| Violation
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Observation
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled and wet cardboard observed on floor in front of hand sink, triple sink, and cook line. **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. Employee personal purses d cellphone observed stored above food utensils and on food prep table in kitchen.
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14-11-5
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Basic - Equipment in poor repair.
1. Walk in cooler door gasket missing, only a small piece left on door.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. In walk in cooler.
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08B-38-4
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Basic - Food stored on floor. Observed containers of Sugar, pork, seasoning on floor, and beef stored on the floor in the kitchen. Operator removed. **Corrected On-Site** **Repeat Violation**
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36-62-4
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Basic - Light not functioning. One light not functioning above walk-in cooler in kitchen.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Storage shelving in the walk in cooler.
2. Storage shelving above triple sink in kitchen.
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29-08-4
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Basic - Plumbing system in disrepair.
1. Hand sink faucet hanging loose in kitchen.
2. Hot knob does not work at the hand sink in the kitchen.
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw goat thawing in standing water at the triple sink in the kitchen.
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29-11-4
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Basic - Water leaking from pipe at the hand sink in the kitchen.
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on food prep tables in the kitchen and prep areas.
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
1. Employee handled broom with gloved hands and then handled clean utensils to stir pot at stove top without hand washing in kitchen.
2. Employee handled soiled wet wiping cloth with gloved hands and then handled cleaned metal pan in kitchen without handwashing.
3. Employee handled cell phone with gloved hands and then handled clean food utensils in kitchen.
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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.
Employee dried soiled gloved hands with a wiping cloth and then handled clean food utensils without hand washing.
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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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1. Pikliz 90F - Cold Holding, prepared more than 6 hours ago and placed on storage rack in kitchen, under no temperature control. 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.
1. Pikliz 90F - Cold Holding, prepared more than 6 hours ago and placed on storage rack in kitchen, under no temperature control. See stop sale.
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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 Cooked pork (102F) and Cooked vegetables (102F - Hot Holding) at food prep tables in kitchen under no temperature control. Operator placed food at stove top to reheat to 165F or higher. **Corrective Action Taken**
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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/. Observed seven employees working with food, no currently certified cfm present.
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31B-06-4
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Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser does not dispense soap at the hand sink in the kitchen.
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27-16-4
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Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 83F at hand sink in the kitchen.
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46-01-4
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Marked exit/path to marked exit blocked. For reporting purposes only. Rear exit door blocked by large chest freezer.
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