| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Observed bowl without handle inside grits container.
Operator removed the bowl. **Corrected On-Site** **Repeat Violation**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Observed soiled reach in cooler door handles across storage shelves. Also walk in freezer and walk in cooler door handles soiled. **Repeat Violation**
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14-05-4
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Basic - Cardboard used to line food-contact shelves.
Observed inside walk in freezer.
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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 at preparation area. **Repeat Violation**
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored.
Observed 2 clean pots improperly stored under the cabinet at front counter.
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Observed under prep table next to 3 compartment sink next to walk in cooler door.
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33-14-4
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Basic - Dumpster overflowing garbage.
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14-11-5
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Basic - Equipment in poor repair.
Observed reach in cooler gaskets torn at kitchen area.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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36-22-4
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Basic - Floor area(s) covered with standing water.
Observed next to the drain under between grill and steam table at kitchen area.
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed. **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor.
Observed raw beef stored on walk in freezer floor. Also sour cream stored on walk in cooler floor. Operator rearranged the products. **Corrected On-Site** **Repeat Violation**
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36-24-5
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Basic - Hole in or other damage to wall.
Observed holes on wall behind hand wash sink at prep area. Also in men bathroom.
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14-69-4
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Basic - Ice buildup in chest white reach-in freezer.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Observed two tongs stored on grill oven door handle at kitchen area. **Corrected On-Site** **Repeat Violation**
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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 scoop with handle in contact with sugar at wait prep station. Operator removed the handle. **Corrected On-Site**
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
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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 no sign at hand wash sink at prep area.
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27-10-4
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Basic - No hot running water at mop sink.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler door gaskets soiled at cook line. Also walk in freezer door soiled with food debris and storage shelve soiled over 3 compartment sink next to walk in cooler.
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29-05-4
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Basic - Plumbing line from a removed fixture not capped off.
Observed at men bathroom. **Repeat Violation**
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22-16-4
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Basic - Reach-in cooler interior have accumulation of soil residues. Observed across pots storage shelves at kitchen area. **Repeat Violation**
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08B-12-5
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Basic - Stored food not covered.
Observed stored shredded chicken, mushroom sauce not covered inside reach in cooler across pots storage shelves. Also plantain empanadas not covered inside walk in freezer. **Repeat Violation**
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed concrete floor unsealed and broken between grill and steam table at kitchen area. **Repeat Violation**
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36-04-5
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Basic - Utility lines are unnecessarily exposed.
Observed gas line exposed on floor at cook line. **Repeat Violation**
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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. **Repeat Violation**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Observed soiled wet wiping cloth on prep table at cook line.
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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 tomato sauce (63F - Cooling) inside walk in cooler as per operator from the previous night (more than 12 hrs).
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08A-02-6
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High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed Raw fish over fruit pulp inside walk in freezer.
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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 chicken stored over refried beans. Also raw pork stored over tortillas inside walk in cooler.
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee cutting raw chicken then went into the walk in cooler to move ready to eat foods.
Operator was advised on correct procedures. **Repeat Violation**
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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.
Observed cooked veggies (49F - Cold Holding); garlic in oil (47F - Cold Holding); cooked pork (48F - Cold Holding); cooked beef (48F - Cold Holding) inside reach in cooler at cook line, as per operator from overnight. And, tomato sauce (63F - Cooling) inside walk in cooler as per operator from the previous night (more than 12 hrs).
Operator segregated products to be discarded.
**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.
Observed cooked veggies (49F - Cold Holding); garlic in oil (47F - Cold Holding); cooked pork (48F - Cold Holding); cooked beef (48F - Cold Holding) inside reach in cooler at cook line, as per operator from overnight.
Operator segregated products to be discarded. **Corrective Action Taken**
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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.
Observed sweet plantains (127F - Hot Holding); refried beans (120F - Hot Holding) on steam table. As per operator for less than an hour. Also french fries (86F - Hot Holding) at fryer as per operator half an hour.
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41-18-4
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High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed Triple Sink (Chlorine 400ppm).
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
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01C-02-4
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Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Repeat Violation**
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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 can opener and cutting boards soiled. **Repeat Violation**
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53A-14-4
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Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
Observed certified food manager has no knowledge on the proper cooling process.
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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.
Observed no proof of food handler certification por cook.
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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.
Observed shredded chicken and mushroom sauce nit date marked inside reach in cooler across pots storage shelve. Also refried beans not date mark inside walk in cooler. As per operator from 3 days ago. Also shrimp ceviche at reach in cooler front counter. As per operator from 3 days ago.
Discussed with operator about date marking. **Repeat Violation**
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