| Violation
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Observation
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Walk in cooler floor
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Outside shed where single service items are stored. **Repeat Violation**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Cooks line board **Repeat Violation**
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14-11-4
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Basic - Equipment in poor repair.
Three door cooler door does not close
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36-11-4
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Basic - Floors not maintained smooth and durable.
Outside shed where single service storage is.
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10-08-4
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Basic - Ice scoop handle in contact with ice.
Server station ice bin **Corrected On-Site**
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10-01-4
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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.
Salsa container has pitcher laying inside **Corrected On-Site**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
In one door salsa cooler on cooks line
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33-16-4
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Basic - Open dumpster lid. **Corrected On-Site** **Repeat Violation**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
*One door cooler on cooks line
* All three gaskets on three door cooler on cooks line **Repeat Violation**
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25-05-4
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Basic - Single-service articles improperly stored.
In outside shed not on plans
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23-08-4
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Basic - Soda gun holster with accumulated slime/debris.
Behind bar
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
Rolling cart in kitchen
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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.
*Outside shed where single service items are stored
*Door in outside storage attached to building is raw wood. **Repeat Violation**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Throughout kitchen
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
By bar
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21-03-4
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Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0 ppm
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.
One door cooler on cooks line-
Salsa 50°
Flan 50°
Whipped cream 50°
Cooler emptied and food moved.
**Corrective Action Taken** **Repeat Violation**
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12A-28-4
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High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Line cook touched apron with gloves on without changing gloves
Manager educated employee **Repeat Violation**
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27-12-4
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High Priority - Establishment operating with no potable running water.
The water is shut off in the establishment. None on the sinks have running water.
Operator had the water turned back on and stated it was only shut off temporarily for pipe leak. **Corrected On-Site**
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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.
3 flies in kitchen-back door open **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.
Three door cooler on cooks line-
Top-
Cheese 46° rechecked 48°
Cut lettuce 46° rechecked 42°
Sour cream 46° rechecked 42°
Bottom-
Steak 44°
Operator states all items were just restocked.
Two door cooler in dish room
Cheese 55°
Operator states it came off truck an hour ago. No invoice available. Moved to freezer. **Corrective Action Taken** **Repeat Violation**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
Raw fish over cooked pork in reach in cooler **Corrected On-Site**
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08A-18-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
Raw chicken over raw beef **Corrected On-Site**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by oven
*Cooks line hand-sink. The hand sink cannot be accessed because an oven was put next to it harboring the space around it
* Sever station hand-sink blocked by buckets of chips **Repeat Violation**
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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.
Overflowing with Dirty dishes in dishroom **Repeat Violation**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Behind bar, server station hand-sink and cooks line hand sink by storage, dish room hand sink **Corrected On-Site** **Repeat Violation**
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51-16-7
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Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days.
1. Two door large convection oven added to cooks line, the way it is placed is causing the hand wash sink to tilt and it also blocks the ability to use the sink
2. Operator has single service items stored in shed in the back of the property which is not on the plans.
3. Operator has the front unisex bathroom locked and not able to be used by customers due to now being used as a storage room. **Repeat Violation**
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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.
Operator only has 4 certificates available to show inspector.
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