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.
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16-23-4
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Basic - Accumulation of lime scale on the inside of the dishmachine.
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32-21-4
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Basic - Bathroom door not self-closing. Both restrooms.
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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. Clean containers stored by hand washing sink in the prep area.
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean inverted containers stored on top of dirty rack.
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16-55-4
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Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm).
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed throughout the kitchen cups of coffee no lid in food prep area.
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food.
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16-13-4
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing pan and not sanitizing. Coached employee. Set up three compartment sink. Employee rewashed pans, **Corrected On-Site**
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36-22-4
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Basic - Floor area(s) covered with standing water. Ware washing area. **Corrected On-Site**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled.
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36-17-4
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Basic - Floor tiles missing. Throughout the establishment
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08B-12-4
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Basic - Food stored in on top of oven not covered.Fried plantains.
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14-69-4
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Basic - Ice buildup in reach-in freezer. Kitchen: ice cream sliding glass cooler.
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35B-02-4
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Basic - Insect control device installed over food preparation area. Dry storage area above prep table and hand washing sink.
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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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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. Throughout the establishment l
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Servers area.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. By cook line.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. By dish machine and three compartment sink.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the establishment.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Hot water , three compartment sink.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on the pre tables.
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21-03-4
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Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Prep area. Operator discarded and made new clone solution.
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale. Observed in the walk in cooler near cook line: 4 limes with mold like growth.
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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. Observed on kitchen prep table: fresh garlic and oil (78°F - Cold Holding)
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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. Kitchen oven: cooked beans with rice (89°F - 105°F - Hot Holding). Checked 20 minutes later. Operator adjusted heat.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Walk in cooler : raw fish fillets stored above black olives. Operator moved to another shelf.. **Corrected On-Site**
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02C-01-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Observed in the walk in cooler : chimichurri dated 8/19/19. See stop sale.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach crawling on the kitchen floor near dish washing area.
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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. Observed in the walk in cooler : chimichurri dated 8/19/19.
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Observed mineral spirits stored near cans of energy drinks.
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. All hose bibs inside kitchen
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41-18-4
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High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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22-27-4
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Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Stove top.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing cups and forks in the hand washing sink by the cook line,
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By steam table, operator placed roll of paper towels at the hand washing sink. **Corrected On-Site**
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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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14-77-6
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Intermediate - Reach-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. Observed both reach in coolers in the kitchen not working.
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16-08-4
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Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Establishment has 4 large pots that does not fit inside three compartment sink.
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22-18-4
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Intermediate - Soil residue in food storage containers. Dry storage area: 4 different rices.
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