| Violation
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Observation
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36-03-4
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Basic - *Cove molding at floor/wall juncture broken/missing. Behind salad reach in cooler make station , loosely repaired with wire mesh strip and foam insulation .
*cracked tiles in kitchen, prep and ware washer area
* order vent area in dining room, back right corner **Warning**
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33-33-4
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Basic - *Large amount of unused equipment/supplies present.
Refrigerator in back storage area.
*leaf blower inside restaurant
**Warning**
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14-17-4
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Basic - *Walk-in cooler with rust that has pitted the surface., left side
*shelving under prep tables **Warning**
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32-07-4
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Basic - Bathroom facility not clean. Employee bathroom **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen, and over cook line **Warning**
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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination. Wait area **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
6 On floor behind reach in cooler make station .
18 dead under 3 compartment sink
7 behind refrigerator
4 on shelf under steam table
1 on shelf with to go supplies
1 on ware washer
1 dead in knife container
1 dead in black cabinet in dining room
1 dead near black cabinet in floor in dining room **Warning**
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12B-07-4
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Basic - Employee beverage container on a shelf with dishes **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Cell phone **Warning**
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14-11-4
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Basic - Equipment in poor repair.
*black cabinet in dining room is particle board that is broken
*reach in cooler lid at make station cook line hood hinges are broken
*Black tape in rice lid make station cook line
*black tape on soap dispenser at hand wash sink in kitchen **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. Back door **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Under
Salad reach in cooler make station
*3 compartment sink
*cook line equipment
*dining room, **Warning**
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08B-37-4
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Basic - Food stored in a prohibited area. Outside walk in cooler Not locked **Warning**
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36-24-5
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Basic - Hole in or other damage to wall.
Back door door frame is broken **Warning**
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses. In soiled container in outside ice machine **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line 76°F **Warning**
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36-62-4
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Basic - Light not functioning. Cook line **Warning**
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33-16-4
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Basic - Open dumpster lid. **Warning**
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08A-27-4
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Basic - Raw animal food not properly separated from unwashed produce.
Unwashed strawberries over ready to eat salad dressing **Warning**
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation.
Cutting tomatoes **Warning**
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. On shelves under prep tables **Warning**
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25-05-4
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Basic - Single-service articles improperly stored. In floor in outside store room **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
*reach in coolers
**Warning**
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Outside walk in cooler **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
*Unwashed strawberries over ready to eat salad dressings. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Behind 3 compartment sink and ware washer area, kitchen and cook line. **Warning**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. >100 ppm colding **Warning**
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14-06-4
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Basic - Wood food-contact surface not properly sealed.
In kitchen at cook line, on wall near shelf **Warning**
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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. Employee put on gloves and went to salad reach in cooler make station to begin work, Corrective Action Taken: employee trained on hand washing before putting on gloves **Corrective Action Taken** **Warning**
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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.
3 kitchen
4 near men's room **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.
melted butter by toaster (78°F - Cold Holding) discarded. **Corrective Action Taken** **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.
Steam table: sausage gravy (114°F - Hot Holding) **Warning**
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07-08-4
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High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Butter packets on all tables, Corrective Action Taken: Discarded **Corrective Action Taken** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
*raw shrimp over roast beef
*raw ground beef in same container with ready to eat roast beef
*raw bacon over cut potatoes **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
14 live on floor and wall near salad reach in cooler make station
1 live left side if warming unit on floor
1 live in utensil bin
2 under 3 compartment sink
4 live Reach in cooler gaskets at cook line
2 live at cook line make station floor near wires .
1 on wall near paper towel holder over hand wash sink
8 live on door hinge run make station at cook line
2 live under wall mounted knife rack
2 live near garbage pail near men's room
1 live near bench , last table in back **Warning**
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35A-23-4
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High Priority - Roach excrement and/or droppings present.
Utensil bin and shelf with dishes **Warning**
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41-08-4
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High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Silver cleaner on shelf with utensils and pots, removed **Corrected On-Site** **Warning**
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22-05-4
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Intermediate - *Cutting board(s) stained/soiled.
*reach in coolers
*waffle iron
*fryers and cook line equipment
*shelving under prep table with food and pan storage
*baking pans and pots
*utensil bin and small equipment bin **Warning**
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11-07-4
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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. **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice at bar hand wash sink **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Employee bathroom **Warning**
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31B-05-4
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Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen **Warning**
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Hollandaise sauce **Warning**
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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. **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. Cooked sausages, Cole slaw **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Spray cleaner at 3 compartment sink **Warning**
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