28 NORTH

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 washer machine reading 0ppm. Prime it and still reading 0ppm. Owner did call maintenance for dish washer machine will be here in next hr. Owner has told employees not to use dish washer machine until maintenance fix it Corrective Action Taken Warning

Basic - Bowl or other container with no handle used to dispense food. Owner removed and discarded the bowls Corrected On-Site

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

Basic - In-use wet wiping cloth/towel used under cutting board. Owner removed wiping cloth from under cutting board Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pantry station reach in cooler shelves are rusted. Owner does have new shelves and did install the new one in station Corrected On-Site Repeat Violation

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

Basic - Water leaking from pipe and/or faucet/handle hand wash sink next upright reach in cooler pipe is leaking. Owner tightened up pipes Corrected On-Site

High Priority - 6 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.

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

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish and raw pork chops over pasteurized eggs. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP of fish

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle cooler on cook line ; sliced cheese (45 to 48F - Cold Holding); date cream (51F - Cold Holding); poblano (42F - Cold Holding); cooked taco meat (46F - Cold Holding); cooked egg whites Sauté cooler heavy cream 50F

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New hire

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Taco steak no date

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

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Middle cook line coils froze up

Basic - Hood moderately soiled.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Bar

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator is unable to provide proof of parasite destruction for salmon. Operator stated that they are willing to serve the salmon under cooked at customer request Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on the non chemical side of the split at mop sink

Intermediate - Approved variance not maintained at the food establishment. Operator is conducting multiple procedures using vacuum sealing, Sous vide, and cook chill

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. Emailed paperwork Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of espresso machine is soiled. Operator cleaned Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not all employees have signed. Missing hostesses dish washers, and new hires

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Short Straws on bar top. Operator moved Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flying insects in kitchen areas

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Reach in cooler on cook line across from the stove. Raw scallops on a pan being stored over ready to eat sauces. Operator moved Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib at dish sink

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Plans on file do not reflect existing establishment. Three garage door entryways on around dining area with no preventive measures for pests in place. Open kitchen plan. Flies present during inspection. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Multiple Spray bottles not labeled identifying liquid contents. Operator labeled Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging in front of oven door on cook line. Operator moved Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop at service station next to bar area is in standing soda water. Operator discarded Corrected On-Site

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Garage doors on exterior walls are open during food service. Flies present in kitchen. No protection available for food prep areas Warning