11 MAPLE ST

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon stored over Ready to eat dessert cakes inside tall white reach in freezer in kitchen. Operator stored items properly. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Basic - Floor soiled/has accumulation of debris. Observed multiple areas of main kitchen floor soiled with food debris, grease, dust

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand wash sink in main kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink inside stainless low boy cooler at cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef and sausages on prep counter in kitchen. Per operator items thawing for approximately 30 minutes. Operator moved into into cold holding unit to properly thaw. Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm); operator fixed to 50 ppm Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- rack used to store clean dishes next to dishwasher

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ice tea in cooler at cook line Stored properly Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- racks by dishwasher used to store clean dishes

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. Cutting watermelon for citrus ceviche. Corrective action taken/operator washed hands and put on gloves. Corrected On-Site

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 - Employee personal food not properly identified and segregated from food to be served to the public. Turkey/reach in cooler#4/kitchen

Basic - Floor area(s) covered with standing water. Cook line

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler#1/kitchen

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine sanitizing at 0/ppm chlorine. Warning - From follow-up inspection 2022-09-22: Operator called for service, using 3 compartment sink in meantime to sanitize . Time Extended

High Priority - Container of medicine improperly stored. By 3 compartment sink/vitamins/corrective action taken/operator stored medicine in proper area. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Flour/kitchen

High Priority - Ants on service counter.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose by Dish machine room.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Mike Clark 4/15-20 expired

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. One employee in kitchen.

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

Basic - Employee with no hair restraint while engaging in food preparation.