POW RESTAURANT

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket underneath of preparation table next to cleaned dishes.

Basic - Cutting board has cut marks and is no longer cleanable. Observed white single cutting board with cut marks.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking water from the open bottle, instructed operator regarding the cross contamination. Operator placed the water in the cup with lids and straw. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil with hot water of 102°F. Operator placed on the stove to reheat. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on preparation table, operator placed in quaternary sanitation solution of 200 ppm.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wet wiping towels stored in sanitizer solution of 0 ppm. Operator add another quaternary table.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink full of ice cube, located in bar area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed approximately 6 employees with no manager certificate present.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup inside ice machine located in bar area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Showing water damage.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employees juices in cup, multiple bottles of water in reach in double cooler shelves. Operator removed it. Corrected On-Site

Basic - Food stored on floor. Oil container. Operator properly stored it. Corrected On-Site

Basic - Hole in or other damage to wall. By exit door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensil inside hot water of 112°F. Operator placed on top of the grilled. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. By three compartment sink in the kitchen area.

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed dirty utensils in hand sink located at the bar station. Operator removed it. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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 commercially salmon in reach in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils inside standing water at 122°F, operator placed it on top of the stove. Corrective Action Taken

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on kitchen floor. Operator properly stored it. Corrected On-Site

Basic - - From initial inspection : 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. Warning - From follow-up inspection 2025-05-01: Still observed Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in hit water 116 F, operator discred the water. Corrected On-Site Warning - From follow-up inspection 2025-05-01: Still observed Time Extended

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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

Basic - Single-service articles not stored inverted or protected from contamination. Observed clean bowl and plate on the cook line shell no inverted it.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towel on top of preparation table.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed macaroni and cheese (122°F - Hot Holding) on shelves over the stove, for less than 4 hours as per operator. Operator reheated at 165°F. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils inside standing water at 84°F. Operator placed on top of the stove to reheat. Corrected On-Site

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

Intermediate - No soap provided at handwash sink.