| Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-storage
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24-03-4
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Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
-soiled stainless half pan on stack of clean pans at warewashing area on top shelf
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom.
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-storage area. Discussion with operator. Advised to have lockers for employee personal belongings to keep segregated from establishment product.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
-cook
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
-storage area in back
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36-24-5
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Basic - Hole in or other damage to wall.
-base of wall behind 3 compartment sink
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
-cookline hand sink
-mens restroom, womens restroom hand sinks
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-grease in some hood filters, and area below filters with drip above grill/including ansul lines
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
-food trays not inverted in dining area and on top of lowboy on cookline **Corrected On-Site**
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08B-12-5
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Basic - Stored food not covered.
-iced tea **Corrected On-Site**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
-3 compartment sink
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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.
-raw beef
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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.
-raw beef patties 50F inside lowboy across from grill from overnight, see stop sale.
-blue cheese crumbles 51F inside double pan set up at lowboy, less than 2 hours. Employee added ice surrounding pan of cheese.
-american cheese 43-45F less than 2 hours. Manager placed in chest freezer, rechecked at end of inspection 42F. (Corrected on site)
**Corrective Action Taken**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
91% rubbing alcohol on countertop next to food trays behind bar
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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.
-shredded american cheese
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
-potato
-soda gun head and holster
-cutting boards
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
-restrooms, operator keeps paper towels outside of bathroom. Not located at hand sinks. **Repeat Violation**
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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.
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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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