| Violation
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Observation
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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 flour in kitchen area.
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom.
Observed uncovered waste receptacle in restroom used for public and employees.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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16-13-5
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Observed employee only washing utensils, with dish soap , rinse and not sanitizing utensils, pots, blender.
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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.
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08B-38-4
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Basic - Food stored on floor.
Observed plastic bottles of soda stored on floor in dry storage area.
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10-06-5
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Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed handle of spoon directly touching coleslaw in standing reach in cooler.
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16-04-4
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Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
Observed no drain boards used at 3 compartment sink . Pots, Cambro containers placed on top of each other on shelves not allowed to air dry.
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36-64-5
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Basic - Objectionable odors in bathroom or other areas of the establishment.
Observed objectionable odor coming from restroom area and dining room area.
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02D-01-5
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Basic - Observed Working containers of rice, cornmeal , sugar, and salt removed from original container not identified by common name in kitchen area.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
Observed catering pans stored on top shelf not inverted
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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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 not stored in sanitizing solution in kitchen area, stored on prep table
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
Observed 2 cans of dented pot pie mix and one dented can of spinach on shelf in dry storage area
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee begin to work without washing hands before putting on gloves.
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale.
Observed raw okra on shelf beneath microwave with mold build up on vegetable. See Stop Sale.
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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 food contact surfaces not being sanitized with any chlorine or quaternary ammonium solution set up.
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14-31-5
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High Priority - Nonfood-grade bags used in direct contact with food.
Observed turkey wings and chicken stored in black plastic garbage bags in standing Frigidaire freezer in dry storage area.
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08A-04-5
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High Priority - Raw animal food stored over or with unwashed produce.
Observed raw shell eggs stored over raw cabbage in standing kenmore reach in cooler in dry storage area.
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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 on top of conch in standing reach in freezer
Observed raw chicken stored over vegetables, hot dogs, opened French fries in standing grista freezer in kitchen area.
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed. 24 rodent droppings in dry storage area on floor under dry storage shelf next to water heater
Observed approximately 5 or more rodent droppings in dish ware area on floor under 3 compartment sink located in kitchen area
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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.
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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.
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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.
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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 pork, cooked goat, cooked turkey, cooked malanga, and cooked sauces made more than 24 hours per operator on January 4th with no date marking.
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