Violation
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Observation
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14-09-4
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Basic - Cutting board on sandwich has chips on the corners. No longer smooth and easily cleanable. **Repeat Violation** **Warning**
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12B-07-4
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Basic - Employee beverage container on a cutting board on the line. Removed. **Corrected On-Site** **Warning**
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster. **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Cook line. **Warning**
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation. Raspberries, micro basil. **Warning**
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21-08-4
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Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100ppm observed. **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. 2 cans of mandarin oranges. 2 cans of tomato sauce. See stop sale. **Warning**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bar tender handle ready to eat sliced lemon and a ready to eat piece of bread. Operator discussed with bartender. Operator provided bar tender tongs.
- Observed employee garnish plate of meat with barehands. **Corrective Action Taken** **Warning**
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12A-28-4
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High Priority - Observed bartender pull up her pants and then wash basil with her barehands without properly washing hands before. **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.
- Butter spread 74 °F removed from cooler at 6am temped at 11:35am. See stop sale.
- Server butter 64 °F, prepared at 10am temped at 11:45am. Relocated to cooler.
- Sautee cooler - Cooked lamb 55 °F, yogurt 53 °F.
- Pizza station - cream sauce 48 °F, cooked potatoes 51 °F, basil pesto 50 °F.
- Service station cooler - milk 44 °F.
- Main walk in cooler - raw salmon 49 °F, raw beef 49 °F, cooked chicken 49 °F.
- Garlic in oil 67 °F made 7-10-2019. See stop sale.
**Warning**
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03D-06-4
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High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomato cooling since 9am temped at 11:50am at 51 °F - temped at 1:20pm at 51 °F. See stop sale. **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.
- Butter spread 74 °F removed from cooler at 6am temped at 11:35am .
- Cut tomato cooling since 9am temped at 11:50am at 51 °F - temped at 1:20pm at 51 °F.
- Garlic in oil 67 °F made 7-10-2019. **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Fruit fly BarPro insect strip stored with dry foods. **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Cleaned butter dishes on shelf with food debris on them. Operator ran butter dishes through dish machine. **Corrected On-Site** **Warning**
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11-03-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Employee health poster provided. **Corrective Action Taken** **Warning**
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03C-89-4
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Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken breasts. **Warning**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by dirty dishes. Dirty dishes removed. **Corrected On-Site** **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. Strainer in bar hand sink. Removed. **Corrected On-Site** **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. 84 °F observed in women's restroom. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Bar. **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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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, sliced meat, cooked potatoes. **Warning**
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53B-09-4
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Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. SafeStaff. **Warning**
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