| 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.
1 dead roach on sticky trap under prep table opposite side of cook line.
Roach legs in sticky trap under prep table next to prep cooler on cook line
Total 1dead roach **Admin Complaint**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area.
Employee Drink over prep table **Corrected On-Site**
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Heavy grease built up under cook line
Floor under and in between all equipment, coolers, ice machine, triple sink, cook line.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
Knives and spatulas in between prep tables and cooking equipment
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Tongs on oven door **Corrected On-Site**
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Grease built up in oven
Interior of microwave on cook line
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
In gaskets of 3 door reach in cooler by ice machine
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Chicken thawing in standing water in 3 bay. **Corrected On-Site**
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32-23-4
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Basic - Toilet/urinal not flushing/functioning properly.
In women's restroom. Operator has designated men's room as gender neutral restroom while waiting on repair
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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.
Dish machine in kitchen tested 3 times chlorine 00ppm **Warning**
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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.
Raw chicken over cooked clams in reach in cooler
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08A-17-6
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw beef over raw pork both not in original packaging. In reach in freezer . **Corrected On-Site**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
1live roach in sticky trap on top of dish machine
1 live roach in 3 bay sink
2 live roaches in sticky trap under prep table at end of cook line by chest freezer
Total 4 live roaches **Admin Complaint**
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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.
1st prep table cooler: ; Beef, tofu pork, (37-55F - Cold Holding). Oper
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Vacuum breaker on hose side
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Meat slicer
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Hand sink by 3 bay had grease built up in basin from grease dumped in from hood vents. Operator cleaned out and snaked pipe on site. **Corrected On-Site**
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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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27-16-5
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Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Hand sink at entrance of cook line is shut off due to leak per operator. Operator has other hand sink in kitchen
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