| Violation
|
|
Observation
|
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food. Styrofoam bowl in flour. **Corrected On-Site** **Warning**
|
|
23-06-4
|
|
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets soiled, shelving soiled, **Warning**
|
|
14-22-4
|
|
Basic - Can opener blade not kept sharp - observed metal shavings. **Warning**
|
|
28-02-4
|
|
Basic - Condensation or other drainage not disposed of according to law. AC unit near over heavily draining. Pans and funnel with tube catching drainage. Establishment was advised not to use shelf for anything other than catch pans. **Warning**
|
|
12B-12-4
|
|
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Opened bottled water on cook line **Warning**
|
|
12B-07-4
|
|
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverages on food storage containers, shelves above prep, on prep surfaces. **Warning**
|
|
13-04-4
|
|
Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 cook **Warning**
|
|
13-03-4
|
|
Basic - Employee with no hair restraint while engaging in food preparation. 1 cook **Warning**
|
|
14-11-4
|
|
Basic - Equipment in poor repair. Torn gaskets, grooved cutting boards, **Warning**
|
|
36-14-4
|
|
Basic - Grease accumulated on kitchen floor and/or under cooking equipment
Under pizza oven. **Warning**
|
|
36-31-4
|
|
Basic - Hole in floor near rodent droppings behind bar. **Warning**
|
|
10-20-4
|
|
Basic - In-use tongs stored on equipment door handle between uses. On oven **Warning**
|
|
10-01-4
|
|
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. Handle in sugar. **Corrected On-Site** **Warning**
|
|
22-08-4
|
|
Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
|
|
29-49-5
|
|
Basic - Observed standing water in bottom of reach-in cooler. Salad prep. **Warning**
|
|
21-11-4
|
|
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
Observed floating bits of food in solution. **Warning**
|
|
36-27-5
|
|
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Pizza station.
Floor perimeter soiled.
**Warning**
|
|
29-11-4
|
|
Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink **Warning**
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line **Warning**
|
|
21-09-4
|
|
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line **Warning**
|
|
21-38-4
|
|
Basic - Wiping cloth sanitizing solution stored on the floor. Cook line **Warning**
|
|
14-06-4
|
|
Basic - Wood food-contact surface not properly sealed. Shelf near pizza prep. **Warning**
|
|
35A-02-5
|
|
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 20-35 flies behind bar at indoor bar. **Warning**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Pizza station: Pizza sauce 58 F°, shredded cheese 58,66,62 F°, cooked beef 60 F°, ham 68 F°, cut tomato 79 F°, mozzarella 64 F°, ricotta 82 F°, chicken cooked 66 F°
Salad station: Cut leafy greens 45,48,48,60 F°, cut tomato 50,60 F°, cheese shred 53 F°, cheese slices 51 F°, sour cream 56 F°, sauce 62 F°, cut leafy greens 60 F°, chicken cooked 52,45 F°
All foods iced and moved to a working cooler. **Warning**
|
|
35A-09-4
|
|
High Priority - Presence of insects, rodents, or other pests. Bee on soda gun. **Warning**
|
|
35A-04-4
|
|
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 50-75 rodent droppings ranging from moist to dry under indoor bar. Approximately 6 near ice machine, can't reach to touch. Approximately 30 under booths in dining room, can't reach to touch. **Warning**
|
|
41-08-4
|
|
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
Jug of degreaser with can opener. **Warning**
|
|
22-02-4
|
|
Intermediate - Accumulation of food debris/grease on food-contact surface. Stove burners. Mixer head soiled. Food storage lids soiled. Can opener soiled. **Warning**
|
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wet towel. **Warning**
|
|
22-28-4
|
|
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in coolers in kitchen. **Warning**
|
|
53A-01-6
|
|
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/ **Warning**
|
|
53B-01-5
|
|
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. **Warning**
|
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Various foods. **Warning**
|
