| 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. **Warning**
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Exterior of hat box. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Large cutting board on cook line. **Repeat Violation** **Warning**
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08B-20-4
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Basic - Damaged/spoiled/recalled food not properly segregated.
2 dented cans of green beans on dry storage shelf. **Warning**
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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.
Employee drinks on table next to food. Employees relocated **Corrected On-Site** **Repeat Violation** **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
On oven door handle. **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
On cook line **Warning**
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33-38-4
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Basic - No waste receptacle installed at handwash sink provided with disposable towels.
Handwash sink of dish area **Warning**
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08B-12-5
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Basic - Stored food not covered.
Cooked pork in walk-in cooler not covered **Repeat Violation** **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
Under handwash sink of dish area **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.
In walk-in cooler: black beans 65 degrees F, left cooling over night in big pot. 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.
In walk-in cooler: black beans 65 degrees F, left cooling over night in big pot. Stop sale issued **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
2 dented cans of green beans on dry storage shelf. **Warning**
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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.
0 ppm. Operator called for service during inspection. three compartment sink set up at 50 ppm. **Corrective Action Taken** **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.
Employee cracked raw shell eggs and then changed gloves with no hand wash in between. Discussed proper hand washing procedures **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.
Raw pork out of commercial packaging over fries in tall triple door reach-in freezer of back prep area. Discussed proper food storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw beef in walk-in cooler. Discussed proper food storage. Employee rearranged **Corrective Action Taken** **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 double door reach-in cooler of cook line:
Swiss 44 degrees F, flan 45 degrees F. Employees have been constantly in and out of cooler throughout service. One side of cooler seems to hold temperature more appropriately. Employee placed foods on ice. **Repeat Violation** **Warning**
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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 can be determined.
Plantains on front line, chorizo on cook line, operator marked. **Corrected On-Site** **Repeat Violation** **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.
Front line steam table: Green beans 126 degrees F cooked chicken 117 degrees F.
Hot box of kitchen: cooked ribs 125 degrees F
Employee began reheating foods in oven **Corrective Action Taken** **Repeat Violation** **Warning**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Tall double door reach-in cooler of cook line: sliced ham at 10:20 cut at 8 ambient cooling 56 degrees F re-temp at 11:12 50 degrees F. **Warning**
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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/
Rayson Lopez certification expired 08/19/2022. He is the only certified food manager that oversees the establishment **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 boards on cook line. **Repeat Violation** **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.
Cooked beef, pork, and stocks in walk-in cooler not date marked from 2 days ago. **Repeat Violation** **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.
1 food handler certificate expired **Warning**
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