MAIN KITCHEN

Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking hand sink Corrected On-Site

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. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

Basic - Bowl or other container with no handle used to dispense food. Pan in bulk bin Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on pantry side

Basic - Wiping cloth sanitizing solution stored on the floor.

Basic - Current Hotel and Restaurant license not displayed. Main kitchen. Chef printed and posted Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Food stored on floor. Walk in freezer Corrected On-Site

Basic - Ice bucket/shovel stored not inverted Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood above grill

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of rear sink Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In flour bin Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Silverware stored with handles mixed

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles improperly stored. Paper bags and straws on floor. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 62f and raw chicken in small cook line reach in cooler at 48f ambient. Moved to walk-in cooler downstairs. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter hot holding at cook line at 115/117f. Employee heated to +165f and will hot hold at +135f. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussel, clam and oyster tags organized. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump-sink. Ice in hand wash sink. Cleaned and sanitized. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops at desert station. Moved to dry container. Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Raw beef in walk in cooler for 4 days per date labeling. Discussed HACCP requirements and provided special processes hand out. Also provided OPQ a contact information.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary. Set up new sanitizer to 200 ppm. Corrected On-Site Repeat Violation

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Expired certificates.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Two 5 gallon containers with date mark of 10/25/2022 on day number 13 in downstairs walk-in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Two 5 gallon containers with date mark of 10/25/2022 on day number 13 in downstairs walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara sauce 45/46f and mushroom Marsala 46f cold holding for 2 hours in walk in cooler. Moved to freezer. 38/39f in 20 minutes. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Cleaned and sanitized. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. At wait station area near wine cooler. Unblocked. Corrected On-Site Repeat Violation

Basic - Ceiling vents soiled with accumulated mold-like substance. Near walk in coolers.

Basic - Dishmachine conveyor speed not correct. Racks are getting stuck in machine.

Basic - No handwashing sign provided at a hand sink used by food employees. Cook station. Posted. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm at cook-line. New sanitizer set up. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over Raw mahi and raw ground beef over pork in downstairs walk in cooler. All moved to properly store. Raw storage information sheet provided. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small cooler drawers at south end of main cook line. Raw shrimp 46° and raw mahi mahi 45/46° for 45 minutes. Unit is 45° ambient temperature. Employee moved to ice bath set up and called for on-site maintenance person to service reach in cooler. No TCS foods will be stored in cooler until maintaining food at -41°. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. Time for butter held under time as a public health control is not marked. Manager time stamped for 4 hours. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener cleaned and sanitized. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Multiple hand sinks blocked with trash cans and wine buckets. All moved for easy access. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles of sanitizer and cleanser. All labeled. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris or dirt. Exterior mop sink area at loading dock. Cleaned. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Whole shell eggs over chilled soup Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1)cutting boards green 2) dough mixer heavily rusted/ soiled

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Hole in or other damage to wall. Hole on wall behind dish racks

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) hoods right side of cook line

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Panko Corrected On-Site