| Violation
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Observation
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16-03-4
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Basic - -Accumulation of debris inside warewashing machine.
-Accumulation of debris on exterior of warewashing machine.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured at front line and back storage room
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36-37-5
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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14-74-7
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Basic - Cold holding equipment not maintained in good repair located opposite stove with water accumulation inside . Do not store time/temperature control for safety food in this unit until the unit is repaired.
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06-09-1
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Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - discussed proper thawing with manager
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable at cook line
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public in cooler at front line - discussed with manager - manager relocated food **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 jackets and backpacks stored next to containers of salt in dry storage area . Manager relocated items **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting- glasses stacked at beverage station
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14-11-5
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Basic - Equipment in poor repair. Torn gaskets on cooler door and inside insulation on doors missing at cook line
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36-08-4
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Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas
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36-73-4
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Basic - Floor soiled/has accumulation of debris under cooking equipment
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08B-38-4
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Basic - Food stored on floor. Container of lettuce stored on floor in walk in cooler
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22-08-4
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Basic - Interior of oven and microwave has accumulation of black substance/grease/food debris at cook line
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit at 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.
- soiled handle of microwave
- soiled handle of reach in cooler opposite stove
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33-16-4
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Basic - Open dumpster lid - shared dumpster
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler opposite stove
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42-03-5
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Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Lawn equipment battery chargers stored next to bag of sugar on shelf at expo line - manager relocated items **Corrected On-Site**
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14-12-4
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Basic - Utensils in poor condition.Knife handle taped . Manager removed knife from use
- cracked lids on container at expo line **Corrective Action Taken**
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name in dry storage area - Reviewed with manager
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41-07-4
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High Priority - Container of medicine improperly stored inside glass door cooler in prep area - reviewed with manager . - manager removed medicine **Corrected On-Site**
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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.
-shrimp 45 F ,grouper 45 F , cooked rice 45 F in cooler overnight not temperatures taken this day - manager discarded food **Corrective Action Taken**
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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.
- feta cheese 47 F under 3 hours , dolmades 50 F , goat cheese 45 F in cooler at reach in cooler at cook line - manager placed bags of ice on food ( corrective action )recheck 40 F dolmades , goat cheese 43 F Feta cheese 44 F
- shrimp 45 F , grouper 45 F , cooked rice 45 F in cooler overnight not temperatures taken this day ( see stop sale)
**Corrective Action Taken**
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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.
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05-10-4
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Intermediate - -Probe thermometer not used to ensure proper food temperatures.
-No probe thermometer provided to measure temperature of food products.
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16-33-4
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Intermediate - Chemical test kit ( chlorine) not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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11-27-4
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Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
- soda nozzle soiled
-soiled can opener
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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. Javier , Pedro missing proof
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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.
Soup made previous morning no date marking
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled on shelf at cook line
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