HURRICANE GRILL AND WINGS

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Line upright reach in freezer Open packaged raw shrimp over open pretzels Pretzels moved above raw food during the inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill Station make bar - top - slaw 57/57, tomatoes 58, guacamole 58F, below- diced tomatoes 58, cooked rice 60, corn 59, shredded cheese 60, salsa 59F. Per cook line staff and manager less than 4 hrs. Operator Iced TCS foods located on the make bar for rapid cooling. Prob Thermometer calibrated with operator Warning

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. Make line grill station make bar

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cook line upright Raw shrimp and fish above chips, curds and fries , pickles . Raw fish and shrimp moved below the ready to eat foods. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make bar - shredded lettuce 48, slaw 47, tomatoes 45, guac 47 , shredded cheese 51, blue cheese 47, rice 48F Per manager and chef above less than 4 hrs. Make bar top left open during lunch service. Advised operator to ice TCS foods and / or move to a secondary cold hold unit for rapid cooling. Warning

Basic - Accumulation of black mold like substance observed on dishwasher racks .

Basic - Reach-in cooler interior have accumulation of soil residues and old food debris. Cook line make bar

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of ice machine top has a black substance on it; - surface area around the nozzles on the soda machine dirty with a green substance on them (employee cleaned: CORRECTED on the spot); - both soda guns at bar dirty inside the nozzles (employee cleaned them both: CORRECTED on the Spot)

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - establishment use Employees trained using SafeStaff/ServSafe for their training and all are expired. Warning