LOCAL PROVISIONS

High Priority - Pesticide-emitting strip present in food prep area. Strip hanging from shelf over clean dishes on dish rack across from dish area dish machine. Manager removed strip during inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Eight packages of swordfish stored in reach-in cooler across from cook line. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers stained.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of bleach water stored in dish area. Employee placed proper label on bottle. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with old food debris.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Eight packages of swordfish stored in reach-in cooler across from cook line. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manager placed tongs in pan on cook line grill. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line grill.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Four sealed packages of tuna thawed inside reduced oxygen packaging. The tuna is completely thawed. The package does have a label indicating the tuna must be removed from packaging prior to thawing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler near cookline: 1. chicken wings (57F - Cold Holding) 2. butter (52F - Cold Holding) Manager stated the both items sat out at room temperature for approximately one hour during the lunch rush, then were placed into the cooler 15 minutes prior. Manager moved the wings and butter to the walk-in freezer to rapidly continue to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing multisurface cleaner stored hanging from shelf directly above bucket containing peppermint and gingerbread cookies in bar area. Manager removed the bottle from the area during this inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Knife stored down inside handwash sink at cookline. Inspector removed knife from sink before washing hands. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach missing label near mop sink. Manager emptied the bottle during this inspection. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Four sealed packages of tuna thawed inside reduced oxygen packaging. The tuna is completely thawed. The package does have a label indicating the tuna must be removed from packaging prior to thawing. Stop sale issued.

Basic - Equipment in poor repair. Handle to walk-in freezer broken.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Doors, gaskets, and area around doors of beer cooler in bar area soiled with mold-like substance. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Remnants of old labels on one container and two lids on clean dish rack. Manager moved all items to the warewash sink to be recleaned. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three flies flying in kitchen near dish machine. One fly flying at cookline.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention missing at green hose end of splitter added to mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on clean dish rack stained. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna thawing in reduced oxygen packaging. Packaging does state the tuna must be removed from packaging prior to thawing. Manager had an employee open packages to continue thawing during this inspection. Corrected On-Site

Basic - Dead roaches on premises. One dead roach on floor in back of kitchen near walk-in cooler. Manager cleaned up the dead roach during this inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler doors in bar area soiled with mold-like substance. Employee cleaned gaskets during this inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Remnants of blue painters tape on outside of metal pan on clean dish rack. Manager placed pan into the warewash area to be rewashed, rinsed, and sanitized. Corrective Action Taken

High Priority - Container of medicine improperly stored. Tube of burn cream stored on shelf above takeout containers in dry storage area. Manager returned burn cream to the first aid kit during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside reach-in cooler at cookline: tomato bisque (49F - Cooling overnight). Pan of bisque is date marked 06/20. Manager and employee at cookline stated the bisque was cooked the previous day and placed into the cooler to cool. Employee at cookline stated the pan of bisque has been stored inside unit all night and has not been removed from the cooler today. Stop sale issued.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Inside reach-in cooler at cookline: tomato bisque (49F - Cooling overnight). Pan of bisque is date marked 06/20. Manager and employee at cookline stated the bisque was cooked the previous day and placed into the cooler to cool. The tomato bisque is cooling in a deep covered pan. Employee at cookline stated the pan of bisque has been stored inside unit all night and has not been removed from the cooler today. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler across from cookline: cut romain lettuce (45F - Cold Holding). Manager placed ice on lettuce, then 39F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside reach-in cooler at cookline: tomato bisque (49F - Cooling overnight). Pan of bisque is date marked 06/20. Manager and employee at cookline stated the bisque was cooked the previous day and placed into the cooler to cool. The tomato bisque is cooling in a deep covered pan. Employee at cookline stated the pan of bisque has been stored inside unit all night and has not been removed from the cooler today. Stop sale issued.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wall inside ice machine in dry storage area soiled with black substance.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cookline blocked by trash can. Manager moved trash can out away from handwash sink during this inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Several scouring pads stored inside handwash sink across from dish machine. Inspector removed pads from sink before washing hands. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor in dry storage area soiled with food debris.

Basic - Food storage container/container lid cracked or broken. Several cracked plastic pan lids on clean dish storage rack in back of kitchen. Repeat Violation

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. Dish machine chlorine 0PPM. Manager primed dish machine, but still 0PPM. Inspector instructed manager to sanitize dishes in the three-compartment sink until the dish machine is serviced.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On lower shelf of prep table on cookline: butter (57F - Cold Holding). Manager stated the butter was out of refrigeration for approximately two hours and moved the butter to the freezer to cool to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing "Windex" stored on shelf above spices and bottles of sauce in bar area. Sanger removed spray bottle from shelf during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on prep table in kitchen soiled with black substance. Employee cleaned and sanitized the can opener during this inspection. Deflectorplate inside ice machine soiled with a black substance. Employee cleaned and sanitized the deflector plate during this inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in bar area. No paper towels at handwash sink in employee bathroom. Both were replenished during this inspection. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer missing label in server station. Employee added proper label during this inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above clean dish rack near dish machine soiled with dust. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bag of personal food stored inside reach-in cooler at server station above condiments. Employee removed food from cooler during this inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler on cookline: diced tomato mixture (46F - Cold Holding) Manager stated the tomato mixture was stored inside the cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in kitchen on cookline: butter (57F - Cold Holding) Manager stated the butter ad been sitting in counter for approximately two hours and returned it to the walk-in to cool to 41F. Inside reach-in cooler on cookline: diced tomato mixture (46F - Cold Holding) Manager stated the tomato mixture was stored inside the cooler overnight. Stop sale issued. Corrective Action Taken

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/ Four employees present without a certified food manager present. A CFM arrived during this inspection. Corrective Action Taken

Intermediate - No soap and/or paper towels or mechanical hand drying device provided at handwash sink. Handsink in kitchen near walk-in cooler missing soap and towels.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Three ice buckets not inverted in storage area near ice machine.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license displayed dated 6/1/2022.....expired Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed mash potatoes hot hold at 125F. Manager advised that mash Potatoes had been there for 2 hours. Manager reheated mash potatoes to 165 Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on the deflector shield in the ice machine.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical substance in the kitchen and bar. manager placed labels on the spray bottles. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed bulk carbon dioxide tank not adequately secured in kitchen

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line with multiple cutting marks with stains on flip-top make table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hat on clean ware rack. Manger removed hat from clean ware rack Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee on cook line with no hair restraint.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on cooling unit in Walk-in Freezer .

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of ground beef. Manager removed utensil Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service take out trays not inverted or protected. Manager inverted trays. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce tomato's stored above ready to eat food items cut carrotsin flip-top make table cooler. Manager removed unwashed produce. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen working containers of food (flour) and sugar)removed from original container with no identification of food product stored in container. Manager placed labels on both containers. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream in bar area dated 3/12.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler in front of pass through window: noodles (45F - Cold Holding); salmon (58,55F - Cold Holding). Manager stated items were placed in cooler at 11 am. Manager moved items to walk-in freezer to reduce temperature to 41F: salmon (41,43F - Cold Holding); noodles (42F - Cold Holding).Repeat Violation Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board stored on dish rack across from office. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Scrub pads stored in hand washing sink across from dish machine. Manager removed items from sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to fryer on cook line. Employee removed drink. Corrected On-Site

Basic - Food stored on floor. Soda boxes on floor next to back door. Manager placed items on shelf. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop touching hamburger in cook line drawer. Manager removed scoop. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf across from office.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on reach-in cooler across from grill. Manager turned containers over. 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. Dish machine, 0 ppm.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2021. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items held on prep table next to grill: Brussel sprouts (75,77°F - Cold Holding). Manager stated item on table for 1 hour, manager moved items to reach-in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter missing vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cook line reach-in coolers stained. Deflector plate inside of ice machine has mold like buildup.

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. Establishment has proof of 4 employee trainings. Establishment has 15 employees.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in salad prep area. Manager placed label on bottle. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Cutting board on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink on cook line soiled with old food debris. Hood filters above grill greasy. Wall behind dish room soiled.

Basic - Old labels stuck to food containers after cleaning. Containers stored on clean dish rack. Repeat Violation