THE DOVE III

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. Half and half. Heavy cream Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent operator copy Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelves by microwave food debris

Intermediate - Handwash sink used for purposes other than handwashing. Sheet pan on hand sink Corrected On-Site

Intermediate - No soap provided at handwash sink. Sink cookline Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Equipment in poor repair. Gaskets 2 door reach in cooler

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Light not functioning. Under hood fan

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets reach in freezers

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink in cooler Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Salad prep touched ready to eat shrimp bare hands Educated

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw beef walk in cooler Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Half and half 2 door reach in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets reach in chest freezer Can opener blade Soda Gunn nozzle

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can dishwasher

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

Basic - Accumulation of debris on exterior of warewashing machine.

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 Repeat Violation

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

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 49F cook discarded. Warning - From follow-up inspection 2022-12-20: No pasta cooked at time of call back Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents heavily soiled with accumulated grease, dust. Warning - From follow-up inspection 2022-12-20: Time Extended

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. Advised to set up 3 bin sink to sanitize dishes after wash. Chlorine tested at 0 ppm 3 times.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee chopping onions with bare hands. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site

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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator states it is missing has always been here. Emailed new sign.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in ambient water.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avacados with stickers stored with Rte veggies.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting boards 2) microwave 3) glass cooler server area soiled 4)grinder 5)dough arm

Intermediate - Handwash sink used for purposes other than handwashing. Pans stored in hand sink by stove Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Drain cover(s) missing. Floor right side of grill

Basic - Food stored on floor. Oil Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 77°f

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire rack storage shelf soil

Basic - Standing water in floor drain/floor drain draining very slowly.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area