soiled.
Soda machine soiled. **Repeat Violation**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Used to store sliced American cheese, limes and parsley/cilantro.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
Soiled Reach in freezer gaskets.
Soiled Walk in cooler gaskets.
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce stored over washed spinach in wic.
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
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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.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
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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. Salt and sugar containers.
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12A-19-4
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High Priority - Employee washed hands with cold water. Employee washed hands with cold water and for less than 15 seconds.
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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.
2 lbs. of fresh mozzarella cheese as per manager cold holding overnight in ric (55°F - Cold Holding); 1 lb. of sliced mozzarella cheese as per manager cold holding overnight in ric (55°F); 1. lb. of Parmesan cheese as per manager cold holding overnight in ric (55°F); 1 lb. of shredded mozzarella cheese as per manager cold holding overnight in ric (55°F); 1 lb. of feta cheese as per manager cold holding overnight in ric (55°F); 1 lb. of cream cheese as per manager cold holding overnight in ric (55°F); 1 lb. of diced Gouda cheese as per manager cold holding overnight in ric (55°F); 1 lb of shredded cheddar cheese as per manager cold holding overnight in ric (55°F); 1 lb. of tuna salad as per manager cold holding overnight in ric (55°F); 3 lbs. of sliced ham as per manager cold holding overnight in ric (55°F); 1 lb. of sliced prosciutto as per manager cold holding overnight in ric (55°F); 3 lbs. of sliced turkey as per manager cold holding overnight in ric (55°F); 2 lbs. of raw salmon as per manager cold holding overnight in ric (55°F) See Stop Sale
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw salmon stored over dressings in RIC. Employee removed and stored properly. **Corrected On-Site**
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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.
2 lbs. of fresh mozzarella cheese as per manager cold holding overnight in ric (55°F - Cold Holding); 1 lb. of sliced mozzarella cheese as per manager cold holding overnight in ric (55°F); 1. lb. of Parmesan cheese as per manager cold holding overnight in ric (55°F); 1 lb. of shredded mozzarella cheese as per manager cold holding overnight in ric (55°F); 1 lb. of feta cheese as per manager cold holding overnight in ric (55°F); 1 lb. of cream cheese as per manager cold holding overnight in ric (55°F); 1 lb. of diced Gouda cheese as per manager cold holding overnight in ric (55°F); 1 lb of shredded cheddar cheese as per manager cold holding overnight in ric (55°F); 1 lb. of tuna salad as per manager cold holding overnight in ric (55°F); 3 lbs. of sliced ham as per manager cold holding overnight in ric (55°F); 1 lb. of sliced prosciutto as per manager cold holding overnight in ric (55°F); 3 lbs. of sliced turkey as per manager cold holding overnight in ric (55°F); 2 lbs. of raw salmon as per manager cold holding overnight in ric (55°F) See Stop Sale
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02C-03-4
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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. Shredded mozzarella cheese and sliced mozzarella cheese not date marked in wic, as per manager was was opened more than 24 hours ago.
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53A-05-6
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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/
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14-77-6
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. RIC on front display line.
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed no date marks on any Rte foods in any coolers. As per manager all RTE foods were prepared more than 24 hours ago. **Repeat Violation**
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