Feigao C/Arroz Improves its Sanitary Rating

Basic - - From inspection on 2016-11-07: Basic - Equipment in poor repair. Rusted interior of ice machine. Walkin cooler shelves rusted. Use of cardboard to line chest freezer where glasses are stored, cardboard not smooth and easily cleanable. **Warning** - From follow-up inspection on 2016-11-08: **Time Extended** - From follow-up inspection on 2017-01-12: Ice machine interior rusted. Walkin cooler shelves rusted. Cardboard not observed in use. **Admin Complaint**

Intermediate - - From inspection on 2016-11-07: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning** - From follow-up inspection on 2016-11-08: **Time Extended** - From follow-up inspection on 2017-01-12: Mold like substance observed inside ice machine. **Admin Complaint**

Intermediate - - From inspection on 2016-11-07: Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Water 93°F at men's and women's restoom. **Warning** - From follow-up inspection on 2016-11-08: Water at 80° F. **Time Extended** - From follow-up inspection on 2017-01-12: Water in ladies restroom 93° F and 74° F at men's restroom. **Admin Complaint**

Basic - - From inspection on 2016-11-07: Basic - Equipment in poor repair. Rusted interior of ice machine. Walkin cooler shelves rusted. Use of cardboard to line chest freezer where glasses are stored, cardboard not smooth and easily cleanable. **Warning** - From follow-up inspection on 2016-11-08: **Time Extended**

Intermediate - - From inspection on 2016-11-07: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning** - From follow-up inspection on 2016-11-08: **Time Extended**

Intermediate - - From inspection on 2016-11-07: Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Water 93°F at men's and women's restoom. **Warning** - From follow-up inspection on 2016-11-08: Water at 80° F. **Time Extended**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Turkey in glass reach in cooler and Kibe in dessert cooler. **Warning**

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sanitization step observed when washing bowls and equipment at 3 compartment sink. Equipment only washed and rinsed then air dried. 0 ppm chlorine used. **Warning**

Basic - Equipment in poor repair. Rusted interior of ice machine. Walkin cooler shelves rusted. Use of cardboard to line chest freezer where glasses are stored, cardboard not smooth and easily cleanable. **Warning**

Basic - Food stored on floor. Coffee on floor by managers office. Food elevated. **Corrected On-Site** **Warning**

Basic - Ice bucket stored on floor between uses at bar. Buckets elevated . **Corrected On-Site** **Warning**

Basic - Working containers of food removed from original container not identified by common name. Caramel in storage containers under prep table in the cookline area. **Warning**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. No sanitization step observed when washing bowls and equipment at 3 compartment sink. Equipment only washed and rinsed then air dried. 0 ppm chlorine used. **Warning**

High Priority - Employee washed hands with no soap then continued to prep foods. Cook in kitchen. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Raw Beef 44°F- 47°F at reachin freezer by back door Prepped last night. Moved to freezer. 2nd temperature 38-39 ° F within 45 minutes. **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored over cooked food. Raw sausage over cooked yuca in the walk in cooler. **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw Chicken over raw ribs at glass cooler in cookline area. **Warning**

High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**

High Priority - Toxic substance/chemical stored by or with food. Rubbing alcohol by condiment containers in bar. Medicine bottle in can storage area by back door. Chemicals moved and properly stored. **Corrected On-Site** **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sausage 46° yuca 46° F, raw chicken 46° F, raw chicken 47-50° F, and pasta 47° F at walkin cooler in covered containers. No changes in food temperatures after 1 hour. Foods uncovered. **Corrective Action Taken** **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cups stored on handwash sink in bar. Lighter fluid in hand wash sink in grill area. **Warning**

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Water 93°F at men's and women's restoom. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar or grill area. **Warning**

Intermediate - No soap provided at handwash sink in bar area. **Warning**

Basic - - From inspection on 2016-05-16: Basic - Ceiling tile missing. In men's restroom. **Warning** - From follow-up inspection on 2016-06-24: **Time Extended**

Basic - - From inspection on 2016-05-16: Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged with mold like build up in men's restroom. **Warning** - From follow-up inspection on 2016-06-24: **Time Extended**

Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler. Egg on floor. Eggs elevated. **Corrected On-Site** **Warning**

Basic - Ceiling tile missing. In men's restroom. **Warning**

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged with mold like build up in men's restroom. **Warning**

Basic - Clean bowls not stored inverted or in a protected manner. Clean bowls not properly inverted on shelving above 3 compartment sink in dishwashing area. Bowls inverted. **Corrected On-Site** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline and on plate storage shelving near register. Drinks discarded. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone on shelving above prep table. Phone removed and properly stored. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**

Basic - Ice buildup in reach-in freezer. Chest freezer Near bar, **Warning**

Basic - Single-service articles improperly stored. Takeout container lids stored on floor near managers office. Lids elevated. **Corrected On-Site** **Warning**

Basic - Soda gun holster with accumulated slime/debris. At bar. Holster cleaned. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Soil residue build-up on nonfood-contact surface. Dishwashing racks heavily soiled. Exterior of bean storage containers near dishwashing area heavily soiled. **Warning**

Basic - Sponge used to clean and sanitize food-contact surface. Used to wash cups and glasses at bar. Sponge discarded. **Corrected On-Site** **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Near bar entryway. **Warning**

Basic - Water leaking from faucet/handle at 3 compartment sink in dishwashing area. **Warning**

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. Hands washed. **Corrected On-Site** **Warning**

High Priority - Hotel and Restaurant license is expired. Operator renewed license over the phone. Confirmation # 156020598 **Corrective Action Taken** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauce with fresh garlic and oil in containers held at room temperature at 81° F by the coffee station. Under no temperature control and held overnight. Food out of temperature for longer than 4 hours. Stop sale issued. **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Cheese stored under raw chicken and cooked beef over raw beefat glass door cooler in cookline area. Foods moved and properly stored. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At over 200 ppm chlorine. Corrected to 100 ppm chlorine. **Corrected On-Site** **Warning**

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 89° F in men's restroom and 87° F in ladies restroom. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. Paper towels provided. **Corrected On-Site** **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner bottle near near register. Bottle labeled. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop pico. Bowl removed. **Corrected On-Site** **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler. Potatoes. **Warning**

Basic - Employee personal items stored in or above a food preparation area. Cell phone in prep area. **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Cook. Employee put on. Hair net. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Food stored on floor. Raw beef thawing in mop sink on floor. Food removed. **Corrected On-Site** **Warning**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in glass door reach in cooler on cookline. Employee removed bottle. **Corrected On-Site** **Warning**

Basic - Soda gun holster with accumulated slime/debris. At Bar. **Repeat Violation** **Warning**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over yuca at walkin cooler. **Corrected On-Site** **Warning**

Basic - Waste line missing at soda gun holster. At bar. **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Raw beef 56, raw chicken 56°, cooked sausage 55°, milk 54°. Raw pork 56° at. Glass door cooler in cookline area. Ambient temperature of cooler 54° F. Foods discarded. Stop sale issued. Pork at 82° F under no temperature at cookline. Pork Discarded. **Corrected On-Site** **Warning**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Hands washed and gloves changed. **Corrected On-Site** **Warning**

High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Explained proper handwashing practices to dishwasher. Employee washed hands upon request. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish on buffet line 121° less than 4hrs. Cook sent fish to be reheated at stove. Discussed adding water to double pan used in steam table . **Corrective Action Taken** **Warning**

High Priority - Raw animal food not properly separated from ready-to-eat food. Raw pork stored next to cooked sausages in glass door reach in cooler on COOKLINE. Employee moved pork to below sausages. Raw calamari stored next to and touching cooked shrimp at WALKIN freezer. Moved and properly stored. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw beef over milk at glass door cooler and Raw chicken over cooked beef .Foods moved. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw beef 56, raw chicken 56°, cooked sausage 55°, milk 54°. Raw pork 56°. Glass door reach in cooler. Pork 82° more than 4hrs. **Warning**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**

Intermediate - Accumulation of food debris/grease on food-contact surface. Lids of bean and rice containers next to dish machine. **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed Big 5 and emailed form to Manager. **Corrective Action Taken** **Repeat Violation** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sauce 56° F cooling in glass door reach in cooler on cookline. Ambient temperature of cooler 56° F. Cooler would be unable to cool foods to 41° F . Employee moved sauce to walk in cooler. **Corrective Action Taken** **Warning**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Raw beef 56, raw chicken 56°, cooked sausage 55°, milk 54°. Raw pork 56° at. Glass door cooler in cookline area. Ambient temperature of cooler 54° F. Foods discarded . Stop sale issued. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Windex. Employee labeled all chemicals. **Corrected On-Site** **Warning**

Basic - Ceiling tile in disrepair. Water damaged in men's restroom. **Warning**

Basic - Ceiling tile in disrepair. Water damaged in men's restroom. **Warning**

Basic - Ceiling tile missing. Men's restroom. **Warning**

Basic - Clean utensils or equipment stored in dirty containers. Sent to wash. **Corrected On-Site** **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. **Warning**

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Sponge used to wash dishes. **Corrected On-Site** **Warning**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At rice container. **Corrected On-Site** **Warning**

Basic - No Heimlich maneuver/choking sign posted. **Warning**

Basic - Soda gun holster with accumulated slime/debris. At bar. **Warning**

Basic - Stored food not covered in walk-in cooler. Raw chicken. **Corrected On-Site** **Warning**

High Priority - License is expired and is more than 60 after expiration date. Operator renewed license over the phone. Confirmation #147058456 . **Corrected On-Site** **Warning**

High Priority - Container of medicine improperly stored. Sore throat spray stored with food in dry storage shelving. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese in buffet area stored at room temperature, under no temperature control. Cheese at 70° F. Iced down. Corrective action taken. **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed employee health policy and Big Five. **Corrected On-Site** **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Blender cup stored at handwash sink in bar. **Corrected On-Site** **Warning**

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 80° F in men's restroom and 77° F in ladies restroom. **Repeat Violation** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar and cookline. **Corrected On-Site** **Repeat Violation** **Warning**

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

Basic - Bowl or other container with no handle used to dispense food. Bowl in breadcrumbs.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Air curtains soiled on doorway by cookline.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Bowl stored in mop sink.

Basic - Floor tiles cracked, broken or in disrepair. Floor in disrepair in walk in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Women's bathroom

Basic - Soiled reach-in cooler gaskets. At turbo air cooler main cook line.

Basic - Storage of tools on shelf above or with food. Stored above reach in cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line.

Basic - Wiping cloth sanitizing solution stored on prep table.

Basic - Working containers of food removed from original container not identified by common name. Sugar in dry storage.

High Priority - Container of medicine improperly stored. Stored with dishes. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beverage air reach in cooler lower unit. Ambient air temperature 47°. Cream 51° F . Food discarded. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken hearts over raw beef over breadcrumbs. Raw beef over cooked chicken and cooked beef.

High Priority - Toxic substance/chemical stored by or with food. Chemicals with olive oil. WD-40 stored over reach in cooler. Windex next to toothpicks. **Corrected On-Site**

Intermediate - Hot water not provided/shut off at employee handwash sink. Bathroom water temp 86°. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area.

Intermediate - No soap provided at handwash sink. Bar area.

Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cut lettuce at 50° F in the cooling process in reach in cooler of ambient air temperature of 47°. Moved to working cooler. Corrective action taken.

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Beverage air at cookline. Ambient air 47°. All potentially hazardous food removed from cooler.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pizza sauce made two days ago.

No Violations Were Observed

No Violations Were Observed

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Addition of Carving station and spit roast oven in buffet area. **Warning**

Intermediate - Nonfood-grade basting brush used in food.in carving station. **Warning**

Basic - Ceiling tile in disrepair. Water damaged ceiling tile in cookline area near entryway. **Warning**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**

Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers in dry storage area shelving not properly inverted. **Corrected On-Site** **Warning**

Basic - Soda gun holster with accumulated slime/debris. Bar. **Warning**

Basic - Waste line missing at soda gun holster. **Corrected On-Site** **Warning**

High Priority - Live, small flying insects in food storage area. Dry storage area near walkin cooler . **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains at 104° F at buffet table. Reheated and placed in buffet again holding a temperature of 166° F **Corrected On-Site** **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef at glass door cooler in cookline area. **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm chlorine. **Corrected On-Site** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Used to store blender lids at bar. **Corrected On-Site** **Warning**

Intermediate - No hot running water at three-compartment sink. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. **Warning**

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Addition of food prep area in buffet station. **Warning**

Intermediate - No soap provided at handwash sink. Bar and cookline. **Warning**

Intermediate - Nonfood-grade basting brush used in food. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler. Beef and flan mix. **Corrected On-Site** **Warning**

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar top. **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm . **Warning**

High Priority - License is expired and is more than 60 after expiration date. **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over chocolate at walkin cooler. **Corrected On-Site** **Warning**

High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site** **Warning**

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Addition of Carving station and spit roast oven in buffet area. **Warning**

Intermediate - Nonfood-grade basting brush used in food.in carving station. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cheese Flan mix at walkin cooler. **Corrected On-Site** **Warning**

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Addition of carving station and spit roast oven by buffet area. **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of igloo coolers at bar soiled. **Warning**

Basic - Build-up of grease on nonfood-contact surface. On cookline cooking equipment. **Warning**

Basic - Employee eating in a food preparation or other restricted area. Eating by carving station. **Warning**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse stored with knives in servers station. **Warning**

Basic - Equipment in poor repair. Rusted shelving in rear prep area. **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing. **Warning**

Basic - Floor tiles cracked, broken or in disrepair. By fryer, water pooling inside the crack. **Warning**

Basic - In-use knife/knives stored in cracks between pieces of equipment. By flip top cooler in cookline area. **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water in buffet area. Water at 84° F, No running dipper well observed. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top cooler at cookline. **Warning**

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic cups and lids Stored in dirty container in cookline area. **Warning**

Basic - Sponge used to clean and sanitize food-contact surface. Used to wash dishes in 3 compartment sink. **Corrected On-Site** **Warning**

Basic - Waste line missing at soda gun holster. Bar. **Warning**

Basic - Working containers of food removed from original container not identified by common name. Flour containers. **Warning**

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**

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. Touched eyebrows with gloves on , then touched clean cutting board without taking gloves off first and washing hands. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork in oil at cookline under no temperature control at 86° F. Place in cooler. Must discard within 4 hours from leaving temperature control. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked plantains at 115° F at buffet table. Increase heat. Cooked steak on top of stove under no temperature control at 125° F. Put on top of heat at stove.**Corrected On-Site** . Foods must be discarded within 4 hours from leaving temperature control. **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw sausage over fries at glass door cooler in cookline area. **Warning**

High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef over raw fish at glass door cooler in cookline area. **Warning**

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Missing sneezeguards at dessert/fruit station , carving station and ice cream station in buffet area. **Warning**

Intermediate - Cutting board(s) stained/soiled. In rear prep area and cookline area. **Warning**

Intermediate - Encrusted, soiled material on slicer. **Warning**

Intermediate - Handwash sink missing in food preparation room or area. No HANDWASH sink in carving station and by spit-roast oven at buffet station. **Warning**

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 82° F in restrooms. **Warning**

Intermediate - Manager lacking proof of food manager certification. **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Addition of carving station and spit roast oven by buffet area. **Warning**

Intermediate - Soil residue in food storage containers. Flour containers in cookline area. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. In servers station. **Warning**

Portable fire extinguisher gauge in red zone. For reporting purposes only. **Warning**

High Priority - Raw animal food stored over cooked food, raw chicken over raw beef, bbq skewers. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food, raw pork over sausage in reach in cooler. **Corrected On-Site**

Basic - Food stored in dry storage area not covered, flour.

High Priority - License is expired and is more than 60 after expiration date. Confirmation #126021404. **Corrected On-Site**

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items in walk in cooler.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, fish on buffet line 93 degrees. Discussed Time as a public Health control with operator. Management Time marked fish and will discard at 3:00 pm.

Critical - Observed food being cooled by nonapproved method, beef made on 07/17/12, 50 degrees, cooled in large bus plastic bus tub in the walk in cooler.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, beef 50 degrees, made at approx. 6 pm on 07/17/12., in walk in cooler.

Critical - Observed raw animal food stored over ready-to-eat food, raw eggs over dressing in reach in cooler.

Critical - Observed food stored on floor, juice at bar.

Observed nonfood-contact equipment in poor repair, bottom of prep table in kitchen, rusty.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, clen glasses in dishrack on floor.

Critical - Outer openings of establishment cannot be properly sealed when not in operation, back door by restrooms.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items. Repeat Violation.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken over raw beef.

Critical - Observed raw animal food stored over ready-to-eat food, raw beef over sausage in reach in cooler.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength, chlorine 0 ppm. Informed operater 3 compartment sink until dishmachine sanitizer is at proper minimum strength.

Critical - Hand wash sink lacking proper hand drying provisions, kitchen. Corrected On Site.

Critical - Establishment operating without a current Hotel and Restaurant license. License expired 12/01/11. Corrected On Site. Confirmation number, 117043366. Case # 34330.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items throughout establishment. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit watermelon and pasta salad on buffet. Corrected On Site. Management added more ice.

Critical - Observed food being cooled by nonapproved method establishment using large plastic bus tubs and items are covered.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, pork in reach in cooler.

Observed ice scoop with handle in contact with ice, bar. Corrected On Site.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Critical - Observed soil residue in storage containers and lid holding rice. Repeat Violation.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, throughout establishment. Repeat Violation.

Observed build-up of food debris, dust or dirt on nonfood-contact surface, soap dispenser.

Observed build-up of food debris, dust or dirt on nonfood-contact surface, handles on handwashing sink.

Observed build-up of food debris, dust or dirt on nonfood-contact surface, mopsink in kitchen.

Observed build-up of food debris, dust or dirt on nonfood-contact surface reach in cooler, doors, throughout.

Observed build-up of food debris, dust or dirt on nonfood-contact surface, microwave door.

Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.

Critical - Observed toxic item stored by food, bar. Corrected On Site.

Critical - Observed unlabeled spray bottle over 3 compartment sink. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, plaintains. Corrected On Site. Employee reheated.

Critical - Unpackaged food not protected from environmental sources of contamination during preparation, dirty power plug laying on raw potatoes. Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food whole eggs over raw onions in reach in cooler. Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area, cocoa.Repeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, rice in walk in cooler. Repeat Violation.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed nonfood-grade containers used for food storage, shopping bags true unit.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0 ppm, informed operater the 3 compartment sink must be used until the dishwasher is reaching the proper minimum strength.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, storage bins throughout kitchen.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, true unit.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, turbo air.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, small reach in cooler.

Observed single-service articles improperly stored, not inverted.

Critical - Vacuum breaker mising at hose bibb, mop sink.

Critical - Observed handwash sink used for purposes other than handwashing, dirty blender stored in sink, bar.

Critical - No handwashing sign provided at a handsink used by food employees, bar.

Critical - Hand wash sink lacking proper hand drying provisions, by fryers.Corrected On Site.

Observed open dumpster lid.

Observed wall soiled with accumulated black debris in mopsink area.

Observed hole in ceiling, above 3 compartment sink.

Observed ceiling in disrepair, over handwash sink, by fryers.

Critical - Observed unlabeled spray bottle.

Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Working containers of food removed from original container not identified by common name.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed torn packages/bags of food exposing the contents to contamination.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Critical - Observed raw animal food stored over ready-to-eat food. observed raw beef over vegges in walkin cooler

Critical - Observed food stored on floor. observed in walkin freezer

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

Observed ripped/worn tin foil used as shelf cover.

Observed cutting board grooved/pitted and no longer cleanable.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed sponge used as a wiping cloth on a food-contact surface.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed interior of microwave soiled.

Critical - Observed encrusted material on can opener.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Equipment and utensils not properly air-dried.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.

Critical - Vacuum breaker mising at hose bibb.

Critical - Observed spray hose at dish sink lower than flood rim of sink.

Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees.

Ceiling tile missing.

Critical - Observed unlabeled spray bottle.

Equipment and utensils not properly air-dried.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed attached equipment soiled with accumulated dust. observed walkin cooler fan guards dusty

Observed build-up of grease on nonfood-contact surface. observed on hood filters

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed encrusted, soiled material on slicer.

Observed gaskets/seals on cold holding unit in poor repair.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Observed interior of microwave soiled.

Observed leaking pipe at plumbing fixture.

Observed personal care item stored with food.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Observed ripped/worn tin foil used as shelf cover.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed toxic item stored by utensils.

Critical - Observed unlabeled spray bottle.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name.

No Violations Were Observed

Critical - Covered waste receptacle not provided in women's bathroom.

Floors not maintained smooth and durable.

Critical - Hand wash sink lacking proper hand drying provisions.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Critical - No conspicuously located thermometer in holding unit.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.This violation must be corrected by : 1-20-09.

Critical - Observed accumulation of debris in warewashing machine and associated equipment.

Observed clean equipment stored on floor.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed encrusted, soiled material on slicer.

Observed equipment in poor repair. observed reachin cooler door not able to close easily

Observed floor area(s) covered with standing water.

Critical - Observed food stored on floor. observed in dry storage

Critical - Observed food stored on floor. observed in walkin cooler

Observed hole in wall. observed hole in wall near mop sink

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

Critical - Observed interior of microwave soiled.

Critical - Observed no splash guard between handwash sink and open flame grill

Observed nonfood-contact equipment in poor repair observed sneeze guards in poor repair

Observed personal care item stored with food.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed torn packages/bags of food exposing the contents to contamination.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed in reachin cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed in walkin cooler

Critical - Working containers of food removed from original container not identified by common name.