| Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Women's restroom door in dining room. **Repeat Violation**
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36-37-5
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Acoustic style tiles in kitchen are not sealed/painted. **Repeat Violation**
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack.
Clean pans stored on soiled shelf below prep table. **Repeat Violation**
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12B-12-5
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Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Two employee drinks under prep table in kitchen. Drinks discarded. **Corrected On-Site** **Repeat Violation**
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36-17-5
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Basic - Floor tiles missing and/or in disrepair.
Floor in back dry food storage area.
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36-73-4
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Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris.
Floor under front counter.
Floor under ice machine at front counter.
Floor under cooking equipment in kitchen.
Floor under triple sink.
Floor around hot water heater.
Floor in mop sink room.
Walls in kitchen.
Ceiling in kitchen. **Repeat Violation**
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
Outside dumpster behind establishment.
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33-23-4
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Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Outside dumpster behind establishment. **Repeat Violation**
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36-24-5
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Basic - Hole in or other damage to wall.
Wall by ice machine at front counter.
Wall around and under triple sink. **Repeat Violation**
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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.
Multiple lights in kitchen and storage areas.
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14-47-4
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Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Ice machine in front area is rusted.
Wood shelf below prep table near stand up freezer is not sealed. **Repeat Violation**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters above cooking equipment.
Sides/exterior of cooking equipment.
Area below oven top. **Repeat Violation**
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33-16-4
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Basic - Open dumpster lid.
Outside dumpster behind establishment.
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35B-03-4
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Basic - Outer openings not protected with self-closing doors.
Rear exit door by dry storage. **Repeat Violation**
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25-09-4
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Basic - Single-service items for customer self-service not properly protected to prevent contamination.
To go containers near front serving line and not inverted. Employee moved and inverted containers. **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.
Chicken sitting in prep sink. Employee turned on water to run. **Corrected On-Site**
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Throughout kitchen. **Repeat Violation**
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16-05-4
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Basic - Wash/Rinse/Sanitizing solution not maintained clean.
At triple sink in kitchen, wash and rinse solutions.
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
In small reach in cooler by convection oven, raw shelled eggs stored over ready to eat broth.
In stand up reach in cooler by prep sink, raw beef stored over ready to cream cheese. Items moved and stored correctly. **Corrected On-Site**
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In stand up reach in cooler by prep sink, raw chicken stored over raw beef. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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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.
In small warmers by entrance to dining area, beef 111F, chicken 108F, and macaroni and cheese 109F. All items cooked approximately one hour prior. All items placed into oven to reheat. **Corrective Action Taken** **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
Spray bottle containing chemical sanitizer stored next to to go cup lids at front counter. Bottle moved and stored correctly. **Corrected On-Site**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of ice machine.
Interior of small reach in cooler in kitchen.
White cutting board on prep table in kitchen.
Interior of convection oven in kitchen. **Repeat Violation**
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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 at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Five employees working today - none are certified food managers.
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