Basic – Bowl or other container with no handle used to dispense food

Metal bowl used to scoop potatoes on cooks line.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drink on top of reach in cooler on cooks line, operator moved drink to the bottom shelf. Corrected On-Site Repeat Violation

Basic – Food stored on floor

Containers of onions, carrots, and bacon on floor in walk in cooler. Repeat Violation

Basic – In-use tongs stored on equipment door handle between uses

On oven door handle, operator moved tongs to shelf. Corrected On-Site

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Wooden shelves in side storage closet in prep area. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Reach in cooler gasket on cooks line soiled

Fan blowing on cooks line

Fan guards in walk in cooler on ceiling. Repeat Violation

Basic – Unnecessary items/unused equipment on the premises

2-3 coolers unused outside of walk in cooler. Repeat Violation

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Employee grabbed toast from pass through window with bare hand, set toast down on board then placed gloves on, inspector spoke to employee about using a utensil to get toast down or wear gloves before touching toast. Repeat Violation Admin Complaint

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

1 fly on wooden table in front of ice machine.

High Priority – Non-food grade paper/paper towel used as liner for food container

White paper towels lining containers of green onions, chives, mint, and other varies herbs in walk in cooler.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nbutter mixture (59F – Cold Holding) item sitting on top part of cooler, operator stated item was out of cooler for no more than 2 hours, he placed item back in cooler. nbutter pats (57F – Cold Holding) items on front counter by area where servers grab food to deliver to tables.

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles

Sanitizer container at front coffee bar area tested over 500 ppm.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting board on cooler of cooks line stained. Repeat Violation

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/n8 employees working at time of inspection, manager not present.