MISS VICKI S ON THE RIVER

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp above bread in reach in cooler in storage, operator moved the shrimp to bottom shelf Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Using hand sink for dumping ice.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 100ppm. Operator remade solution, tested 200ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burgers and raw ground beef stored over raw shrimps and raw fish in reach-in cooler at food storage room. Operator rearranged items to prevent cross contamination at time of inspection. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees working in kitchen.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over raw fish in reach in cooler. Operator rearranged cooler to gain compliance Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French fries 91F held on counter.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink under the prep table by three compartment sink employee discarded drink Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Squeeze bottle on cook line containing food removed from its original container not labeled with common name. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored with food in storage area Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 2 bags of blue cheese dated 05/28/2023, operator discarded Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 bags of blue cheese dated 05/28/2023. Operator discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In two door cooler in storage room cut Lettuce (51F - Cold Holding); blue cheese (49F - Cold Holding). Employee put in different freezer to chill rapidly. recheck blue cheese 48F Cut lettuce 51F Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tomatoes received at room temperature. Employee cut tomatoes and then covered, stacked, and put in cooler. Cut tomatoes 70F after two hours. Cooked shrimp on counter at room temperature. Had employee move to freezer to rapidly chill. Discussed proper cooling methods with employees. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Two cooks, one prep employee, and three servers on duty. No food manager present.

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 - Employee with no hair restraint while engaging in food preparation.

High Priority - Dented/rusted cans present. See stop sale. Clams and condensed milk.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm operator added more tablets Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Discussed with operator proper calibration. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. By hot line and hot well.

Basic - Equipment and utensils not properly air-dried - wet nesting. discussed with operator proper air drying of clean equipment. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled kitchen and bar.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. clam chowder (45F - Cold Holding); shrimp (46F - Cold Holding) haddock (45F - Cold Holding) operator moved to reach in freezer. Warning - From follow-up inspection 2022-10-21: Chicken 41F chili 40F Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin soiled Corrected On-Site Warning - From follow-up inspection 2022-10-21: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment in bar and kitchen Warning - From follow-up inspection 2022-10-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and sides of equipment soiled gaskets of reach in cooler Warning - From follow-up inspection 2022-10-21: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting greens with bare hands, educated employee on glove wearing procedures. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer 200+ ppm operator had employee replace. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. At bar.

Basic - Floor soiled/has accumulation of debris.floors under equipment in bar area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over multiple other meat products.

Basic - Floor soiled/has accumulation of debris. Bar and kitchen area

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.