| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Black mold like substance on interior of ice machine across from back door of establishment
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Vents soiled with black debris in storage area/above prep sink
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14-74-7
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Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Reach in cooler drawers under flat top grill ambient temperature 52°
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation.
No beard guard on employee preparing food items on cooks line
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Several gaskets on cooks line are soiled with a black mold like substance
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
Old date marking stickers stuck on clean dishes above triple sink
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25-05-4
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Basic - Single-service articles improperly stored.
Opened case of single service cups stored on floor near white reach in freezer
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
Faucet leaking at prep sink
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21-08-4
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Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 0ppm) manager remade sanitizer buckets Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
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02C-01-5
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High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Cheesecake filling dated 7/10/21-7/17/21
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01B-24-5
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High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Cheesecake filling dated 7/10/21-7/17/21
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink.
Sprayer at triple sink
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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.
cut kale (45°F - Cold Holding); bacon (44°F - Cold Holding) slaw (65°F - Cold Holding) cheese (52°F); Beef (46°F - Cold Holding); food items stored in cooler drawers under flat top grill **Repeat Violation** **Admin Complaint**
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03F-02-5
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High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
No time marking on grilled onions, grilled peppers and butter on cooks line. Manager time marked food items during inspection **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.
No vacuum breaker at mop sink before red hose connection
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Hand wash sink blocked by garbage can on cooks line
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Hand sink used as a dump sink in bar area, ice stored in hand sink
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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/
7 employees preparing food items, no certified 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.
No paper towels provided at all hand wash sinks, manager provided paper towels at all hand sinks during inspection **Corrected On-Site**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle with blue solution stored in cabinet by ice cream machines
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