Basic – Cardboard used to line food-contact shelves. Warning

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning

Basic – Ceiling tile missing. Observed ceiling tiles missing in the lobby, in the kitchen area and by the dough station. Warning

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the entire establishment. Warning

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed dough inside the deep reach in freezer. Warning

Basic – Equipment in poor repair. Deep reach in freezer door is in disrepair. Observed walk in cooler with ambient temperature of 52F, operator is aware no food items are allowed inside until unit is fixed. Steak table is unable to keep food at 135F. Warning

Basic – Food stored on floor. Observed pinto beans stored on the floor in the kitchen, goat meat stored on the floor in the walk in cooler and soda stored on the floor by the back door. Warning

Basic – Hole in or other damage to wall. Observed wall with a hole by the mop sink. Warning

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup both reach in freezer. Warning

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Operator bought new. Corrected On-Site Warning

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Deep reach in freezer and walk in cooler gasket soiled. Warning

Basic – Plumbing system in disrepair. Handwashing sink next to 3 compartment sink. Warning

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning

Basic – Wall soiled with accumulated grease, food debris, and/or dust. By the 3 sink compartment. Warning

Basic – Wet mop not stored in a manner to allow the mop to dry. Warning

Basic – Worn, torn and/or soiled floors/carpeting. Dough area. Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours

nObserved cooked cabbage (100F – Cooling) in the kitchen, as per operator taken off the stove at 5AM. Operator discarded. Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale

nObserved cooked cabbage (100F – Cooling) in the kitchen, as per operator taken off the stove at 5AM. Operator discarded. Warning

High Priority – Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling in the wall in the back storage area. Warning

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

nObserved rice (48F – Cold Holding); goat (49F – Cold Holding); turkey (56F – Cold Holding); chicken (50F – Cold Holding); smoked herring (51F – Cold Holding) in the walk in cooler, as per operator stored inside overnight. Items were discarded. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice (48F – Cold Holding); goat (49F – Cold Holding); turkey (56F – Cold Holding); chicken (50F – Cold Holding); smoked herring (51F – Cold Holding) in the walk in cooler, as per operator stored inside overnight. Items were discarded. Warning

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

Observed oatmeal (123F – Hot Holding); pork feet (105F – Hot Holding); plantains (98F – Hot Holding); pasta (96F – Hot Holding); fish (96F – Hot Holding) on the steam table, operator was told to reheat all items. Warning

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning

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. Emailed form to operator. Corrective Action Taken Warning

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/ Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink. In the employee bathroom. Warning

Intermediate – No plan review submitted and approved – renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. nnnObserved the approved plans does not match the current layout of the establishment. Observed the front counter with a hot holding box with bread and pastry's and cold holding box with zucchini bread on the left side of the establishment. Observed 1 long high top table with 4 chairs in the lobby. Observed a walk in cooler in the back area of the kitchen in front of the restroom of the establishment. Warning

Intermediate – No probe thermometer provided to measure temperature of food products. Operator bought one. Corrected On-Site Warning

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 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. Emailed form to operator. Warning

Intermediate – Observed no chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator bought new. Corrected On-Site Warning

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed zucchini bread at the front counter with no date label, as per operator made on Sunday. Warning

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Warning