Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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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. **Repeat Violation**
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14-11-5
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Basic - Equipment in poor repair.
Reach in freezer door will not stay shut.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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10-14-5
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Basic - Ice bucket/shovel stored on floor between uses.
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10-12-5
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Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler are soiled
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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08B-38-4
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Basic - Soda syrup stored on floor.
Food on the floor in walk in cooler . **Corrected On-Site**
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler. Salad reach in cooler has standing water in it.
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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.chlorine
@0 ppm in dish washer.
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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Apples for self service are not wrapped at breakfast buffet
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine is not sanitizing.
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08B-01-4
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High Priority - Observed a Self-service breakfast bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Buffet is set up in dining room and bar area.
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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 fish over hot dogs in reach in cooler.
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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 on buffet line cheese (76*F - Cold Holding); butter (75*F - Cold Holding)Sour cream 70F, yogurt 65F
As per employee the breakfast buffet items are put out at 7:30 am and taken away at 10:00:am.
Butter, sour cream , yougurt , cheese, are not on TPHC. But have been out of temperature for under 4 hours.
sauce (47*F - Cold Holding); cole slaw (46*F - Cold Holding
Relocated to walk in cooler **Corrective Action Taken**
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22-02-4
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Intermediate - Can opener blade Is soiled with food debris, mold-like substance or slime.
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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/ Scott L Battle 5/22/17
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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/
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In Mens bathroom that is used by employees.
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53B-13-5
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Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. John smith, Alva lavado,
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