| Violation
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Observation
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12B-12-4
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Basic - - From initial inspection : Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- open cup on metal prep table **Warning** - From follow-up inspection 2019-07-19: **Time Extended**
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12B-07-4
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Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- opened water bottle on prep table **Repeat Violation** **Warning** - From follow-up inspection 2019-07-19: **Time Extended**
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14-11-4
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Basic - - From initial inspection : Basic - Equipment in poor repair.
- rusting metal prep tables
- rusting food equipment
- torn foil on shelves
- rusting food service utensils
- grooved cutting boards
**Warning** - From follow-up inspection 2019-07-19: **Time Extended**
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36-22-4
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Basic - - From initial inspection : Basic - Floor area(s) covered with standing water.
- various areas
Other observances:
- walls soiled/ stained/ stripping; possible mold- like substance in various areas
- ceiling dusty/ soiled/ stained/damaged; possible mold like substance
**Warning**
**Warning** - From follow-up inspection 2019-07-19: **Time Extended**
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08B-43-4
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Basic - - From initial inspection : Basic - Food stored in a room/shed that is not fully enclosed.
- can foods, rice, beans, seasonings and Walk in cooler in added extension of building by using wooden walls/ panels that are not fully enclosing or protecting said items. There are visible gaps and broken panels allowing for possible of vermin and environmental contaminants **Warning** - From follow-up inspection 2019-07-19: **Time Extended**
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35B-12-4
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Basic - - From initial inspection : Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
- exterior added room to hold food, service items, chemicals, Walk in cooler has gaps, broken panels, etc. **Warning** - From follow-up inspection 2019-07-19: **Time Extended**
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03D-01-4
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High Priority - - From initial inspection : High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- 10lbs rice 148°F, from 200pm temped at 4:12 **Warning** - From follow-up inspection 2019-07-19: Nothing cooking **Time Extended**
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12A-16-4
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High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- employee entered the kitchen no handwash then handle chip platter **Warning** - From follow-up inspection 2019-07-19: **Time Extended**
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12A-12-4
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High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- employee went from raw meat to lettuce **Warning** - From follow-up inspection 2019-07-19: **Time Extended**
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12A-10-4
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High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- all employees at some point observed to do this violation **Warning** - From follow-up inspection 2019-07-19: **Time Extended**
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12A-25-4
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High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- employee wiped the sweat off of his forehead no handwash or glove change then went right back to food service **Warning** - From follow-up inspection 2019-07-19: **Time Extended**
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09-01-4
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High Priority - - From initial inspection : 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.
- lemons
-lime
- chips **Warning** - From follow-up inspection 2019-07-19: **Time Extended**
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03B-01-5
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High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
- beans at room temp 126°F, **Warning** - From follow-up inspection 2019-07-19: Nothing hot holding **Time Extended**
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08A-07-4
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High Priority - - From initial inspection : High Priority - Raw animal food not properly separated from ready-to-eat food.
- chicken above beef above fish **Warning** - From follow-up inspection 2019-07-19: **Time Extended**
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12A-02-4
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High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- server came into the kitchen with 2 plates and a bowl, no handwash after placing in soiled pile then plated chips barehanded **Warning** - From follow-up inspection 2019-07-19: **Time Extended**
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12A-09-4
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High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- employee grabbed/itched/touched crotch area without glove change then returned to food service **Warning** - From follow-up inspection 2019-07-19: **Time Extended**
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53B-15-4
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Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. **Warning** - From follow-up inspection 2019-07-19: **Time Extended**
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13-06-4
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Intermediate - - From initial inspection : Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- server with long nails grabbing tortilla chips **Warning** - From follow-up inspection 2019-07-19: **Time Extended**
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05-07-4
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Intermediate - - From initial inspection : Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning** - From follow-up inspection 2019-07-19: **Time Extended**
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31A-03-4
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Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- black plastic canister **Warning** - From follow-up inspection 2019-07-19: **Time Extended**
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53A-05-6
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Intermediate - - From initial inspection : 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/ **Warning** - From follow-up inspection 2019-07-19: **Time Extended**
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03D-20-4
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Intermediate - - From initial inspection : Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Warning** - From follow-up inspection 2019-07-19: **Time Extended**
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