| Violation
|
|
Observation
|
|
36-34-5
|
|
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in the food preparation area.
Ceiling paint peeling in dishwashing area.
|
|
12B-07-4
|
|
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
|
|
14-11-4
|
|
Basic - Equipment in poor repair.
Rusted chest freezer with broken lid at cookline.
|
|
23-07-4
|
|
Basic - Gaskets with slimy/mold-like build-up.
At chest freezer at cookline and freezers outside.
|
|
14-69-4
|
|
Basic - Ice buildup in reach-in freezer in food preparation area.
|
|
10-20-4
|
|
Basic - In-use tongs stored on equipment door handle between uses on stove in kitchen. Observed employee soiled rags tied to their waist and their clothing touching tongs hanging on door handle.
|
|
08B-13-4
|
|
Basic - Stored food ( Bread) not covered in walk-in cooler.
|
|
14-55-4
|
|
Basic - Uncleanable knife block in use to store knives.
|
|
08B-17-4
|
|
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed mushrooms over cooked pork at walk-in cooler.
|
|
14-12-4
|
|
Basic - Utensils in poor condition.
Chipped spatulas observed.
|
|
29-11-4
|
|
Basic - Water leaking from pipe and/or faucet/handle at the hand wash sink
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses on food preparation table in kitchen. Operator removed to sanitizer bucket. **Corrected On-Site**
|
|
21-38-4
|
|
Basic - Wiping cloth sanitizing solution stored on the floor.
Observed wiping cloth sanitizing solution in bucket stored on the floor. Operator removed and stored properly. **Corrected On-Site**
|
|
22-41-4
|
|
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.
Dishwasher (Chlorine 0ppm) . Corrected to 100ppm. **Corrected On-Site**
|
|
12A-27-4
|
|
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Cook cracked eggs then handled cheese with the same hand without changing gloves or washing hands.
Cook cracked raw shelled eggs then handled clean spatula and hash browns without washing hands first.
Employee washed hands. **Corrected On-Site**
|
|
12A-07-4
|
|
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
Employee handled raw beef changed gloves then handled Cheese without washing hands first. Employee washed hands and changed gloves. **Corrected On-Site**
|
|
12A-13-4
|
|
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee washed dishes then returned to food preparation at cookline without washing hands first. Employee washed hands.
Server used phone then handled clean cups without washing hands first. Employee washed hands. **Corrected On-Site**
|
|
12A-25-4
|
|
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched face, glasses and hair then handled clean cups without washing hands first. Employee washed hands. **Corrected On-Site**
|
|
22-45-4
|
|
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Equipment not being sanitized at dishmachine. Dismachine at 0 ppm chlorine. Bucket of sanitizer empty. Corrected to 100 ppm chlorine. Equipment rewashed . **Corrected On-Site**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Flip top cooler; yucca (44-47°F - Cold holding over filled container. Operator removed some of yucca to another container and moved to the bottom of cooler. cooked beef (44-45°F -).Ham 45F, cheese 45F, sausage 45F, tomato and onion mix 54F, Madurese 60F. Operator states they were taken from the walk-in cooler this morning to flip top cooler. Foods moved to walk-in cooler to quick chill.
Tomatoes 69F at cookline under no temperature control.
|
|
03F-02-4
|
|
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 . Butter held under time control at cookline not time marked. Butter time marked. **Corrected On-Site**
|
|
08A-20-4
|
|
High Priority - Raw animal foods not properly separated from each other in holding unit.
Observed Raw burger on top of fries and cooked shrimp in chest freezer in food preparation area. Operator removed and stored properly. **Corrected On-Site**
|
|
03A-03-4
|
|
High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. At ambient temperature of 80F.
|
|
41-02-4
|
|
High Priority - Toxic substance/chemical stored by or with food.
WD40 stored above prep cooler by blenders.
|
|
28-25-4
|
|
High Priority - Wastewater backing up through sinks. Observed that every time the Handwash sink in the cookline area is used wastewater begins to drain unto the floor area in the cookline/preparation area. There are no other handwash sinks accessible to wash hands in this area. As per operator lines clogged behind wall.
|
|
22-20-4
|
|
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
|
|
31A-13-4
|
|
Intermediate - Employee used handwash sink as a dump sink at cookline.
|
|
12A-03-4
|
|
Intermediate - Employee washed hands in a sink other than an approved handwash sink . Employee handled raw foods, then washed hands at compartment sink , did not dry hands , placed gloves on and then handled papaya. Employee washed
**Corrective Action Taken**
|
|
53B-05-5
|
|
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
|
41-17-4
|
|
Intermediate - Spray bottle containing toxic substance not labeled.
Observed Degreaser bottle unlabeled in Dishwashing machine area.
|
