| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Observed flour scoop in dry storage area missing handle.
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14-05-4
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Basic - Cardboard used to line food-contact shelves in dry storage area.
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24-24-4
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Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened).
Observed clean pots and pans stored outside in front of walk in cooler.
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28-02-4
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Basic - Condensation or other drainage not disposed of according to law.
Observed walk in cooler fan leaving.
Observed ac unit on cook line leaking.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
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35A-03-4
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Basic - Dead roaches on premises. Observed 1 dead roach on the floor Outside in the hallway By the kitchen door and the walk in cooler.
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29-18-4
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Basic - Drain cover(s) missing under prep sink
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee coffee with no lid stored on dry storage shelf.
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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 employee phone on shelf in dry storage next to food items.
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36-73-4
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Basic - Floor soiled/has accumulation of debris in walk in cooler
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22-09-5
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Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling.
Observed flour container soiled.
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08B-38-4
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Basic - Food stored on floor.
Observed oil,flour, and buffalo sauce stored on floor in dry storage area.
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33-19-4
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Basic - Garbage on the ground
Card board boxes left on floor in front of the walk in cooler..
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit
Observed utensil in water with temperature of 84F at prep table next to hand wash sink in kitchen area.
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35B-02-4
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Basic - Insect control device installed over food preparation area.
Observed bug zapper between meat slicer and rice cooker on prep table next to dish washer.
Operator moved bug zapper above mop sink. **Corrected On-Site**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed build up of old food residue between shelf and dishwasher
Observed dry food storage shelves soiled
Observed hood vents soiled above grill.
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35B-05-4
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Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Observed rear door left open
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29-08-4
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Basic - Plumbing system in disrepair.
Observed spray hose missing on faucet next to dishwasher.
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25-32-4
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Basic - Reuse of single-service or single-use articles.
Observed tomato sauce cans washed and reused
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14-20-4
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Basic - Ripped/worn tin foil used as shelf cover above three compartment sink
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35B-09-4
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Basic - Screen in window torn/in poor repair behind dishwasher
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32-17-4
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Basic - Self-closing device on bathroom door disconnected/broken In employee bathroom
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08B-12-5
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Basic - Stored food not covered.
Observed cooked chicken uncovered in walk in freezer.
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36-04-5
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Basic - Utility lines are unnecessarily exposed in prep area next to dishwasher.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry in mop bucket in mop sink
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet cloths stored on dry storage shelf.
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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 white powder with no label on dry storage shelf next to dishwasher.
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01B-01-4
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High Priority - Dented/rusted cans present.
Observed can of sliced mushrooms dented.
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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 one small flying insect land on food prep table in kitchen area next to hand sink.
Observed dead small flying insect in front counter prep area across from hand sink.
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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 sprouts (54F - Cold Holding); mini corn (50F - Cold Holding); cooked noodles (66F - Cold Holding); cut cabbage (54F - Cold Holding), as per employee items out for less than 4 hours.
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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.
Observed fried rice (85F -Hot Holding) garlic in oil (84F - Hot Holding) as per operator garlic in oil was out for approximately 2 hours. Fried rice was out for approximately 2 hour.
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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.
Observed slicer gaurd soiled on prep table next to dishwasher
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand sink in kitchen area.
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14-14-4
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Intermediate - Nonfood-grade basting brush used in food.
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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 bag of fried chicken prepared on site not date marked
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53B-14-5
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Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Observed employees Joam, Pou, John,and Walter have expired food handler training.
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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 in employee bathroom
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