| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. In prep room
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.under equipment on tables **Repeat Violation**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing.numerous places
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35A-03-4
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Basic - Dead roaches on premises.11 found behind low reach in
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.back packs on dry storage racks, purse on sugar
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14-10-4
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Basic - Equipment or utensils not designed or constructed in a durable manner.cans being used to hold up a table in the back room
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36-11-4
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Basic - Floors not maintained smooth and durable.under cooking equip, unsecured metal
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36-24-5
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Basic - Hole in or other damage to wall.by mop sink, hole behind jugs of oil
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.on cook line
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover.bottom shelf of table on cookline
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.bar in coolers
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. Both
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled. Both
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36-30-4
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Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In walk in cooker 2 walls and braces are raw wood
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.bar **Repeat Violation**
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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. In the walk in chicken 51°, cheese 51°, pork 51° they are working on it, went out yesterday, was repaired, went out again 1 hour ago. Moving food to beer cooler upright True by door cheese 44°, sauerkraut 44°, slaw 44° cook line reach in by the bar entry sausage 45°, cheese 45°, raw beef 45° batter dip by fryer 67°, 63°
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01B-24-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 1 came out of damaged cove molding behind fish/chicken lowcooler
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can., and table and flour bin on cook line
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.at the bar, no running water when hot is turned on
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.on cook line
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31B-03-4
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Intermediate - No soap provided at handwash sink.on cook line
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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. No training done for front of the house
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
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