| Violation
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Observation
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack.
In back kitchen near dish machine, bottom shelves of blue storage rack.
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21-19-4
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Basic - Clean wiping cloth supply not properly stored.
Sanitizer bucket near chip dispenser stored on shelf next to tortillas. Bucket moved. **Corrected On-Site**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
Prep cook drinking out of cup in kitchen with no lid or straw. Drink removed. **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Multiple pans on clean storage rack by dish machine.
Ice buckets by ice machine. **Repeat Violation**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled.
Under prep sink in back kitchen area.
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36-12-4
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Basic - Floors not constructed to be easily cleanable.
Floors in dry storage and in walk in cooler.
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08B-38-4
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Basic - Food stored on floor.
Soda boxes on floor near front counter. Boxes moved. **Corrected On-Site**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
At hand washing sink in bar area for inside part of bar. Sign provided. **Corrected On-Site** **Repeat Violation**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
Containers stored on clean storage rack near dish area.
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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 bottles of oil and water on cook line by grill.
Container of sugar in back prep area. All items labeled. **Corrected On-Site**
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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.
Prepared chicken flautas stored on end of cold line 48°F. Product placed out approximately 45 minutes prior. Product moved to inside of reach in cooler to cool quickly. **Corrective Action Taken**
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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.
Cooked chicken on make line in kitchen 124°F. Chicken placed approximately approximately 30 minutes prior. Chicken reheated on grill to 178°F. **Corrected On-Site**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
Interior of ice machine.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked.
In bar area, hand washing sink for outside part of bar blocked by small storage rack. Rack moved. **Corrected On-Site**
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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 hand washing sink at end of kitchen across from lockers. Towels provided. **Corrected On-Site**
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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.
Operator states all records are stored at another location. Inspector stated all original employee training records must be present at location worked. **Warning**
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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine and no chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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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.
In cooler drawers below grill, cooked mushrooms and cooked tempeh made yesterday not dated. Products dated. **Corrected On-Site**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Spray bottle in dry storage area by chemicals containing pink liquid. Bottle labeled. **Corrected On-Site**
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