THE PERFECT CAPER

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef patties over whole muscle intact beef at Reach in Drawers above oven. Operator switched the food items. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed stainless steel,cleaner on top of Dish Machine. Operator removed the item to the exterior of establishment. Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple tags not marked with last date served. Educated the operator.

Basic - In-use tongs stored on equipment door handle between uses. Observed tong on oven handle at cookline below the stove. Operator removed the tong to the shelf above stove. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed duck fat has no time marking next to stove on top of Reach in Drawers. Operator time marked the food item. Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed residue buildup on gaskets at Walk in Cooler. Operator cleaned the gaskets. 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. Observed sanitizer 0ppm on test strip. Operator primed the sanitizer to a minimum of 50ppm on test strip. 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 soup 82F in Hot Holding Unit at prep table. Operator reheated on the stove to a minimum temperature of 165F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed propane container at prep table not in use. Operator relocated to the bottom of shelf away from food items. Corrected On-Site

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

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed no time marking on clarified butter at cookline next to Stove. Operator time marked the food item. Corrected On-Site Repeat Violation

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. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at prep area. Educated the operator.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed no beard guard on multiple employees.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw ground sausage over pasta at Make Table. Operator removed the raw ground sausage to a safe location underneath on the bottom of Reach in Drawers. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed butter above Reach in Drawers next to stove at cookline. Operator time marked the food item. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed 2 at mope sink, however, needs 1 more as it is split into 2. Repeat Violation

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 milk in Reach in Cooler at prep area. Operator date marked the food item. Corrected On-Site Repeat Violation

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. Operator printed during inspection. Corrected On-Site Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.Chef: Emmanuel Chavez. 04/24/2018.

Basic - Employee eating in a food preparation or other restricted area. Observed employe at prep area. Educated the employee.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cooked pork at Reach in Drawers. Corrected On-Site Repeat Violation

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

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.

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.

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs at oven handle. Operator removed to a safe location. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cooked potatoes at Reach in Drawers. Operator switched the food items. Corrected On-Site Repeat Violation

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 half and half creamer container at the bar. Operator date marked the food item. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs at oven handle. Operator removed the tongs. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils in water 91°F at cookline. Operator removed the utensils from the water. Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator date marked the tag. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed at both make tables.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water 130°F at warmer holding unit on cookline. The operator increased the setting to bring to a minimum of 135°F. Corrected On-Site

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

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple tags.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple containers at dish shelf. Operator removed to properly air dry. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed at oven handle. Operator removed the tongs to the proper location. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at prep area handwash sink. Operator wrote the sign and posted it. Corrected On-Site