COB AND PEN

Basic - Single-service articles improperly stored. Round paper food container with plastic lid. Dry storage.

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. 00 ppm Container was empty . Changed containers. 100 ppm Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine test kits expired

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice chute area.

Basic - Accumulation of debris inside warewashing machine. Black/ mold like substance.

Basic - Accumulation of debris on exterior of warewashing machine. Top of the dishwasher is soiled with debris.

Basic - Food stored on floor. A bag of panko upstairs storage.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water at 83F on flat top of the reach in cooler the water was discarded. Tongs on oven door. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the flip top reach in freezer.

Basic - Single-service articles improperly stored. Single serve items plastic dome lid.

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 vegetables for a fish dip with barehand contact. I informed the employee without an Alternative Operating Procedure Plan that bare hand contact with ready to eat food is not permitted.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled over chopped onions and peppers inside the walk in cooler. The eggs was relocated. Corrected On-Site

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/

Basic - Cardboard used to line food-contact shelves. Walk in cooler shelf entrance from the bar area.

Basic - Food stored on floor. Bag of potatoes next to the ice machine. Potatoes was removed from off the floor. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 00 ppm. Had the person in charge to prime the machine. 50 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. French fry press on the wall above the prep sink. The presser was removed to be washed, rinsed and sanitized. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Top of the dishwasher soiled.

Basic - Current Hotel and Restaurant license not displayed. February 1,2023 displayed. Current license February 1,2024. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open can of energy drink on the prep table next to the back door in the kitchen . The drink was discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Khaki bag on the shelf with clean utensils next to the ice machine. The bag was removed. Corrected On-Site

Basic - Food stored on floor. Bag of onions inside the walk in cooler. The onions were removed from off the floor. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind the rack next to the 3 compartment sink.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like-substance on can opener blade. Manager put in dish pit to clean Corrective Action Taken

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. On cook line

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - 2 Dented cans of beans present. See stop sale.

Basic - Accumulation of black mold-like substance in the interior of the ice machine Repeat Violation

Basic - Cardboard used to line food-contact shelves. In walk in cooler

Basic - Damaged food not properly segregated. 2 dented cans of beans

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on side of fryers. Walk in cooler shelves soiled with debris

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2022

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potato slicer has buildup of food debris

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Manager cleaned Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in water at 95f on cook line

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in freezer and grease buildup on fryers

Basic - Open dumpster lid.

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. Tested at 25ppm. Manager will get machine serviced and will set up manual sanitation in mean time. Tested quat sanitizer and was at proper concentration

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook make line: farro (46°F - Cold Holding); roasted corn (45°F - Cold Holding); shredded cheddar (44°F - Cold Holding); smoked cooked salmon (44°F - Cold Holding). Manager voluntarily discarded salmon and iced down remaining tcs items. All tcs temperatures reached 41° and lower Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well: beer cheese (109°F - Hot Holding); tomato soup (92°F - Hot Holding). Manager reheated product to 165° and 185° and added more water to steam well Corrected On-Site

Intermediate - No chlorine chemical or quat test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.