| Violation
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Observation
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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.
Ceiling vent in hallway off the cook line.
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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 drink on prep table across from back door.
Employee discarded drinks. **Corrected On-Site**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Employee drink in reach-in cooler in dry storage room.
Manager removed drink. **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Pans stored on shelf above three compartment sink.
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08B-38-4
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Basic - Food stored on floor.
Cooking oil stored on floor on cook line. **Repeat Violation**
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system.
No hood filters in hood above grill.
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
Reach-in freezer in shed behind restaurant.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Tongs hanging on rolling rack on cook line.
Employee removed tongs. **Corrected On-Site**
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14-36-5
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Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.
Reach-in freezer in shed behind restaurant.
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33-11-4
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Basic - Missing drain plug at dumpster.
Dumpster behind the building.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Outside of hood above cook line grill greasy.
Gasket of reach-in cooler next to back door.
Interior of reach-in cooler next to back door.
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33-16-4
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Basic - Open dumpster lid.
Dumpster behind building.
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35B-03-4
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Basic - Outer openings not protected with self-closing doors.
Back door to kitchen.
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25-05-4
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Basic - Single-service articles improperly stored.
Plastic utensils stored on floor on cook line.
To go containers stored on floor in shed behind the building.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
To go containers stored on shelf next to dish area.
Employee turned containers over. **Corrected On-Site**
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler.
Reach-in cooler next to kitchen back door.
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Prep sink across from back door.
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer bucket on front counter, 200 ppm.
Employee added water to bucket, 50 ppm. **Corrected On-Site**
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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.
Items in reach-in cooler located in storage room: chicken (50F - Cooling); pork (51F - Cooling); rice (50F - Cooling); beans (49F - Cooling). Manager stated items were prepared on 10/17. **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.
Items in reach-in cooler located in storage room: chicken (50F - Cooling); pork (51F - Cooling); rice (50F - Cooling); beans (49F - Cooling). Manager stated items were prepared on 10/17. **Warning**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered kitchen from outside and began working with food without washing hands before putting on gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken**
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28-14-5
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High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
Area behind back of building, manager stated they would dispose of water in mop sink behind building.
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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 3 flies in kitchen area.
Observed 2 flies in dish area.
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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.
Shell eggs stored over tomato sauce in reach-in cooler next to back door. Manager moved eggs to bottom shelf.
Raw Chicken stored over salsa, raw beef stored over cooked pork in reach-in cooler in storage room. Manager had employee move chicken and beef to bottom shelf. **Corrected On-Site**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee touched garbage can and began to work with food without changing gloves and washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
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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.
Item stored on rolling cart next to grill: beef (50F - Cold Holding). Employee stated item placed on cart one hour prior to temperature being taken. Employee moved item to reach-in freezer to reduce temperature to 41F.
Item in reach-in cooler across from oven: cheese (44F - Cold Holding). Employee stated item placed in cooler one hour prior to temperature being taken. Employee closed lid to cooler to reduce temperature to 41F. **Corrective Action Taken** **Warning**
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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.
Items stored in reach-in cooler located in storage room: chicken (44F - Cooling); beef (45F - Cooling). Manager stated items were prepared on 10/17. **Warning**
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03D-07-5
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High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours.
Items stored in reach-in cooler located in storage room: chicken (44F - Cooling); beef (45F - Cooling). Manager stated items were prepared on 10/17. **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
Gas stored next to onions in shed behind building.
Manager had employee remove gas, **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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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 reach-in cooler across from oven stained.
Deflector plate inside of ice machine.
Blade of can opener stored on prep table in storage room. **Repeat Violation**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Hand washing sink on cook line being used as a dump sink.
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Establishment has no chlorine test kit available.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
No hand towels at hand washing sink on cook line.
Manager provided hand towels. **Corrected On-Site**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
Establishment has no probe thermometer available.
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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.
Establishment has no proof of employee training. **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 chicken and cooked pork stored in reach-in cooler in storage room. Manager stated items were prepared on 10/17.
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