STATION 49

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced meatballs found at 43F-50f, found above chill line. Advised manager to add more ice

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in small cooler

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by dish machine Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Equipment in poor repair. Broken cooler. Manager stated they are waiting on part to repair.

Basic - Food stored on floor canola oil. Next to fryers Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. 1. Wall Behind dish machine. 2. Wall and floors next to stove top Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter found at 81 in service for over 4 hours - From follow-up inspection 2023-11-03: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-11-03: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-11-03: Time Extended

Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Cook eating a banana on cooks lime. Educated manager - From follow-up inspection 2023-11-03: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Jugs of fry oil - From follow-up inspection 2023-11-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks used to clean placemats heavy soiled - From follow-up inspection 2023-11-03: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dishwasher. 2. Floor under stove and fryer heavily soiled - From follow-up inspection 2023-11-03: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Whipped ricotta - From follow-up inspection 2023-11-03: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Educated manager

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Open spices have grease dripping on them

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomatoes found at 64°, in service more than 4 hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 64° cold holding

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Spice holder rack

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in sink next to dishwasher Corrected On-Site

Intermediate - No soap provided at handwash sink. Dish washer sink 2. No paper towels at sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on prep table Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets and multiple rings being worn

Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Spice rack next to stove

Basic - Food stored in a location that is exposed to dripping grease.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty

Basic - Standing water in bottom of reach-in-cooler. Pizza make cooler

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat being used for sanitizer buckets with no test strips - From follow-up inspection 2022-09-12: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine insulation is exposed - From follow-up inspection 2022-09-12: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Both restrooms 2. No soap at hand wash sink next to dishwasher - From follow-up inspection 2022-09-12: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - From follow-up inspection 2022-09-12: Time Extended

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. Sanitizer reading"0". Manager changed bucket, now reading 100ppm Corrected On-Site Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies observed in dish area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Sanitizer stored next to linguine Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in rear has mold like build up

Intermediate - No soap provided at handwash sink. Next to stove

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna made 3 days ago

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on prep rack

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Grease under stove and fryers

Basic - Food stored on floor. Jugs of fry oil on floor

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water in bottom of reach-in-cooler.

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. Set up 3rd bin to sanitize items washed.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded Chicken in reach in cooler not dated. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips on site have been exposed. Advised to replace.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front counter.

Basic - Buildup of food debris/soil residue on equipment door handles.hood and hood filters heavily soiled.

Basic - Equipment in poor repair. Top of chest freezer Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avacadoes with stickers in place.

Basic - Cutting board has cut marks and is no longer cleanable. Long boards at prep station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of Gatorade on prep cooler.

Basic - Equipment in poor repair. Top of chest freezer with pitted metal and rusty jagged edges.