| 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. And towel holder and soap dispenser By 3 compartment sink
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.in spices
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface.outside ice machine
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Walk in
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen.4 cases of large cans, also onions **Repeat Violation**
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.all pots in storage area
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Same area where pots are stored
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21-05-4
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Basic - Cloth used as a food-contact surface.making nan bread
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29-18-4
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Basic - Drain cover(s) missing. By soda **Repeat Violation**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Cell phone on cook line
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.on 3 persons cooking **Repeat Violation**
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.and housing **Repeat Violation**
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23-21-4
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Basic - Food debris/dust/grease/soil residue on exterior of microwave.
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08B-30-4
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Basic - Food stored in dry storage area not covered.on top of freezer shells stored no cover
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system. **Repeat Violation**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In units all
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.cases of raw meat, at work station cooked meat all moved to walk in cooler **Corrective Action Taken**
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Lamb in 3 Comp sink water turned on
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24-11-4
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Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Sneeze guards do not cover all **Repeat Violation**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. On cook line
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Potato triangles, cooked chicken **Repeat Violation**
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38-02-4
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Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. 2 lights out in the hall way
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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.
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. **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.flour, sugar msg **Repeat Violation**
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03D-01-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.chicken in walk in 50° cooked yesterday afternoon see stop sale
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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 walk in butter 44°, noodles 46°, sauce 46° potato triangles 45°
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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. Butter by nan bread 117° **Corrective Action Taken**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.raw eggs over uncovered cooked food in walk in cooler
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08B-01-4
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High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Multiple foods not covered
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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. Hi Kent not cooled properly
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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. And exterior
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22-24-4
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Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
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11-03-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.by dish machine
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.on cookline
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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-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. 6 employees only 2 trained
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.on cookline
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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. Potato triangles, sauce chicken in walk in cooler and multiple other items in walk in and reach ins **Repeat Violation**
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22-18-4
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Intermediate - Soil residue in food storage containers.all spice bins
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