BANYAN HOUSE

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed grouper in reduced oxygen packaging keep in walk-in cooler not bearing any labeling or dating, done with any approved plans. Operator voluntarily disposed of all above items. Warning

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed grouper in reduced oxygen packaging keep in walk-in cooler not bearing any labeling or dating, done with any approved plans. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed grouper in reduced oxygen packaging keep in walk-in cooler not bearing any labeling or dating, done with any approved plans. Operator voluntarily disposed of all above items. Warning

High Priority - Toxic substance/chemical improperly stored. Observed can of wd40 on top of metal proof box with clean equipment. Operator corrected above issues to meet inspection standards. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at prep area soiled. Operator corrected above issues to meet inspection standards. Warning

Intermediate - Handwash sinks at prep area and employee bathroom not accessible for employee use at all times, blocked by trash cans and boxes. Operator corrected above issues to meet inspection standards. Corrected On-Site Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed grouper in reduced oxygen packaging keep in walk-in cooler not bearing any labeling or dating, done with any approved plans. Observed cooked beef short ribs in walk-in cooler in reduced oxygen packaging keep done onsite with approved plans. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed meats, fish, chicken and pasta Employee stated the above items had been prepare onsite more than 24 hours prior. 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

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed hard wood cutting board at cooks line cracked. Warning

Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Observed air conditioning vents over guest tables in dining room and set side of bar area have heavy condensation dripping onto tables and service ware. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment at cooks line. Operator corrected above issues to meet inspection standards. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken, beef and fish in top of make tables along side prepared lettuce and tomato.

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle on top ice machine. Operator corrected above issues to meet inspection standards. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken and beef thawing in containers of standing water. Operator corrected above issues to meet inspection standards. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patties and lamb chops on push cart in walk-in-cooler over cooked broccoli rabe. Operator move broccoli rabe for correct storage.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed brunch buffet with meat carving station, dessert station and shrimp cocktail bar.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment in poor repair. Observed lid on make table by charcoal grill is in disrepair and held together with duct tape.

Basic - Food stored on floor observed cases of bread in walk-in-freezer.

High Priority - Stop Sale issued due to food originating from an unapproved source. Observed 5lb of mussels in walk-in-cooler missing tag and 2.5lb of mussels on cooks line missing tag all pans had several dead mussels in them. Operator voluntarily disposed of mussels. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed egg wash made with pasteurized eggs and milk at fry station at 61F cold holding. Operator voluntarily disposed of egg wash. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash made with pasteurized eggs and milk at fry station at 61F cold holding. Operator voluntarily disposed of egg wash. Corrected On-Site

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

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat2-13-24 Repeat Violation

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/

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed 5lb of mussels in walk-in-cooler missing tag and 2.5lb of mussels on cooks line missing tag all pans had several dead mussels in them. Operator voluntarily disposed of mussels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat 2-13-24 Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking in food prep area.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed saved mussel tag missing last date served information.

Intermediate - Spray bottle containing toxic substance not labeled at dishwasher area and wait station. Observed operator label bottles. Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage in Walk-in cooler above food. Observed op remove beverage. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters at ice tea machine not inverted or protected. Operator inverted filters. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment is conducting reduced oxygen packaging of in house cut steaks held for more then 48 hours without an approved HACCP plan. Warning - From follow-up inspection 2023-12-19: Observed operator has summited paper for HACCP plan and is wait correspondence stated it was received and reviewed. Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment is conducting reduced oxygen packaging of in house cut steaks held for more then 48 hours without an approved HACCP plan. Warning - From follow-up inspection 2023-12-19: Observed operator has summited paper for HACCP plan and is wait correspondence stated it was received and reviewed. Time Extended