SIR B

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over butter in reach in cooler Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Gloves in sink Corrected On-Site

Basic - Stored food not covered. Items in freezer

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Operator is working on swapping out light. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back room

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

Portable fire extinguisher gauge in red zone. For reporting purposes only. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw goat over cabbage Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Mixer and other items in front of hand sink in back storage room

Intermediate - Spray bottle containing toxic substance not labeled. Bleach spray bottle label worn off

Basic - No copy of latest inspection report available.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket reading zero ppm. Advised operator to remake. Corrective Action Taken

Portable fire extinguisher gauge in red zone. For reporting purposes only. ABC fire extinguisher by back door.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine. Strip turned purple and then bleached white. Repeat Violation

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. Owner will train employee and provide certificate. Recheck at next inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, beef, goat and vegetables with no dates over 24 hours. All dated. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Large chest freezer. Repeat Violation

Basic - No waste receptacle installed at handwash sink provided with disposable towels.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine. Strip turned purple and then white. Water added to 50 ppm chlorine. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License brought in to post. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to storeroom. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Back room and screened area. Cleaned. Corrected On-Site

Basic - Ice buildup in reach-in freezer. Chest freezer in storeroom.

Basic - Microwave handle in disrepair.

Basic - No handwashing sign provided at a hand sink used by food employees. At screened cooking area and restroom. Repeat Violation

Basic - Self-closing device on bathroom door disconnected/broken.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken store over raw shell eggs. Moved to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken legs at room temperature/prep area shelf at 69/74f for 25 minutes. Owner moved to reach in freezer to facilitate quick cooling to -41f. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At hand sink in prep room. Soap provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Labeled. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. At door from main kitchen to prep room. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. In restroom. Repeat Violation

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. Sanitizer set up to 100 ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sink in back room blocked by prep table Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. Bleach Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Equipment in poor repair. Gaskets torn white chest freezer in rear

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear screen door

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Floor drain cover broken Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Staff restroom. No covered receptacle

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

Basic - Single-service articles improperly stored. Take out containers stored on floor Corrected On-Site

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