| Violation
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Observation
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35A-06-4
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Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
At dishmachine - one dead roach in trap on top of the dishmachine- operator removed.
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35A-03-4
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Basic - Dead roaches on premises.
At back storage/ prep area approximately 15 dead roaches - on floor below speed racks with food.
At back prep area- approximately two dead roaches on floor.
At ice machine in back approximately one dead roach above ice machine- operator removed.
At handwash sink by cookline- approximately 1 dead roach on floor- operator removed. **Corrective Action Taken**
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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 cup of coffee above ice machine at back prep area. **Corrective Action Taken**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
At cookline- knife between prep counter and wall - operator removed. **Corrected On-Site**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood system soiled.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Wiping clothes stored on prep counters and above shelves at kitchen area.
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked raw shell eggs - changed gloves and proceeded to plate food for order with out washing their hands- educated operator- employee washed hands.
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched phone then proceeded to handle food for order without washing their hands- educated operator- employee washed hands. **Corrective Action Taken**
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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.
Throughout kitchen area- approximately 5 small flying insects landing on reach in coolers and prep counters.
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment.
Employee using house hold bug spray- too kill live roaches and insects- at back prep area. **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.
At reach in cooler raw shell eggs stored over cooked shreeded beef- operator moved eggs to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
At back storage/ prep area- approximately 5 live roaches crawling on speed racks with Cuban bread and flour.
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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.
At walk in cooler-Raw shell eggs 60F- cold holding, cheese 55-60F- cold holding, ham 55-60F- cold holding, cooked pork 55-60F cold holding , empanadas 55-60F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to reach in freezer to quick chill.
At front counter cooler-Milk 49F- cold holding- food not prepared or portioned today- food taken out of cooler to make drinks- food out of temperature for 30 minutes.
At storage shelf by cookline-Raw shell eggs 54F- cold holding- food not prepared or portioned today- food out of temperature 1.5 hours- operator placed under time as a public health control for remaining time. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
At front counter - containers of bug repellent, sanitizer and glue stored over large container of sugar.
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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.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- at handwash sink by cookline and front counter- operator provided.
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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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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
At walk in cooler - cooked pork made Saturday 03/23/24 operator date marked. **Corrected On-Site**
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