LAZY LIZARD

High Priority - Live, small flying insects found 2 live flies in rear prep area, not landing of food contact surfaces

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cut produce in walk in cooler, order corrected Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelf next to cook line

Basic - Food stored on floor. Pans of Ribs and pork on floor in walk in cooler, moved to shelf Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on cook line in 77F water

Basic - Waste line missing at soda gun holster. Behind bar

Intermediate - Food-contact surface: The two cutting boards on the reach in cooler in the server prep area were soiled with mold-like substance. The operator placed the cutting boards in the dishwasher area to be clean. Corrective Action Taken

Basic - Dead roaches on premises. 1 dead roach, found by the trash can near the front counter. The operator swept up the roach and sanitized the area. Corrected On-Site

Basic - Food stored on floor. 4 boxes of chicken stored on the floor in the walk in cooler.

Basic - No handwashing signs were provided at hand sinks used by food employees. Two handwashing signs were missing: one at the front counter hand sink and one at the hand sink in the server prep area. The operator placed handwashing signs. Corrected On-Site

Basic - Nona¿¿food-contact surfaces: the rails under the hood filters were soiled with grease and dust, and the plug-in fan next to the dishwasher area was soiled with dust.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in kitchen- ); stuffed jalapeño (45F - Cold Holding), pan over filled, operator moved to walk in cooler *Corrective Action Taken In server salad area, house made ranch (45F - Cold Holding)pan over filled, operator moved to vertical cooler . Corrective Action Taken

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Operator used chlorine test kit to check quaternary ammonium sanitizer, discussed proper test strips

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In 2 door vertical cooler in wait station, employee food on top shelf, operator moved to walk in cooler Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. 1 can crushed tomatoes

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, corrected to 50 ppm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. crab stuffed shrimp (50F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler in kitchen-crab stuffed shrimp (50F - Cold Holding), see stop sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (121F - Hot Holding), put back on stove to heat, 173F Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At wait station greater than 500 ppm, corrected to 200 ppm Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Damaged/spoiled/recalled food not properly segregated. 1 can of crushed tomatoes dented on seam

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area over clean dishes, discarded Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On prep table over food, moved to Otto. Shelf Corrected On-Site

Basic - Reuse of single-service or single-use articles. Reuse of plastic jugs with handles, opera will find alternative containers