| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Side order cup in Cole slaw
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
Shelves , cooking equipment ,
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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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.
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29-24-4
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Basic - Clean-out cap missing from plumbing line.
Outside PVC PIPE
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored.
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29-18-4
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Basic - Drain cover(s) missing.
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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.
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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36-22-4
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Basic - Floor area(s) covered with standing water.
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08B-38-4
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Basic - Food stored on floor.
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10-08-4
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Basic - Ice scoop handle in contact with ice.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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29-05-4
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Basic - Plumbing line from a removed fixture not capped off.
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29-08-4
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Basic - Plumbing system in disrepair.
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
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21-11-4
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Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
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25-05-4
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Basic - Single-service articles improperly stored.
On the floor in storage room
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises.
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25-02-4
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Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
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29-03-4
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Basic - Water draining onto floor surface.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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29-09-4
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Basic - hand wash sink Faucet/handle missing at plumbing fixture.
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23-01-4
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Basic - ice machine machine exterior soiled.
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08B-02-4
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High Priority - Displayed food not properly protected from contamination.
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Corrected On-Site**
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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. **Corrected On-Site**
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12A-29-4
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High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
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50-17-2
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High Priority - Operating with an expired Division of Hotels and Restaurants license.
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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.cole slaw 49°F
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08A-11-4
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High Priority - Raw animal food stored over canned/bottled drinks. WIC RAW BEEF NECT TO CANS OF BEER
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08A-01-4
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High Priority - Raw animal food stored over cooked food. **Corrected On-Site**
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
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08B-01-4
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High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touching RTE food after handling unclean utensils .
Cook handle raw food then touching door handles , fryer handle ,tongs, cooked food ready to eat food, plating food. **Corrected On-Site**
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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. Cole slaw
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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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.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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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.
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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. Cole slaw ,
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22-18-4
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Intermediate - Soil residue in food storage containers.
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08B-15-4
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Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.
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