| Violation
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Observation
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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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.
-cell phone stored on counter next to squeeze bottle of barbecue sauce **Corrected On-Site**
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14-11-4
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Basic - Equipment in poor repair.
-door handle to cooler
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36-63-4
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Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
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36-22-4
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Basic - Floor area(s) covered with standing water.
-behind ice machine/walk in cooler
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08B-38-4
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Basic - Food stored on floor.
-fryer oil
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10-01-5
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Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **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.
-hood filters
-beer tap lines inside walk in.
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14-69-4
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Basic - Severe Ice buildup in reach-in freezer.
-in back
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
-styrofoam clam shell food containers
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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.
-hand,ed raw meat in fry station, changed gloves without hand wash before handling bread at grill **Warning**
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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.
-raw shell eggs stored with cheese in same container **Corrected On-Site**
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03A-03-5
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High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
-49-50F ambient air inside unit with raw shell eggs. **Warning**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
-hot dogs, milk wash **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.
-milk/wash at batter station inside cooler 60F overniht. See stop sale
-sliced tomatoes(commercially sliced) 44-52F, loaded in unit 1 hour prior. Moved to walk in cooler
-sliced cheese 50F. Moved to walk i .
-cream cheese 55F. Moved to walk in
-hot dogs 52F. Stored in unit not holding temperature longer han 4 hours. See stop sale.
Manager states product loaded into cooler **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
-bleach spray hanging next to single service drink cups
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
-stained cutting boards
-ice machine, black/brown substance on interior guard/flap
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
-blocked by brooms/trash can
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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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
. **Warning**
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31B-03-4
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Intermediate - No soap provided at any handwash sinks. **Corrected On-Site**
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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.
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31B-06-4
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Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
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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.
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