| Violation
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|
Observation
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|
16-21-4
|
|
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
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51-11-4
|
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Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
|
|
36-73-4
|
|
Basic - Floor soiled/has accumulation of grease. Near grease interceptor in kitchen **Warning**
|
|
08B-38-4
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Basic - Food stored on floor, potatoes on the floor in walk in cooler **Warning**
|
|
10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
|
|
22-08-4
|
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Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning**
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|
38-07-4
|
|
Basic - Kitchen Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
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|
36-27-5
|
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Basic - Kitchen Wall soiled with accumulated grease, food debris, and/or dust. Behind triple sink and fryer, and cooking equipment. **Warning**
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|
51-13-4
|
|
Basic - No Heimlich maneuver/choking sign posted. **Corrective Action Taken** **Warning**
|
|
23-03-4
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|
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior white of refrigerator is soiled , bottom shelves on prep and grill tables are full of rust.
Soda gun holster is soiled.
Bar reach in cooler gaskets are soiled with mold like substance. **Warning**
|
|
29-08-4
|
|
Basic - Plumbing system in disrepair.triple sink hot water faucet is taped closed **Warning**
|
|
25-05-4
|
|
Basic - Single-service articles improperly stored.
Pizza boxes on the floor **Warning**
|
|
12A-07-5
|
|
High Priority - Cook failed to wash hands before putting on gloves to initiate a task working with food. Prep man put gloves on without washing hands .
Prep man washed hands and put gloves on. **Corrected On-Site** **Warning**
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|
22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm chlorine in dishmachine **Warning**
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|
09-01-4
|
|
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Observed prep cook cutting tomatoes for salad without wearing gloves. **Warning**
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|
01B-03-5
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|
High Priority - Stop Sale issued due to adulteration of food product.
Ready to eat Tomatoes cut without wearing gloves. **Warning**
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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. Cooked potatoes 92F , potatoes were put on stove top to reheat to 165F. **Corrective Action Taken** **Warning**
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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. **Repeat Violation** **Warning**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
The Bar Soda gun is soiled with mold like substance and debris . **Warning**
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|
31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Dirty container stored in handwash sink **Warning**
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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/ **Warning**
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