| Violation
|
|
Observation
|
|
22-20-5
|
|
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
|
|
14-01-5
|
|
Basic - Bowl or other container with no handle used to dispense food. Observed employee use plastic cup to scoop ice
|
|
36-03-4
|
|
Basic - Cove molding at floor/wall juncture broken/missing. Prep area of kitchen under hand wash sink
|
|
13-03-4
|
|
Basic - Employee with no hair restraint while engaging in food preparation.
|
|
24-08-4
|
|
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf in dish area
|
|
08B-38-4
|
|
Basic - Food stored on floor. Case of fryer oil on floor in kitchen
|
|
10-08-5
|
|
Basic - Ice scoop handle in contact with ice.
|
|
23-03-4
|
|
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sneeze guard glass near grill heavily soiled on cooks line
|
|
16-46-4
|
|
Basic - Old labels stuck to food containers after cleaning.
|
|
25-05-4
|
|
Basic - Single-service articles improperly stored. Case of single service items on floor in kitchen
|
|
42-01-4
|
|
Basic - Wet mop not stored in a manner to allow the mop to dry.
|
|
21-09-4
|
|
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
|
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name. Bin of white flour like substance needs identification. Squirt bottles on cooks line need identification
|
|
12A-28-4
|
|
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch pants then touch toasted bread with bare hands no hand wash
|
|
09-01-4
|
|
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 touch sub bread with bare hands
|
|
08A-05-6
|
|
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw comminuted chicken and steak over fully cooked chicken fingers in reach in cooler on cooks line
|
|
08A-20-5
|
|
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw comminuted chicken over raw comminuted beef in freezer
|
|
12A-09-4
|
|
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch paper with raw chicken then continued to cook with no glove change or hand wash
|
|
31A-09-4
|
|
Intermediate - Handwash sink not accessible for employee use at all times. Dishes in prep area hand wash sink
|
|
53A-01-7
|
|
Intermediate - Manager or person in charge lacking proof of food manager certification.
|
|
05-08-4
|
|
Intermediate - No probe thermometer provided to measure temperature of food products.
|
|
53B-01-5
|
|
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.
|
