| Violation
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Observation
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Build up of food debris on oven handles. Employee cleaned handles. **Corrected On-Site** **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
One dead roach on floor in bar area near to drain across from freezer with beer mugs. Manager removed dead roach **Corrected On-Site** **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.
Employee beverage stored on prep table. Manager discarded employee beverage. **Corrected On-Site** **Repeat Violation** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Stacked clean pans on storage shelf unable to properly air dry **Repeat Violation** **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water.
Standing water behind stove and grill equipment in kitchen. **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
Floor has accumulation of grease build up in kitchen.
Also, accumulation of grease build up in area with bins of chips.
Also, accumulation of grease build up on floor in bar area. **Warning**
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system.
Multiple slats of 2 hood filters disrepair/missing. **Warning**
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35B-09-4
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Basic - Screen in door torn/in poor repair.
Screen on back door in poor repair at bottom. Torn from frame. **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
Can dented and crimped at rim and seam of tomato sauce on storage shelf. **Warning**
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12A-28-4
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High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched soiled apron and then touched clean utensils in steamtable. Discussed hand washing procedures with employee. Employee washed hands. **Corrective Action Taken** **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.
raw chicken (45°F - Cold Holding) in flip top cooler across from stove. Manager stated chicken was recently placed in the cooler. Manager put ice on chicken to chill.
Also, raw shrimp (49°F - Cold Holding) on prep table. Employee stated he pulled shrimp from walk in cooler to to prep but started something else. Manager put ice on shrimp to chill. **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.
cheese sauce (88°F - Hot Holding) in steam table below pick up window. Manager reheated cheese sauce to 170°F and placed back in steam table. **Corrected On-Site** **Warning**
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink.
Spray hose at 3 compartment sink hanging lower than flood rim of sink. Employee zip tied hose to shelf above 3 compartment sink. Spray hose hanging above flood rim of sink. **Corrected On-Site** **Warning**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitize solution for wet cloths exceeded 200ppm. Manager remade solution and sanitizer solution retested at 100ppm **Corrected On-Site** **Warning**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Test strips for chlorine not available to test dish machine and sanitize solution. Manager stated she purchased quaternary strips by mistake. **Warning**
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53B-02-5
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Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Multiple employees missing proof of food safety training. **Warning**
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
House made salsa on service line is time marked for 4 hours but manager unaware of where the written procedure is to use time as a public health control. I emailed operator paperwork and manager filled out paperwork during inspection. **Corrected On-Site** **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 chicken dish not date marked in walk in cooler. Employee stated chicken dish was prepared yesterday morning around 10am. Manager date marked chicken dish. **Corrected On-Site** **Warning**
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