FLORA BAMA LOUNGE PACKAGE AND OYSTER BAR

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Upon inspection observed a total of 3 small flying insects under Bar area in oyster Bar. Admin Complaint

Basic - Dead small flying insects on premises. Upon inspection observed 2 dead small flying insects on top shelf of speed rack in walk-in cooler. Operator cleaned and sanitized area during inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Upon inspection observed left back corner of walk-in cooler with debris on the ground.

Basic - Insect control device installed over food preparation area. Upon inspection observed 2 installed insect control devices in kitchen over food prep/storage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Upon inspection observed Dust accumulation on kitchen ceiling.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some oysters tags for July missing shuck dates.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels in back of oyster kitchen. Operator placed paper towels at sink during inspection. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Cook line kitchen hand wash sink Warning - From follow-up inspection 2021-08-06: At time of callback No hand wash sink in kitchen . Triple sink temporally designated for hand wash only. Per manager hand wash sink to be installed next to triple sink. discussion conducted with operator reference sink to be used for hand wash only. Time Extended

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 chlorine Triple sink set up as sanitizer station Chlorine 100 ppm Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook line employee changed gloves after working with raw beef patties and raw chicken to working ready to eat nacho station with required hand wash. Discussion conducted with manager reference proper hand washing requirements. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 6-8 small flying insects observed in kitchen adjacent to water heater No flying insects observed landing on food or food contact surfaces at time of the inspection. Supervisor Wiggins notified Warning

High Priority - Stop Sale issued due to adulteration of food product. Employee open drink stored in Stair Bar drink ice bin Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oyster Bar shucking station- shucked Oysters 66/64°F , 57/66/57°F shredded cheese 56°F Per manager less than 1 hr. Oysters and cheese moved to secondary cold hold unit for rapid cooling. Low boys - raw chicken 44/45°F less than 4 hrs. Shredded cheese on assembly make bar - 45°F less than 1 hr. Corrective Action Taken Warning

Intermediate - Container of raw pre-shucked oysters does not have a proper label. Oyster shucking station KM able to identify specific tag for pre shucked Oysters. Stop sale not required Discussion conducted with manager reference requirements for tag information on pre shucked Oysters.

Intermediate - Food-contact surface soiled with mold-like substance or slime. Oyster Bar soda nozzles at drink station

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Cook line kitchen hand wash sink Warning

Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

Intermediate - Oyster tags not marked with last date served. Discussion conducted with Kitchen Manager reference Oyster Tag documentary requirements.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation addressed on prior inspection 7/26/21 CF 2021033403

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Stair Bar Hand wash Sink No water feed

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Stair Bar Ice Machine Deflector

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. Make bar at Oyster Bar shucking station

Basic - In-use ice scoop stored on soiled surface between uses. Ice machine next to walk in cooler Ice scoop removed and cleaned by KM Corrected On-Site

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