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. Both ladies and mens bathrooms **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
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08B-46-4
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Basic - Case/container/bag of food stored on floor in dry storage area. Jugs of oil. Cases of canned beverage **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Under cook line equipment **Warning**
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster. **Warning**
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33-20-4
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Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Hole near stage area **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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10-02-4
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Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ladle hanging on ansul line. **Warning**
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10-06-4
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Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Portion cups in dressing pans. **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
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05-16-4
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Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
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25-05-4
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Basic - Single-service articles improperly stored. Case kd paper cups on floor **Warning**
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Back storage room **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind grill and fryers. **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. **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. diced tomatoes (46°F - Cold Holding); blue cheese crumbles (46°F); shredded cheese (46°F - Cold Holding) employee states estimated 2-3 hours, employee moved product to working cooler. **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. Melted butter 96°F Pan was next to grill, employee moved back to flat top **Corrective Action Taken** **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Wood stain stored above canned beverages in back storage. **Warning**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat mix 400ppm+ advised employee too dilute **Warning**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight black soiled substance building up on upper portion inside ice machine **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Warning**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can and pots/pans. **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. Ice, steel scrub pad and some food debris. **Warning**
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Up front by cook line **Warning**
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53A-01-6
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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/. Emoloyees unable to show proof of a food manager. Employees state main chef has one. **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **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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16-43-4
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Intermediate - Test kit for measuring the concentration of the Bar Star sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. **Warning**
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