| Violation
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Observation
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32-07-4
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Basic - Bathroom facility not clean.
Bathroom in kitchen area heavily soiled **Warning**
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Repeat Violation** **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Walk in cooler **Warning**
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24-06-4
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Basic - Clean utensils or equipment stored in dirty rack. Dishes on wire rack stored on soiled shelves **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. **Repeat Violation** **Warning**
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|
50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
1 dead roach on cook line, operator discarded the roach and sanitized the area **Corrective Action Taken** **Repeat Violation** **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Floor soiled with accumulation of grease and food debris **Repeat Violation** **Warning**
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36-17-5
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Basic - Floor tiles missing and/or in disrepair and/or in disrepair.
Large hole in floor approximately 4x9 exposing water pipes. **Warning**
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08B-38-4
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Basic - Food stored on floor.
Oil stored on the floor
Egg plant stored on the floor of walk in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
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27-10-4
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|
Basic - No hot running water at mop sink. **Warning**
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08B-12-5
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Basic - Stored food not covered.
Walk in cooler- egg plant, cooked chicken, cooked beef **Warning**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
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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.
Several sauces in walk in cooler. **Warning**
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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.
Employee touch soiled reach in cooler handles and went back to prep no hand wash **Repeat Violation** **Warning**
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35A-02-6
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High Priority - Live, small flying insects in kitchen, 6 flies in the kitchen landing on clean plates and utensils in dish room area. Operator began removing the plates and utensils to be rewashed and sanitized. **Corrective Action Taken** **Repeat Violation** **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
35 rodent droppings found on rack next to clean dishes in dishwasher area.
10 rodent droppings found on cooks line **Warning**
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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.
Chicken cooked 57°F cold hold corrected to 43°F cold hold, lamb 47°F cold hold corrected to 41°F cold hold operator placed on ice for quick cool.potato 65°F held on counter less that 4 hours operator moved to freezer for quick cool
**Corrective Action Taken** **Repeat Violation** **Warning**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards heavily soiled
**Repeat Violation** **Warning**
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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 in back of kitchen blocked by Garbage can **Corrected On-Site** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Evidenced by heavy accumulation of food debris **Repeat Violation** **Warning**
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27-06-4
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Intermediate - No hot running water at three-compartment sink. **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Near dish wash area. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
Cooks line **Warning**
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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.
Cooked chicken, cooked beef, cooked rice, egg plant operator was able to determine the prep day and dated food accordingly **Corrected On-Site** **Warning**
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53B-05-5
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Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
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27-16-4
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Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. **Warning**
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