| Violation
|
|
Observation
|
|
22-20-5
|
|
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed 3 dead roaches in ice bin machine. See Stop Sale on ice.
|
|
14-01-5
|
|
Basic - Bowl or other container with no handle used to dispense food.
Observed no handle scoop used to dispense sugar at server area.
|
|
23-24-4
|
|
Basic - Buildup of food debris/soil residue on equipment door handles.
|
|
36-34-5
|
|
Basic - Ceiling/ceiling tiles/vents , hoods soiled with accumulated food debris, grease, dust, or mold-like substance.
|
|
35A-03-4
|
|
Basic - Dead roaches on premises.
Observed approximately 75 or more dead roaches throughout kitchen area , prep area, dish machine are, beside ice machine, mixer , dry storage area, under shelf , cook line too many to count.
Observed 3 dead roaches in ice bin machine with ice being served to guest in kitchen area.
Observed 31 dead flies including roaches or more in light shields above dry storage area, reach in cooler.
|
|
35B-01-4
|
|
Basic - Exterior door has a gap at the threshold that opens to the outside.
|
|
10-13-5
|
|
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
Observed ice scoop on ice ledge unprotected.
|
|
10-04-5
|
|
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.
Observed handle of scoop directly touching cornstarch, lentil and bread crumbs in containers at dry storage.
|
|
23-03-4
|
|
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed fryers, floors around and behind fryers, with grease build up.
|
|
02D-01-5
|
|
Basic - Observed Working containers of lentil, vinegar and bread crumb removed from original container not identified by common name.
|
|
22-16-4
|
|
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in shelves of teach in coolers and gaskets with mold like substance
|
|
25-06-4
|
|
Basic - Single-service articles to go cups at bar areanot stored inverted or protected from contamination.
|
|
29-49-6
|
|
Basic - Standing water in bottom of reach-in-cooler.
|
|
42-01-4
|
|
Basic - Wet mop not stored in a manner to allow the mop to dry.
|
|
35A-05-4
|
|
High Priority - Roach activity present as evidenced by live roaches found.
Observed one live roach crawling on can opener blade at prep area.
Observed one live roach crawling on pastry flour container with flour inside container at prep area.
Observed 1 live roach crawling on door next to prep shelf .
Observed 1 live roach crawling on cutting board on prep table .
Observed 2 live roaches crawling inside to go cups stored on top of standing reach in freezer.
|
|
01B-13-4
|
|
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed 3 dead roaches in ice bin machine. See Stop Sale on ice.
|
|
01B-02-5
|
|
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 made from September 25th held overnight in cooler above 41°F
shredded chicken (47F - Cold Holding); raw chicken (55F - Cold Holding); hot sauce with garlic and oil (56F - Cold Holding); pre cooked ribs (50F - Cold Holding); meat seasoning with garlic and oil (50F - Cold Holding); seafood cream mix (50F - Cold Holding); beans (50F - Cold Holding).
Observed meats in colder at cook line above 41°F per operator placed in cooler from 11am above 41°F for more than 4 hours first temperature 4:52pm
pork raw (47F - Cold Holding); raw beef (48F - Cold Holding); raw steak (48F - Cold Holding); pork sausage (44-47F - Cold Holding)
|
|
03A-02-5
|
|
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed TCS foods made from September 25th held overnight in cooler above 41°F
shredded chicken (47F - Cold Holding); raw chicken (55F - Cold Holding); hot sauce with garlic and oil (56F - Cold Holding); pre cooked ribs (50F - Cold Holding); meat seasoning with garlic and oil (50F - Cold Holding); seafood cream mix (50F - Cold Holding); beans (50F - Cold Holding).
Observed meats in colder at cook line above 41°F per operator placed in cooler from 11am above 41°F for more than 4 hours first temperature 4:52pm
pork raw (47F - Cold Holding); raw beef (48F - Cold Holding); raw steak (48F - Cold Holding); pork sausage (44-47F - Cold Holding)
Observed deserts from Friday 23rd per operator above 41°F flan x8 from Friday 23rd (45F - Cold Holding); tres Leche x 8 (45F - Cold Holding); passion fruit with milk x12 (47F - Cold Holding); cheese cake x8 (8F - Cold Holding)
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towel at hand washing station in paper towel dispenser.
|
|
02C-02-5
|
|
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed TCS foods and marinated chicken from September 25th not date marked shredded chicken (47F - Cold Holding); raw chicken (55F - Cold Holding); hot sauce with garlic and oil (56F - Cold Holding); pre cooked ribs (50F - Cold Holding); meat seasoning with garlic and oil (50F - Cold Holding); seafood cream mix (50F - Cold Holding); beans (50F - Cold Holding).
|
|
53B-05-5
|
|
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.
|
