| Violation
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Observation
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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 stored on shelf above appetizer cooler on cook line.
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Manager wearing jewelry while preparing food on cook line **Repeat Violation**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
Manager not wearing a hair restraint while cooking food on cook line **Repeat Violation**
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14-11-5
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Basic - Equipment in poor repair.
Pizza cooler has a torn gasket **Repeat Violation**
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36-17-5
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Basic - Floor tiles missing and/or in disrepair.
Walk in cooler metal floor in disrepair
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of small white microwave soiled. Microwave on cook line by appetizer station. **Repeat Violation**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Pizza cooler gaskets are soiled
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler.
Standing water in bottom of appetizer reach in cooler on cook line.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Wall soiled by dishmachine
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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.
Large containers of flour not labeled in food storage room
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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.
Dishmachine 0ppm. Dishmachine was ran multiple times. Manager fixed dishmachine and is now at 50ppm. **Corrected On-Site** **Warning**
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12A-28-4
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High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed cook wiping his hands on soiled apron and then handled plated food without washing his hands. Reviewed proper handwash procedures with cook and manager. **Warning**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Observed multiple times cook sprinkling chopped parsley to plated food without wearing gloves. Hands were cleaned and no cross contamination was observed. Reviewed with manager.
Observed multiple times same cook sprinkling grated cheese to plated food without wearing gloves. Hands were cleaned and no cross contamination was observed. Reviewed with manager. **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.
house made lemon sauce (77F); chicken broth (75F) stored at room temperature on cook line. Chef stated food was taking out of the cooler 2 hours ago. Chef placed food in a container of ice. Suggested to chef to use time control and emailed him time control handout. **Corrective Action Taken** **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
Bottle of sun gel stored on condiment shelf on cook line
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No vacuum breaker on added splitter to mop sink faucet in non chemical side, blue hose attached to non chemical side. **Repeat Violation** **Admin Complaint**
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53A-04-6
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Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Front of the house manager Suelynn B. not certified within 30 days of employment. Manager stated she has being a manager for a few years.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
All cutting boards on cook line stained. **Repeat Violation**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Observed server dumping ice and water into handwash sink in server station. **Repeat Violation**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Spray bottle containing soap per cook not labeled on cook line by appetizer station.
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