| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- multiple dry food containers and bins.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
- Equipment and Appliances throu kitchen, WALKIN COOLERS, REACH IN COOLERS,
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14-05-4
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Basic - Cardboard used to line food-contact shelves.
- metro type shelving with soup spoons and kettles.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
- Lg. White board at 3 Compartment Sink.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
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36-22-4
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Basic - Floor area(s) covered with standing water.
- in warewashing area.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair.
- hallway at entry to dry storage
- at dishmachine area,
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves.
- metro type shelving.
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08B-38-4
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Basic - Food stored on floor.
In kitchen:
- bag of carrots,
- open box of oranges,
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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35B-02-4
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Basic - Insect control device installed over food preparation area.
- nstalled directly above food prep table (now holding uncovered cooked rice).
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
Under-shelves soiled and heavily rusted:
- table to right of wok station,
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
- exterior of kitchen Appliances and Equipment including:
- electric grinder,
- TWO single door Frigidaire REACH IN FREEZERS at end of cook line.
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36-02-5
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Basic - Unsealed concrete/ terrazzo floor in kitchen and food preparation, food storage, warewashing area or bathroom.
- unsealed and heavily soiled.
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23-01-4
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Basic - Vending machine exterior soiled.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing 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.
- some dry food containers/bins **Repeat Violation**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Dishmachine tested at 0 PPM Chlorine.
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- operator purchasing fresh salmon freezing some of it but not complying with proper parasite treatment requirements.
Explained to operator that he must either:
1. Purchase "AQUACULTURED" salmon, OR
2. Purchase Commercially Frozen salmon, OR
3. Acquire appropriate equipment to record that he has properly frozen salmon to -4°For colder and maintained -4°F or lower for 168 consecutive hours.
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50-17-2
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High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation** **Admin Complaint**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
- Lg. White board at 3 Compartment Sink.
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22-27-4
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Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- soiled metro-type shelving holding to-go soup containers.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
- in server station used as dump sink.
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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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.
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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.
In WALKIN COOLER:
- individual portions of brown sauce,
- 22qt container shredded carrots,
- water chestnuts,
- red sauce,
- multiple cut celery and assorted greens,
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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.
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