PENIINSULA BED AND COCKTAILS

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Chlorine. Employee set up 3cs. 200 ppm quart. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink on splitter that is added to mop sink faucet next to dishwasher. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to mop sink. Employee refilled paper towels. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured at the bar area. Warning

Basic - Working containers of food removed from original container not identified by common name. White powered substance in white container on cook line not identified. Employee labeled container flour. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Waffle stand soiled with food debris.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink next to mop sink in kitchen area was removed.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen and dish area.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk no date mark in kitchen cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles at bar not identified. Employee labled cleaner and sanitized.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Dead roaches on premises. 2 dead roaches in kitchen area next to oven. 1 dead roach in dry storage area. Manager removed and sanitized area.

Basic - Food stored on floor. Cases of water bottles and oil on floor.Manager moved items off floor. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen and dish area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in kitchen stand up cooler on cook line.

High Priority - Food stored in ice used for drinks. See stop sale. Approximately 100 ice cubes and in bar holding area in unwholesome condition due to food being stored in it.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Approximately 100 ice cubes and in bar holding area in unwholesome condition due to food being stored in it.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line: pooled eggs 92 F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: butter chips (62F - Cold Holding); raw shelled eggs ambient (58F - Cold Holding); pooled eggs (92F - Cold Holding) Employee moved items to freezer at 3:00 pm. Temperatures taken again at 4:00 pm: butter chips 42 F and raw shelled eggs ambient 44 F. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at mop sink with splitter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers across from cook line have built up food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Bar hand wash sink used to fill pitchers of water.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at unisex restroom by kitchen. Manager replaced. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in bar area.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector printed Consumer Advisory for operator and operator posted in restaurant. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of degreaser. Employee labeled. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in kitchen only reaches 85 F after running for more than 3 minutes.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by walk in cooler has mold like debris.

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in either unisex restroom.

Basic - Employee eating in a food preparation or other restricted area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Kitchen employee wearing a bracelet while cooking food.

Basic - Floor tiles missing and/or in disrepair. In kitchen by dry goods storage area, missing tiles along baseboards.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between reach in coolers on cook line. Employee removed and washed knives. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles. Employee stored correctly. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at bar sink.

Basic - Single-service articles improperly stored. To go containers stored on floor by rear door.

Basic - Standing water in bottom of reach-in-cooler. Standing water in double door reach in cooler in kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line, wet wash cloth not stored in sanitizing solution.