MAHINA

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Crab dip stored in walk-in cooler overnight and cooling 47-48 F

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm quaternary, COS to 200 ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onion (97F - Hot Holding); gravy (119F - Hot Holding) Warmer was turned to higher temperature and good was stirred up Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Forms were emailed to the new chef. Hollandaise sauce is on TPHC

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On the online menu there is no consumer advisory

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. ROP raw tuna thawed in unopened packaging. Stored in the walk in cooler. 7 - 1 # packages

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

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked poultry in the walk-in cooler

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw beef over raw seafood walk-in cooler Raw chicken over raw beef in drawer on cook line Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (50F - Cold Holding); ham (48*F - Cold Holding) Double panned items in lift lid unit are not 41F or below . Secondary pans were removed Corrective Action Taken

Intermediate - Clams/mussels tag removed from original container prior to container being emptied.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled ,chef put in dish area to wash washed rinsed and sanitized Corrected On-Site

Basic - Waste line missing at soda gun holster.

Portable fire extinguisher gauge in red zone. For reporting purposes only.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quaternary, COS 200ppm

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 15 live roaches inside the cabinet under handwash sink on the cook line .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 6 pieces of raw tuna vacuum packed and thawed in drawers on the cookline. Observed Beef (59F - Cold Holding); Fish (51F - Cold Holding) in drawers overnight on the cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish and beef in drawers overnight out of temperature. Beef (59F - Cold Holding); Fish (51F - Cold Holding)

Intermediate - Cook line Handwash sink used for purposes other than handwashing.

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

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.

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

Intermediate - No soap provided at handwash sink at bar

Basic - Cold holding equipment, drawers on the cook line #3 not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

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 6 pieces of raw tuna vacuum packed and thawed in drawers on the cook line .

Basic - Faucet/handle missing at plumbing fixture at employee bathroom handwash sink

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary. COS 200ppm quaternary Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice and lobster bisque stored overnight covered at 55 F.

High Priority - Raw beef stored over/not properly separated from ready-to-eat food in the walk-in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab stuffing (55F - Cold Holding); Cooked broccoli (55F - Cold Holding); diced tomatoes (55F - Cold Holding); Poultry (55F - Cold Holding)

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hollandaise sauce no time mark

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling food is covered while cooling in the walk-in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled

Intermediate - Handwash sink missing in outdoor bar. The hand washing sink has not hot or cold running water.

Intermediate - Handwash sink used for purposes other than handwashing. Storage

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

Intermediate - No soap provided at handwash sink.

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

Intermediate - mussel tags not marked with last date served.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.

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. Unit 2 not cold holding 41 F or below

Basic - Ice bucket/shovel stored on floor between uses.

High Priority - Raw animal foods In walk-in cooler not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw seafood .

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hollandaise sauce using TPHC. date marked during inspection. 4 hours for breakfast only

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of handwash sink in the kitchen

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke not identified as raw on the menu

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. 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 - Bowl or other container with no handle used to dispense flour

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean Slicer stored next to handwash/food preparation sink exposed to splash. chef moved the slicer over on the prep table Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

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

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. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Ice machine is not working

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No Heimlich maneuver/choking sign posted. Corrective Action Taken

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing sausage in t prep sink without cold running water

Basic - Walk-in cooler shelves with rust that has pitted the surface.

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. Waiter touching clean plate with RTE food while carrying plate . chef instructed the server about bare hand contact . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked chicken Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice was time marked at time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled put into dish area to wash Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in the handwash sink Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.poke ahi tuna on menu BP not identified as raw

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Sushi In-use utensil stored in standing water less than 135 degrees Fahrenheit. Dry utensils are being used now at inspection. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 80 F reheating in the oven Corrective Action Taken

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.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi poke is not identified as a raw item on the menu.

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.

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

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

Basic - Equipment in poor repair. Oven on cookline is in disrepair.

Basic - In flour, Bowl or other container with no handle used to dispense food.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Single-service articles improperly stored on floor

High Priority - Onions Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shrimp diced tomatoes

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Onions 50 F overnight in reach cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cooked onions in reach in cooler over night @50F

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

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

Basic - Ice bucket/shovel stored on floor between uses. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing on table top @32F

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef over fish in walk in Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (46F - Cold Holding); ham (46F - Cold Holding); rice (47F - Cold Holding); Fish (58F - Cold Holding) Reach in unit was put on ice until repairs are made . Less than 4 hours out of walk in cooler . Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Frozen drink machine nozzles are soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand wash sink Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Poke On dinner menu Added to New menus are printed onsite daily lunch menu Spicey tuna it identified as raw Corrected On-Site

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

Intermediate - No soap provided at handwash sink. At bar

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On dinner menu . Added to New menus are printed onsite daily Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar Handwash sink

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

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. Cookline reach in unit is not holding 41F or below , parts on order .

Basic - Faucet/handle missing at plumbing fixture. Beach bar hand wash sink In disrepair

Basic - Ice scoop handle in contact with ice. Corrected On-Site

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in gasket soiled prep area and cook line

Basic - Plumbing system in disrepair. At bar Handwash sink

Basic - Single-service articles improperly stored. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Seafood thawing on counter top Corrected On-Site

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

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

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.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between table and wall near can opener. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site