CLEAN EATZ

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over milk in walk in cooler. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Turkey bacon,51 f held less than fours,after .5 hour,41 f. Corrected On-Site Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained. Grill press is encrusted. Interior of ice nozzle has a build up. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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. Repeat Violation Warning

Basic - Clean utensils stored in dirty container. Corrected On-Site Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelets. Corrected On-Site Warning

High Priority - Employee switched from working with raw turkey and then touched bread bag without washing hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tzatziki,48 f,cheese,48 f,corn ,49 f held less than four hours transferred to upright freezer for a quick chill.After .5 hour,tzatziki,41 f,cheese,40 f,corn,41 f.Operator stated that top if reach in cooler was open. Ambient temperature of reach in cooler,38 degrees f. Advised operator to monitor temperatures on a daily basis,Corrected On-Site Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.White cutting boards are stained. Repeat Violation

Intermediate - No proof provided that some 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 - 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 - Single-service articles improperly stored.Cutlery kits and lids on floor.

High Priority - Sink and Surface sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0 ppm.Afterwards,operator is using chlorine,100 ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Corn,45 f held less than four hours transferred to reach in freezer for a quick chill. Corrective Action Taken

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.Tzatziki in reach in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are stained. Interior of sprayer hose is soiled.

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets are soiled. Residue build up by the three comp sink area.

Basic - Sanitizer bucket stored next to oil under prep table.

Basic - Wiping cloth sink and surface cleaner sanitizing solution not at proper minimum strength.0 ppm.Afterwards,operator is using chlorine,100 ppm.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in prep area

Basic - Light not functioning. One light bulb at cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior reach in cooler soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezers in the kitchen

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained. Can opener is soiled. Sprayer hose by the three comp sink is soiled. Interior of oven is soiled.

Intermediate - No proof provided that some 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 - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly to date mark refrigeration temperatures again.Cooked potatoes in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Caulking is soiled by three comp sink area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards at the cooks line.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Sanitizer bucket stored next to plastic wrap under prep table. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation

High Priority - Pesticide/insecticide labeled for household use only present in establishment.Raid.

High Priority - Toxic substance/chemical improperly stored.Concentrated sanitizer and other chemicals stored over three comp sink area.

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/Denille Eisenhardt.

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

Basic - Brussels sprouts not washed prior to preparation. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches and bracelet.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Lettuce in reach in cooler.

Basic - Sanitizer bucket stored next to oil under prep table.

Basic - Single-service articles improperly stored.Cups on floor in the front line area.

Basic - Unwashed cucumbers stored over carrots in walk in cooler. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site