DAVID'S

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel lining container of cut lettuce. Employee removed paper towel. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in employee restroom. Operator replenished paper towels. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator, three employees have expired food handler certification. Operator ordered training materials during inspection. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of small flip top reach in cooler across from the stove.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands Observed employee touch clothing which gloves on, employee did not change gloves or wash hands pulled a clean dish off of clean dish wash rack. Operator educated employees on proper hand washing. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked fish in a vacuum sealed bag sealed in house 2/23 frozen in reach in freezer at end of cook line. Person in charge states is utilizing 48 hour rule. Operator disposed of bags of food.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked hand wash sink on cook line. Also, container stored in back hand wash sink by dish machine. Person in charge removed. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caviar, poached egg, and carpaccio not identified as raw items on menu. Operator updated and printed out new menus. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no way to test high temperature dishmachine in main kitchen. Repeat Violation

Basic - Cloth used as a food-contact surface. Observed wiping clothes used as food contact surface in reach in cooler at end of cook line. Operator removed wiping clothes. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating food in a food prep area. Managed instructed employee to not eat food in food prep area. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bluetooth speaker observed on food prep table touching food products. Operator relocated speaker. Corrected On-Site

Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Observed scallop shells being re used for food service per person in charge in clean dish pit area.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked fish in a vacuum sealed bag sealed in house 2/23 frozen in reach in freezer at end of cook line. Person in charge states is utilizing 48 hour rule. No approved hack. Operator disposed of bags of food. Also multiple previously vacuum sealed bags of lamb, oxtail in walk-in cooler sealed under the 48 hour rule missing time sealed.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, container of lamb stock prepared yesterday 56F. Stock discarded. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, container of lamb stock prepared yesterday 56F. Stock discarded. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on middle outside faucet on back side of establishment. Operator states breaker will purchased and placed on faucet. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink on cook line used to stored knives. Knives removed. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No test device available. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored in small "Pepsi" reach in cooler by pass through window. Bottle moved and stored correctly. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in, discarded Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Duct tape used to repair nonfood-contact surface. Used to fix handle of reach in cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Lobster tails thawing in running water. Moved to cooler Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small fryer plugged in not used under hood system

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back hose, near door, placed back on

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Resent email to operator could have employees sign

Basic - Clams/mussels/oysters removed from original container for long-term storage. Manager found tag

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep area in rear, moved Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon and sea bass

High Priority - Stop Sale issued due to adulteration of food product.salmon and sea bass vacuum sealed on site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in kitchen

Basic - Self-closing device on bathroom door disconnected/broken. In Kitchen