LITTLE MOIR'S HIBISCUS STREATERY

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked rice (49F - Cooling) at 10:00; cooling since 12/17 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Repeat Violation Admin Complaint

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. Walk in cooler: cooked rice (49F - Cooling) at 10:00; cooling since 12/17 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Warning

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. Observed dish washer cleaning soiled can opener then removed clean dishes from dish machine without washing hands. Educated operator on proper hand washing procedures. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over fully cooked chicken wings, raw pork over fully cooked ham, raw chicken over sauce at walk in cooler, raw shrimp over fully cooked pork belly at flat top station flip top cooler. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint

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. Dressing cooler: key lime, sambal , wasabi, balsamic, key lime blue cheese, caesar (46-48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all dressings contain dairy, fresh oil and garlic and or pasteurized eggs. Per operator, dressings held in cooler overnight. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dressing cooler: key lime, sambal , wasabi, balsamic, key lime blue cheese, caesar (46-48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all dressings contain dairy, fresh oil and garlic and or pasteurized eggs. Per operator, dressings held in cooler overnight. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. flat top: chicken stock (120F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Operator returned to stove to reheat to 165+F. Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator added more water, rechecked 100ppm chlorine sanitizer. Corrected On-Site Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam and mussel tags not in chronological order. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cheese sauce (101F - Cooling) at 9:55; cooling since 9:40 - 98F at 10:40 Observed in 1/3 pans, on melted ice bath, sauce filled to top of pan. At current rate of cooling product will not reach 70F within 2 hours. Operator added fresh ice to ice bath. Corrective Action Taken Warning

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. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over fully cooked pork belly at reach in cooler next to flat top. Operator stored properly. Corrected On-Site

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. Dressings flip top cooler: orange white balsamic (pasteurized eggs) (47F - Cold Holding); chipotle aioli (pasteurized eggs) (52F - Cold Holding); sambal aioli (pasteurized eggs)(48F - Cold Holding); key lime garlic (pasteurized eggs) (48F - Cold Holding); Caesar dressing with pasteurized eggs (48F - Cold Holding); old bay aioli with pasteurized eggs (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of four hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dressings flip top cooler: orange white balsamic (pasteurized eggs) (47F - Cold Holding); chipotle aioli (pasteurized eggs) (52F - Cold Holding); sambal aioli (pasteurized eggs)(48F - Cold Holding); key lime garlic (pasteurized eggs) (48F - Cold Holding); Caesar dressing with pasteurized eggs (48F - Cold Holding); old bay aioli with pasteurized eggs (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of four hours. See stop sale. Flip top across from range top stove: Cole slaw (50F - Cold Holding); main walk in: ribs (48F - Cold Holding); meatloaf (48F - Cold Holding); brisket (49F - Cold Holding); flip top left of fryer: chicken wings (45F - Cold Holding) Per operator, all products or prepared or portioned today. Per operator, all products out of temperature for approximately 2 hours. Advised operator to ice down all products and or move to chest freezers. Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to correct to 50-100ppm chlorine sanitizer.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel and clam tags not marked with date of last order sold. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris and black mold like substance. Operator removed to wash and sanitize. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat loaf made 2/10 not date marked at catering cooler.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects flying around and landing on large wooden prep table in kitchen. Advised operator to remove flying insects from kitchen. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw pork belly at main walk in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top right of flat top: cooked beef (46F - Cold Holding); pooled whole eggs (49F - Cold Holding); cheese (47F - Cold Holding); flip top left of fryer: rock shrimp (45F - Cold Holding); pooled whole eggs (50F - Cold Holding); Caesar dressing (eggs) (56F - Cold Holding); ranch (egg) (56F - Cold Holding); walk in: brisket (46F - Cold Holding); cooked onions (44F - Cold Holding); cooked rice (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature approximately 3 hours. Operator added ice bags to all products. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags no date of last order sold. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced chicken (50F - Cooling) at 1:48; cooling since 11:00 - 50F at 2:18 At current rate of cooling product will not reach 41F within 4 hours. Advised operator to place in freezer to quick chill. Repeat Violation Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash station across from fryer. Warning

Intermediate - No soap provided at handwash sink. Hand wash sink across from fryer. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time control Procedure emailed to operator. Warning

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. Chef wiped gloves hands on apron and touched spatula to plate fish; didn't wash hands and didn't change gloves; educated; Changed gloves and washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. provolone cheese (54F - Cold Holding); brisket (49F - Cold Holding); cut melon salsa (50F - Cold Holding); small cooler by the fryers ; as per operator food not portioned or prepared today; foods out of temperature for one hour; foods moved to different cooler to quick chill; Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Mussels tags not marked with last date served- some tags were not marked with the last day served; educated operator and advised to track last date served Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface-gaskets at small fish cooler by flat top

Basic - Food stored on floor: cheese sauce and key lime sauce for fish in walk-in cooler Operator stored properly 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. beef (44-46F - Cooling); rice (44-45F - Cooling) in walk-in cooler As per operator food cooked last night and covered and left in walk-in to cool. Food never reached 41° F or below within 6 hours. See Stop Sale Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 6 live flies in the kitchen: 4 live flies landed on knifes and cutting boards on the prep table by the cook line; 1 live landed on low boy at cook line 1 live landed on food ( rice and beans wrap) on the prep table by cook line( operator discarded food) Warning Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fish dip with a date mark of 8/13/22 in walk-in cooler See Stop Sale Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fish dip with a date mark of 8/13/22 in walk-in cooler See Stop Sale Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bean and rice wrap - live fly land on food Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef (44-46F - Cooling); rice (44-45F - Cooling) in walk-in cooler As per operator food cooked last night and covered and left in walk-in to cool. Food never reached 41° F or below within 4 hours. See Stop Sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico de gallo (45F- Cold Holding) in low boy at cook line; food not prepared today; as per operator food out of temperature for less than four hours; food left outside while setting up cooler; Operator moved to walk-in cooler to quick chill; Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. butter (54-50 F - Cooling)at 10:45 to 47-62° F since 9:30; in low boy at cook line; Food overstocked; operator divided into smaller batches; Corrective Action Taken Warning

Intermediate - Handwash sink in the fish prep area used for purposes other than handwashing- spoon inside the handwash sink Operator removed Corrected On-Site Warning

Intermediate - Probe thermometer not used to ensure proper food temperatures- operator could not calibrated / take food temperatures as thermometer didn't have batteries; Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef 2 days prior not date marked in walk-in cooler Operator dated Corrected On-Site Warning

Intermediate - mussels tags not marked with last date served. Warning

Basic - Bowl used to dispense pasta- in law boy at cook line Operator removed Corrected On-Site Warning

Basic - Chef chewing gum while preparing food or while in a food prep/food storage/warewashing area. Warning

Basic - Clean pots and pans not stored inverted by ware washing area; Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on food prep table by cook line Operator discarded Corrected On-Site Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.- handle touching fish stored in with the fish bucket Operator removed Corrected On-Site Warning