| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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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.
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14-11-5
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Basic - Equipment in poor repair.
Fridge 2. Gasket **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor.
Oranges
Potatoes walk in cooler
Oil on floor
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Fridge 1
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters
Bottom of reach in cooler both bars **Repeat Violation**
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08B-61-5
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Basic - Outdoor ice machine with no overhead protection.
No lock on outside ice machine
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29-19-4
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Basic - Standing water in floor drain/floor drain draining very slowly.
Kitchen
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Beer cooler
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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.
Flour. Sugar
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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.
Shell eggs over raw potatoes walk in cooler **Corrected On-Site**
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08A-17-6
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Seafood over fries **Corrected On-Site**
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28-26-5
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High Priority - Sewage/wastewater backing up through floor drains.
Grey water draining from out side pipe
Per Kathryn Manti rope off area and parking lot where leaking
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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.
Make table diced tomatoes 62f cold holding sliced tomatoes 61f cold holding
Salad station sliced tomatoes 52f cold hold
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Rice 125f hot holding
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served.
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02C-03-5
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Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Heavy cream milk liquid eggs. Walk in cooler
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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 boards. Several
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Dump sink. Sink by server area
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52-01-4
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Intermediate - Identity of food or food product misrepresented.
Poached eggs. No asterisk or disclosure
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53A-01-7
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Intermediate - Manager or person in charge lacking proof of food manager certification.
Josh
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53A-05-6
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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02A-01-4
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Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrective Action Taken**
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