| Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
CO2 tanks in back area **Repeat Violation** **Warning**
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21-05-5
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Basic - Cloth used as a food-contact surface.
Bacon on cloth next to fryer. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Cutting board on non-functioning reach-in cooler of front line. **Warning**
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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.
Handle of ice scooper touching ice in well at front line. **Warning**
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwaves on cook line.
Oven on cook line. **Repeat Violation** **Warning**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Talk single door reach-in cooler by entrance to kitchen has an employee drink inside of it. **Warning**
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08B-12-5
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Basic - Stored food not covered.
Cooked potatoes in walk-in cooler **Repeat Violation** **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored over ready-to-eat food.
Unwashed tomatoes over coleslaw in walk-in cooler. Discussed proper food storage. **Warning**
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface. **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.
cooked turkey left cooling over night 57 degrees F in walk-in cooler. Stop sale issued. **Warning**
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01B-36-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
cooked turkey left cooling over night 57 degrees F in walk-in cooler. Stop sale issued. **Warning**
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Dishwasher handled dirty dishes and then put away clean dishes with no hand wash in between. Discussed proper hand washing procedures with operator. **Warning**
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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.
Tall single door reach-in cooler of cook line: Gyro meat 52 degrees F, cooked sausage 63 degrees F, cooked broccoli 63 degrees F, raw haddock 52 degrees F, raw cod 52 degrees F, raw tilapia 53 degrees F, pooled eggs 53 degrees F. Per employee foods were left in cooler over night. No temperatures taken this morning **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.
Tall single door reach-in cooler of cook line: Gyro meat 52 degrees F, cooked sausage 63 degrees F, cooked broccoli 63 degrees F, raw haddock 52 degrees F, raw cod 52 degrees F, raw tilapia 53 degrees F, pooled eggs 53 degrees F. Per employee foods were left in cooler over night. No temperatures taken this morning. Stop sale issued.
On cook line: cooked jalapenos left on cook line over night 80 degrees F. Stop sale issued.
Tall single door reach-in cooler by entrance to kitchen: ham 45 degrees F, cooked sausage 46 degrees F, cooked onions and peppers 46 degrees F, sausage links 45 degrees F. Per employee they have been in and out of cooler. Employee placed foods on ice. **Warning**
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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 cook line next to flat top grill: cooked sausage 130 degrees F. Discussed with employee to reheat foods to 165 degrees F for 15 seconds. **Warning**
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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.
Milk in tall double door reach-in cooler by entrance to dish pit area opened yesterday at 8 am not dated.
Ham in same cooler.
**Warning**
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53B-15-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Employee unaware of proper cooling methods as evidenced by improper cooling of cooked turkey in walk-in cooler stacked on each other with plastic wrap to seal it. **Warning**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on non functioning reach-in cooler of front line. **Repeat Violation** **Warning**
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31A-07-4
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Intermediate - Handwash sink missing in warewashing or food preparation area.
Handwash sink needed by ice wells near office. **Warning**
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment.
Interior of ice machine. **Warning**
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53A-17-1
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Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding.
Manager on duty not ensuring employees are taking temperatures, evidenced by multiple foods in separate coolers out of temperature and no temperatures taken this morning. **Warning**
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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.
Cut tomatoes and cooked chicken in walk-in cooler. **Warning**
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53B-14-5
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Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
2 out of 6 food handler certificates expired **Warning**
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