IDA CLAIRE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed prepared soups placed in walk-in cooler to cool at 11am at 80F. Chef removed all soups prepared at 11am to quick cool in ice bath. Observed soups at 69F after ice bath and steady dropping temperature. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat foods in walk-in cooler. Chef removed and stored properly. Corrected On-Site 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. Observed establishment to not have written procedures on vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up.

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. Observed multiple employees to not have food safety training certificates. Chef stated that certificates have not been printed.

Basic - Cloth used as a food-contact surface. Observed soiled wiping cloth stored under clean containers on drying rack. Chef removed and stored properly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee candies stored on shelf in ware washing area. Observed multiple employee drinks stored throughout kitchen on clean prep tables. Chef removed and stored properly. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining at bottom of exit back door.

Basic - Food stored on floor. Observed pan of food stored on floor in walk-in cooler. Chef had employee store the pans properly on shelf. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels on food containers being held on shelf after cleaning.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs over TCS food in bar area. Manager removed and stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken salad on flip top cooler located at entrance of cook line to be at 48F-49F. See stop sale Chef stated was placed on line at 10am. Observed Fresh made garlic butter at 49F. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ham and bacon sandwiches at 49.9F. Chef stated the sandwiches were made yesterday. See stop sale. Observed chicken salad on flip top cooler located at entrance of cook line to be at 48F-49F. See stop sale Chef stated was placed on line at 10am. Observed Fresh made garlic butter at 49F. See stop sale Observed multiple TCS foods on flip to coolers at 48F - 49.9F. Chef stated some items placed at 11:00-11:30. Employee placed iced bath on TCS foods. Ambient temperature of cooler at entrance of cook line 47.7F, Ambient temperature of cooler across from grill at 49.9F. Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle without label stored on dish machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed dishes wet nesting on clean drying rack located near ware washing area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket to be soiled. Observed beer cooler door gasket to be soiled. Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw chicken, then changed gloves and grabbed bread, explained to him and he washed hands Corrected On-Site

High Priority - Food with mold-like growth. Cream cheese, 1/2 cup, discarded by mgr Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 52° shield eggs over night in drawer cooler at bar, mgr discarded them and wrote a not not to store them there and keep them in cooler next to handsink Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shelled eggs and cut watermelon

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 49° cut watermelon in drawer cooler at bar, overnight, mgr discarded them and wrote a note not to store them there and use cooler next to it Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in prep sink by walk in cooler, mgr removed attachment that needed it Repeat Violation Admin Complaint

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. Cream cheese, in walk in cooler, mgr discarded 1/2 cup Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee didn't know the proper reheating temperature, she is reheating foods but not taking temperatures, explained to her

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles, employee cleaned them Corrected On-Site

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. A couple of employee trained with 360 food handler program

Intermediate - Spray bottle containing toxic substance not labeled. At host stand, mgr wrote name on Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Plates wrapped in plastic on shelf in outside storage that is not enclosed completely, mgr brought them inside Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, he got a mask to cover it Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking

Basic - Food stored outside. Can goods in storage shelf in back storage that is not completely enclosed, mgr moved food inside restaurant Corrected On-Site

Basic - Ice scoop handle in contact with ice. At bar, employee moved it Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Container is dirty by ice bin, mgr placed it by triple sink to be washed Corrective Action Taken

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

Basic - Single-service articles improperly stored. To go containers in open boxes on storage shelf in outside storage room that is not completely enclosed, mgr brought them inside Corrected On-Site