Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. Splash area of the beverage dispensing machine in the wait staff area. **Repeat Violation** **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. Near walk in cooler. **Warning**
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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. **Warning**
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12B-02-4
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Basic - Employee drink cups in a food preparation or other restricted area. On prep tables in kitchen, dish room and prep and cooks line. **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning**
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14-11-4
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Basic - Equipment in poor repair. Mop-sink side wall broken
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36-22-4
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Basic - Floor area(s) covered with standing water. Ice on floor of walk in freezer **Warning**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. **Repeat Violation** **Warning**
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed. Under And behind equipment floors in need of cleaning. **Warning**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Entrance to the walk in freezer, inside freezer and dish room. Cracked, broken and missing tiles. **Repeat Violation** **Warning**
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Cooks line **Repeat Violation** **Warning**
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08B-30-4
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Basic - Food stored in dry storage area not covered. Bulk rice uncovered **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered. Consumable ice at bar exposed to clients talking over bar, lid to ice holding bin needs t9 be in place. **Warning**
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16-38-4
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Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Corrective Action Taken** **Repeat Violation** **Warning**
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14-35-4
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Basic - Interior of microwave oven wait station line with rust that has pitted the surface. **Repeat Violation** **Warning**
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36-62-4
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Basic - Light not functioning. Cook line **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. t both the bar and on the cooks line, multiple units with water in bottom of units **Warning**
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14-67-4
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Basic - Reach-in warmer gasket torn/in disrepair. **Repeat Violation** **Warning**
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14-46-4
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Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. **Warning**
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25-05-4
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Basic - Single-service articles improperly stored. Foil pans and lids not inverted in wait station, corrected **Corrective Action Taken** **Warning**
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in cooler and walk in freezer **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. All thru location, prep, dish washing and cooks line **Repeat Violation** **Warning**
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar tender was and rinsed food holding equipment without sanitation at bar. Had those items sent to dishwashing in kitchen. **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Whole corn 1 can 6# 10oz size, **Warning**
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed 3 employees go from soiled dishes to clean dishes or other tasks with out hand washing and another who wiped her clean hands on her T-shirt and them was going to don gloves, stopped all these employees and had them correctly hand wash and re-educate. Also had operator print and post new Hep A hand out for location. **Corrective Action Taken** **Warning**
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked pork butt from over night found at 53-55° **Warning**
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Chicken and beef Au jus holding at ambient air temp for 1 hour from being prepared. Both items rapidly reheated to over 165° with in 20 mins, chicken to 209° and beef 177° **Corrective Action Taken** **Warning**
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08A-16-4
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High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw whole shell eggs stored over raw shucked oysters **Corrective Action Taken** **Warning**
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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. Approx 4# cooked pork found at 53-55° from overnight. **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Yellow pest strips above consumable ice at bar, item must be remove, corrected **Corrective Action Taken** **Repeat Violation** **Warning**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.cooked pork butt from previous day found at 53-55° in pan with lid and ring of congealed fat. **Warning**
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53B-14-5
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Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bartender Renee expired food handler training. **Warning**
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22-01-4
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Intermediate - Soda gun soiled. At bar **Warning**
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