| Violation
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Observation
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36-32-5
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Basic - Ceiling shows damage or is in disrepair due to leak in the server area and the ceiling next to restrooms.
Hole in ceiling above office desk
Ceiling leaking in the dish washing area **Warning**
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom. Ladies restroom down stairs **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage containers and glasses at the upstairs bar. **Warning**
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33-36-4
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Basic - Excessive vines growing up west side of building. **Repeat Violation** **Warning**
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler. **Repeat Violation** **Warning**
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14-11-5
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Basic - Torn gasket on reach in freezer. **Repeat Violation** **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 **Repeat Violation** **Warning**
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22-57-6
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High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over Maui in walk in cooler in the walk in cooler. **Warning**
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02C-01-5
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High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Gravy dated 11/18 **Repeat Violation** **Warning**
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01B-24-5
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High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.gravy date 11/18 **Warning**
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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.
Seared tuna 48F
Mango salsa 44F
Cook line cooler drawer precooked sausage Patties 44F diced ham 44F **Repeat Violation** **Warning**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary over 500 ppm **Warning**
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times, water pitcher in hand wash sink upon arrival **Corrected On-Site** **Warning**
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22-59-4
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Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Final temperature 200 **Warning**
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53A-01-7
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Intermediate - Manager or person in charge lacking proof of food manager certification. Kisbel and Martini **Repeat Violation** **Warning**
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine **Warning**
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31A-01-4
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Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. **Repeat Violation** **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ladies room. **Corrected On-Site** **Warning**
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51-16-7
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Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Moving dish machine into prep, then prep in old dish-wash area. **Warning**
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