| Violation
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Observation
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pan not inverted on a shelf located next to stove in the kitchen.
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12B-01-4
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Basic - Employee eating while preparing food. Observed employee drinking water on the cook line while cooking fries. Employee washed hands properly and removed cup of water. **Corrected On-Site**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor. Observed containers of oil on the floor by the manager's office. Observed body of raw shelled eggs, box of melons in the walk in cooler floor. Observed boxes of baguette in the walk in freezer floor. **Corrected On-Site** **Repeat Violation**
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed hood filter broken.
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14-69-4
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Basic - Ice buildup in reach-in cooler that stores milk at the front counter. **Repeat Violation**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in use stored in standing water at 111F. Operator placed it on the flat grill. **Corrective Action Taken**
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave with heavy accumulation of food debris. **Corrected On-Site**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of imitation vanilla flan jug with heavy accumulation of grease. Dish machine exterior top surface with food debris.
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24-17-4
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Basic - Silverware/utensils dried with a towel/cloth. Observed employee drying plate with a towel.Employee took plate to re-wash. **Corrected On-Site**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth next to the cutting board on the prep table.
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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. Flour container not labeled located under the prep table.
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee washing dishes then handled clean dishes without washing hands at the dish washing station. Employee washed hands prior handling clean dishes. **Corrected On-Site**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed chef handling toast with bare hand and placed it on an entree plate.
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12A-19-4
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High Priority - Employee washed hands with cold water. Observed employee in the kitchen cook line washed hands with cold water. **Corrected On-Site**
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50-17-2
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High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license at the time of inspection. **Corrected On-Site**
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed poultry stored over blanched potatoes. Observed raw meats stored over cheese in the walk in freezer. Operator separated accordingly. **Corrected On-Site**
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shelled eggs (77F - Cold Holding) in a container located next to flat grill. Employee placed it inside the cooler. Observed cooler next to crepe maker: mixed green veggies (52F - Cold Holding); cooked spinach (52F - Cold Holding); cooked sausages (55F - Cold Holding). Operator placed ice bags underneath the food. **Repeat Violation**
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise sauce (111F - Hot Holding) located in the basin Marie across from crepe maker. Blanched potatoes (77F - Hot Holding) located by fryer Observed operator turned up thermostat higher, hollandaise sauce at 169F; blanched potatoes in ice bags 44F. **Corrected On-Site** **Repeat Violation**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Observed a spray bottle labeled as cleaner stored on the prep table between the Bain Marie and containers of spinach in the kitchen cook line. **Corrected On-Site**
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
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11-07-5
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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. **Corrected On-Site**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer located in kitchen, soda water nozzles.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing microwave plate. Employee took it to the dish washing area. **Corrected On-Site**
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test strip for the dish machine . **Repeat Violation**
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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/
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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.
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed employee date marking all the food in the walk in cooler. **Corrected On-Site**
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