| Violation
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Observation
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22-20-5
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Basic - Priority: Basic - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Soiled deflector plate in ice machine located: frontline. **Warning**
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10-17-4
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Basic - Priority: Basic - 4 Observed: In-use knife/knives stored in cracks between pieces of equipment.
Multiple knives between equipment by prep line. **Warning**
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23-03-4
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Basic - Priority: Basic - 4 Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
soiled exterior of equipment in kitchen. Oven. Microwave. Counters and shelves. **Warning**
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32-02-4
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Basic - Priority: Basic - Observed: Bathroom door left open other than during cleaning or maintenance.
Mens and womens restroom doors left open. **Warning**
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23-24-4
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Basic - Priority: Basic - Observed: Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers multiple. **Warning**
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08B-48-4
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Basic - Priority: Basic - Observed: Employee preparing food in customer section of dining area.
Employee prepping wontons in dining room area. **Warning**
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14-10-4
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Basic - Priority: Basic - Observed: Equipment or utensils not designed or constructed in a durable manner.
Cut plastic jug as scoop , Food contact utensil. **Warning**
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08B-19-4
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Basic - Priority: Basic - Observed: Food contaminated by unsanitized equipment or utensil.
Cooked wontons stored in cardboard box that has “beef” label on it. Person In Charge moved item to food grand container. **Corrected On-Site** **Warning**
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10-20-4
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Basic - Priority: Basic - Observed: In-use tongs stored on equipment door handle between uses.
Multiple tongs over oven handles. **Warning**
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10-12-5
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Basic - Priority: Basic - Observed: In-use utensils stored on soiled surface between uses.
In use spoons in heavily soiled plastic cut containers **Warning**
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16-46-4
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Basic - Priority: Basic - Observed: Old labels stuck to food containers after cleaning.
Old labels on exterior of cleaned containers. Multiple. **Warning**
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25-06-4
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Basic - Priority: Basic - Observed: Single-service articles not stored inverted or protected from contamination.
Multiple Single Service containers stored under paper towels. **Warning**
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08B-12-5
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Basic - Priority: Basic - Observed: Stored food not covered.
Multiple prepped foods in walk in cooler uncovered. Wontons , cut vegetables. **Warning**
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01B-01-4
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High Priority - Priority: High Priority - Observed: Dented/rusted cans present. See stop sale.
2 dented sauce cans in dry goods area. **Warning**
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12A-07-5
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High Priority - Priority: High Priority - 5 Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Food prep employee put on gloves without washing hands to handle Ready to eat avocados. **Warning**
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12A-10-4
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High Priority - Priority: High Priority - Observed: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched
unwrapped single-service items without washing hands.
Food prep employees handling soiled equipment then engaged in food prep activity without washing hands. **Warning**
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09-01-4
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High Priority - Priority: High Priority - Observed: 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.
Food prep employee handled cut avocados with bare hand contact. **Warning**
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22-45-4
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High Priority - Priority: High Priority - Observed: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Employee rinsed food containers, utensils in Three compartment sink but did not sanitize items.
Dish Machine 0 ppm chlorine. Empty supply bucket. **Repeat Violation** **Admin Complaint**
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01D-01-5
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High Priority - Priority: High Priority - Observed: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or
discarded.
No parasite destruction records available for ESCOLAR. **Warning**
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01B-02-5
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High Priority - Priority: High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Garlic in oil 78°. From few days ago. **Warning**
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03A-02-5
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High Priority - Priority: High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Garlic in oil 78°. From few days ago. **Repeat Violation** **Admin Complaint**
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11-27-4
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Intermediate - Priority: Intermediate - Observed: 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. **Warning**
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22-02-4
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Intermediate - Priority: Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime.
cutting board with black like substance. **Warning**
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31A-09-4
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Intermediate - Priority: Intermediate - Observed: Handwash sink not accessible for employee use at all times.
Rear kitchen Hand wash sink and fronting kitchen has inaccessible. Blocked by equipment. **Warning**
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53A-05-6
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Intermediate - Priority: Intermediate - Observed: 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/
6 food prep employees onsite with no certified food manager **Warning**
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31B-02-4
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Intermediate - Priority: Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink.no paper towels at kitchen Hand wash sink.
**Warning**
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05-08-4
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Intermediate - Priority: Intermediate - Observed: No probe thermometer provided to measure temperature of food products.
Establishment has no probe thermometer available. **Warning**
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11-26-1
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Intermediate - Priority: Intermediate - Observed: 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. **Warning**
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31B-03-4
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Intermediate - Priority: Intermediate - Observed: No soap provided at handwash sink.
No soap at kitchen Hand wash sink. **Repeat Violation** **Warning**
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27-16-4
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Intermediate - Priority: Intermediate - Observed: Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Kitchen Hand wash sink by entrance no hot water. Faucet does not function. **Warning**
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