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.Employee drinking water from a cup with no lid.

Basic – Employee with soiled clothing.Employee working in kitchen and preparing food while wearing a watch. Corrected On-Site

Basic – Single-service articles not stored inverted or protected from contamination. Corrected On-Site

High Priority – Container of medicine improperly stored.Rubbing alcohol stored on top of to go containers.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged.Raw beef stored on top of cheese on reach in freezer. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food.Raw steak stored on top of beans . Corrected On-Site Repeat Violation

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw fish in reach in freezer. Corrected On-Site

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/ Repeat Violation

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.

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.For steaks. Inspector printed for operator. Corrective Action Taken