Violation
|
|
Observation
|
23-24-4
|
|
Basic - Buildup of food debris/soil residue on equipment door handles.
|
08B-24-4
|
|
Basic - Food in contact with a surface that was contaminated and not cleaned and sanitized before use.
- prep tables, cutting boards and counters have built up decomposed food residues and are used for thawing and storing foods.
|
31B-04-4
|
|
Basic - No handwashing sign provided at a hand sink used by food employees.
|
06-04-4
|
|
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- thawing Frozen chicken Breasts and beef loin at room temperature n same plate
|
42-01-4
|
|
Basic - Wet mop not stored in a manner to allow the mop to dry.
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
|
22-49-4
|
|
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- not operating.
|
12A-04-5
|
|
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- handling meats, sauces, pita bread, **Corrected On-Site**
|
35A-02-5
|
|
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
- more than 25 flies through kitchen and landing on equipment, prep tables and cutting board.
|
41-05-4
|
|
High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- raid.
|
41-14-4
|
|
High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items.
- stored wit clean pots and pans and utensils beneath conveyer oven.
|
08A-05-4
|
|
High Priority - Raw animal food stored over ready-to-eat food.
In REACH IN COOLER - raw cut marinating chicken and cut beef on entire top shelf above sauces, cut fruits and vegetables.
|
08A-24-4
|
|
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
- raw chicken breasts and beef loin thawing at room temperature on same plate
|
02C-01-4
|
|
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
- No date marking in storage cooler
|
41-09-4
|
|
High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
|
29-42-4
|
|
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
|
11-07-4
|
|
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.
|
22-05-4
|
|
Intermediate - Cutting board(s) stained/soiled.
|
31A-02-4
|
|
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- soiled pots and pans covering hand wash sink
|
22-28-4
|
|
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- REACH IN COOLERS and
REACH IN FREEZER - All Frozen Solid
|
53A-01-6
|
|
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
|
16-35-4
|
|
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
53B-01-5
|
|
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.
|
16-34-4
|
|
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
|
31B-03-4
|
|
Intermediate - No soap provided at handwash sink.
|
53A-14-4
|
|
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- basic hot or cold temperatures, thawing, and storage questions.
|