| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed interior of ice machine to be soiled. **Warning**
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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.
1. Ceiling tiles soiled throughout kitchen
2. Floor soiled on cook line, storage room near mop sink and ware washing area.
3. Wall soiled in mop area. **Warning**
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14-74-7
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Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Walk in cooler has ambient temperature of 45-46F. Coils are freezing up. **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
Observed cook preparing food on cook line without hair restraint. Review policy with manager. **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water.
Behind all cooking equipment on cook line observed standing water. **Warning**
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36-17-5
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Basic - Floor tiles missing and/or in disrepair.
A few broken floor tiles in ware washing area and on cook line. **Warning**
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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 soiled hood filters at the end of the cook line above chard grill. **Warning**
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29-08-4
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Basic - Plumbing system in disrepair.
Missing pipe under hand wash sink near kitchen entrance door, also hand wash sink detached from wall and is been held up with a container. **Warning**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Observed the interior bar area cooler to be soiled, where they cold hold glasses.
Employee cleaned during inspection. **Corrected On-Site** **Warning**
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21-44-1
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Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitizer buckets being stored directly on the floor on cook line by breading station. Manager removed and stored properly. **Corrected On-Site** **Warning**
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21-08-4
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Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed one sanitizer bucket not at proper strength, no reading on strip.
Employee removed and placed bucket with 200ppm. **Corrected On-Site** **Warning**
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03D-02-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Observed cooked noodles in walk-in cooler at 59F cooling made on 7-10-2022 at 6pm per cook. Employee stated noodles were placed in cooler to cool down yesterday and they have not been taking out since. Walk in cooler has an ambient temperature of 45-46F. Manager discarded noodles. See stop sale.
**Warning**
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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.
1. Employee handling Raw shrimp changed gloves and proceeded to handle cooked food without washing hands.
2. Employee washed hands then with same paper towel wiped his face off and proceeded to handle cooked food without washing hands.
Review proper hand wash procedures with employees and managers. After reviewing all employees properly washed their hands. **Corrective Action Taken** **Warning**
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12A-20-4
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High Priority - Employee washed hands with no soap.
Observed employee washing hands with only water not using soap and then proceeded to prepared food on cook line. After reviewing with cook, he properly washed his hands. **Corrective Action Taken** **Warning**
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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 two flying insects in kitchen area near broken hand wash sink by cook line.
Observed one flying insect in Interior bar area. **Warning**
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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.
In the walk in freezer observed opened case of raw fish stored over vanilla ice cream. Manager properly stored food. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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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.
1. Observed cooked noodles in walk-in cooler at 56F cooling made on 7-10-2022 at 6pm per cook. Employee stated noodles were placed in cooler to cool down yesterday and they have not been taking out since. Walk in cooler has an ambient temperature of 45-46F.
2. Cut lettuce in upright cooler near exit of kitchen at 56F cooling at 5:15pm. Manager stated lettuce was cut at 11am and placed in cooler to cooled down. Manager discarded lettuce.
3. Milk wash (59F - Cooling) in cooler in frying station. Cook stated he prepared wash this morning around 9am and placed in cooler to cold down and hold cold. It's now 4:00pm. Cook discarded wash
4. spinach dip (47F); cheddar cheese (61F); cooked rice (61F) in large flip top cooler at the end of the cook line near walk in cooler. Employee stated food was restocked from walk in cooler this morning around 9-9:30am. It's now 5:00pm and bottom part of cooler has an ambient temperature of 60F. Manager discarded food.
5. raw calamari (54F); raw shrimp (52-54F) in reach in cooler in frying station on cook line. Cook stated food was restocked from walk in cooler this morning at 9am. It's now 4:30pm. Manager Discarded food **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.
1.raw calamari (54F); raw shrimp (52-54F) in reach in cooler in frying station on cook line. Cook stated food was restocked from walk in cooler this morning at 9am. It's now 4:30pm. Manager Discarded food. See stop sale.
2. Feta cheese (44F - Cold Holding); cream cheese (45F - Cold Holding); cheddar cheese (53F); spinach dip (45-46F); fish and cheese mix (48F) in walk in cooler. Walk in cooler has an ambient temperature of 45-46F. Employee stated door was left opened for a while earlier today due to food delivery. Manager moved food to secondary walk in cooler.
3. spinach dip (47F); cheddar cheese (61F); cooked rice (61F) in large flip top cooler at the end of the cook line near walk in cooler. Employee stated food was restocked from walk in cooler this morning around 9-9:30am. It's now 5:00pm and bottom part of cooler has an ambient temperature of 60F. Manager discarded food. See stop sale. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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03D-07-5
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High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours.
1. Cut lettuce in upright cooler near exit of kitchen at 56F cooling at 5:15pm. Manager stated lettuce was cut at 11am and placed in cooler to cooled down. Manager discarded lettuce. See stop sale.
2. Milk wash (59F - Cooling) in cooler in frying station. Cook stated he prepared wash this morning around 9am and placed in cooler to cool down and hold cold. It's now 4:00pm. Cook discarded wash. See stop sale. **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
Observed Goo gone being stored on prep table above containers of food near mop sink area.
Manager removed an stored properly. **Corrected On-Site** **Warning**
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53A-04-6
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Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Sher Wali Khan is the manager on duty and he is not certified as a food service manager. He only has a food handler certificate. Wali was promoted to the manager position August 2021.. **Warning**
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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/
12 food handler employees present with no certified manager on duty. **Warning**
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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 two hand sinks on cook line with out towels.
Employee filled both hand sinks. **Corrected On-Site** **Warning**
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