TWISTED TABLE

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishmachine testing at 150F. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Two carbon dioxide tanks unsecured at front register. Operator secured tanks. Corrected On-Site

Basic - Equipment in poor repair. Right door on under counter two door reach in cooler is broken.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In silver reach in cooler at front counter, two (2) pans of cooked potatoes 86F. Potatoes began cooling more than two (2) hours prior. Potatoes 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 70 degrees Fahrenheit within 2 hours. In silver reach in cooler at front counter, two (2) pans of cooked potatoes 86F. Potatoes began cooling more than two (2) hours prior. Potatoes discarded. See stop sale.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator cleared soiled dishes, placed into bus tub in back kitchen, and immediately went to prep area handling clean equipment without washing hands. Inspector coached employee on proper hand washing procedures. Operator washed hands correctly. Corrective Action Taken

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Establishment serves lox (raw salmon) but does not have proof of parasite destruction.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in cooler at front counter, cream opened 9/7. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In silver reach in cooler, chicken salad stored overnight 46F. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In silver reach in cooler, chicken salad stored overnight 46F. See stop sale.

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In silver reach in cooler at front counter, pimento cheese prepared more than four (4) hours prior 50F. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In silver reach in cooler at front counter, pimento cheese prepared more than four (4) hours prior 50F. See stop sale.

High Priority - Toxic substance/chemical improperly stored. In back kitchen on utility cart, container of bleach stored next to crackers. Items moved and stored correctly. Corrected On-Site

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment only has one food handler who does not have food handler training. Warning

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom near dining area.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in back kitchen area.

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Old labels stuck to food containers after cleaning. On salmon date, starched out date and redated