| 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. Soufflé cup use to scoop spices
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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. Bamboo on ceiling
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33-36-4
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Basic - Excessive amounts of vines growing on side of building up to the roof on the west side.
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36-22-4
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Basic - Floor area(s) covered with standing water.
Grout lines missing on cook line causing water and food debris to lay in crevices.
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23-24-4
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Basic - Heavy build up of slime on the reach in freezer gasket.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 3 door low boy cooler.
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler.
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23-01-4
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Basic - Vending machine exterior soiled.
Hand sink in prep area heavily soiled.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.cook line
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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.
Bulk containers of flour and sugar not labeled.
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
Can of ketchup dented on the seam.
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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. Chlorine 0 ppm, primed a lot of air bubbles. 100 ppm
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35A-02-6
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High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
6 live flies in kitchen.
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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 chicken over ice cream in the reach in freezer.
In Reach in freezer opened bag of raw chicken tenders stored over cooked portioned pulled pork. **Corrected On-Site** **Repeat Violation**
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02C-01-5
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High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Quinoa 10/1 ceviche 10/9
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01B-24-5
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High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ceviche dated 10/9 quinoa 10/1
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Blue cheese 44F
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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.
Butter packets 58F found on the counter on the front line. Recommend to rapid chill.
Cook line cooler pico (44 to 50F - Cold Holding); cut cherry tomatoes (45F - Cold Holding);
Prep cooler blue cheese dressing 44F
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Windex and other chemicals hanging from rack on bag n box station.
Chemicals over single service items in the storage room.
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary over 500 ppm
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22-02-4
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Intermediate - Can opener blade heavily soiled.
Soda gun at upstairs bar soiled.
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01C-05-4
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Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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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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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.
Emailed to operator **Corrected On-Site**
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01C-02-4
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Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Spoons in hand sink
Filling pitcher up with water from hand sink. **Corrected On-Site**
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53A-01-7
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Intermediate - Manager or person in charge lacking proof of food manager certification.
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02B-01-5
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory; poached eggs for eggs Benedict need asterisks, indicating undercooked
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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. Quaternary and Chlorine
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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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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Upstairs bar hand sink
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53B-13-5
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Intermediate - Proof of required state approved employee training not available for some 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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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with green solution.
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