| Violation
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Observation
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35A-03-4
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Basic - 1 dead roach on wall in dish room.
1 dead roach on floor on side bar near brewery area.
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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. Both units soiled interior **Repeat Violation**
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16-03-4
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Basic - Accumulation of debris inside and outside of warewashing machine soiled.
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08B-12-5
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Basic - Bag of brown sugar not covered in the dry storage area.
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08B-38-4
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Basic - Cases of chicken, raw beef and cake on the floor in the walk in freezer.
Washed citrus fruits with stickers still attached stored on soiled bar mat at bar. **Repeat Violation**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. current but new license not posted.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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36-01-4
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Basic - Floors heavily soiled.
Under and behind equipment, floor, walls and cove molding needs cleaned.
Broken floor tiles in kitchen, dish room and wait station at dish pit.
Dish room floor heavily soiled.
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10-12-5
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Basic - In-use ice scoop stored on soiled surface between uses.
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22-16-4
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Basic - Interior of fryer cooler, chest freezer and all cook line coolers heavily soiled.
**Repeat Violation**
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22-08-4
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Basic - Interior of pizza oven heavily soiled.
Cutting boards heavily soiled. **Repeat Violation**
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14-10-4
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Basic - Interior of the walk in cooler door in disrepair.
Salad reach in cooler make table no table legs, use of plastic plate to hold unit.
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38-12-4
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Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Cook 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. Exterior of cooking equipment heavily soiled,
Shelving heavily soiled food storage,
Bottom shelves of the prep table soiled.
Hood filters heavily soiled.
Speed racks under over and in front of smoker.
Dining room tables heavily soiled.
Bar holster soiled.
**Repeat Violation**
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14-20-4
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Basic - Ripped/worn tin foil used as shelf cover. Bottom shelves of prep table.
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25-29-4
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Basic - Single-use gloves not stored in a clean, protected location. Found in dish room.
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Bar stools, rusted metal equipment etc outside.
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36-10-4
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Basic - Worn, torn and/or soiled carpeting in the dining area. **Repeat Violation**
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41-07-4
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High Priority - Container of medicine improperly stored. Advil by food and dry storage, in the walk in cooler a bottle of vitamins next to food on the top self. **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. Bar staff cutting fruit without wearing gloves
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08A-02-6
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High Priority - Raw beef over dressing bottles in the walk in cooler. **Corrected On-Site**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Dry erase boards markers, batteries stored with food scoops on top of microwave and medicine bottled stored same area. **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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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. Pasta made Sunday **Repeat Violation**
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53B-03-5
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Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training from Illinois for Kayla.
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22-02-4
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Intermediate - Slicer soiled from day before.
Can opener blade.
**Repeat Violation**
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52-08-4
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Intermediate - When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Catfish advertised on menu no invoices asked cook to show us the catfish was taken to Walker in freezer shown cases of Swai in the freezer. **Admin Complaint**
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