BIG KAHUNA BAR

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. -operator partially cooks chicken wings to approximately 125F, cools to 41F or below, portions chicken wings, then final cooks to order to a minimum of 165F. Non continuous form is completed, no monitoring is done. Educated operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at make table

Intermediate - Handwash sink used for purposes other than handwashing. -ice in hand sink in bar area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar, operator replaced. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door

Basic - Floor area(s) covered with standing water. -walk in beer cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -reach in cooler in bar area, operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler doors

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

Basic - Wiping cloth sanitizing solution stored on the floor. -operator placed on tray Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands and changing gloves. -employee put burger patty on grill then handled cooked chicken wings with no glove change or hand wash. Educated employee, he washed and changed gloves. Corrected On-Site

High Priority - Live, small flying insects found. -5+ bees in outdoor bar area landing on bar top and reach in coolers

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw chicken (48F - Cold Holding); upright reach in cooler in kitchen, held more than four hours per operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (48F - Cold Holding); upright reach in cooler in kitchen, held more than four hours per operator

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -per operator, establishment is partially cooking chicken wings below 165F, cooling them down and finishing cooking process later.

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

Basic - Food stored on floor. -cooking oil in storage area, box of chips in bar area

Basic - Ice buildup in reach-in freezer in kitchen, bar and walk-in freezer.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fans in walk in beer cooler are dusty

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -open beverage cup in upright reach in freezer, operator removed and educated employee. Corrected On-Site

Basic - Storage shelves with rust that has pitted the surface. Repeat Violation

Basic - Stored food not covered. -chicken in upright reach in cooler, fries in upright reach in freezer. Operator covered. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor in bar area. Operator placed on top of bucket Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose -ice bin in kitchen

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. -Tim

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -bar and cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers at bar and walk in cooler -interior of fryer cabinets -top back and exterior sides and front of fryers -shelf under grill Repeat Violation

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

Basic - Storage rack shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cheese,45 f,ham,45 f held less than four hours transferred to walk in freezer for a quick chill.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained. Interior of island oasis nozzles.

Intermediate - Spray bottle containing toxic substance not labeled.Bar area.

Basic - Accumulation of lime scale on the inside of the ice machine. Repeat Violation

Basic - Dry storage shelves with rust that has pitted the surface.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of grill is encrusted. Gaskets are soiled in beer and food storage walk in cooler

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination.Lids at the bar.

Basic - Standing water in bottom of reach-in-cooler.Bar area.

Basic - Water leaking from pipe at three comp sink area.

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 at bar garnished drink with cherry with no gloves.

High Priority - Food preparation sink has soil/old food residue. -in kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon next to cooked chicken wings in walk in cooler. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line -white cutting board in bar area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -in bar area Corrected On-Site

Intermediate - No soap provided at handwash sink. -in bar area

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -by ice machine

Basic - Accumulation of lime scale in the interior of the ice machine/bin. Repeat Violation

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -license states 0 seats, actually has 20+.

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door by ice machine

Basic - Food being prepared outside. -serving window propped open leading to kitchen where food is being prepared and cooked. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. -on top of ice machine. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. -in bar area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets in walk in cooler -tray and rack on soda machine in kitchen -exterior of ice machine

Basic - Standing water in bottom of walk in beer cooler.

Basic - Stored food not covered. -cooked chicken wings in walk in cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes next to prepped tomatoes in walk in cooler. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over chicken wings.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 49f, Cheese 52f. Less than 4 hours. Advised to rapid chill.

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

Basic - Drain cover(s) missing. -At mop sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Purse on soda syrup boxes. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Knife between coffee machine and prep table. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored by paper plates. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -Spoons on prep cooler.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area. One flying insect in kitchen, one in dry storage area, and one in liquor closet.

High Priority - Raw shaved beef stored over or with ready-to-eat chicken in a freezer - not all products commercially packaged. Operator reorganized. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical stored next to boxes of gloves in dry storage. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar Repeat Violation

Intermediate - No soap provided at handwash sink at bar

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings and chicken breast cooked yesterday per operator, not date marked in walk in cooler.

Basic - Accumulation of soil in the interior of the ice bin at soda machine in kitchen. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured near bag in box, and near three compartment sink.

Basic - Cutting board has cut marks and is no longer cleanable on cooks line make table. Repeat Violation

Basic - Food stored on floor. Several items stored on floor of walk in freezer. Manager reorganized. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets on reach in cooler next to taps at bar soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues throughout kitchen

Basic - Reach-in cooler shelves with rust that has pitted the surface, both refrigerators on cooks line

Basic - Standing water in bottom of reach-in-cooler, beer cooler at bar

Basic - Wall soiled with accumulated grease, food debris, and/or dust over microwave in kitchen

Portable fire extinguisher missing from its designated location. For reporting purposes only. Stored on floor in kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheddar (45F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. See stop sale. shredded cheddar (45F - Cold Holding)

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

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in handsink in bar Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar

Intermediate - Non-pitting surface rust on food-contact equipment. Inside microwave Can opener blade soiled.

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

Basic - Bathroom door left open other than during cleaning or maintenance.

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. Gasket torn on right door of double door reach in cooler.

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Current seating 51

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor in bar soiled

Basic - Food stored on floor. Turkey stored on floor f walk in freezer Corrected On-Site

Basic - Outer openings not protected with self-closing doors.

Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Pass through window open to open air bar. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken wings.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 48f. Less than 4 hours. Advised not too stack too high. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork 122f. Less than 2 hours. Advised to reheat. Manager turned up heat. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Stainless steel polish not separate from single service gloves.

Basic - Equipment or utensils not designed or constructed in a durable manner. Double door cooler gasket torn.

Basic - Exterior door has a gap at the threshold that opens to the outside. Side entrance door.

Basic - Food stored on floor. Case of sweet potatoes in walk in freezer.

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

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink in kitchen.

Basic - Buildup of food debris/soil residue on dry storage shelves.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ball cap stored on napkins on dry storage shelves. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Walk in cooler gasket torn. Repeat Violation

Basic - Food stored on floor. In walk in cooler, also box of canned cheese ion floor in dry storage. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket, lowboy cooler gaskets soiled.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.