| 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. Monkey dish inside chicken 1/2 pan **Corrected On-Site**
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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. employee jacket on case of cans, back room **Corrected On-Site** **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor. Plastic container of margarita mix on the floor under three compartment sink
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03D-02-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso dip in stacked 5 gallon containers in walk in cooler overnight made previous day up to 48F in the middle. See stop sale
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12A-02-4
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High Priority - Employee handled soiled dishes with gloved hands and then picked up plated food, served food, or prepared a beverage without washing hands. Cook went from handling soiled pans to cookline and wiped has gloved hands on a towel before beginning food preparation
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22-46-4
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High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee dipped cup in 0 ppm cl and moved to air dry, bar. Corrected to 100 ppm cl and returned to sanitizer **Corrected On-Site**
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
- 5 gallon container with raw fish over 5 gallon container of onions walk in cooler
- raw burgers over mandarin oranges cookline **Corrected On-Site**
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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.
- Chicken over beef black cooler next to ice machine
- chicken over fish cookline
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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. Spicy salsa 1/3
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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.
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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 46F and 46F in black cooler next to ice machine
- salsa 51F in left countertop cooler near walk in cooler
Items put in coolers less than 4 hours per operator
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03F-01-5
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High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Salsa portioned marked 11 am at 3:49 pm. Time corrected to 3 pm when items were portioned
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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 112-128F on shelf below steam table
- beans on stove turned off 115-130F
Less than 4 hours
Advised to reheat to 165F to hot hold at 135F or above.
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Multiple chemical containers stored over bag in the box soda **Repeat Violation**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Refried beans left at room temperature to cool: at 3:14 refried beans 87-107F. At 3:57, 87-107F. Advised to put in freezer to speed up cooling process
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53A-03-7
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Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Exae
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade
Soda gun in the bar
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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/ 5 front of the house, 2 cooks **Corrected On-Site**
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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. New employees with no food food handler training
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
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