| Violation
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Observation
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. Underside of the line make cooler
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14-11-4
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Basic - Equipment in poor repair. Hot wells ; chicken (110-125°F - Hot Holding); pork (110-125°F - Hot Holding) unit is not operating
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36-22-4
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Basic - Floor area(s) covered with standing water. Cooks line and dish area
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08B-38-4
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Basic - Food stored on floor. In several areas of the restaurant front counter, stock room , **Repeat Violation**
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14-70-4
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Basic - Ice buildup in walk-in freezer. Heavy build up on the cart and also on the fire sprinkler
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Cooks line
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33-33-4
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Basic - Large amount of unused equipment/supplies present. Small dish washer not hooked up , slicer not used, grill drawers damaged and not in use
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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 the ice machine **Warning**
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29-08-4
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Basic - Plumbing system in disrepair. Sprayer at the scrap sink is cut off
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation. Avocados in the make cooler with stickers still present
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Small line cooler gasket is ripped main line cooler
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Under the dish machine
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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. Garlic and oil 74° at the bread station Hot wells ; chicken (110-125°F - Hot Holding); pork (110-125°F - Hot Holding) unit is not operating operator removed to reheat to 165 and then return to the wellWarning** **Warning**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored over raw pork **Warning**
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
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53A-03-6
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Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ all certificates are expired **Warning**
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27-05-4
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Intermediate - Handwash sink at the bread area and ice machine no water to the sink. 2 sinks **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. Hand sink at the ice machine blocked with a cart **Warning**
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53A-05-6
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ no certified food manager present
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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 the ice machine **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. At the hand sink at the ice machine **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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