Basic – Floor not cleaned when the least amount of food is exposed. Observed under equipment in kitchen area.

Basic – Food stored in a location that is exposed to splash/dust. Observed bread stored next to dishwasher machine in kitchen area.

Basic – Food stored in a prohibited area. Observed a beer keg stored inside of a reach in cooler in men's bathroom.

Basic – In-use knife/knives stored in cracks between pieces of equipment. Observed in kitchen area. Employee removed during inspection. Corrected On-Site Repeat Violation

Basic – In-use tongs stored on equipment door handle between uses. Observed in kitchen area.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container at dry storage area.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 84°F next to stove in kitchen area.

Basic – No copy of latest inspection report available.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler in area. Employee moved during inspection. Corrected On-Site

Basic – Soiled dry wiping cloth in use. Observed in preparation table at kitchen area.

Basic – Working containers of food removed from original container not identified by common name. Observed sugar container not identified at dry storage area.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves and no wash hands, Inspector instructed employee on properly procedures.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above sliced cooked turkey inside reach in cooler next to steamer in kitchen area. Employee rearranged properly during inspection. Corrected On-Site

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. Provided form during inspection. Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.

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. Provided form during inspection. Repeat Violation

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.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed potato casserole not date marked in reach in cooler next to steamer at kitchen area. As per employee over 24 hours. Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled. Observed bleach spray bottle not identified in kitchen area. Employee labeled during inspection. Corrected On-Site