| Violation
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Observation
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14-05-4
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Basic - Cardboard used to line food-contact shelves. **Warning**
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36-37-5
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **Warning**
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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 on prep table.
Employee removed from prep table, cleaned and sanitized table. **Corrected On-Site** **Warning**
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14-11-5
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Basic - Equipment in poor repair.
Door handles on both upright refrigerator and freezer or broken. **Warning**
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29-09-4
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Basic - Faucet/handle missing at plumbing fixture.
Missing faucet handle at three-compartment sink. **Warning**
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08B-38-4
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Basic - Food stored on floor.
Bag of rice stored on floor on cook's line. **Warning**
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36-68-5
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Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Utensils in standing water on grill 91f.
Employee turned grill up. **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink next to three-compartment sink.
Will email DBPR Form 5030-111. Employees must wash hands. **Warning**
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33-38-4
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Basic - No waste receptacle installed at handwash sink provided with disposable towels on cooks line. **Warning**
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation.
Observed employee peel and cut onions without washing onions.
Discussed with employee that all unwashed fruits and vegetables need to be washed before peeling and cutting.
Employee washed onions before peeling, cleaned and sanitized cutting board. **Corrective Action Taken** **Warning**
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25-32-4
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Basic - Reuse of single-service or single-use articles.
Reuse of single-serve sour cream and butter containers. **Warning**
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Frozen raw chicken stored in two-compartment sink not thawing under running cold water or refrigeration. **Warning**
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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.
Container of flour on bottom shelf of prep table not labeled. **Warning**
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41-07-4
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High Priority - Container of medicine improperly stored.
Bottle of NyQuil stored on shelf with sugar in kitchen.
Operator removed item. **Corrected On-Site** **Warning**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee leave kitchen, then return and start engaging in food preparation.
Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken** **Warning**
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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 employees place gloves on then remove meat pies off tray without first washing hands.
Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken** **Warning**
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50-17-3
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High Priority - Operating with an expired Division of Hotels and Restaurants license. 02-01-2024 **Warning**
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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.
Raw beef removed packaging stored next to and above ready-to-eat foods in upright freezer next to two-compartment sink. **Warning**
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28-26-5
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High Priority - Sewage/wastewater backing up through floor drains.
When washing hands at hand wash sink on cooks line gray water comes up through floor drain located near upright freezer and double ovens. Gray water cannot be segregated and the hand wash sink located next to three-compartment sink is not operational. **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.
Upright refrigerator at 1:05pm
a. sliced pork (50F - Cold Holding);
b. cooked beef stew (51F - Cold Holding)
Employee discarded items. **Corrected On-Site** **Warning**
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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.
Steam table at 1:15pm
a. cabbage (118F - Hot Holding); 141f
b. cooked rice (118F - Hot Holding); 141f
c. cooked beef (118F - Hot Holding) 138f
Operator turned steam table up. Re temp at 1:45pm **Corrective Action Taken** **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
Wiping cloth chlorine solution stored in bar counter next to potato chips.
Employee moved bucket from counter. **Corrected On-Site** **Warning**
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41-15-5
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High Priority - Wiping cloth solution exceeding the maximum concentration 200ppm allowed stored in bar area on counter next to potato chips, that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Employee refilled chlorine solution re checked reading 50ppm. **Corrected On-Site** **Warning**
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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.
Will email DBPR Form 5030-165. Big 6 Foodborne illnesses. **Warning**
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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.
Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events. **Warning**
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27-05-4
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Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet in both restrooms. **Warning**
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53A-02-7
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Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
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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. **Warning**
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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.
Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement. **Warning**
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53A-15-4
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Intermediate - Person in charge unable to answer basic questions about allergens.
Will email DBPR Form 5030-038. Eight major allergens. **Warning**
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41-17-4
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Intermediate - Spray bottle located on shelf in kitchen containing toxic substance not labeled. **Warning**
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27-16-4
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Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Hand wash sink next to three-compartment sink has no running hot water. **Warning**
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