| 1 |
Citation1: No certified food protection manager as required. 2-102.12
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| 2 |
Citation1: Person in charge does not correctly respond to questions that relate to foodbornedisease by a food employee who has a disease, medical condition or symptom that may cause foodborne disease or does not comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) & (17) Pf
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| 4 |
Citation1: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils,and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11
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| 6 |
Citation1: Food employee not cleaning hands or exposed portions of arms immediately before engagingin food preparation or working with exposed food, clean equipment, utensils, or unwrapped single service or single use articles or anytime hands or exposed portions of arms have become contaminated. 2-301.14 P
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| 8 |
Citation 1: Hand-washing sink or group of adjacent handwashing sinks not provided with either individual, disposable towels, continuous towel system, high velocity pressurized air at ambient temperature, or heated-air hand drying device. 6-301.12 Pf
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| 14 |
Citation1: Equipment or utensils not clean to sight and touch. 4-601.11(A) Pf
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| 20 |
Citation1: Cold held potentially hazardous food (time/temperature control for safety food) notmaintained at 41?F or below where required. 3-501.16(A)(2) P
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| 21 |
Citation1: Unfrozen food that requires date marking as specified in the FDA Food Code marked as exceeding the 7 day limit or not bearing a date marking date or day limit, not discarded. 3-501.18 P
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| 35 |
Citation1: Food removed from an original container that is not easily identified is not labeled with common name of food. 3-302.12
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| 36 |
Citation1: Outer openings not protected by effective means against the entry of insects and rodents. 6-202.15
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| 39 |
Citation1: Sponges used in contact with cleaned and sanitized or in-use food-contact surfaces. 4-101.16
Citation2: Cloths in-use for wiping counters and other equipment surfaces not held between uses ina chemical sanitizer solution at a proper concentration. 3-304.14(B)
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| 45 |
Citation1: Equipment or component not maintained in good repair, intact, tight, and adjusted inaccordance with manufacturer’s specifications including maintaining cutting or piercing parts of can openers sharp. 4-501.11
Citation2: Scratched or scored cutting surface that can no longer be effectively cleaned and sanitized, not resurfaced, or not discarded if not capable of being resurfaced. 4-501.12
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| 47 |
Citation1: Non food-contact surfaces of equipment not cleaned at a frequency necessary to preclude accumulation of soil residues. 4-602.13
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| 49 |
Citation1: Plumbing system not installed to prevent backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use. 5-203.14
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| 52 |
Citation1: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables not maintained in good repair. 5-501.111
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| 53 |
Citation1: Physical facilities not maintained in good repair. 6-501.11
Citation2: Physical facilities cleaning not done as often as necessary to keep them clean or during periods when the least amount of food is exposed such as after closing. 6-501.12
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| 54 |
Citation1: Lighting not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. 6-202.11(A)
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| 213 |
Citation1: Finished product packaged ice not sampled for microbiolgical analysis by an approved laboratory at least once every three months. 5K-4.023(5)(e) F.A.C.
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