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.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food. Observed in rice container. Employee removed during inspection. **Corrected On-Site**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Observed in reach in cooler next to flat grill. **Repeat Violation**
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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 in kitchen area.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout kitchen.
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14-69-4
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Basic - Ice buildup in reach-in freezer in kitchen area.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen area.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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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 soiled gaskets in units in kitchen area. **Repeat Violation**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in front of grill.
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in cooler next to flat grill. **Repeat Violation**
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38-05-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner. Observed fries (frozen) in preparation table in kitchen area. Employee moved to reach in freezer during inspection. **Corrected On-Site**
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Observed flour and bread crumbs containers not labeled with common name in kitchen area.
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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. Observed Dishwasher (Chlorine 0ppm); Manager replaced chlorine solution Dishwasher (Chlorine 100ppm
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08A-02-6
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High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw steak stored above sliced cheese in reach in cooler next to dry storage area. Employee removed during 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. Observed cooked rice at 123° F. Employee reheated during inspection cooked rice 169° F
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11-27-4
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Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during 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. Observed soiled white cutting board, also soiled can opener blade in kitchen area.
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11-26-1
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Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.
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31B-03-4
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Intermediate - No soap provided at handwash sink. Observed at the kitchen area.
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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 cooked ground beef and cooked pork not date marked, as per manager over 24 hours. **Repeat Violation**
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53B-14-5
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Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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08B-03-4
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Intermediate - Self-service salad bar/buffet not provided with proper dispensing utensils.
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