THREE SISTERS RESTAURANT AND LOUNGE

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination on end of salad buffet. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut Lettuce (52F - Cold Holding); Cut Tomatoes (52F - Cold Holding); Shredded Cheese (52F - Cold Holding) in salad buffet in seating area. Operator started to ice products down. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Observed toxic chemicals stored next to food items underneath prep table on cook line. Operator moved. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times in bar area. Blocked with strainer. Employee moved. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple fans on cook line with dust build up. Warning

Basic - Several cuttings board have cut marks and is are longer cleanable on cook line. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna, mahi, and salmon in sealed vacuum packed bags in reach-in cooler drawers completely thawed. Issued stop sale. Discussed with operator. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cut Lettuce (47F - Cold Holding); Shredded Cheese (47F - Cold Holding); Cut Tomatoes (47F - Cold Holding) in salad reach-in cooler in wait station/prep area. Items had been in cooler for more than 4 hours. Issued stop sale. -Mashed Potatoes (59F - Cold Holding); Cut Cabbage (61F - Cold Holding); Shredded Cheese (66F - Cold Holding); Ribs (51F - Cold Holding); Cut Tomatoes (51F - Cold Holding); Cut Lettuce (51F - Cold Holding) in reach-in cooler across from cook line. Items had been in cooler for more than 4 hours. Issued stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cut Lettuce (47F - Cold Holding); Shredded Cheese (47F - Cold Holding); Cut Tomatoes (47F - Cold Holding) in salad reach-in cooler in wait station/prep area. Items had been in cooler for more than 4 hours. Issued stop sale. -Mashed Potatoes (59F - Cold Holding); Cut Cabbage (61F - Cold Holding); Shredded Cheese (66F - Cold Holding); Ribs (51F - Cold Holding); Cut Tomatoes (51F - Cold Holding); Cut Lettuce (51F - Cold Holding) in reach-in cooler across from cook line. Items had been in cooler for more than 4 hours. Issued stop sale. Warning

Intermediate - Establishment not maintaining clam and oyster tags for 90 days. Tags discarded by staff member. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine on white guard. Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna, mahi, and salmon in sealed vacuum packed bags in reach-in cooler drawers completely thawed. Issued stop sale. Discussed with operator. Warning

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-06-06: Operator has until August 1st Time Extended

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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

Basic - Carbon dioxide/helium tanks not adequately secured. -Two blue co2 tanks not secured outside of walk-in beer cooler. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -Cookline right reach in cooler door gaskets

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. -Shelving throughout dry storage room constructed of absorbent unsealed plywood. Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (47F - Cold Holding); shredded cheese (48F - Cold Holding); Plant Foods (47F - Cold Holding); cut cabbage (48F - Cold Holding) operator states items have been in cooler for one hour. Operator added ice bags and moved items to cool Corrective Action Taken Repeat Violation Admin Complaint

Basic - Food stored on floor. Eggs stored on floor in Walk-in-Cooler Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm reading, chlorine sanitizer jug empty, no refill available. Operator set up three compartment sink with quaternary tablets. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooks line cooler not holding proper temperature operator states items have been in cooler over 4 hours, no temperatures were checked today. Diced Tomatoes (51F - Cold Holding); Cooked Pasta (49F - Cold Holding); Avocado (49F - Cold Holding); Shredded Cheese (55F - Cold Holding); Pico (51F - Cold Holding); Cut Lettuce (57F - Cold Holding); Lobster Butter (51F - Cold Holding); Shredded Cabbage (55F - Cold Holding); Bleu Cheese Crumbles (52F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line cooler not holding proper temperature operator states items have been in cooler over 4 hours, no temperatures were checked today. Diced Tomatoes (51F - Cold Holding); Cooked Pasta (49F - Cold Holding); Avocado (49F - Cold Holding); Shredded Cheese (55F - Cold Holding); Pico (51F - Cold Holding); Cut Lettuce (57F - Cold Holding); Lobster Butter (51F - Cold Holding); Shredded Cabbage (55F - Cold Holding); Bleu Cheese Crumbles (52F - Cold Holding) Warning

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

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like growth on interior ice machine plastic guard Warning

Basic - Food stored on floor in Walk-in Freezer Warning

Basic - Stored food not covered. Iced tea in server area uncovered Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside to smoke a cigarette and did not wash hands when they returned. Warning

High Priority - Food with mold-like growth. See stop sale. 9 plum tomato's, and 9 avocados. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Behind bar 100 ppm Quatinary sanitizer. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chili (61F - Cold Holding); cut cabbage (61F - Cold Holding); key lime pie with skim milk (60F - Cold Holding); cooked sweet potatoes (61F - Cold Holding); cooked baker potato's (61F - Cold Holding); cooked red potatoes (61F - Cold Holding) see stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Reach in cooler prep cooler near fry station, lobster (44F - Cold Holding); frog legs (45F - Cold Holding)all items where iced down or moved to other coolers until repairs can be made -walk in cooler inside kitchen, chili (61F - Cold Holding); cut cabbage (61F - Cold Holding); key lime pie with skim milk (60F - Cold Holding); cooked sweet potatoes (61F - Cold Holding); cooked baker potato's (61F - Cold Holding); cooked red potatoes (61F - Cold Holding). Repeat Violation Admin Complaint

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. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled, can opener soiled Warning

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. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Operator added external cargo container outside the back of the building, directly across from bar door, and beer cooler. Container converted into dry storage currently housing single service items, alcohol, and dry food goods. Interior of container does not have smooth easily cleanable surfaces. Repeat Violation Admin Complaint

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. Warning

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

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Damaged/spoiled/recalled food not properly segregated. 9 avocados and 9 plum tomato's see stop sale Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee had drink on cold line. Warning

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

Basic - Floor soiled/has accumulation of debris.floors under equipment soiled Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Operator will remove them. Warning

Basic - Food storage container/container lid cracked or broken. Warning

Basic - Food stored in undrained ice. Food pan of red potatoes stored in ice bin to cool down, had operator remove it Warning

Basic - Garbage on the ground and/or pad around dumpster. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. On hot line. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of Cooking equipment shelving in kitchen. Warning

Basic - Open dumpster lid. Warning

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Operator added external cargo container outside the back of the building, directly across from bar door, and beer cooler. Container converted into dry storage currently housing single service items, alcohol, and dry food goods. Interior of container does not have smooth easily cleanable surfaces. Repeat Violation Admin Complaint

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not in sanitizer on cooks line. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. In use Bowl in kitchen lined with paper towels. Operator removed 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. Spinach dip- 12/29 Operator discarded Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Spinach dip-12/29

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse Rice- 44°F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice- 44°F Operator discarded Corrective Action Taken

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. Milk and cream in reach in cooler in kitchen Multiple pans of food in walk in cooler in kitchen Operator dated the food Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Bulk seasoning, flour and sugar containers under prep table soiled

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. Establishment added a cargo storage container on the opposite side of the outdoor walk in cooler. Storage container is storing food such as fryer oil and non perishables.

Basic - Accumulation of black mold-like substance in the interior of the ice chute on soda dispenser in wait station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and coloring book on aquarium tank in prep area Speaker and charger cord on back prep table Speakers on shelf storing seasoning in prep area

Basic - Food stored on floor. Bucket of crabs on walk in cooler floor in kitchen. Fryer oil in storage container Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bulk sugar Scoop handle in bulk flour

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime. Gasket on both walk in coolers Gasket of reach in cooler in kitchen

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of juice on top shelf in walk in Operator discarded Corrected On-Site

Basic - Screen in door torn/in poor repair. Back door in kitchen

Basic - Soiled dry wiping cloth in use. Stored on shelf above prep table Multiple cloths in dishwashing area

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler in kitchen

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Cargo container with dry storage food and fryer oil stored inside Floors in cargo container not sealed Ceiling in cargo container not smooth and easily cleanable

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under 3 compartment sink in kitchen