UR BOWL

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling tiles/vents soiled with grease and dusty.

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding floor tile missing by walk in cooler.

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

Basic - Food stored on floor. Frying oil stored on floor in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls soiled with grease by kitchen and sinks.

High Priority - Container of medicine improperly stored. Observed cough medicine stored on shelf above food prep table. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink located far left in kitchen with cleaning supplies stored inside.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink-handwashing sink located far left in kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed four plastic buckets containing food sauces stored on floor in walk-in cooler. Repeat Violation

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

High Priority - Container of medicine improperly stored. Observed medicine improperly stored on prep table in kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with dish items.

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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in kitchen with accumulated mold like substance. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep table in kitchen.

Basic - Food stored on floor. Observed box of oil stored on floor in kitchen.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork thawing in standing water. Operator placed pork under running water during time of inspection. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to prep sink.

Intermediate - No soap at hand-wash sink in women's bathroom.

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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in ice machine in back of kitchen.

Basic - Food stored on floor. Observed cooking oil and soy sauce on floor in kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door. Operator removed tongs from handle during time of inspection Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sink next to prep sink.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at three compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on prep table. Employee placed wiping cloths in sanitizer solution during time of inspection. Corrected On-Site

Basic - Cove molding broken/missing on the floor of the wall leading to the walk-in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on the handle of the stove. Observed the manager remove the tongs. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a water hose nozzle as well as a plastic bottle inside of the hand washing sink located across from the ice machine. Observed the manager remove the items from inside of the hand washing sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels by the hand washing sink located by the cook line. Observed the manager place paper towels by the hand washing sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed container used for scooping with no handle inside of a container containing rice. Observed the manager remove the container from the container containing rice. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at any hand washing sink. Provided the manager with hand washing sign which he placed in all of the hand washing sinks. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed a wet mop not hung up to dry located by the dry storage area. Observed the manager hang up the mop to dry. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels to line containers for multiple food items in establishment including fried shrimp, strawberries, and cut lettuce.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried shrimp and krab on top of make table not directly touching sources of temperature control since 11am cold held above 41F at 12:15pm. Fried shrimp 52F, krab 50F.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink towards right side of kitchen

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed records incomplete due to certificates not being filled out.

Basic - Single-service articles improperly stored. Observed single service cups stored on floor in dry storage area.

Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle in several dry storage items. Observed operator remove containers. Corrected On-Site Repeat Violation