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. Ice machine located outside.
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16-07-4
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Basic - Accumulation of debris in three-compartment sink. Bar.
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21-16-4
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Basic - Clean linens stored in improper location. Observed linen used as bread liners, bread bowls and plates stored outside that will be in contact with food located in an open environment. Informed person in charge that no food handling or linens can be stored outside or handle outside. As per chef, bread is brought outside in a thermo and placed in a bread bowl with the liner to serve bread to the customers.
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed linen used as bread liners, bread bowls and plates stored outside that will be in contact with food located in an open environment. Informed person in charge that no food handling or linens can be stored outside or handle outside. As per chef, bread is brought outside in a thermo and placed in a bread bowl with the liner to serve bread to the customers.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drink stored in reach in freezer. Chef discarded drink. **Corrected On-Site**
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Adidas sneakers stored with pots and pans on a shelf.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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14-11-4
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Basic - Equipment in poor repair. Observed reach in cooler by the dish washer area at ambient temperature of 53F.
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36-22-4
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Basic - Floor area(s) covered with standing water. Observed standing water by dishwashing area.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Cookline by fryer.
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system.
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10-08-5
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Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
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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 splashes of food debris.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout kitchen.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove with heavy accumulation of old food debris. All reach in cooler gaskets.
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. Located by the dish washing area.
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14-20-4
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Basic - Ripped/worn tin foil used as shelf cover. **Repeat Violation**
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25-05-4
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Basic - Single-service articles improperly stored. Observed bread liners and bread bowls that will be in contact with food stored outside in a bag outside in an open environment. Informed person in charge that no food handling or linens can be stored outside or handle outside. As per chef, bread is brought outside in a thermo and placed in a bread bowl with the liner to serve bread to the customers.
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06-02-5
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Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. Observed lobsters thawed in standing water on a kitchen prep table at 48F.
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner. Observed ground beef (48F - Cold Holding)in the walk in cooler. As per chef, ground beef was left in the kitchen, decided not to make burger patties and placed back in the walk in cooler.
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Observed used microwaves and prep table discarded on the side of the building.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. By soda machine, wall by cook line is heavily soiled. Wall by hand wash sink close to 3-comp sink. Bar wall soiled.
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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. Observed a blue tin spray bottle with truffle oil, salt in a container next to tea dispenser by soda machine. Flour inside a container with no label.
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, corrected to 100ppm.
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 0ppm.
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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 employee touching cooked short ribs on the steam table with bare hand contact.
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01B-12-4
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High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale.
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employees washing and rinsing dishes, but not sanitizing. **Corrected On-Site**
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35A-02-6
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High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 flies flying inside the kitchen, not touching food.
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed a blue tin spray bottle with truffle oil.
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50-17-2
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High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
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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 raw beef over ready-to-eat mixed veggies in the reach in cooler by the dish washing area.
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shelled eggs stored over raw fish on a shelf in the walk in cooler.
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler by the dish washer area: salmon (51F - Cold Holding); green mixed veggies (51F - Cold Holding); cheese (49F - Cold Holding); cooked beets (56F - Cold Holding); diced tomatoes (53F - Cold Holding). As per chef, food was stored in the reach in cooler overnight.
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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 reach in cooler by the dish washer area: salmon (51F - Cold Holding); green mixed veggies (51F - Cold Holding); cheese (49F - Cold Holding); cooked beets (56F - Cold Holding); diced tomatoes (53F - Cold Holding). As per chef, food was stored in the reach in cooler overnight.
Observed in cook line cooler: fresh garlic in oil (60F - Cold Holding), scallops (45F - Cold Holding); fish (45F - Cold Holding)
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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. Steam table: cooked short ribs (111F - Hot Holding)
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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.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All reach in coolers with food debris.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in the dish machine area blocked by dish racks. **Corrected On-Site**
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53A-01-7
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Intermediate - Manager or person in charge lacking proof of food manager certification. Rick Milankov has been working for 7 months.
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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/ Observed more than five employees engaging in food prep.
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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. Marcos, Esteban, Oscar and Juan have been working for at least a few years.
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31B-03-4
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Intermediate - No soap provided at handwash sink. Kitchen hand wash sink by 3-comp sink.
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