Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.
No handle scoop in potatoes, chicken base, fruit **Warning**
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen.
Soda boxes on floor, employee put on shelf. **Corrected On-Site** **Warning**
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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination. **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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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **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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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
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25-32-4
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Basic - Reuse of single-service articles.
Dannon yogurt containers stored clean on drying rack. **Warning**
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Wood pallet and panels near walk in cooler. **Warning**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
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29-03-4
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Basic - Water draining onto floor surface.
From dish machine, pipe drains onto floor. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
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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.
Oil not labeled on cookline. **Warning**
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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.
Dish machine chlorine 25-50ppm, operator called repair man. **Warning**
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12A-12-4
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High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
Cook prepped omelette with raw pooled eggs then touched ready to eat cut melon **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.
5 flies, 2 on egg box, 3 near dish machine, 20 near soda machine, **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.
Cheese 52 F°,
cut cooked spinach 47 F°,
egg shell 47 F°,
mushrooms 46 F°,
grits 82 F°,
cooked potatoes 47 F°,
Butter pats 78 °F on counter
Salmon 54 °F
Cut tomatoes 45 °F
Potato slices 60 °F
Ham slices 49 °F
Employees moved to walk in cooler, reach in cooler not working. **Corrective Action Taken** **Warning**
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
Hollandaise made on 7-8 not cooling from hot/cooked cool on 7-9 46 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.
sausages 111 F° **Warning**
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08A-07-4
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High Priority - Raw animal food not properly separated from ready-to-eat food.
Ready to eat smoked salmon stored next to raw eggs
Raw salmon and raw eggs on boxes of ready to eat potatoes **Warning**
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08A-20-4
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High Priority - Raw animal foods not properly separated from each other in holding unit.
Raw chicken next to raw steak **Warning**
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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.
Coleslaw in walk in cooler date marked 6/27. **Warning**
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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. **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.
Hollandaise made on 7-8 not cooling from hot/cooked cool on 7-9 46 F° **Warning**
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31B-03-4
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Intermediate - At dish area hand wash sink
No soap provided at handwash sink.
No paper towels **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
Microwave soiled. **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Observed cleaning supply bottle stored in hand wash sink near dish area. **Warning**
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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/
Observed 3 cooks and 3 waitstaff with no CFM. Certified food manager came at end of inspection. **Corrected On-Site** **Warning**
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