FINE SWINE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops and raw grouper over ready to eat chicken wings. The manager mover chicken wings to another cooler. 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. Emailed manager DBPR Form HR 5030-104. Corrective Action Taken

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed manager DBPR Form HR 5030-103 Corrective Action Taken

Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Educated on cleaning and sanitizing between contact with different raw animal and food products. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed scouring pad in hand washing sink beside dishwashing machine.

Basic - Food stored on floor. Observed box of tomatoes on floor in walk-in cooler.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed drinks in stand up reach-in cooler. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wipe hands on cloths during food preparation. Educated cook on proper hand washing. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ribeye (45F - Cold Holding) in walk-in cooler. The owner placed raw ribeye in ice. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones on prep table. Corrected On-Site

Basic - Equipment in poor repair. Observed reach-in cooler gasket torn across from cook line.

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