THE RHUM HOUSE

High Priority - Glass machine 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. At the pool bar

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. @ Blue hose in pool bar storage area Orange house outside downstairs kitchen

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Snapper ceviche , tuna tar tar,beef tar tar on menu not identified as raw or undercooked

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. emailed to operator, printed and posted at time of inspection

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Advisory was emailed to operator pointed and posted during inspection.

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

Basic - Food stored on floor in dry storage room

High Priority - Food contaminated by employees/and operator continued to serve food. See stop sale. Observed a cook eating while preparing asparagus

High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat food Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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 - Handwash sink not accessible for employee use at all times. Cart in front or kitchen hand washing sink

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish Ceviche is on the menu, tuna tar tar

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

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

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.

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

Intermediate - oyster tags not marked with last date served.

Basic - Employee eating while preparing food. Observed cook eating while preparing asparagus. I discussed food handling while eating with the cook on site. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Food stored in ice used for drinks. See stop sale.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche of the day, Tuna Tartar Shucked Oysterz are not identified as raw or undercooked on the menu

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

Basic - oysters removed from original container for long-term storage.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cut melons , shell eggs over Canadian bacon in the walkin cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Octopus stored in reachin cooler at 53F, raw pork @ 53 F , cooked asparagus 53F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Octopus 53F, raw pork @ 53 F , cooked asparagus 53F

Intermediate - Handwash sink used for purposes other than handwashing spray bottles of cleaner hanging on handwashing sink in the kitchen

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

Intermediate - oyster tags not marked with last date served.

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. On the cookline the lift lid unit @53 F,.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb @ down stair kitchen

Intermediate - /oyster tags not marked with last date served.

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

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw beef ROP on site in the freezer with no label.

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

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

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

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - Bar Ice machine exterior soiled with rust.

Basic - Food stored outside Observed cold holding units holding bar and beverage related items are under the building in an open air environment.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, Above mop sink