NICE GUYS

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. Observed chlorine concentration at 0 ppm at beverage wait station. Operator primed sanitizer. Note: establishment will use working dishmachine in kitchen. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Can opener. Educated operator on cleaning can opener daily. Operator cleaned can opener. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer stored in handwashing sink at beverage/wait station. Educated on importance of handwashing only. Operator removed strainer. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust in back food prep area.

Basic - Equipment and utensils not properly air-dried - wet nesting.

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. Observed chlorine concentration at 0 ppm. Operator primed and changed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed squeegee stored in hand wash sink in dishwash area. Operator removed squeegee. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler at kitchen entrance.

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. Observed chlorine concentration at 0 ppm. Operator changed and primed sanitizer. Rechecked concentration at 50 ppm. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind kitchen exit of establishment and at end of cook line near pizza prep station. Educated operator on having vacuum breaker on hose bibb. Repeat Violation

Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at beverage wait station used to store strainer. Educated operator on hand ash sink only. Operator removed strainer. Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack stored on shelving above dried food items. Operator corrected. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed box of lettuce stored on floor in walk in cooler and freezer. Educated operator on importance of storing food off floor. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris on backboard of stove. Employee started cleaning. Corrective Action Taken

Basic - Open dumpster lid. Educated operator on having dumpster lid closed. Repeat Violation

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

High Priority - Nonfood-grade bags used in direct contact with parsley in walk in cooler.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind kitchen exit of establishment. Educated operator on having vacuum breaker on hose bibb. Repeat Violation

Intermediate - Food-contact surface soiled with food debris. Can opener. Educated operator on cleaning can opener daily. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in dishwash area used to store cleaning supplies. Educated operator on hand wash sink only. Operator removed items. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at pizza prep station. Operator placed paper towels at hand wash sink. Corrected On-Site

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. Operator completed form. Corrected On-Site

Intermediate - No soap provided at handwash sink. Restroom ccloser to bar side.

Basic - Bowl or other container with no handle used to dispense spice.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole and water damage on ceiling in dishwash area.

Basic - Ceiling/ceiling tiles/vents in kitchen soiled with accumulated dust.

Basic - Food not stored at least 6 inches off of the floor. Observed bags of ice and box if pepperoni stored on floor in walk in freezer. Observed bag of onions stored on floor in walk in cooler. Educated operator on importance of storing food off of floor. Repeat Violation

Basic - In-use ice scoop stored on top of ice machine between uses.

Basic - Nonfood-contact surface/shelving above cook line soiled with dust.

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at kitchen entrance.

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. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind kitchen exit of establishment. Educated operator on having vacuum breaker on hose bibb. Repeat Violation

Intermediate - Food-contact surface soiled with food debris. Can opener. Educated operator on cleaning can opener daily. Operator cleaned can opener. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by radio. Operator removed radio. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer stored in hand wash sink at wait station. Operator removed strainer. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Spray bottle containing toxic substance not labeled. Educated operator on importance of labeling bottles. Operator labeled bottle. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Educated operator on having current license. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of cheese stored on floor in walk in freezer. Educated operator on importance of storing food off of floor. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at wait station.

Basic - Soiled dry wiping cloth in use.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Nonfood-grade bags used in direct contact with herbs in walk in cooler.

High Priority - Spray hose at mop sink lower than flood rim of sink. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Kimchi 54F less than 4 hours. Educated operator on importance of maintaining temperatures at 41F or below. Operator double panned time/temperature control for safety foods with ice. Corrective Action Taken Repeat Violation

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

Intermediate - Food-contact surface soiled with food debris. Can opener. Educated operator on maintaining can opener clean. Operator cleaned can opener. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at pizza prep station. Educated operator on importance of having paper towels. Operator placed paper towels at hand wash sink. Corrected On-Site Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Intermediate - No soap provided at handwash sink. Hand wash sink in dishwash area.

Intermediate - Spray bottle containing toxic substance not labeled. Educated operator on importance of labeling. Operator labeled bottle. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Food not stored at least 6 inches off of the floor. Observed bags of ice stored on floor in walk in freezer.

Basic - Open dumpster lid.

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. Observed chlorine concentration at 0 ppm. Operator changed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Mop sink. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed , Brie cheese 45F cold hold, kimchi 45F cold hold less than 4 hours. Operator turned down reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned. Corrected On-Site Repeat Violation

Intermediate - Handwash sink does not have enough hot water pressure to properly wash hands. Employee restroom.

Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer stored in hand wash sink in wait station. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at pizza prep station and bar. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic substance not labeled in back food prep area. Educated operator on importance of labeling. Operator labeled. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense Parmesan cheese. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse stored on shelving near food items in dry storage.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at pizza prep station.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at kitchen entrance.

Basic - Working containers of food removed from original container not identified by common name. Flour bin. Educated operator on importance of labeling. Operator labeled. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with vegetables. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Bar. Corrected On-Site

Basic - Accumulation of gray-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense spices and flour. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris. Hood filters.

Basic - Open dumpster lid. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour bin. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in dishwash area blocked by dish racks. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer stored in handwash sink at beverage/wait station. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in dishwash area. Corrected On-Site

Intermediate - No soap provided at handwash sink. Dishwash area. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense flour. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris on outside of mixer.

Basic - Open dumpster lid.

Basic - Plumbing system in disrepair. Toilet not flushing.

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site