HUBBLE BUBBLE

Intermediate - Observed spray nozzle and water filter attached to handwash sink in bar area. Advised manager that spray nozzle and water filter must be removed. Sink can only be used for hand washing.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Ice buildup in reach-in freezer.

Basic - No container installed for catching grease from hood drip tray.

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

Intermediate - Non-pitting surface rust on food-contact equipment. Located on prep table shelf.

Basic - Food stored on floor. Observed cases of oil and syrup being stored on floor in kitchen area.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes in prep sink and not sanitizing afterwards. Advised chef that all dishes must be sanitized after washing. Chef instructed employee to move dishes to 3 compartment sink, rewash and sanitize. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken and raw beef thawing together in prep sink.

High Priority - Toxic substance/chemical improperly stored. Observed cleaning supplies being stored on prep table in kitchen area.

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by trash can. Chef removed. Corrected On-Site

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 5 employees present at time of inspection and no certified manager present.

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. Discussed and emailed form to operator. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed various vapes being stored on prep tables throughout kitchen area.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Observed employees vaping in bar area.

Intermediate - Handwash sink not accessible for employee use at all times. Observed various containers being stored in hand washing sink located in warewash area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled with accumulated dust.

Basic - Food stored on floor. Observed case of oil being stored on floor in kitchen area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef being stored on top of raw tuna and raw salmon. Located in reach in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed raw chicken thawing at room temperature in hand washing sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering smoked salmon on menu but menu does not identify that item contain raw or undercooked animal foods covered by the consumer advisory.

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

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container on brown sugar and flour.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled with accumulated dust.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food stored on floor. Observed case of water being stored on floor in kitchen area. Manager moved to shelf.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature in hand washing sink. Also, raw beef and raw salmon thawing at room temperature in prep sink.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored on top of cooked shrimp. Manager rearranged. Corrected On-Site - From follow-up inspection 2022-02-15: Observed raw beef being stored on top of raw salmon and raw tuna. Time Extended