| Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish room and main kitchen
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Pizza make station
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Back door by office
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36-18-4
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Basic - Floor tiles through out facility has cracked, broken or in disrepair. Grout missing around tiles causing water and food debris to lay.
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36-31-4
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Basic - Hole in ceiling. Ice machine room and breakfast prep room
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38-01-4
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Basic - Light shield damaged/in disrepair. Pastry room
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Main kitchen
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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. **Corrected On-Site**
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29-11-4
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Basic - Water leaking from pipe under prep sink in the kitchen and at the dock side hand sink handle leaking
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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. At the salad bar
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. All buffet stations
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooling over night in the walk in cooler, cooked chicken quarters 48° 50° 46° bake ziti 46° cooked ziti 45°
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Beans and oyster sauce
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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Apples at the buffet
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12A-19-4
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High Priority - Employee washed hands with cold water.
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35A-02-5
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High Priority - Observed 1 small fly land on the sliced onions at the salad buffet,
pizza buffet observed a fly land on pre made pizzas, 1 fly landed on sliced bread.
2 live flies in the prep room.
Approximately 35 flies landing on raw potatoes in the produce room.
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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. Eggs 55° at the egg station buffet pooled eggs 70° cheese 72° yogurt 61° c.h cottage cheese 45°
Omelet station h.h scramble eggs 138° c.h diced cooked sausage 89° diced ham 78° diced tomatoes 77° shredded cheese 56°
Fruit station c.h cut honey dew 56°
Gelato/ pastry station c.h cream cheese 69° butter 70°
Walk in cooler c.h 43° raw fish 44° raw tuna 47°
Breakfast side prep area raw sausage links c.h 56° raw bacon 50° on speed rack in breakfast kitchen recommended to rapid chill.
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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. h.h French toast made from raw shell eggs h.h ranging 114° 124° 131° cooked frittata 120°
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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. Several items at each buffet. Items, strawberries, topping at the egg station, mayo and ketchup at omelette station
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed egg cook, crack eggs then handled cooked French toast without changing gloves.
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Small flies landing on onions, approximately 35 flies landing on raw potatoes.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by rack of pizzas
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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. Whisk in the egg station hand sink **Corrected On-Site**
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53A-02-6
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Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Nin Sous Chef
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53A-05-6
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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51-14-7
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Intermediate - No plan review submitted and approved - 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. Observed 2 more ice machines added to the ice machine room
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31B-03-4
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Intermediate - No soap provided at handwash sink. Omelette station
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14-76-6
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Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Coils heavily soiled. Ambient temperature 45°
Prep room walk in cooler observed ice build up on coils
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