| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Heavy mold presence inside the ice bean at the back of the kitchen;
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
Glass dishwasher soiled with food residue, broken glass and mold like substance; at the outside bar
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles- all cold holding equipment at cook,line and bars
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured- at the back of the kitchen
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored.
Clean glasses stored on rusty surface at the bar
Pots and pans stored on rusty shelves at dishwasher area
Clean pots stored inside mop sink at the back of the kitchen
Clean glasses stored next to handwash sink at cook line exposed to splashing water **Repeat Violation**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line and on top of dishwasher
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12B-02-4
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Basic - Employee drinking in a food preparation or other restricted area. **Repeat Violation**
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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.
Backpack with personal cloths stored on prep table next to meatballs by cook line;
Advised to remove
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting- wet rags stored on top of clean utensils on the shelves at dishwasher area;
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36-73-4
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Basic - Floor soiled/has accumulation of debris- heavy presence of mold like growth and debris on the floor throughout the kitchen; under all cooking equipment, inside walk-in cooler, at dishwasher area and by ice machine at the back of the kitchen.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit- all cold holding units;
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Mold like substance on the walls at three compartment sink
Heavy Mold like presence on dish racks
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36-64-5
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Basic - Objectionable odors in bathroom or other areas of the establishment- at outside bar
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues all coolers at cook line and walk-in cooler ; **Repeat Violation**
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14-20-4
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Basic - Ripped/worn tin foil used as shelf cover- at cook line
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler- at cook line and beer cooler at inside dining room bar; **Repeat Violation**
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29-19-4
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Basic - Standing water in floor under ice maker by mop sink;
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08B-12-5
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Basic - Stored food not covered.
No lid at ice machine at the back of the kitchen
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat foods like marinara and bolognese sauce in walk-in cooler;
Advised to store properly
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface;
Rusted shelves used to store clean pots at dishwasher;
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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.
bolognese (61F - Cooling); marinara (51-64F - Cooling)in walk-in cooler; as per operator food cooked the night before and stored in big plastic bins inside the walk-in cooler; food never reached 41 F or below within 6 hours; See Stop Sale
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12A-18-4
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High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
Emoted washed hands with no soap, dried hands on apron put gloves on and started preparing food;
Educated and advised to wash hands;
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food- employees left cook line went to the back of the kitchen; returned put gloves on without washing hands and started working with foods; educated; advised to wash hands;
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12A-10-4
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High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee picked nose and touched clean bowls; educated ; advised to wash hands
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale.
Mold like substance on ice cubes inside ice machine at the back of the kitchen; See Stop Sale
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22-11-5
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High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.- ice sink / chest at the bar has presence of broken glass and food debris
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35A-02-6
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High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed approximately:
20 live flies at handwash sink and behind glass cooler at the bar inside the dining room;
100 live flies at the outside bar landing on all the equipment and linen used to cover clean utensils; salt and pepper shakers;
10 live flies by soda machine and clean cups shelves above the soda machine in the kitchen
10 live flies under the prep table where flour containers are stored by cook line
15 live flies at three compartment sink and dishwasher next to walk-in cooler
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50-17-3
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High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment- roach and ands spray can next to ice machine ; removed
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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 shell eggs stored over heavy cream and cheese in walk-in cooler;
Raw shrimp over cooked pasta in cooler at cook line
advised to store properly **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.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
bolognese (61F - Cooling); marinara (51-64F - Cooling)in walk-in cooler; as per operator food cooked the night before and stored in big plastic bins inside the walk-in cooler; food never reached 41 F or below within 6 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
cooked chicken (46F - Cold Holding); ground beef (51F - Cold Holding); veal (48F - Cold Holding); lasagna (51F - Cold Holding); mozzarella cheese (46F - Cold Holding); filet mignion (49F - Cold Holding) in walk-in cooler ; as per opioids not prepared or portioned today; foods out of temperature for more than 4 hours; See Stop Sale
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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.
cooked chicken (46F - Cold Holding); ground beef (51F - Cold Holding); veal (48F - Cold Holding); lasagna (51F - Cold Holding); mozzarella cheese (46F - Cold Holding); filet mignion (49F - Cold Holding) in walk-in cooler ; as per opioids not prepared or portioned today; foods out of temperature for more than 4 hours; See Stop Sale
mozzarella (51F - Cold Holding); cooked pasta (46F - Cold Holding); artichokes (51F - Cold Holding); sausage (51F - Cold Holding);in cooler #1 at cook line ; as per operator food brought out from walk-in cooler in the morning; foods not prepared or portioned today; food out of temperature for approximately 30 minutes; food moved to different cooler ;
cheese (51F - Cold Holding); pizza sauce (51F - Cold Holding); mozzarella (51F - Cold Holding); cooler at pizza station; as per operator foods not prepared or portioned today; foods brought in the cooler 30 minutes prior; foods moved to different cooler
**Corrective Action Taken** **Repeat Violation**
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03D-06-5
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High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
filet mignnion (49-50F - Cooling)at 10:45 to 52 F at 11:10 since 9:30 ; in cold holding drawers at cook line
At this rate food will not reach 41 F or below; moved to different cooler; **Corrective Action Taken**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
Sanitizer bottle stored next to clean utensils at front counter; stored properly **Corrected On-Site**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line **Repeat Violation**
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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/
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwasher area;
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment.
Clean glasses stored on rusty rack at the bar area;
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41-21-4
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Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.
Sanitizer bottle at front counter ; labeled **Corrected On-Site**
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