| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Soiled reach in cooler handle, bar reach in cooler gasket soiled **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. Pans near prep **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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08B-20-4
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Basic - Damaged/spoiled/recalled food not properly segregated.
Dented/rusted cans present. See stop sale. 6 dented cans on can rack.
**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. Near beverage area, in clean dish area, **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Personal bag under steam table **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks **Warning**
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14-11-4
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Basic - Equipment in poor repair. Walk in cooler gasket torn, torn reach in cooler gasket, scorched spatula, reach in cooler handle cracked, reach in cooler rack rust, **Warning**
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08B-38-4
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Basic - Food stored on floor. Boxes of oil, **Warning**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**
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14-69-4
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Basic - Ice buildup in reach-in freezer. Drawers, Chef removed ice build up. Pastry reach in cooler ice build up. **Corrective Action Taken** **Warning**
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle in bread crumbs **Warning**
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25-05-4
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Basic - Single-service articles improperly stored. Case of foil pans on floor in storage **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery and carrots over cooked beef. **Corrected On-Site** **Warning**
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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. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep sink
Wet soiled cloth in use at expo area **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle **Warning**
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Mashed potato dated 8-7 at 47 F° on 8-8
Food stop saled. **Repeat Violation** **Warning**
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01B-28-4
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High Priority - Date marked ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Red beans dated 7-23, pork dated 8-1, pork dated 8-1, Mac n cheese dated 7-31, foods stop saled. **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. 6 dented cans on can rack. **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.
Cuban sandwich's 45 F° in reach in cooler overnight **Repeat Violation** **Warning**
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
Beef 127-130 F°, pork 123 F°, rice 116-135 F°, yellow rice 114-137 F°, all foods reheated to 165 F° or above during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cut ham. **Warning**
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08A-18-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken with beef not all commercially packaged **Warning**
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02C-01-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Red beans dated 7-23, pork dated 8-1, pork dated 8-1, Mac n cheese dated 7-31, foods stop saled. butter 8-1 **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.
Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Mashed potato dated 8-7 at 47 F° on 8-8
Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Cuban sandwich's 45 F° in reach in cooler overnight
Food stop saled. **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Interior of steamer, slicer blade and guard, food processor soiled, **Repeat Violation** **Warning**
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Repeat Violation** **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Behind mixer and next to burger range, mixer moved **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. Knives, items 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. At bar. **Warning**
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53B-01-5
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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. **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. Some foods in walk in cooler, **Repeat Violation** **Warning**
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