LONG DOGGERS

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Standing water in bottom of reach-in-cooler. Expo station Salad cooler station Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed as I was washing hands in designated hand wash sink. Employee got soup from designated hand wash sink but wash hands at 3 compartment sink. MOD re-educated the employee to wash hands at designated hand wash sink not 3 compartment sink Corrected On-Site

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. Dylon 7/2025 Marina 7/2025 Harold 8/2025 All 3 employee are scheduled for renewal food handler for 9/3/2025

Basic - Equipment in poor repair. Fry station flip top cover gasket is in poor repair Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Fry station 1 door reach in cooler shelves are started to rust

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of expo reach in cooler

Basic - Equipment in poor repair. Observed fry station flip top cover gaskets is torn and in poor repair

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. Observed bar dish washer machine chlorine sanitizer is not properly meeting the minimum strength. Prime dish washer machine still reading 0ppm. The main dish washer machine in kitchen is properly reading 50ppm. Operator need to discontinue the bar dish washer machine and bring all dirty dishes from the bar and put in the main kitchen dish washer machine. So dishes can be wash rinse and sanitize. Until bar dish washer machine can be fix Corrective Action Taken

High Priority - Observed in walk in cooler raw eggs shells under raw chicken. Raw chicken minimum cooking fully temperature is 165F or above and raw whole egg shells minimum cooking fully temperature is 145/155F. So raw chicken need to be under raw eggs because it a higher cooking temp. Operator reorganized and put raw chicken below raw eggs Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed Hand Wash Sink next to 3 compartment sink had WC stored in the sink. Operator Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Corrected On-Site

Basic - Food stored on floor. Observed cooking oil under half full stored on the floor

Basic - Observed ceiling light shield on cookline is little dusty

Basic - Working containers of food removed from original container not identified by common name. Observed on cookline squeeze bottle containing clear liquid not labeled

High Priority - Observed 1 living fly in prep/ dishwashing area. Called the office stated next unannounced inspection according to supervisor on duty Ms. Renee.P

Intermediate - Observed Hand Wash Sink at outside bar area had a bucket in the sink. Operator corrected Corrected On-Site

Intermediate - Observed blade on can opener is soiled with food debris. Operator corrected Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

High Priority - Dented/rusted cans present. See stop sale. 6lb can of jalapeño peppers

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies

Intermediate - No soap provided at handwash sink. In kitchen Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Only Alcohol license is posted. Food service license is current.

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid and clear liquid in 2 spray bottles Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic pans wet nesting Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked carnitas Raw hamburger over raw group Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes at 46-49°f suggested rapid chill, operator put bags of ice on tomatoes raw shrimp (46-49F - Cold Holding); raw chicken (46-51F - Cold Holding). Employee states they had unit open for late lunch rush recommended rapid chill. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cuttingsboards on cookline stained and grooved. Suggested scoring them down

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled degreaser by mop sink Corrected On-Site Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Limescale build up on interior of dish machine

Basic - Equipment and utensils not properly air-dried - wet nesting. In dish pit area on metal pans In servers station on cups Repeat Violation

Basic - Equipment in poor repair. Gasket on reach in cooler on cookline torn

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled, corrected

Basic - Cutting board has cut marks and is no longer cleanable. Cooks Line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked while still wet at bar and dishwashing area.

Basic - Food stored on floor. 5 gallon jugs cooking oil on floor and flour in fry station area.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Food scoop stored directly on shelf interior of reach in cooler make table. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Reside for stickers on th3 squeeze bottles after washing. Repeat Violation