| Violation
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Observation
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36-40-5
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Pipe on cook line **Warning**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler shelving, grill press handle **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. By dish area **Warning**
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08B-20-4
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Basic - Damaged/spoiled/recalled food not properly segregated. Mashed potatoes dented can **Warning**
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14-11-4
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Basic - Equipment in poor repair. Plastic containers in disrepair, walk in cooler shelving with rust that has pitted the surface, reach in cooler shelving with rust that has pitted the surface, reach in cooler gasket in disrepair under microwave cook line, rubber spatula in disrepair, ladle handle in disrepair plastic peeling, grill press handle on cook line **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
108 °F, operator replaced water and temped 145 °F
In bar area, utensils in standing water temping 104 °F, operator corrected to 139 °F
Knife between steam table and reach in cooler
**Corrective Action Taken** **Warning**
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16-48-4
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Basic - Old food stuck to clean dishware/utensils.
Metal pans. Operator began to put in dish area.
Old labels stuck to food containers after cleaning. Clean equipment shelving. **Corrective Action Taken** **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
Buckets of onions in walk in cooler
Several food items in reach in freezer stored uncovered. **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
Strawberries, broccoli, and uncut lettuce over peeled onions, cut vegetables, and cook pasta **Warning**
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25-02-4
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Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks, knives, spoons **Warning**
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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.
sugar in Squeeze bottle. Operator labeled. **Corrected On-Site** **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
Mashed potato can dented on rack. **Warning**
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12A-17-4
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High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rewashed hands **Corrected On-Site** **Warning**
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50-08-7
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High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 30 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning**
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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 vegetables 49°f, cut tomatoes 52°f, chicken salad 49°f, provolone cheese 49°f, sausage 44°f, sausage 49°f, raw liver 45-46°f, potato salad 45°f, tuna salad 45°f, cheese 47°f, salsa 43-44°f, spaghetti sauce 45°f, salsa 62°f, sour cream 67°f, rice pudding 47°f, tzaziki sauce 50°f- called for repair. Discussed cold holding at 41°f or below **Corrective Action Taken** **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. Cooked broccoli/cauliflower 109°f placed into oven **Corrective Action Taken** **Warning**
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03D-06-4
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High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. coleslaw 50°f (cooling 11am temped at 3:09pm operator placed into ice bath to quick cool) **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
Raw bacon stored over deli meat and cooked pasta in walk in cooler.
Raw beef stored over cooked sauce in reach in cooler. **Warning**
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over raw fish in reach in cooler- rearranged **Corrected On-Site** **Warning**
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41-18-4
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High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
Bucket tested 200ppm+ chlorine. Advised operator to correct. **Corrective Action Taken** **Warning**
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52-01-4
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Intermediate - Identity of food or food product misrepresented. Catfish listed on menu- no invoice to provide proof of identity of fish or a box that has fish listed as catfish. Employee states that the fish currently cooling is catfish in two door reach in cooler. **Admin Complaint**
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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
For 3 compartment sink, quat strips needed. **Warning**
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14-14-4
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Intermediate - Nonfood-grade basting brush used in food. **Warning**
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