GRAND BALL ROOM

High Priority - Dented/rusted cans present. See stop sale. 1- 6 lbs 6 oz dented can of Red Enchilada

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with dried food debris.

Basic - Cutting board has cut marks and is no longer cleanable. Red, white, brown, blue, and green cutting boards grooved.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door convectional oven interior oven soiled with burnt food debris.

Basic - Condensation or other drainage not disposed of according to law. Walk in cooler

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at hose bib underneath ware washing drying area. Warning - From follow-up inspection 2024-08-27: No vacuum breaker at hose bib underneath ware washing drying area. Time Extended - From follow-up inspection 2024-09-03: No vacuum breaker at hose bib underneath ware washing drying area. Chief Engineer ordered more vacuum breakers. Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2024-08-27: Time Extended - From follow-up inspection 2024-09-03: Time Extended

Basic - - From initial inspection : Basic - Floor area covered with standing water underneath prep sink across from double door ovens. Warning - From follow-up inspection 2024-08-27: Time Extended - From follow-up inspection 2024-09-03: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens in middle part of kitchen have food debris buildup. Repeat Violation Warning - From follow-up inspection 2024-08-27: Time Extended - From follow-up inspection 2024-09-03: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in kitchen not landing on food or food contact surfaces. Warning - From follow-up inspection 2024-04-09: 1 live fly in dish pit area not landing on food or food contact surfaces. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in clean storage rack have built up food debris. Can opener on prep table has built up food debris. Repeat Violation Warning - From follow-up inspection 2024-04-09: Can opener and cutting boards still have built up food debris at the time of this callback inspection report. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in clean storage rack. Warning - From follow-up inspection 2024-04-09: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens in kitchen have built up food debris. Repeat Violation Warning - From follow-up inspection 2024-04-09: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear dry goods storage area, not landing on food or food contact surfaces. 1 live fly in kitchen not landing on food or food contact surfaces.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib on wall outside and across from walk in freezer. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in middle of kitchen has built up food debris. Repeat Violation

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temperature dish machine is currently under repair. Sanitization is conducted in three compartment sink at 200 ppm quaternary.

Basic - Equipment in poor repair. High temperature dish machine is currently under repair. Sanitization is conducted in three compartment sink at 200 ppm quaternary.

Basic - Food stored on floor. Plastic water bottles stored on floor of outside hallway. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens on both walls of kitchen have built up food debris. Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine only reaches 123.1 F. Sanitization will occur in three-compartment sink at 200 ppm quaternary.

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. Kitchen employee touched cooked salmon with bare hand.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibs near three-compartment sink lacking vacuum breakers.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris.

Basic - Accumulation of debris on exterior of warewashing machine. Exterior of dish machine has food debris and hard water buildup.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on food prep table.

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

Basic - Food stored on floor. Cans of soda stored on the floor in dry goods storage area. Manager stored 6 inches off the floor. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on cook line have built up food debris.

Basic - Silverware/utensils stored upright with the food-contact surface up. Clean silverware stored with food contact surface facing upright next to three-compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop next to three-compartment sink not stored in a manner to let it dry.

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bibb across from dish washer.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp dish machine only reaches 149.4 F. Three-compartment sink will be used for sanitization at 200 ppm quaternary. Repeat Violation

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. Daneen Butler.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink nearest walk in cooler only reaches 82 F.

Basic - Carbon dioxide/helium tanks not adequately secured. C02 tanks in dry storage are not properly secured.

Basic - Ceiling tile missing. Ceiling tiles missing in dry goods storage area. Repeat Violation

Basic - Food stored on floor. Oil stored in the floor in dry goods storage area. Manager stored 6 inches off the floor. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens to the right in the kitchen has built up food debris.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light covers in dry goods storage area are not covered and the shield is not secured properly.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with dust debris just above plate ware storage area.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Heat strip failed to turn black, inspectors waterproof thermometer read 105f, operator will call for service.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and pulled chicken in walk in cooler.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling tile missing. Dish area.

Basic - Single-service articles improperly stored. Single service cups stored on floor in storage room.

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by walk in cooler Warning - From follow-up inspection 2021-09-07: Time Extended