| 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. Both ice machines
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. All reach in coolers, walk in coolers and walk in freezers.
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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. Observed most kitchen pots and pans not stored inverted in the dry storage area. **Repeat Violation**
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14-74-7
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Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Salad station reach in cooler with the double doors underneath: ambient temperature 53-58F. subs and salad station: tuna (47-48F - Cold Holding); ham (53F - Cold Holding); turkey (42F - Cold Holding); chicken salad (60-62F - Cold Holding); tuna salad (58-60F - Cold Holding); shredded lettuce (61F - Cold Holding); cut tomatoes (55F - Cold Holding); Observed discard all products and operator called for service. **Corrective Action Taken**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. Observed in the kitchen in front of the fryers, employee eating a salad. Operator coached the employee, employee exited the kitchen to continue eating in the dining room. **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. All pans in the ware wash area.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Main kitchen, pizza area and dough area.
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36-17-5
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Basic - Floor tiles missing and/or in disrepair. Main kitchen, ware wash area, and pizza dough area.
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08B-38-4
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Basic - Food stored on floor. Walk in cooler by the three compartment sink: container with marinated chicken stored on the floor.
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36-24-5
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Basic - Hole in or other damage to wall. Observed in the dough prep area, wall in disrepair prep tables with by the slicers stored on the prep tables.
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14-69-4
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Basic - Ice buildup in walk-in freezer around the door and on the floor by the three compartment sink.
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36-62-4
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Basic - Light not functioning. Small walk in freezer near the pizza station.
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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 all gaskets soiled on the walk in coolers and all reach in coolers.
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers soiled at all stations.
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler. Salad station reach in cooler with the double doors underneath.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in the entire establishment.
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29-03-4
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Basic - Water draining onto floor surface. The reach in cooler in the sub and salad station with water draining into an aluminum pan.
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Observed in the dough area on a wheeled cart: mushrooms, green peppers, pineapple tidbits, and ketchup.
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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 6 live small flying insects flying throughout the ware wash area nearby the three compartment sink, 3 live small flying insects flying in the dough area nearby the pre sink, 2 live small flying insects flying nearby the portable hand washing sink, 4 live small flying insects flying in the dough area, 6 live small flying inside resting on cases of pineapple tidbits in the dough area, approximately 10+ small flying insects nearby the two ice machines in the ware wash area, approximately 25+ small flying insects in the dry storage area nearby the two ice machines, 1 live fly in the prep area on a meat slicer machine, and approximately 15+ live small flying insects in the dry storage area nearby the rear of walk in cooler.
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14-31-5
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High Priority - Nonfood-grade bags used in direct contact with food. Walk in cooler: Pizza bread and slices of pizza stored black garbage bags inside in the walk in cooler nearby the main cook line.
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed marinated chicken stored inside the walk in cooler in red plastic containers.
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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. Walk in cooler in the by the 3 compartment sink: raw burger patties stored above ham. Discussed with the operator the proper storage of food and provided the handout to the operator during the inspection.
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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. Pizza area, on top of the reach in cooler: shredded cheese (49-53F - Cold Holding); pizza sauce (49F - Cold Holding), as per operator, placed on top of the reach in cooler 45 minutes before the inspection.
subs and salad station: tuna (47-48F - Cold Holding); ham (53F - Cold Holding); chicken salad (60-62F - Cold Holding); tuna salad (58-60F - Cold Holding); shredded lettuce (61F - Cold Holding); cut tomatoes (55F - Cold Holding); as per operator placed inside the reach in cooler more than 4 hours before the inspection.
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01B-38-5
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High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. subs and salad station: tuna (47-48F - Cold Holding); ham (53F - Cold Holding); chicken salad (60-62F - Cold Holding); tuna salad (58-60F - Cold Holding); shredded lettuce (61F - Cold Holding); cut tomatoes (55F - Cold Holding); as per operator placed inside the reach in cooler more than 4 hours before the inspection.
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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. Prep table in the main kitchen by the walk in cooler: tomato sauce (109F - Hot Holding), as per operator placed the tomato sauce inside the microwave to reheat, 171F. **Corrected On-Site**
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11-07-5
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed the Big 6 foodborne illnesses with the operator and provided the handout during the inspection.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ware wash area: can opener blade and all meat/vegetable slicer.
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31A-07-4
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Intermediate - Handwash sink missing in warewashing or food preparation area. Observed employees prepping pizza dough and cutting ham in the dough area, no hand washing sink. Observed a unplugged portable hand washing sink without soap, paper towels, and hand washing sign.
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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/ Observed 9 current active employees working with no current active certified person in charge.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the registers. **Corrected On-Site**
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51-16-7
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Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed handwash sink missing in food preparation area. Observed employees prepping pizza dough and cutting ham in the dough area, no hand washing sink. Observed a unplugged portable hand washing sink without soap, paper towels, and hand washing sign.
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment. Can opener blade.
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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.salad and sub station: tuna, as per operator prepared 3 days ago.
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27-16-4
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Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen, by the fryers.
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