| Violation
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Observation
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving and food equipment.
Food and grease buildup underneath all food equipment and food prep tables in kitchen.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
By dish machine and in manager 's office. Employee removed tanks from office and secured in storage closet. Tank by dish machine secured. **Corrected On-Site**
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
-exposed dry wall, coated surfaces above hood on cook line is pealing off ceiling.
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35A-03-4
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Basic - Dead roaches on premises.
Dead roach under prep table by stove. Operator removed. **Corrective Action Taken**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- radio on food prep table. Discussed with employee. Manager moved. **Corrected On-Site** **Repeat Violation**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Metal pans on clean dish rack. Employee separated to dry. **Corrective Action Taken** **Repeat Violation**
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor.
-dry pasta and grits stored in milk crate inverted to its side. Food exposed to contamination from floor.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
-reach in coolers on the line.
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- handles of scoops in bulk food storage bins touching foods.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
In ladies restroom.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food.
Cut vegetables stored in non food grade dark plastic bag in small freezer in back kitchen.
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler.
Three door cooler on cook line.
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Opened employee beverage in cooler at server station. Employee moved. **Corrected On-Site** **Repeat Violation**
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06-01-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
Frozen fish out on counter top. Discussed with employee proper thawing. Employee moved fish to walk-in cooler. **Corrected On-Site**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
Tub of cooked potatoes, large container of soup (not the same soup that was cooling) and tub of cooked rice.
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08B-17-4
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Basic - Unwashed fruits/vegetables stored over ready-to-eat food.
Uncovered soups under unwashed fruit. Discussed with operator.
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23-12-4
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Basic - Walk-in cooler and 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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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
-sanitizer bucket at server station was above 200ppm. Operator replaced bucket to proper level. 50ppm. **Corrected On-Site**
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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.
-bulk containers under table in back of kitchen not labeled.
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14-41-4
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Basic - reach in cooler gasket torn/in disrepair.
All coolers on cook line.
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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.
Employee cracked shell egg than touched clean plate. Discussed proper hand washing with manager.
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
-server put on gloves no hand wash. Discussed with employee. He washed hands and put new gloves on. **Corrective Action Taken**
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01B-12-4
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High Priority - Food contaminated by consumers and operator continued to serve food. See stop sale.
Creamers left on table after customer left table, new customer was seated and creamers were reserved. Manager removed creamers from table and discarded. **Corrective Action Taken**
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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.
Reach in cooler on left side of cook line: cut tomatoes (45°F - Cold holding); shredded cheese (45°F - Cold holding); feta (45°F -Cold holding); cooked sausage (45°F - Cold holding); French toast egg wash (47°F - Cold Holding); ham (47°F - Cold Holding);
Employee stated that he believes that the reach in cooler was in a defrosting cycle. Suggested they retime defrost mode be reset to a non busy time or after closing. Reiterated with employee that all potentially hazardous foods must be cold held kept 41°F or below at all times.
Walk in cooler: cooked potatoes (44°F - Cold Holding); ham (44°F - Cold Holding); sliced cheese (44°F - Cold Holding); cooked rice (44°F - Cold Holding); soup (44°F - Cold Holding); gravy (44°F - Cold Holding) Manager states that they had a delivery this morning. **Corrective Action Taken** **Repeat Violation**
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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.
-19 single serving creamer not UHT. Manager corrected and discarded. **Corrected On-Site**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
Raw ground beef over raw fish. Discussed with operator.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
-cutting boards on cook line soiled with black grooves. **Repeat Violation**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.
-on server line. Discussed with operator.
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53A-05-6
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
8 employees present and involved in food prep, cutting fruit, preparing toast.
Discussed with operator.
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22-07-4
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Intermediate - Slicer blade guard and blade soiled with old food debris. **Repeat Violation**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
On shelf in dishwasher area.
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45-04-4
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Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
Two small table top fryers on table in center of kitchen not under hood system. One fryer was off, one fryer was on and hot.
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