BOULEVARD SUPPER CLUB

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Anthony Torcasio hired as a manager 2 months ago

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Manager cleaned 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 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/ Cutrrently 6 employees working( 1 person in charge, 2 cooks, 1 dish washer and 2 servers) and no Certified Food Manager present.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes, marinara and prepared lasagna in walk in cooler not dated.

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

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 thawing packs of salmon in reach in cooler. Verified packaging indicated to be removed from our OP environment prior to thawing. Employee cut open the packs and remove the salmon flies Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Current copy expired 2-1-2025

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server station: portioned butter cups (68F - Cold Holding) Kitchen: bolognese sauce (57F - Cold Holding) Emailed Time As A Public Health Control paperwork to manager

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 - Handwash sink used for purposes other than handwashing. Observed container with knife in hand sink in back kitchen. Observed employee finishing lettuce in cook line hand sink. Manager removed and educated employee. Corrected On-Site

Intermediate - No Quaternary Ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No proof provided that 1 new hire food employee is informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Records/documents for required employee training do not contain all of the required information. All Current certifications have incorrect expiration date. Currently have 5 years written, not 3

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on rack by clean dishes. Manager removed Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee prepping Romain and package indicated it is to be washed before use