Smokehouse Grill

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Both ice machines in the back kitchen area Repeat Violation

Basic – Carbon dioxide/helium tanks not adequately secured

Multiple tanks in back storage area Repeat Violation

Basic – Ceiling/ceiling tile shows damage or is in disrepair

Throughout kitchen Repeat Violation

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

All throughout kicthen especially near dishwasher area Repeat Violation

Basic – Cove molding at floor/wall juncture broken/missing

Behind C02 tank area

Basic – Cutting board has cut marks and is no longer cleanable

On cook line with purple stain Repeat Violation

Basic – Dead roaches on premises

2 dead roaches underneath oven nOperator cleaned up bugs Corrected On-Site

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Employee cheese in server reach in cooler above ready to eat foods Repeat Violation

Basic – Equipment in poor repair

Broken reach in cooler on cook like left side

Basic – Light not functioning

On cook line multiple lights Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Shelf behind cook line equipment dirty Repeat Violation

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Broken reach in cooler left side of reach in cooler nPizza station reach in cooler

Basic – Unnecessary items stored in garbage enclosure

Chair in garbage enclosure Repeat Violation

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less

nshelled eggs ambient (55F – Cold Holding) less then 4 hoursnSent operator blank copy of time as a public health plan Corrective Action Taken Repeat Violation Admin Complaint

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

ndiced tomatoes (45F – Hot Holding); shredded cheese (51F – Cold Holding); cooked sausage (48F – Cold Holding); liquid egg (47F – Cold Holding) all less then 4 hours nSent operator blank copy of time plan Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

Stem wick chafing fuel open above ready to eat pancakes and bacon in back prep area Repeat Violation

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/nOperator ran late currently explained the rules about CFM'S Corrective Action Taken