| 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 interior of ice bin machine located at front counter with accumulation of mold like substance. **Warning**
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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 scoop used to dispense pinto beans in dry storage area.
Observed no handle scoop used to dispense cooked plantains on cook line. **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Observed all reach in cooler door handles, walk in door handles and gaskets with accumulation of grease, food buildup and mold like substance. **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling tiles and vents over food preparation area heavily soiled with grease, mold like substance and debris throughout kitchen area. **Warning**
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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.
Observed all TCS products ranging from 50- 66°F at reach in cooler at cook line. Do not store TCS foods in cooler. **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.
Observed employee beverage stored on top of ice machine at front counter. **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Observed floor drains filled with accumulation of food debris in kitchen area and cook line . **Warning**
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36-11-4
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Basic - Floors not maintained smooth and durable.
Observed floors at cook line with grout missing and broken tiles. **Warning**
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust
Observed clean sanitized utensils, glasses to go cups directly exposed to splash from hand washing sink located directly beside the utensils.. **Warning**
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08B-38-4
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Basic - Food stored on floor.
Observed plantains in kitchen area stored on floor by cook line. **Warning**
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08B-25-4
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Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. **Warning**
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36-68-5
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Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Observed hoods with heavy grease accumulation dripping off hoods onto floor. **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.
Observed handle of scoop directly touching sugar in container in dry storage. **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. **Warning**
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted. **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
Observed no hand washing sign at sink located at cook line.
Observed no paper towel at hand washing sink located at cook line. **Warning**
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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 floors, drains, throughout kitchen area, **Warning**
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02D-01-5
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Basic - Observed Working containers of sugar, rice, pinto beans removed from original container not identified by common name. **Warning**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in cooler beer sliding floors at front counter and gaskets with accumulation of mold like substance.
Observed walk in cooler shelves with heavy rust, accumulation of heavy mold like substance on shelves with uncovered food below. **Warning**
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24-17-4
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Basic - Silverware/utensils dried with a towel/cloth.
Observed employee at front counter using paper towel to dry utensils. **Warning**
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25-06-4
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Basic - Single-service articles to go in kitchen area not stored inverted or protected from contamination.
Observed c catering containers in kitchen area on shelf stored below ceiling vents with heavy accumulation of dust, grease and heavy mold like substance not inverted **Warning**
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08B-12-5
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Basic - Stored food not covered.
Observed raw chicken, raw pork , raw beef, washed vegetables, plantain all uncovered in walk in cooler. **Warning**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth throughout front counter and kitchen area not stored in sanitizing solution. **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. **Warning**
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12A-11-4
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High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
Observed employee go to restroom returned to work no hand-wash. **Warning**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Observed cooking raw meats and handling ready to eat tomatoes at cook line, lettuce, with no sanitizing solution set up and food contact surfaces not being sanitized. **Warning**
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08A-24-5
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High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
Observed raw marinated chicken stored over pork in walk in cooler. **Warning**
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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.
Observed raw chicken stored over yucca in standing freezer located in kitchen area. **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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed TCS foods above 41°F more than 4 hours raw chicken (56F - Cold Holding); marinated beef (56F - Cold Holding); marinated pork (56F - Cold Holding); shredded cheddar (61F - Cold Holding); cooked penne pasta (56F - Cold Holding); soft white cheese (66F - Cold Holding); sliced tomatoes (62F - Cold Holding); salami (62F - Cold Holding) **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.
Observed TCS foods above 41°F more than 4 hours raw chicken (56F - Cold Holding); marinated beef (56F - Cold Holding); marinated pork (56F - Cold Holding); shredded cheddar (61F - Cold Holding); cooked penne pasta (56F - Cold Holding); soft white cheese (66F - Cold Holding); sliced tomatoes (62F - Cold Holding); salami (62F - Cold Holding) **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
Observed degreaser on shelf with clean sanitized pots and pan at cook line. **Warning**
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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. **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.
Observed cutting boards throughout the cook line with accumulation of heavy mold like substance.
Observed can opener blade with heavy mold like substance attached to blade .
Observed clean sanitized containers stored on dirty shelves with food debris and mold like substance. **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Observed hand washing sink at front counter inaccessible with spoon inside sink and towel hanging from sink. **Warning**
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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/ **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper at hand washing sink located at front counter. **Warning**
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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