| 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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14-01-5
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Basic - Bowl or other container with no handle used to dispense food. Observed cup stored inside lentils at dry storage area.
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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. Observed walk in cooler vent soiled.
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24-27-4
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Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed cutting boards stored next to hand washing sink at prep area.
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom. Observed at employee restroom.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Observed packaging machine with standing water inside at dry storage area.
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer at dry storage area. Observed at curtains at walk in freezer.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at bar area.
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10-01-5
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Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching corn inside container at dry storage area.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 70 F at cook line.
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35B-02-4
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Basic - Insect control device installed over food preparation area. Observed at preparation sink at preparation area .
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14-73-4
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Basic - No container installed for catching grease from hood drip tray. Observed at preparation area hoods.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area.
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35B-03-4
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Basic - Outer openings not protected with self-closing doors.
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29-08-4
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Basic - Plumbing system in disrepair. Observed 2 compartment prep sink pipe in disrepair covered in tape.
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25-09-4
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Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed straws at bar area not individually wrapped.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of preparation table at prep area.
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49-05-4
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Flammables stored near a source of ignition. For reporting purposes only. Gas water heater room.
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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. Observed cooked ribs at 48° F to 52°F cooling from the previous day inside the walk in cooler. Observed cooked chicken at 53° F cooling from the previous day inside the walk in cooler.
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01B-36-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ribs at 48° F to 52°F cooling from the previous day inside the walk in cooler. Observed cooked chicken at 53° F cooling from the previous day inside the walk in cooler.
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22-49-4
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High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Kitchen: Dishwasher (Chlorine 0ppm).
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
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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. Approximately 5 flies flying in the kitchen area, 2 landing on the wall.
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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. Observed raw shell eggs stored over cut lettuce at walk in cooler.
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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. Observed raw fish (50F - Cold Holding) stored inside reach in cooler drawers at cook line.
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breaker at hose bibb located at mop area and cook line area.
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53B-16-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unable to answer probe thermometer calibration temperature and steam table minimum temperature.
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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. Observed several deep plastic containers covered with food under the cooling process from the previous day stored inside.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed hoods with heavy accumulation of grease at cook line.
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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. Observed no chlorine test strip. Operator found test strips.
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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/ Observed more than 4 employees working at the time of inspection no food manager present. Manager arrived at the end of inspection. **Corrected On-Site**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line area and bar area.
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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. Observed Elias Guedas hired more than 30 days with no health reporting agreement.
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31B-03-4
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Intermediate - No soap provided at handwash sink. Observed at bar area and cook line area.
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53B-14-5
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Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed new employee hired more than 60 days Elias Guedes with no food handlers certificate.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Observed alcohol bottle not identified as its common name at bar area.
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