Basic – Ceiling tile missing

Ceiling tiles missing over walk in cooler. Also multiple tiles porous.

Basic – Dead roaches on premises

Observed two dead roaches on top of dishmachine. One on ground under dishmachine.

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Open can stored on prep table. Person in charge discarded. Corrected On-Site

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

Cups at server station wet nesting

Also, cups at bar wet nesting.

Basic – Equipment in poor repair

Observed spatula with melted handle, missing pieces on spatula

Observed tape used to repair shelves in walk in cooler

Ice bucket with cracked bottom, missing pieces

Deflector plate in ice machine broken missing piece.

Basic – Food stored in a room/shed that is not fully enclosed

Outside back door, canned goods, loose onion, food products stored under covered access to back doors. Opening at end of hall with no way to fully close. Repeat Violation

Basic – Food stored on floor

Bucket of salsa, magarita mix stored on floor in walk in cooler, bar area. Person in charge raised

Also, multiple items in reach in freezer, walk in cooler uncovered. Person in charge began covering. Corrective Action Taken

Basic – Food-contact surface not smooth and easily cleanable

Lava bowls used to serve molcajete. Not easily cleanable due to porous nature.

Basic – No handwashing sign provided at a hand sink used by food employees

Missing hand wash sign from sink by cookline.

Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles

Observed skill saw, hand saw, other tools stored over drink syrups in back hallway.

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

Leak observed under triple sink when in use. Person in charge placed catch bucket. Corrective Action Taken

Basic – Working containers of food removed from original container not identified by common name

Multiple buckets of sugar and salt unlabeled, person in charge labeled. Corrected On-Site Repeat Violation

High Priority – Food placed on soiled container/equipment

Observed employee frying tortilla shells with tray placed on trash can. Person in charge removed. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In stand up reach in cooler raw chicken wings stored over prepped lettuce. Chicken wings moved to appropriate location. Corrected On-Site

High Priority – Sewage/wastewater backing up through floor drains

Observed waste water backed up in floor drain under dishmachine. Establishment will utilize triple sink until drain can be fixed. Person in charge states called plumber. Corrective Action Taken Warning

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

Beans in kitchen sitting out on shelf above cookline at 50F. Person in charge states came from walk in. Began reheating. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

Observed two spray bottles with chemicals hanging on shelf with nozzle directed toward condiment bottles

Also, in outside storage, bleach stored vinegar used for food prep per person in charge

In back hallway, can of raid stored on bottled beer

In back hallway container of winded stored on daiquiri mix.

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

No written plan available during inspection. Emailed to operator. Corrective Action Taken

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

Clean cutting boards with black debris buildup observed

Also, mold like substance observed in ice machine on deflector plate. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Observed employee filling pan at hand wash sink in kitchen

Observed coffee filter in hand wash sink at server area. Person in charge removed. Corrected On-Site

Intermediate – Hot water supply not maintained during peak periods

No hot water in establishment during inspection. Water only reaches 74F. Person in charge states has new hot water heater on order. Warning

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Person in charge unable to provide test strips for chlorine dishmachine.

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/nNo CFM present with 4+ food employees on site. Manager arrived by end of inspection. Corrected On-Site Repeat Violation Admin Complaint

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/. nEstablishment has added food storage outside of back door in a covered hallway that cannot be fully closed as it is open on one end. Observed table, dry goods, linens, loose onions in area. 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

Some employees on duty unable to provide proof of informed of reporting responsibilities.

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

Multiple time/temperature control for safety items in walk in cooler not properly date marked, utilizing December date.