| 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.
-Observed accumulation of black mold like substance buildup inside ice machine. **Repeat Violation**
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
-Observed no handle bowl used to dispense mixed vegetables in walk-in cooler.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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08B-38-4
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Basic - Food stored on floor.
-Observed containers with sauces stored on dry storage floor.
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14-69-4
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Basic - Ice buildup in reach-in freezer at prep station. .
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10-23-4
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Basic - In-use utensil not used with moist food stored in running water.
-Observed in- use scoop stored in dipperwell with no running water. **Corrected On-Site**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Observed accumulation of slime buildup on reach in cooler gaskets at front line kitchen.
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08B-12-5
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Basic - Stored food not covered.
-Observed various containers with TCS foods stored in walk-in cooler not covered. **Repeat Violation**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
-Observed accumulation of black mold like substance buildup on walls throughout prep station.
-Observed accumulation of black mold like substance buildup on AC vents and ceiling tiles throughout kitchen.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
-Observed several in-use wet wiping clothes not stored in sanitizer solution.
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
-Observed 3 badly dented cans with soy sauce in dry storage.
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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.
-Observed a food employee return from outside. **Corrected On-Site**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
-Observed multiple employees touching cooked pork with bare hands. Educate employees. **Corrected On-Site**
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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.
-Observed 2 live flying insects landing on wall next to exit door.
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50-17-2
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High Priority - Operating with an expired Division of Hotels and Restaurants license.
-Observed license expired on 12/01/2022.
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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.
-Observed cooked chicken hot held at 109°F at cookline. Per operator, chicken cooked 1.5 hours prior to the start of inspection. Advice operator to reheat item to 165 degrees Fahrenheit.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
-Observed container and utensils stored in handwash sink at ice cream station.
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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/ Manager returns during the inspection. **Corrected On-Site** **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.
-Observed no date mark on cooked pork stored in walk-in cooler. Per operator, pork cooked on 12/13/2022
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53B-05-5
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Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
-Observed employees training certification expired on 7/1/2020.
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