| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink.
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23-16-4
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Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Uncooked Rice dispenser located near walk in cooler.
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
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14-05-4
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Basic - Cardboard used to line food-contact shelves.
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36-57-4
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Basic - Ceiling fan had accumulation of dust/debris.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed plastic bottles of water.
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
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23-20-4
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Basic - Food debris/dust/grease/soil residue on exterior of oven.
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
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14-38-4
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Basic - Food storage container/container lid cracked or broken.
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable.
Observed prep table rusted shelf under preparation table located kitchen area.
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36-68-4
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Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
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14-69-4
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Basic - Ice buildup in reach-in freezer.
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses.
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14-40-4
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Basic - Nonfood-contact equipment in poor repair.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Observed plastic container with flour, rice.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair.
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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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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
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16-59-1
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Intermediate - Basic - Warewashing machine not automatically dispensing the detergent.
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Located near walk in cooler.
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03B-02-4
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High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed cooked chicken (110°F - Hot Holding). Ask per operator food was made less than 4 hours. Observed operator placed food item onto stove to reheat to 165°f.
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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.
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22-49-4
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High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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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 sprouts (63°F - Cold Holding) on top side of make table, less than 4 hours. as per operator. Operator transferred to reach in cooler for rapid cooling. **Corrective Action Taken**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Cook line area.
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22-26-4
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Intermediate - Buildup of soiled material on racks in the walk-in cooler.
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrective Action Taken**
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16-33-4
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Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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14-74-6
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Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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22-35-4
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Intermediate - Food preparation sink has soil/old food residue.
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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. Observed plastic container.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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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.
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
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22-18-4
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Intermediate - Soil residue in food storage containers.
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