| Violation
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Observation
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16-23-4
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Basic - Accumulation of lime scale on the inside of the dishmachine.
Observed accumulation of lime debris on interior of dish machine.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Observed build up of equipment door handles reach in coolers with food debris.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed hood filters over grills with grease build up.
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24-14-4
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Basic - Clean utensils stored between equipment and wall.
Observed knives and spatulas being stored hanging between reach in coolers on cook line.
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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 beverages on prep shelves on server aisle, pizza line and prep line upstairs .
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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 cellular phone on top of wiping cloth on prep table
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
Observed employee in food preparation with no hair restraint at pizza station
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Observed floor drains throughout establishment with heavy grease, mold and food like build up substance.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
Observed knife stored between hand washing and reach in cooler located at pizza station.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Observed tongs being stored on equipment oven door handles on cook line.
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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.
Observed handle of scoop touching sugar and flour in containers in prep area upstairs.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
Observed wet wiping cloth under cutting board board on cook line.
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35B-02-4
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Basic - Insect control device installed over food preparation area.
Observed bug zapper devices installed over hand washing sinks and prep sinks throughout establishment.
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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 gaskets throughout establishment on standing reach in freezers and reach in coolers with mold like substance.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
Observed single service to go items on line not inverted
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Observed wiping cloth not stored in sanitizing solution on cook line and prep area
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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 salt at pizza station removed from its original container not labeled
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
Observed dented can of tomato sauce 7lbs 2oz on shelf upstairs in dry storage area.
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Observed dish machine chlorine sanitizing solution at 0ppm.
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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 10 live flies flying around pizza station located at font area landing on cutting boards, wiping cloths not stored in sanitizing solution, clean unused sanitized dough containers ,on lexan pan with uncovered cooked Italian sausage and clean sanitized pizza spatula.
Observed approximately 5 or more flies flying around drain and lower shelf with plastic wrap and olive oil at condiment shelf located at pizza station.
Observed approximately 5 or more live flies flying around server station located at front counter landing on covered straws, drain sink, pos machine and soda fountain machine.
Observed 4 or more live flies flying around bar area landing on alcohol bottles at bar area.
Observed 5 or more live flies flying around server area landing on clean sanitized dishes on top shelf which are not inverted
Observed flies throughout the whole establishment.
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08A-02-6
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High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed shell eggs stored over mozzarella cheese in pizza reach in cooler.
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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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed food items stored in coolers from overnight per operator not moved. Above 41°F cooked asparagus (44F - Cold Holding); cooked rice (45F - Cold Holding); short ribs (47F - Cold Holding); raw shrimo (53F - Cold Holding); cooked mussels (54F - Cold Holding); short ribs (50F - Cold Holding); Gouda cheese (52F - Cold Holding); sliced chicken (52F - Cold Holding); salmon 51 (52F - Cold Holding); asparagus wrapped raw bacon (52F - Cold Holding); co,e slaw (51F - Cold Holding); raw calamari (54F - Cold Holding); raw shrimp (54F - Cold Holding)
pizza station reach cooked veggie mix (47-50F - Cold Holding); cooked mushrooms crimini (47-50F - Cold Holding); cooked bourbon onions (47-50F - Cold Holding); roasted garlic purée with oil
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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 food items stored in coolers from overnight per operator not moved. Above 41°F cooked asparagus (44F - Cold Holding); cooked rice (45F - Cold Holding); short ribs (47F - Cold Holding); raw shrimo (53F - Cold Holding); cooked mussels (54F - Cold Holding); short ribs (50F - Cold Holding); Gouda cheese (52F - Cold Holding); sliced chicken (52F - Cold Holding); salmon 51 (52F - Cold Holding); asparagus wrapped raw bacon (52F - Cold Holding); co,e slaw (51F - Cold Holding); raw calamari (54F - Cold Holding); raw shrimp (54F - Cold Holding)
pizza station reach cooked veggie mix (47-50F - Cold Holding); cooked mushrooms crimini (47-50F - Cold Holding); cooked bourbon onions (47-50F - Cold Holding); roasted garlic purée with oil
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03F-02-5
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High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
Observed no time mark on garlic butter on shelf.
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53A-03-7
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Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Observed both managers with expired certified food licenses.
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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 soda nozzles at soda fountain machine on server aisle with mold like substance buildup
Observed cutting boards with grooves no longer cleanable with mold like substance.
Observed ice bin in dish ware area with mold like substance build up.
Observed reach in shelves and gaskets with on cooks line , pizza line with build up
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Observed mint stored in hand washing sink located at pizza station.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Observed mint leaves being washed in hand washing sink located at pizza station.
Observed hand washing sink on cooks line and prep line being used for dump sink.
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03F-10-5
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Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator has no written plan for using time as a public health.
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