| 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. **Repeat Violation**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop out salt
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Reach in freezer gaskets soiled
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24-26-4
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Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Cutting boards
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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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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed a deer leg stored inside reach in freezer
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Employee hats
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Employees in front counter preparing sandwiches
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16-13-4
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
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08B-12-4
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Basic - Food stored in holding unit not covered. Inside reach in coolers
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08B-38-4
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Basic - Food stored on floor. Plastic gallons of lemon juice. Operator placed on shelve **Corrected On-Site**
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14-69-4
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Basic - Ice buildup in reach-in freezer. In storage area
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10-08-4
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Basic - Ice scoop handle in contact with ice. Front counter
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
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51-18-6
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Basic - No copy of latest inspection report available.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Used to store frozen juice
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator discarded bottle **Corrected On-Site**
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29-07-5
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Basic - Plumbing system improperly installed or repaired. Observed hand sink in back storage area disconnected
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Back storage area
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover.
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25-33-4
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Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Operator discarded **Corrected On-Site**
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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. Operator placed towels in sanitizer **Corrected On-Site**
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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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. Sugar container in front counter
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03B-02-4
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High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed cooked chicken at 122 f . Operator mixed product to reheat
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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. Observed employee did not wash hands in front counter before putting gloves to prepare sandwiches
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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. Observed employee went from touching raw pork to handle croquettes
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12A-20-4
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High Priority - Employee washed hands with no soap. Operator washed hands with soap **Corrected On-Site**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. In cookline area observed 2 flies
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01D-08-1
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High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For salmon cooked to terms according to operator
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment.
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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. cheese (64°F - Cold Holding); ham (61°F - Cold Holding); shells eggs (60°F - Cold Holding). Operator placed in freezer for rapid cooling **Corrective Action Taken**
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03E-03-4
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High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Tamales were reheated and placed back in steamer
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Observed raw pork sausage over cooked beef
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Observed raw beef over veggies, raw chicken over salmon
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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. Observed raw shrimp over raw beef in same container
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03A-03-4
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High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Operator placed eggs in cooler for rapid cooling **Corrective Action Taken**
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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. Observed employee touching doors of cabinets and then handling bread
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01B-04-4
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High Priority - Stop Sale issued due to food originating from an unapproved source. Observed 40 tamales stored in a black shopping bag inside reach in freezer, owner unable to provide invoices
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Wd40 stored next to container
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Microwave interior soiled, oven interior , ice machine interior
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31A-07-4
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Intermediate - Handwash sink missing in warewashing or food preparation area. Missing hand sink in front counter bar area
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31A-04-4
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Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed handsink was removed from kitchen area **Repeat Violation**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. Not working properly
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02C-04-4
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Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked beef in reach in freezer
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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. Ground beef labeled not dated
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