PARK AVE BBQ & GRILLE OF ST LUCIE WEST

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Panini press has build up.

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handle is missing from hot water side. Located at prep area of kitchen. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site Repeat Violation

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

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

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

Basic - Floor soiled/has accumulation of debris. Located under cooking equipment

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under corn bread station. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Cooler holds chocolate milk.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout cook area and dish room are stained or have food splatters.

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Breading mix flour . Corrected On-Site

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

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

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handle to turn on is broken .

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

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

Basic - Equipment in poor repair. Torn gasket on reach in cooler . Fry side station

Basic - Faucet/handle missing at plumbing fixture. Located at Hans sink in kitchen -prep area

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top burners of six burner stove

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walls at prep area and behind ovens in kitchen areas. All other areas are stained with smoke residue.

Basic - Plastic water cups not properly air-dried - wet nesting. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.

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