| 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.
Ice machine chute has mold like buildup.
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Plastic cups in container of sugar in back store room. **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor.
1) Cases of french fries, buckets of sauces, and containers of raw chicken on floor in walk in freezer.
2) buckets of mayonnaise on floor in back storage area.
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Frozen shrimp in standing water in prep sink. Employee turned on water to run over shrimp. **Corrected On-Site**
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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.
Containers of sugar in back storage area not marked for what is in them.
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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.
Employee went to put on new gloves after refrying chicken without washing hands. Stopped employee and reviewed proper procedures. Employee washed hands. **Corrected On-Site** **Repeat Violation**
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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.
Case of eggs, containers of raw burgers, and tubes of raw ground beef above buckets of mayonnaise in walk in cooler. **Repeat Violation**
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Case of eggs above containers of raw burgers in walk in cooler.
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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.
Fried chicken at cook line being held on 4 hour time control has no time marking. Employee marked time on containers. **Corrected On-Site**
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
On GRIDDLE - cooked burgers (112-127F - Hot Holding). Per employee on unit less than 2 hrs. Employee moved burgers to hot side of griddle to reheat for proper holding. **Corrective Action Taken**
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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.
Hose bibb w/ attached hose under triple sink has no vacuum breaker.
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02C-03-5
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Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Opened gallon of milk with no date mark when opened.
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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/
Abdallah Ashram 6/28/2017
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Trash can in front of hand sink by fliptop unit. Employee moved trash can. **Corrected On-Site**
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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. **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 by fliptop unit. **Repeat Violation**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
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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.
Buckets of house sauce, portioned conch salad, bulk containers of prepped burgers, and bulk containers of marinating chicken in walk in cooler with no indication of when prepared.
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