| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In bulk bin on cooks line
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24-26-4
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Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Bar containers in bar area
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Deli style cooler on cooks line.
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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. On prep table with can openers and green beans.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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14-11-4
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Basic - Equipment in poor repair. Walk in cooler door
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36-22-4
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Basic - Floor area(s) covered with standing water. In multiple locations throughout kitchen.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Throughout kitchen
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08B-12-4
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Basic - Food stored in holding unit not covered. Salads and lettuce in produce walk in cooler. **Corrected On-Site**
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08B-38-4
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Basic - Food stored on floor. In produce cooler. **Corrected On-Site**
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36-24-5
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Basic - Hole in or other damage to wall. Server area
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14-70-4
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Basic - Ice buildup in walk-in freezer.
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35B-02-4
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Basic - Insect control device installed over food preparation area. In server area above beverages.
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Deli style cooler on cooks line b
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Outside of ice machine
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
Approximately 5 in kitchen
5 in dish area
5 under salad make table
4 in bar area
2 flies at hand wash sink on cooks line
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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.
Cooked chicken wings stacked too high in reach in cooler at 46-52°f had manager manager move wings.
Cut leafy greens next To expo 74°f
Walk in cooler next to wine walk in cooler:
Ribs 46°f soup 45°f creamed spinach 45°f rice 45°f blue cheese dressing 45°f cooked chicken wings 45°f
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03B-04-4
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High Priority - Rare roast hot held at 130 degrees Fahrenheit or above. In holding unit at 117°f
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings under dish rack near storage room.
Approximately 37 dry droppings in storage room
16 on bottom shelf of prep table near walk in coolers
Too many to count in large meat tenderizer
10 on floor in area in front of walk in coolers
Approximately 25 under soda bag in a box
8 in storage room near soda bag in a box
6 on shelf with canned good in dry storage room
5 on floor around back door
6 on shelf next to reach in cooler on cooks line
3 on floor next to alto sham on cooks line
6 on end of cooks line on shelf with plastic wrapped plates
14 on rack with dish racks
19 on shelving in server area
Too many to count on shelving under computer terminal in server area
2 under high chairs
5 in bar area
1 on server tray in expo area
1 on shelf with vegetables in expo area
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35A-21-4
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High Priority - Rodent burrow or rodent nesting materials present.
Chewed foam in corner of bar
Chewed foam near storage room
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Deli style cooler on cooks line
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrubbies in sink on cooks line. **Corrected On-Site** **Repeat Violation**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. At hand wash sink in dough room
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in back prep area
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53B-05-5
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Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has blank cards and class scheduled.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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