Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Ceiling tiles in front dining area discolored and show dust and mold like buildup. Repeat Violation Warning

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Observed employee water bottle , keys, and glasses case on front counter next to fried chicken hot cabinet. Repeat Violation Warning

Basic – Floor not cleaned when the least amount of food is exposed

Multiple areas of floor in kitchen, lounge dining room, and dish room areas have buildup of food debris along edges of wall. Warning

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized

Sanitizer sink reading 0ppm chlorine. Employee added bleach to correct 100ppm. Corrected On-Site Warning

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food items

1) Employee washing dishes and proceeded to move into kitchen area to assist without washing hands before putting on gloves

2) Employee left kitchen area with container of raw chicken and returned and put on gloves without first washing hands. Warning

High Priority – Rodent activity present as evidenced by rodent droppings found

Observed in lounge dining area, n1) 14 dropping along wall under bar area

2) 6 droppings on shelves behind bar among liquor bottles and glassware

3) 7 droppings on floor around booths in lounge dining room closest yo exit door

4) 5 on droppings on floor around buffet area in lounge

5) droppings too numerous to count under shelving unit in far back stock room behind walk-in cooler where beverages are kept

6) 9 droppings along wall in dish room. Warning

High Priority – Sewage/wastewater backing up through floor drains

Water backing up from floor drains under reach in cooler in kitchen and in front of hand sink at front of kitchen

Observed employees walking through grey water and tracking around kitchen area. Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

1) In kitchen reach in, HOBART – marinated chicken (46F – Cold Holding); cooked kidney (45F – Cold Holding); whole raw chicken (48F – Cold Holding). Per employee in unit more than 4 hrs. – in unit overnight

2) In walk in cooler, raw marinated chicken (49-55F – Cold Holding); raw marinated oxtail (48F – Cold Holding). Per employee, thawed overnight in cooler, marinated in morning and replaced in cooler. No temperature change observed during inspection for cooling. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

In kitchen reach in, HOBART – marinated chicken (46F – Cold Holding); cooked kidney (45F – Cold Holding); whole raw chicken (48F – Cold Holding). Per employee in unit more than 4 hrs. – in unit overnight. See stop sale. n2) At front counter, COLD RAIL – prepared salad (60F – Cold Holding); portioned potato salad (61F – Cold Holding). Per employee both items in unit less than 4 hrs. Observed sections of unit not covered to retain proper cold air circulation around food items. Employee removed items to cooler to rechill

3) In walk in cooler, raw marinated chicken (49-55F – Cold Holding); raw marinated oxtail (48F – Cold Holding). Per employee, thawed overnight in cooler, marinated in morning and replaced in cooler. No temperature change observed during inspection for cooling. See stop sale.n Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

1) In kitchen hot box, brown stew chicken (128F – Hot Holding). Per employee in box since 9:30am. Employee placed back in oven to reheat above 165F. n2) At front counter hot rail, fried plantains (99-104F – Hot Holding). nCorrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

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

Bulletin printed and provided. Corrected On-Site Warning

Intermediate – Handwash sink not accessible for employee use at all times

Soap dispenser container in hand sink beside triple sink. Employee removed dispenser. Corrected On-Site Warning

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Per manager, new employees on staff. No signature forms available. Warning

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Observed in walk in cooler containers of raw chicken thawed more than 24 hrs missing date marking. Repeat Violation Warning

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. Warning