| Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom and employee restroom in rear prep area. **Repeat Violation** **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured at bar. **Warning**
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36-34-5
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Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dishwashing and rear prep areas. **Warning**
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24-26-4
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Basic - Clean equipment/utensils not stored at least 6 inches above the floor.
Clean cutting boards on floor by dishwashing area. Cutting board moved. **Corrected On-Site** **Warning**
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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 in the dishwashing area. **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. Drink moved. **Corrected On-Site** **Warning**
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14-11-4
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Basic - Equipment in poor repair. Rusted chest freezer lid near cookline
**Warning**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
At back door near cookline. **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered.
Wontons in Che's freezer not covered over night. Food covered. **Corrected On-Site** **Warning**
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08B-38-4
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Basic - Food stored on floor.
Pork and other foods stored on floor at walk-in freezer. **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning in dishwashing area. **Warning**
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25-27-4
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Basic - Straws provided at bar not individually wrapped or in an approved dispenser. **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
Leaking pipe at handwash sink at cookline. **Warning**
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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. Chlorine 0 ppm. **Warning**
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook went outside to throw garbage out then came into kitchen and handled clean trays without washing hands or changing gloves. He then went into the restroom to wash his hands but did not wash hands again before handling food. **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 77F at cookline under no temperature control. Food left outside overnight. Not maintaining 41F or below for longer than 4 hours. See Stop Sale.
Raw chicken 45F, coooked wings 45F, cheese 45F, and cooked Brussels sprouts 45F at cold holding drawers in front of fryers at cookline. Food held in cooler overnight. Food not maintaining 41F or below for longer than 4 hours,. Accumulation of water observed inside cooler.
Chicken 45-50F at Metalfrio cooler at cookline. Food held in cooler overnight. Food not maintaining 41F or below for longer than 4 hours,.
Walk-in cooler closest to cookline - rice 45F, Brussels sprouts 46F, cheese 46F, tomatoes 46F, vegan steak 46F, tomato mix 46F, Roman broth 46F, piquillo sauce 45F, fries 45F. Food not maintaining 41F or below for longer than 4 hours.
See stop sale.
**Warning**
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35A-09-4
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High Priority - Presence of insects, or other pests. Ants on wall above prep cooler near kitchen entryway double doors. **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
Raw beef and shrimp stored above prepped veggies at walk-in freezer. **Warning**
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35A-07-4
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High Priority - Small flying insects in bar area.
Observed approximately 10 live small flying insects .One fly landing on clean glassware. **Warning**
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink. Hose moved above rim. **Corrected On-Site** **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.
Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Butter 77F at cookline under no temperature control. Food left outside overnight. Not maintaining 41F or below for longer than 4 hours.
Raw chicken 45F, coooked wings 45F, cheese 45F, and cooked Brussels sprouts 45F at cold holding drawers in front of fryers at cookline. Food held in cooler overnight. Food not maintaining 41F or below for longer than 4 hours,. Accumulation of water observed inside cooler.
Chicken 45-50F at Metalfrio cooler at cookline. Food held in cooler overnight. Food not maintaining 41F or below for longer than 4 hours,.
Walk-in cooler closest to cookline - rice 45F, Brussels sprouts 46F, cheese 46F, tomatoes 46F, vegan steak 46F, tomato mix 46F, Roman broth 46F, piquillo sauce 45F, fries 45F. Food not maintaining 41F or below for longer than 4 hours.
**Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Air fresheners stored next to spices/sugar in wait station area. Food moved. **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. Educated employee on it 5 foodborne Illness. **Corrective Action Taken** **Warning**
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01C-02-4
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Intermediate - Establishment not maintaining clam tags for 90 days. **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Obstructed by cutting boards in dishwashing area.
Bar and rear prep area obstructed by equipment.
Obstructions moved. **Corrected On-Site** **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in rear prep area, wait station and bar. Paper towels provided. **Corrected On-Site** **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink at rear prep area, wait station and bar. Soap provided. **Corrected On-Site** **Warning**
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22-06-4
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Intermediate - Potato Slicer blade soiled with old food debris. **Warning**
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05-06-4
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Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. At Metalfrio cooler. Reading 20F. **Warning**
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53B-05-5
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Intermediate - Required employee training expired for all 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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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled in rear prep area. **Warning**
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48-04-4
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Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In rear prep area. Propane tank moved. **Corrected On-Site**
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