TIKI BAR & GRILL

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

Basic - Equipment in poor repair. Cold water handle sink on cook line broken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Corrected On-Site

Intermediate - Slicer soiled. Corrective Action Taken

Basic - Hand sink soiled on the cook line. . Corrected on site Hood filters heavily soiled with grease.

High Priority - Dented/rusted cans present. See stop sale. Tomato paste and black olives

Basic - Equipment in poor repair. Gasket reach in freezer

Basic - Single-service articles improperly stored. Cups and napkins on floor dry storage shed

Basic - Unnecessary items/unused equipment on the premises. Old make table stored outside. Operator claims will be removed

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat sauces. Reach in cooler Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in sink Corrected On-Site

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

Basic - In-use tongs stored on equipment door handle between uses. 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. Tong handle in lobster salad Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Women's bathroom Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chili single door reach in cooler Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Single door reach in cooler Corrected On-Site

Basic - Food stored on floor. Pickles walk in cooler Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Beer cooler at bar Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

Intermediate - Spray bottle containing toxic substance not labeled. Cleaner. Corrected On-Site

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

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Manager turned volume up Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Beer tap cooler

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken wings in walk in cooler in deep pan at 84/87f after 2.5 hours. Employee paced on sheet pan and placed in reach in freezer. 38/39f after 25 minutes. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling buns for immediate service. Employee washed hands and put on gloves. Reviewed requirements. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned on. Water temperature is 102f. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Cracked containers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 47/47f. Pasta salad 48/49 in top of flip top cooler for 1 hour. Manager moved product to walk in cooler and replaced with cold product @42f. Flip top cooler closed and food rotated to facilitate holding at -41f. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Cleaning utensils in hand sink. Removed. Corrected On-Site

Intermediate - No soap or paper towels provided at handwash sink. Near ice machine. Both provided. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops at cook line. Removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At kitchen and near ice machine. Provided. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over coleslaw Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In bar area hand sink

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

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

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

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed pans in sanitizer sink with 0 ppm quaternary ammonia. New sanitizer set up to 200 ppm quaternary ammonia. Corrected On-Site

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw mahi mahi over hot dogs in walk-in cooler. Moved to properly store. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Multiple buckets blocking hand wash sink at ice machine. All moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Serving spoon in sink. Removed and sanitized. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at outside bar. Manager printed and posted. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated cooks. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit damaged and not able to show concentration levels

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle over slicer Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink on top shelf of single door cooler

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cooked chili.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.