Violations

Violations

• Basic - Cloth used as a food-contact surface. Towel on cilantro , celery, order produce, operator replaced with coffee filters Wet towels on counter, operator moved to bucket Wet wiping cloths stored in detergent and sanitizer mixed together. In bucket on prep table, operator emptied bucket, and made new with only sanitizer, 200 ppm quaternary ammonium On prep table, moved to bottom **Corrected On-Site**
• Basic - Cutting board has cut marks and is no longer cleanable. Yellow board in deli
• Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverages on prep table **Corrected On-Site**
• Basic - No handwashing sign provided at a hand sink used by food employees. At sink in bar, operator posted sign **Corrected On-Site**
• Basic - Open condiments provided for self-service not properly protected. Sugar cubes on table by bar, operator covered with plastic wrap. **Corrected On-Site**
• Basic - Silverware/utensils stored upright with the food-contact surface up. Spatulas on prep line **Corrected On-Site**
• High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in cooler - raw pork over cilantro. **Corrected On-Site**
• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats in stainless pan (53F - Cold Holding), moved to walk in cooler Butter in pan on stove cook line (51 - cold holding) , moved to cooler, removed from refrigeration less than one hour ago. **Corrective Action Taken**
• Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Darek Nowakowsk, test will be taken in 2 weeks **Repeat Violation**

Violations

• Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Derek Nowakowski, employee for 1 year. **Warning** - From follow-up inspection 2022-04-08: **Time Extended**

Violations

• Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones, earbuds on prep table in dish room, moved to bottom shelf **Corrected On-Site** **Warning**
• Basic - Food stored on floor. In walk in freezer, cases of food **Warning**
• Basic - No conspicuously located ambient air temperature thermometer in holding unit. In red refrigerator **Warning**
• Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, corrected to 200 ppm quat. Vegetables in drawer on cook line wrapped in cloth towel. On prep counter on cook line , moved to bottom shelf **Corrective Action Taken** **Warning**
• 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. Sanitizer jug empty, operator put new jug on. Corrected to 50 ppm **Corrected On-Site** **Warning**
• High Priority - Displayed food not properly protected from contamination. Bread in deli not covered, operator put bread in bags **Corrected On-Site** **Warning**
• High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. beef tripe (48F - Cold Holding); tomato sauce 53 ( - Cold Holding); mushroom gravy (63F - Cold Holding); goulash soup (60F - Cold Holding); Plant Foods (38F - Cold Holding); Fish (38F - Cold Holding); sautéed mushrooms (48F - Cold Holding) **Warning**
• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In single door cooler on cook line - cream cheese (46F - Cold Holding); smoked salmon (53F - Cold Holding) In walk in cooler - beef tripe (48F - Cold Holding); tomato sauce 53 ( - Cold Holding); mushroom gravy (63F - Cold Holding); goulash soup (60F - Cold Holding);sautéed mushrooms (48F - Cold Holding) all made yesterday at approximately 4 pm, see stop sale **Warning**
• Intermediate - Employee washed hands in a sink other than an approved handwash sink. Deli person washed hands in prep sink, discussed using hand wash sink only for hand wash. **Corrective Action Taken** **Warning**
• Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Derek Nowakowski, employee for 1 year. **Warning**
• Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in kitchen , soda gun nozzles in bar, **Corrected On-Site** **Warning**
• Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 bartender, 1 server 2 deli persons, 3 cooks, 1 dishwasher. **Warning**

Violations

• Basic - In-use utensil stored in sanitizer between uses. Removed **Corrected On-Site**
• High Priority - Displayed food not properly protected from contamination. Potato pancakes, cooked salmon, cooked sausage and onions on top of display case. Brought to refrigerated display case, corrective action taken . Hanging dry sausages near bread slicer, hanging on hooks
• Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham, pork, turkey

Violations

• Basic - Food stored on floor. Bag of onions and potatoes on kitchen floor, operator moved to crate **Corrected On-Site**
• Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. On cook line in single door cooler, operator removed **Corrected On-Site**
• Basic - Stored food not covered. Pastries on rack in kitchen, operator covered **Corrected On-Site**
• High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler - raw pork over soup, operator moved pork to bottom **Corrected On-Site**
• High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket > 200 ppm , corrected to 100 ppm **Corrected On-Site**

Violations

• Basic - Food stored on floor. Plastic bottles of water **Corrected On-Site**
• Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Towel bucket 0 ppm, corrected to 200 ppm, **Corrected On-Site**
• High Priority - Displayed food not properly protected from contamination. Pastries cooling on top of cooler, accessible to customers, operator put in cooler **Corrected On-Site**
• Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Towel bucket in hand wash sink, operator moved to shelf **Corrected On-Site**
• Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Test kit expired in February

Violations

• Basic - Cloth used as a food-contact surface. On top of cut leafy greens on middle cook line **Corrected On-Site**
• Basic - Employee with no hair restraint while engaging in food preparation. 1 cook
• Basic - Fan cover in walk-in cooler has accumulation of dust or debris.
• Basic - Food storage container/container lid cracked or broken. Plastic lids cracked , melted
• Basic - In-use tongs stored on equipment door handle between uses. Tongs and ladles hanging on ansul pipe over stove **Corrected On-Site**
• Basic - Insect control device installed over food preparation area. Over cuttin board in bakery **Corrected On-Site**
• Basic - Nonfood-grade bags used in direct contact with food. Direct contact with pierogis
• Basic - Old labels stuck to food containers after cleaning.
• Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottled beverage in single door cooler, beverage in walk in cooler on top shelf over food **Corrected On-Site**
• 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. 0 ppm, manager called technician.
• High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In single door cooler on middle cook line- sour cream sauce 48°, English sauce 47°, see stop sale sour cream 47°, moved to walk in cooler, was in walk in cooler overnight .
• High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm
• High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler - shell eggs over cheese , raw chicken over cooked ribs in cook line drawers **Corrected On-Site**
• High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. sour cream sauce 48°, English sauce 47°
• High Priority - Vacuum breaker missing at mop sink splitter added to mop sink faucet. Both mop sinks Repeat **Repeat Violation**
• High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. > 400 quat, corrected to 400 ppm **Corrected On-Site**
• Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Towel bucket **Corrected On-Site**
• Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back kitchen
• Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Mashed potatoes 61°/ 104°, operator moved to cooler **Corrective Action Taken** **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.

Violations

• Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffe **Corrected On-Site**
• Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Items in market cooler for self service **Repeat Violation**
• Basic - Raw animal food stored above unwashed produce. In walk in cooler -raw chicken and beef over carrots **Corrected On-Site**
• Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils in kitchen **Corrected On-Site**
• Basic - Uncleanable knife block in use to store knives. 2 in kitchen , discarded **Corrected On-Site**
• Basic - Wet wiping cloth not stored in sanitizing solution between uses. In bar, moved to bucket **Corrected On-Site**
• Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At front counter - 0 ppm, corrected to 200 ppm **Corrected On-Site**
• High Priority - Vacuum breaker missing at mop sink splitter added to mop sink faucet. Both mop sinks
• Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Mashed potatoes 112/119°, put in walk in cooler **Corrective Action Taken**
• Intermediate - Spray bottle containing toxic substance not labeled. spray bottle of Cleaner not labeled **Corrected On-Site** **Repeat Violation**

Violations

• Basic - Bowl or other container with no handle used to dispense food. In bulk salt and flour **Corrected On-Site**
• Basic - Build-up of grease/dust/debris on hood filters.
• Basic - Food stored on floor. In bar, liters of soda, juice Bag of onions and box of soda on kitchen **Corrective Action Taken**
• Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
• Basic - No handwashing sign provided at a hand sink used by food employees. In bar
• Basic - Water leaking from pipe and/or faucet/handle. Under hand wash sink in dish room
• High Priority - Dented/rusted cans present. See stop sale. 3 cans crushed pineapple
• High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Sanitizer bottle on shelf with spices **Corrected On-Site**
• Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
• Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrub brushes **Corrected On-Site**
• Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar
• Intermediate - No soap provided at handwash sink. In bar
• Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All items in deli case, made and packaged in house.
• Intermediate - Slicer blade soiled with old food debris.
• Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottles

Violations

• No Violations Were Observed