Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Observed a black mold like substance on the interior of the ice machine.

Basic – Buildup of food debris/soil residue on equipment door handles

Observed microwave door handles soiled with food debris

Observed the stand up reach in coolers soiled with food debris.

Basic – Carbon dioxide tanks not adequately secured in the walk in cooler. Repeat Violation

Basic – Clean utensils or equipment stored in dirty drawer or rack

Observed clean metal pans stored on soiled shelves in the prep area.

Basic – Clean utensils stored between equipment and wall

Observed an in-use knife stored between a food prep table and the wall in the prep area

The operator placed the knife in the dish area. Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation.

Basic – Equipment and utensils not properly air-dried – wet nesting

Observed plastic beverage cups at the front counter wet nesting.

Basic – Floor soiled/has accumulation of debris

Observed the floor in the storage area soiled with debris. Repeat Violation

Basic – Hole in or other damage to wall

Observed a hole in the wall in the men's restroom

Observed a hole in the wall in the storage area.

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container

Observed the scoop handle used for cheese at the wait station not stored above the cheese

The operator replaced the scoop. Corrected On-Site

Basic – Interior of walk in cooler in disrepair/has exposed insulation. Repeat Violation

Basic – Open dumpster lid

The operator closed the lid. Corrected On-Site

Basic – Time/temperature control for safety food thawed in an improper manner

Observed raw veal thawing at room temperature

The operator placed the veal on the walk in cooler. Corrected On-Site

Basic – Water leaking from pipe and/or faucet/handle

Observed a leak at the dishmachine.

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Observed the chlorine sanitizer solution at 0ppm

The operator refilled the solution to 100ppm. Corrected On-Site

High Priority – Nonfood-grade containers used for food storage – direct contact with food

Observed cut lettuce stored in a non-food grade container in the walk in cooler.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Observed raw chicken stored over raw veal in the stand up reach in cooler in the kitchen

The operator properly stored the raw chicken. Corrected On-Site

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

Observed cooked sausage prepared on site date marked 1/7

The operator discarded the sausage. Corrected On-Site

High Priority – Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale

Observed cooked sausage prepared on site date marked 1/7

The operator discarded the sausage. Corrected On-Site

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.