| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food. Observed at the front counter, containers with sugar not labeled
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Observed the all stand up reach in coolers with build up
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Observed throughout the establishment.
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35A-03-4
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Basic - Dead roaches on premises. Observed 1 dead roach inside the waste orange juice machine container. Observed 1 dead roach in a drawer at the front counter by the orange juice machine. Observed approximately 10+ dead roaches on the second floor underneath the two compartment sink and the prep table, approximately 3+ dead roaches by the plastic cups located in a bin. **Admin Complaint**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. Kitchen area.
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16-13-5
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing dishes, only wash and rinse.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Observed the entire establishment.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Observed the tongs hanging on the oven door.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **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.
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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. Observed light not working by the back door and on the second floor, multiple lights out.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand washing sink
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed all reach in coolers interior.
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25-05-4
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Basic - Single-service articles improperly stored. Observed on the second floor, cases of cups and napkins stored on the floor.
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33-34-4
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Basic - Storage area not maintained clean and organized. Second floor,.
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08B-12-5
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Basic - Stored food not covered. Observed kitchen area: container with cheese not covered on a bottom shelf of a prep table. **Corrected On-Site**
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner. Observed on the second floor two compartment sink: raw beef (49°F - thawing ) in standing water. As per operator, thawing for 2 hours before the inspection. Discussed with the operator the correct procedures for thawing.
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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 at the front counter sugar not labeled.
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03D-02-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 2 pans of cooked rice ( 51°F - 55°F - Cooling) stored inside the reach in cooler by the back door for three days.
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01B-36-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed 2 pans of cooked rice ( 51°F - 55°F - Cooling) stored inside the reach in cooler by the back door for three days.
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee prepping raw chicken on the second floor with no gloves. Observed employee put on gloves with no hand washing. Operator coached employee on proper hand washing.
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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.
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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 prepping raw chicken on the second floor with no gloves. Observed employee put on gloves with no hand washing. Operator coached employee on proper hand washing.
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale. Observed mold-like growth on strawberries inside the reach in cooler by the back door.
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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 e washing dishes at the three compartment sink, only washing and rinsing bowls and utensils. Coached employees on proper washing of the dishes, set up the three compartment during the inspection
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22-12-5
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High Priority - Metal stem-type thermometer soiled.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed at the front counter: 2 live roaches crawling on a tray with clean cups next to the orange juice squeeze machine. Observed 1 live roach crawling on a table in the dining room. Observed underneath the same table in the dining room: 1 live roach resting on the table leg. **Admin Complaint**
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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. Kitchen prep table: pooled eggs (66°F - Cold Holding), sliced cheese (61°F - Cold 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. By the back door.
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at the three compartment sink. Coached employee to wash hands at designated hand sink. **Corrected On-Site**
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04-02-4
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Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Kitchen area: observed 1 small cooler in the kitchen, establishment is storing cheese , opposed eggs, and diced ham on the bottom shelf of a prep table on ice.
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53A-01-7
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Intermediate - Manager or person in charge lacking proof of food manager certification.
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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 iat http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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31A-12-4
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Intermediate - No handwash sink for employees. Observed no hand washing sink on the second floor the additional prep area. Observed employee cutting raw chicken on a cutting board on the prep table during the inspection.
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51-16-7
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Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed the establishment has a second floor with storage of single service items, 1 reach in chest freezer and 2 stand up refrigerators with raw chicken, raw pork, hash browns, and cheese bread for the customers stored inside. Observed an employee cutting raw chicken and raw pork on in the additional prep area on the second floor. Observed a two compartment sink installed at at prep table on the second floor. No hand washing sink in the additional prep area. Observed on the second floor prep area slicer, a coffee machine, and microwave on the prep table.
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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. Observed Mario has been working for 6 years, Yanet Hernandez, started working in 2016 and Francisco has been working for 2 months.
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05-03-4
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Intermediate - Probe thermometer not within the intended measuring range of use. Observed the probe thermometer at 50°F.
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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. Observed cooked rice inside the reach in cooler by the back door with no date marked. As per operator cooked three days ago.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Observed a bottle of bleach not labeled.
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45-04-4
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Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed two portable fryers not underneath the hood. Observed the hood nozzles not pointing ignition source.
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