TANGO ON OCEAN

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 400plus ppm). Employee diluted solution with a final reading of 200ppm Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed four packs of tuna thawed in ROP packaging. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed SHREDDED MOZZARELLA(58F - Cold Holding); SLICED HAM (60F - Cold Holding); CUT LETTUCE (58F - Cold Holding); PICO DE GALLO (47F - Cold Holding); TOMATO SAUCE (48F - Cold Holding), as per chef more than six hours. Operator discarded the products. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed SHREDDED MOZZARELLA(58F - Cold Holding); SLICED HAM (60F - Cold Holding); CUT LETTUCE (58F - Cold Holding); PICO DE GALLO (47F - Cold Holding); TOMATO SAUCE (48F - Cold Holding), as per chef more than six hours. Operator discarded the products. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves at walk in cooler soiled. Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed four packs of tuna thawed in ROP packaging. Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine not sanitizing properly, chlorine sanitizer at 0ppm. Warning

Basic - Floor tiles missing and/or in disrepair. Observed tiles missing on floor in front of walk in cooler. Warning

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. Dish machine next to front office, 0 ppm. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed six flies around soda machine in bar area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from front grill: cheese (48F - Cold Holding); rice (49F - Cold Holding); ham (51F - Cold Holding); tomatoes (48F - Cold Holding). Manager stated items placed in cooler 1 hour prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Items in reach-in cooler across from back grill: cheese (46F - Cold Holding); hamburger (45F - Cold Holding); chicken (44F - Cold Holding). Manager stated items placed in cooler 1 hour prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Items in walk-in cooler: salmon (46F - Cold Holding); steak (44F - Cold Holding); cheese (45F - Cold Holding); milk (48F - Cold Holding); cheese (48F,47F,48F - Cold Holding). Manager stated walk-in cooler was at proper temperature this morning at 9 am. Manager opened door to walk-in freezer to reduce temperature to 41F. Corrective Action Taken Warning

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Sign on board in corner of bar. Manager placed sign in hostess station in dining room. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags stored in office.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in coolers across from cook line. Bin of ice machine on right side in wait station. Mixer head of kitchen floor mixer.

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. No proof of training for employees. Warning

Basic - Accumulation of debris inside warewashing machine. Dish machine next to front office.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in coolers across from cook line, 47F,48F. Walk-in cooler, 47F.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to clean pans. Manager removed drink from shelf. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored over three compartment sink. Repeat Violation

Basic - Equipment in poor repair. Handle of prep area reach-in cooler. Ice machine lid.

Basic - Food stored on floor. Case of cooking oil in dry storage area. Manager placed cooking oil on shelf. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from walk-in cooler.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on ice machine in wait station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of walk-in cooler. Area around soda nozzles of soda machine in bar area.

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf across from back office.

Basic - Working containers of food removed from original container not identified by common name. Container of breader in dry storage area.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed the water temperature at 109°F. The chef removed the water. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (58F - Cold Holding); blue cheese crumbles (60F - Cold Holding); cut romaine (58F - Cold Holding); feta (58F - Cold Holding) as per the manager the items were placed on line at 9:00 am. A technician came to fix a plumbing issue at around 11:00am the technician unplugged the reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (58F - Cold Holding); blue cheese crumbles (60F - Cold Holding); cut romaine (58F - Cold Holding); feta (58F - Cold Holding) as per the manager the items were placed on line at 9:00 am. A technician came to fix a plumbing issue at around 11:00am the technician unplugged the reach in cooler. Repeat Violation

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Observed tuna tartare and ceviche not identified on the menu. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the first ice machine next to cook line. Repeat Violation

Basic - Ceiling tile missing. Observed in front of the walk-in cooler. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at the cook line.

Basic - Equipment in poor repair. Observed the preparation reach in cooler gaskets torn. Observed the preparation reach in cooler handles cracked.

Basic - Floor soiled/has accumulation of debris. Observed a mold like substance under the ware washing equipment.

Basic - Floor tiles missing and/or in disrepair. Observed in the ware washing area.

Basic - Hole in or other damage to wall. Observed a hole next to the dish machine. Observed the wall next to the ice machine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the freezer across from the walk-in cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of flour in the dry storage area. The manager removed the handle. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the preparation reach in cooler gaskets soiled. Observed the walk-in cooler and freezer gasket and fan guards soiled. Observed the hood filters soiled.

Basic - Old labels stuck to food containers after cleaning. Observed at. the cook line

Basic - Standing water in bottom of reach-in-cooler. Observed at the preparation reach in cooler. Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Observed by the ice machine. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in the walk-in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall soiled behind the dish machine. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed the drain pipe for the hand washing sink next to the dish machine.

Basic - Working containers of food removed from original container not identified by common name. Observed in several different containers in the dry storage room.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs stored over ham and cheese.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler-shrimp (55F - Cold Holding); cheese (51F - Cold Holding);

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line-cooked potatoes (77F - hot holding at room temperature ) chicken breast (103F - Hot Holding) Operator placed potatoes inside reach in cooler to cool down and began to reheat chicken. Corrective Action Taken

Intermediate - Food-contact surface soiled. Observed can opener soiled. Employee began to clean. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed food cooking baskets for pasta stored inside hand wash sink. Operator removed. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartare and ceviche on menu not identified as raw products.

Intermediate - Oyster tags not marked with last date served. Oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels, in dish machine area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink at bar. When knob is turned no water comes out.

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

Basic - Ceiling tile missing, near walk in cooler.

Basic - Clean bowls/plates not stored inverted or in a protected manner, stored on top of storage shelf on cook line.

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

Basic - Food not stored at least 6 inches off of the floor. Observed cooking oil and bottled waters stored on the floor inside dry storage room.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, located near dry storage room.

Basic - No handwashing sign provided at a hand sink used by food employees, located towards back of kitchen. Hand sign was placed at sink. Corrected On-Site

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

Basic - Standing water in floor drain near walk in cooler.

Basic - Wall soiled with accumulated black debris where dish machine is located.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment serves raw fish inside the ceviche, operator not able to provide any proof of parasite destruction.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw calamari stored above cooked crabs. Operator rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line-shrimp (127°F - Hot Holding) Chef began to reheat. Corrective Action Taken

Intermediate - Establishment not maintaining oyster tags for 90 days.

Intermediate - No chlorine chemical test kit provided when using sanitizer at ware washing machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, on cook line area. Paper towel dispenser at handwash sink not working/unable to dispense paper towels, at bar. Paper towels were placed at both hand sinks. Corrected On-Site

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

Basic - Accumulation of dead or trapped insects in light shield across from walk in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated debris,dust, or mold-like substance, near office and kitchen area.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water, near office and ware wash areas.

Basic - Floor tiles missing and/or in disrepair near three compartment sink.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife was removed from in between equipment. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws were removed from off counter. Corrected On-Site

Basic - Wall soiled with accumulated black debris near dish machine.

Basic - Water leaking from pipe underneath hand sink where spray nozzle is located.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles containing different sauces not labeled, and containers of different seasons/spices not labeled. Employee began to label. Corrected On-Site