Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors

Upstairs employee restroom

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

By entrance to kitchen

Basic – Covered waste receptacle not provided in women's bathroom

Upstairs employee restroom

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 drink, employee discarded it Corrected On-Site

Basic – Employee with ineffective hair restraint while engaging in food preparation

Long hairs under hat, cook

Basic – Employee with no beard guard/restraint while engaging in food preparation

A couple of cooks

Basic – Food storage container/container lid cracked or broken

Cracked container for cut lettuce, in walk in cooler Corrected On-Site

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

On sugar, server area, employee removed it Corrected On-Site

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

Fan in kitchen and in upstairs kitchen Repeat Violation

Basic – Single-service items for customer self-service not properly protected to prevent contamination

To go trays not inverted, employee inverted them, plastic utensils in open box upstairs storage, employee covered it Corrected On-Site Repeat Violation

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

0 ppm upstairs dish machine, empty jug, employee changed jug and got 100ppm Corrected On-Site

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee loading dish machine with dirty dishes then he got clean dishes, explained to him and he washed Corrected On-Site

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee touched face then grabbed deli paper where food goes on, he discarded paper and washed hands Corrected On-Site

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Employee grabbed bread on served plate with no glove hand, employee put on glove Corrected On-Site

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

122f pork on steam table, employee reheated them to 165f Corrected On-Site Repeat Violation Admin Complaint

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

On faucet by bbq smokers

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed.n+400 ppm, very dark green, employee diluted it to 300 ppm Corrected On-Site

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer

For bucket and dish machine

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.nSamuel expired in 10/2022 and one new mgr for more than 30 days has not been certified

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. nEmailed one to fill up, times on tape

Intermediate – Water pressure lacking at fixtures that require the use of water

On cold water side in hand sink at bar