| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. top area ; soiled interior of dish machine
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09-10-4
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Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. Dated 2017
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in kitchen **Repeat Violation**
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Sides of fryers
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51-11-4
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Basic - Carbon dioxide tanks not adequately secured.storage area
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24-27-4
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Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Lids , pitcher , cutting board stored next to hand wash sink at front counter **Corrected On-Site**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Steam table area , toast areas
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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. By hand wash sink next to clean bowls and plastic wrap
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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. Gap in center of doors at front door
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Kitchen , dish washing areas
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09-07-4
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Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. Discussed proper hand washing with manager
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10-04-4
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Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Ice scoop stored on top of dish machine - manager relocated on tray -
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Cook line
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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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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Back kitchen
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33-16-4
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Basic - Open dumpster lid. Shared dumpster
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14-67-4
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Basic - Reach-in freezer and walk in cooler gasket torn/in disrepair.
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08B-13-4
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Basic - Stored food ( cooked cut potatoes ) not covered in walk-in cooler. **Repeat Violation**
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08B-17-4
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Basic - Unwashed fruits/vegetables ( oranges ) stored with ready-to-eat food.( dressing ) in walk in cooler
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris.
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface.
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23-23-4
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Basic - table fan has accumulation of food debris/dust/grease/soil residue. In dishwashing area
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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. Sausage gravy at 10:05 am at 47° cooked the previous night in stacked, covered , deep container in walk in cooler - discarded ; tuna salad 48° , chicken salad 45° at 11:10 am made previous day stacked and covered - discarded. **Corrective Action Taken**
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01B-37-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Sausage gravy at 10:05 am at 47° cooked the previous night in stacked, covered , deep container in walk in cooler - discarded; tuna salad 48° , chicken salad 45° at 11:10 am made previous day stacked and covered - discarded**Corrective Action Taken** **Corrective Action Taken**
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager cracked eggs then touched plate without washing hands - discussed proper hand washing with manager and employees - manager then washed hands **Corrective Action Taken**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server touched sausage once plated with barehand - sausage discarded - manager placed cooked bacon on plate with bare hands - bacon discarded - cook touched toast with bare hands ( AOP invalid not updated) - toast discarded - discussed proper handling of ready to eat foods with manager and employees **Corrective Action Taken**
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01B-12-4
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High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Butter packets on dining tables reserved to customers - discarded - discussed proper handling of butter packets with manager **Corrective Action Taken**
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01B-07-4
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High Priority - Food with mold-like growth 2 moldy oranges in walk in cooler . See stop sale.
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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.ham 45°, raw bacon 47° , shell eggs ambient 49° , 52° corn beef , 48° turkey in walk in cooler - service provided to coolers by end of inspection
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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 sausage at 110 ° at steam table - discussed proper hot holding with manager - sausage reheated to 174° **Corrective Action Taken** **Repeat Violation**
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking - flats of eggs at cook line , egg batter not time marked - discussed proper time marking of food held under time with cook
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07-08-4
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High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers.butter packets on dining tables reserved once customers left and new were seated - discarded
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35A-07-4
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High Priority - Small flying insects in kitchen. 1 flying insect in dining area and 1 flying insect in back kitchen area
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet
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22-20-4
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Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Front counter
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11-03-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Manager unable to name Big 5 food borne illnesses and to report any of these illnesses to the division - DOH
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53A-10-4
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Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Temperatures of cooking chicken 165° , reheating of cooked potatoes for hot holding 165° answered incorrectly - reviewed with manager
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Cook line
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53B-15-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties cook unaware of proper ambient cooling - dishwasher unaware of proper set up of triple sink - cooks unaware of proper hand washing - reviewed information with employees **Corrective Action Taken**
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53A-03-6
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Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ expired 11/ 2018 - certificate provided expired- looked up at FRA website Sam Alvarez 10/25/17 **Corrected On-Site** **Repeat Violation**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Gravy cooled in deep, stacked containers on shelf in walk in cooler reviewed proper cooling procedures with manager **Corrective Action Taken**
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rehydrated hash browns cooling in closed carton on counter in kitchen - reviewed proper procedure with manager - hash browns placed in containers uncovered in walk in cooler **Corrective Action Taken** **Repeat Violation**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Wrong date on gravy , tuna salad, chicken salad in walk in cooler
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53B-14-5
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Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees expired training 4/2019
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53B-09-4
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Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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22-06-4
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Intermediate - Slicer blade soiled with old food debris. On prep table **Repeat Violation**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Near triple sink
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