| Violation
|
|
Observation
|
|
23-24-4
|
|
Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled.
|
|
36-34-5
|
|
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area.
|
|
24-05-4
|
|
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls under meat slicer not inverted.
|
|
14-09-4
|
|
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on prep table with marks.
|
|
13-03-4
|
|
Basic - Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint in kitchen.
|
|
14-69-4
|
|
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in chest freezer at bar and in walk freezer.
|
|
23-03-4
|
|
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled. Observed exterior of coolers soiled. **Repeat Violation**
|
|
25-32-4
|
|
Basic - Reuse of single-service or single-use articles. Observed Gatorade bottles reused for sauces at cook line.
|
|
33-34-4
|
|
Basic - Storage area not maintained clean and organized. Observed walk in freezer not organized, unable to enter due to over storage of food items.
|
|
36-27-5
|
|
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen area.
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed cloths throughout kitchen on prep tables; no storage inside sanitizer bucket. **Repeat Violation**
|
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name. Observed flour not labeled next to charcoal grill. Observed sugar at coffee bar with no label.
|
|
08A-05-6
|
|
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon at prep top stored behind ham. Chef moved for proper storage. **Corrected On-Site**
|
|
08A-20-5
|
|
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at prep top raw chicken stored behind raw beef. Chef moved chicken for proper storage. **Corrected On-Site**
|
|
03B-01-6
|
|
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line: plantain chips (80F - Hot Holding). As per chef, chips were prepared 20 minutes prior to inspection. Inspector went over hot and cold holding procedures for heat treated plant food. Inspector also provided TPHC form via email. **Corrective Action Taken**
|
|
11-27-4
|
|
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit, inspector provided form via email. **Corrective Action Taken**
|
|
31A-11-4
|
|
Intermediate - Handwash sink used for purposes other than handwashing. Observed soap and dishes stored in handsink. Operator removed items. **Corrected On-Site** **Repeat Violation**
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator brought paper towels over to inspector. Observed no paper towels at hand sink at bar area. **Corrected On-Site**
|
|
31B-03-4
|
|
Intermediate - No soap provided at handwash sink. Observed no soap at hand sink at bar area.
|
|
22-31-4
|
|
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust exterior of walk in freezer. Observed on dry rack where beans are kept.
|
|
53A-14-4
|
|
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator unable to verbally calibrate thermometer. Inspector went over process with operator. **Corrective Action Taken**
|
|
53B-14-5
|
|
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Jose C. 11-23-24 and Ariel H. 11-23-24
|
