| Violation
|
|
Observation
|
|
22-20-5
|
|
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Importance of following proper protocol with this repeat violation was reinforced with the manager and employee. **Repeat Violation** **Warning**
|
|
16-03-4
|
|
Basic - Accumulation of debris inside warewashing machine. **Warning**
|
|
36-32-5
|
|
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling in the walk-in cooler has peeling paint. **Warning**
|
|
36-63-4
|
|
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
Hood system on the cook line. **Warning**
|
|
35B-01-4
|
|
Basic - Exterior door has a gap at the threshold that opens to the outside.
Back exit of the kitchen.
Importance of following proper protocol with this repeat violation was reinforced with the manager and employee. **Repeat Violation** **Warning**
|
|
36-22-4
|
|
Basic - Floor area(s) covered with standing water.
In both walk-in coolers.
**Warning**
|
|
36-11-4
|
|
Basic - Floors not maintained smooth and durable.
Though out the kitchen. **Warning**
|
|
08B-38-4
|
|
Basic - Food stored on floor.
Multiple containers of food stored on the floor in the walk-in freezer.
Manager placed the items on a shelf.
Importance of following proper protocol with this repeat violation was reinforced with the manager and employee. **Corrected On-Site** **Repeat Violation** **Warning**
|
|
33-19-4
|
|
Basic - Garbage on the ground and/or pad around dumpster. **Warning**
|
|
10-07-4
|
|
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Manager removed the utensils. **Corrected On-Site** **Warning**
|
|
06-01-5
|
|
Basic - Time/temperature control for safety food thawed in an improper manner.
Shrimp thawing in standing water.
Manager placed the shrimp in the walk-in cooler. **Corrected On-Site** **Warning**
|
|
14-17-4
|
|
Basic - Walk-in cooler shelves with rust that has pitted the surface.
Walk-in cooler 1.
Importance of following proper protocol with this repeat violation was reinforced with the manager and employee. **Repeat Violation** **Warning**
|
|
03D-02-5
|
|
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Clam Chowder 70°F stored in the walk-in cooler in a deep 5 gallon container. Manager stated the Chowder had been cooling overnight.
Manager discarded the Chowder.
**Corrective Action Taken** **Warning**
|
|
08A-20-5
|
|
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw ground beef stored over raw fish in the walk-in cooler.
Manager placed the beef below the fish. **Corrected On-Site** **Warning**
|
|
02C-01-5
|
|
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Cooked carrots and rice dated 7/14 stored in the walk-in cooler.
Manager voluntarily discarded the items. **Corrected On-Site** **Warning**
|
|
01B-02-5
|
|
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Clam Chowder 70°F stored in the walk-in cooler in a deep 5 gallon container. Manager stated the Chowder had been cooling overnight.
Manager discarded the Chowder. **Corrective Action Taken** **Warning**
|
|
03A-02-5
|
|
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
All the following items were stored in the reach in cooler in the preparation area. Crab (45°F - Cold Holding); Shrimp (50°F - Cold Holding); Munster cheese (58°F - Cold Holding); Cooked chicken (60°F - Cold Holding).
Manager stated the items had been in the reach in cooler for 1 hour.
Manager placed ice on all items and placed them in the walk-in cooler.
Importance of following proper protocol with this repeat violation was reinforced with the manager and employee.
**Corrective Action Taken** **Warning**
|
|
53A-03-7
|
|
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/
Eric Kadle 7/12/16 Serv Safe **Warning**
|
|
22-02-4
|
|
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled.
Interior of the convention oven on the cook line. **Warning**
|
|
31B-03-4
|
|
Intermediate - No soap provided at handwash sink.
Hand washing sink bar area.
Manager placed soap at the hand washing sink. **Corrected On-Site** **Warning**
|
|
41-17-4
|
|
Intermediate - Spray bottle containing toxic substance not labeled.
Spray bottles containing cleaning fluid not labeled.
Manager labeled all bottles.
Importance of following proper protocol with this repeat violation was reinforced with the manager and employee. **Corrected On-Site** **Repeat Violation** **Warning**
|
