| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
-bowl left in sauce at glass reach in cooler **Repeat Violation**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
-in bar area
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
-pots at dish drying rack
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21-05-5
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Basic - Cloth used as a food-contact surface.
-cloth used to cover dough in glass reach in cooler at prep table **Repeat Violation**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
Operator displayed during time of inspection. **Corrected On-Site**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
-at prep station adjacent of cooks 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.
-water bottle on prep table adjacent of cooks line
Employee moved bottle during time of inspection. **Corrected On-Site** **Repeat Violation**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
-employee at cooks line **Repeat Violation**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
-metal pans at dish drying rack
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36-22-4
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Basic - Floor area(s) covered with standing water.
-at cooks line in kitchen area
-wall at microwave on cooks line has accumulation of dust
-ceiling above prep station at cooks line has accumulation of dust **Repeat Violation**
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36-17-5
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Basic - Floor tiles missing and/or in disrepair.
-at cooks line
-cove molding missing at prep sink in kitchen area
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08B-38-4
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Basic - Food stored on floor.
-bottle of oil on floor at cooks line
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
-tong on equipments handle in kitchen
**Repeat Violation**
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
-ovens at cooks line have accumulation of food debris
-microwaves next to double door reach in cooler have accumulation of food residue **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.
-shelf at prep table adjacent of stove has accumulation of food residue
-hood filters have accumulation of grease
-sides of fryers have accumulation of food residue
-back of stove have accumulation of grease
-reach in cooler gaskets have accumulation of food residue
-shelf with microwave has accumulation of food residue
-double door reach in cooler handles have accumulation of food residue
-walk-in cooler shelves have accumulation of food residue
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36-64-5
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Basic - Objectionable odors at cooks line in kitchen area
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14-20-4
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Basic - Ripped/worn tin foil used as shelf cover.
-shelf below white microwave adjacent of flat top grill
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25-05-4
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Basic - Single-service articles improperly stored.
-boxes of cutleries on floor at hostess stand
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21-10-4
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Basic - Soiled dry wiping cloth in use.
-at prep station in kitchen
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08B-12-5
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Basic - Stored food not covered.
-raw chicken(43F - Cold Holding)
-multiple items in walk-in cooler below 40 degrees Fahrenheit
In walk-in freezer
Operator covered items in walk-in freezer during the inspection **Corrective Action Taken** **Repeat Violation**
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises.
-old kitchen equipments and pots at walk-in freezer
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
-unwashed chili over cut cabbage in walk-in cooler
Discussed proper hierarchy during time of inspection.
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface.
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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.
-container with powder substances above stove at cooks line
-squeeze bottles at prep table **Repeat Violation**
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41-07-4
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High Priority - Container of medicine improperly stored.
-medicine stored on glass reach in cooler with food items served to the public
Employee moved medicine during time of inspection. **Corrected On-Site**
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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.
-Dishwasher (Chlorine 0ppm )
-Triple Sink (Chlorine 0ppm corrected to 50 ppm )
Discussed setting up the three compartment sink until dish machine is fixed **Corrective Action Taken** **Repeat Violation**
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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.
-1 live fly on drain next to hand sink in kitchen **Repeat Violation**
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28-26-5
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High Priority - Sewage/wastewater backing up through floor drains.
-Sewage water on floor at cooks line under stoves and hand sink
Water backs up occasionally when sinks are in use
Operator stated that they have already contacted the plumbing company
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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.
-cut cabbage (47F - Cold Holding)
Discussed not storing above cooler
Operator moved to reach in cooler during time of inspection.
Item held out of temperature for less than 4 hours **Corrective Action Taken** **Repeat Violation**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
-at exit door on the outside
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink.
-employee at dish washing area washed hands in three compartment sink
Discussed proper hand washing procedures with during time of inspection.
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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/
-Sreekanth Anumukonda 5/10/2022
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
-exterior of stoves top at cooks line have accumulation of food residue
-stained cutting board at prep station adjacent of cooks line
-condiments at cooks line stored in soiled squeeze bottles
-glass reach in cooler at cooks line use accumulation of food residue
-can opener blade has accumulation of food residue **Repeat Violation**
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27-05-4
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Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet.
-hand sink next to stove
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
-hand sink blocked by mixer near cooks line
Operator moved mixer during time of inspection. **Corrected On-Site** **Repeat Violation**
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
-chlorine **Repeat Violation**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
-at hand sink next to stove at cooks line **Repeat Violation**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
-at hand sink next to stove at cooks line
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