Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathrooms opening into prep area. **Warning**
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Phone and speaker on prep table near slicer. **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
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14-11-4
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Basic - Equipment in poor repair. Torn gaskets prep reach in cooler, **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. Cook line **Warning**
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36-11-4
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Basic - Floors not maintained smooth and durable. Cook line **Warning**
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16-48-4
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Basic - Old food stuck to clean dishware/utensils. Dishes stacked still soiled after washing. **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. **Warning**
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35B-05-4
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Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Open kitchen has a door opening and several open service windows and flies were observed in the kitchen. **Warning**
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29-08-4
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Basic - Plumbing system in disrepair. Cold water doesn't work at prep hand wash sink. **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Catering lids **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Under cook line hand wash sink **Warning**
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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.
beans 45,50,45,49,50 F° cooked on 8-14-19 **Warning**
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12A-19-4
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High Priority - Employee washed hands with cold water. Observed cook washed hands at cook line hand wash sink which had 85 F° water. **Warning**
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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. 2 flies near dish machine, 4 flies in prep area landing on prep table, **Warning**
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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.
Swiss cheese 64 F° ham 59 F°, cut cabbage 60 F° ham 46 F° cut cabbage slaw 70 F°, cut tomato 67 F°, tempe 65,66 F°, **Warning**
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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. Beans 130 F°, beans 116 F°, cooked onions 103 F°, **Warning**
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Planned raw chicken next to panned raw beef. **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
beans 45,50,45,49,50 F° cooked on 8-14-19 **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Cutting board stained at cook line, interior of roast and hold soiled, **Warning**
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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. Knife, **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. 85 F° water at cook line hand wash sink, **Warning**
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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/ **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Dish area. **Warning**
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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. **Warning**
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