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.
Cups used as scoops in bin in storage room.
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
Hood filters.
Shelving on cookline soiled.
Exterior of containers soiled, on cookline.
Step ladder soiled.
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08B-20-4
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Basic - Damaged/spoiled/recalled food not properly segregated.
Raw chicken with mold-growth in reach in cooler. See stop sale.
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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.
Drink on top of reach in cooler.
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
Baseball caps hanging on dish rack.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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14-11-4
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Basic - Equipment in poor repair. Reach in cooler gasket two drawer stand up, cutting board with cut marks
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36-22-4
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Basic - Floor area(s) covered with standing water.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler.
Across from oven near 3 compartment sink, cold hold drawers
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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25-05-4
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Basic - Single-service articles improperly stored.
Single service items stored in boxes on floor in dry storage.
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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.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
On cookline
Floors soiled in kitchen
Ceiling vents soiled, kitchen area.
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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.
Squeeze bottles unlabeled on deli prep cooler top.
Bin of sugar/salt in storage room unlabeled.
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed 2 employees come in from outside and began work, no handwash. Advised employees to wash hands.
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale.
Observed raw chicken in container in reach in cooler with mold growth.
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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.
Observed 6 small flying insects in kitchen area near dish area.
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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.
Cut tomatoes 47 °F Swiss cheese slices 49 °F lettuce 49 °F
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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.
Onions 118-131 °F
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22-43-4
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High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
0ppm.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
Raw burgers stored over French fries in tall reach in cooler. Employee moved burgers to bottom shelf.
In reach in cooler in storage room, raw meat stored over fresh cabbage.
Raw beef over French fries.
**Corrective Action Taken**
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08A-17-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
Raw chicken over hot dogs and fries in reach in freezer.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
White reach in cooler near restrooms.
Can opener soiled.
Interior of microwave soiled.
Ice tea dispenser soiled.
Shake mixer soiled.
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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.
Wiping cloth stored in font hand wash sink. Employee removed. **Corrected On-Site**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Employee dumped sanitizer bucket in hand wash sink.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.
Men's and women's employee restrooms near kitchen temped 86-92 °F
Restroom down hallway temped 104 °F.
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22-03-4
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Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
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53A-01-6
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Intermediate - Manager lacking proof of food manager certification. 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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53B-02-5
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Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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