| Violation
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Observation
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35A-03-4
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Basic - Dead roaches on premises.
-1 dead roach on floor at the bar area
1 dead roach on wall molding in chemical storage area
4 dead roach on floor in employee restroom
- 1 dead roach inside oven that is on
- 2 dead roaches on out side of dish machine
- 2 dead roaches on floor under dish machine
- 2 dead roaches on floor in front of convenience door
- 2 dead on shelves near mop sink in kitchen
-1 dead roach on floor in mens restroom
- dead roach outside seating area of bar
Reviewed with manager
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08B-49-4
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Basic - Employee personal food ( bowl with 2 fish) not properly identified and segregated from food to be served to the public in outside walk in freezer . Reviewed with manager . Manager discarded **Corrected On-Site**
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08B-38-4
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Basic - Food ( containers of oil) stored on floor in dry storage area Reviewed with manager
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14-69-4
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Basic - Ice buildup in walk-in freezer.
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23-03-4
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Basic - Nonfood-contact surface( shelves) soiled with food debris in walk in cooler Reviewed with manager
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues in the bar area
-dusty fan inside glass door cooler at cook line . Reviewed with manager
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35B-08-4
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Basic - Roach trap on shelf next to can goods in dry storage . Reviewed with manager . Manager removed roach trap . **Corrected On-Site**
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08B-12-5
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Basic - Stored food ( meats , cooked vegetables , cut cabbage , sauces ) not covered in walk in cooler
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29-03-4
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Basic - Water draining onto floor surface from under bar hand wash sink at the bar . Manager reattached plumbing hose . **Corrected On-Site**
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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.
Cooked rice 46-55 F at 12:35 pm made 8:00 pm previous night covered and stacked in reach in cooler
Reviewed with manager he cooling procedures and methods .
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01B-36-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked rice 46-55 F at 12:35 pm made 8:00 pm previous night covered and stacked in reach in cooler Reviewed with manager he cooling procedures and methods . Person in charge discarded rice **Corrective Action Taken**
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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 run twice - Reviewed with manager . Triple sink set up
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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.
1 live flying insect in liquor storage area
Reviewed with manager
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35A-09-4
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High Priority - Presence of spider on floor at front register area .Reviewed with manager. Employee removed spider **Corrected On-Site**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
-2 live roaches on floor under trashcan in employee restroom in kitchen area
-1 live roach in electrical outlet above prep table at cook line
-5 live roaches inside oven that is turned off at cook line
-30 live roaches on pipe under the dish machine
-18 live roaches inside fan below dish machine
-1 live roach inside clean out bin of dish machine
-1 live roach on floor near connivence store door
Clean wet dishes inside dish machine
-1 live roach on underside of table in walk through area between kitchen and dining area
Reviewed with manager
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35A-23-4
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High Priority - Roach excrement present on the shelf above prep table at cook line . Reviewed with manager
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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.
Homemade yogurt 44 F in reach in cooler ext to cooling rice, Reviewed proper food storage , cooling procedures and temperature monitoring of food . Manager placed yogurt in freezer for quick chill . Recheck 43 F **Corrected On-Site**
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22-02-4
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Intermediate - Food-contact surface ( cutting boards) soiled with food debris at cook line . Reviewed with manager
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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/ 3 cooks , 1 employees washing dishes and 2 unloading food delivery
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employee restroom . Manager placed paper towels at hand wash sink **Corrected On-Site**
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31B-03-4
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Intermediate - No soap provided at handwash sink in dish washing area . Manager placed soap,and hand wash sinks **Corrected On-Site**
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05-10-4
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Intermediate - Probe thermometer not used to ensure proper food temperatures. Reviewed with manager
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled at bar . Manager labeled spray bottle **Corrected On-Site**
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