FARLOWS ON THE WATER

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (53F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler near the fryers. The operator emptied half of the contents and stored in the lower portion of the reach in cooler. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. The operator was emailed a time as public health control form. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed sliced ham not date marked when removed from the freezer. The operator voluntarily discarded the ham. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl with no handle used as a scoop for Bermuda Triangle seasoning. The operator removed the bowl from the seasoning. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaged in food preparation wearing a bracelet and watch. The employees removed the jewelry. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 75F standing water on the cook line. The operator removed the utensils and placed in the dish area. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in cold holding units.

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. Observed in reach in cooler at prep station, milk with out date marking milk. Observed Chef date marking milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed tomato dicer put away clean, with some debris on blade. Observed Chef remove and take to dis to be re washed. Corrective Action Taken

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed Beer pitcher on storage rack not inverted upside down. Observed Chef inverting to upside down position. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on cart handle. Observed chef remove tongs and place into dish for washing. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on cook line, in reach in coolers and freezers, soiled gaskets. Observed Chef cleaning gasket. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting from stacked cambro on drying/storage shelf. Observed operator separating and letting them air dry properly. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old sticky label on cambro stored in dry/clean storage. Observed operator pulling cambro and running it through dishwasher after removing residue from label. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cambros on drying shelf wet nesting. Observed Chef having employee separate and air dry correctly. Corrected On-Site

Basic - Stored food not covered. Observed linguini in walk in cooling not covered. Observed Chef covering and keeping a corner vented Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wiping hands on cloths and apron. Educated cooks on proper handwashing and not touching apron or cloths while engaging in food preparation. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Equipment in poor repair. Observed reach-in cooler in kitchen area gasket torn.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of panko. The chef removed scooper from container of panko. Corrected On-Site

Basic - Outdoor ice machine with no overhead protection. Repeat Violation

Basic - Covered waste receptacle not provided in employees co-gender bathroom.

Basic - Outdoor ice machine with no overhead protection. Observed outdoor ice machine is not completely cover by building overhand and is exposed to possibly contaminants from above it.

Basic - Reach-in cooler at end of back cooks lines has shelves with rust that has pitted the surface.

High Priority - Copper or copper alloys in contact with foods with a pH below 6. Observed 2 copper mule cups with out liners inside leaving copper exposed to acidity. Observed Chef removing and throwing away said mugs Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed container of forks stored (in reach in cooler by employee cooler) not inverted with the handles up. Observed Chef removing forks and storing them properly after washing, rinsing, and sanitizing. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting board at reach in prep table next to double door reach in cooler

Basic - Food stored in a location that is exposed to splash/dust. Observed coco powder and toasted coconut on top if ice cream station right next to soap dispenser exposed to possible water splash or soap . Observed chef removing items and putting them in their proper place away from soap dispenser Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoops in bar being stored behind liquor bottles, touching bottles. Observed Chef removing said scoops and having them washed, rinsed, and sanitized properly and put in proper location for storage. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cookline. Educated the employee to compliance by changing gloves and washing hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clam chowder 125°F at frontline steam table. Operator reheated the food item to a minimum of 165°F at stove. 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. Repeat Violation

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. Observed the documents not completed due to no signature of permit holder. Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - In-use ice scoop stored on soiled surface between uses. Observed on soiled cloth at exterior bar. Operator cleaned and sanitized the ice scoop. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed chipped floor at cookline.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over sauerkraut at Walk in Cooler. Operator switched the food items. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed multiple containers at dish shelf. Operator discarded the multiple containers. 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.

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned the equipment. Corrected On-Site

Basic - Employee eating while preparing food. Observed employee chewing gum. Employee discarded the gum. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at frontline handwash sink. Operator placed the sign. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw ground beef over frozen drink mix. Operator switched the food item. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun at exterior bar and cutting board above make Table cutting board.

Basic - Can opener blade not kept sharp - observed metal shavings. Observed at prep table next to cookline.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at exterior bar handwash sink.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.

Basic - Working containers of food removed from original container not identified by common name. Observed multiple containers of flour at cookline.