RESTAURANT MEDURE

High Priority - Displayed food not properly protected from contamination. Fruit used for zesting stored at bar area next to customer seats, fruit moved. Cut fruit stored in open containers next to customers at bar used for drinks, fruit covered. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon (47F - Cold Holding); cut romaine (47F - Cold Holding) in open top section of flip top reach in cooler in make line, per operator lid has been consistently open and closed for no more then several hours, lid closed. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Michael Reiley, director of culinary operations, expired multiple years ago, working on site.

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

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 6 bags of vacuum sealed onsite ROP fish (tuna) not frozen entire time. In reach in cooler 40°.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Créme in reach in cooler not date marked. Prepped 2 days ago. Marked by manger. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.

Basic - Working containers of food removed from original container not identified by common name. Dairy in reach in cooler not marked/ labeled. Marked by manger. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk at 45F in bucket with ice covering only bottom of milk container. Employee states removed from walk in cooler approximately five minutes prior. Operator voluntarily discarded milk. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of milk in service area with no open date marked. Operator could not determine when opened and voluntarily discarded milk. Corrected On-Site

Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Fresh lime juice advertised for PVB Cooler on the cocktail menu. Establishment squeezes fresh lime however, lime juice behind the bar was prepared on 5/27. Employee voluntarily discarded lime juice.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on back prep table and multiple stored in rack below table have deep grooves, no longer smooth, easily cleanable.

Basic - Plumbing system in disrepair. Hot water valve at one of the kitchen hand wash sinks is not operable. Plumber on site during inspection, needs a part and will replace tomorrow. Also, drain cover missing in the bar area. Corrective Action Taken

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Meatballs that have been vacuum packaged and sealed do not have the production date/time prepared.

Basic - Unclean building components, attachments or fixtures. Fan guards in walk in cooler are soiled.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler opposite the fryers, chicken (48F - Cold Holding); salmon (50F - Cold Holding). Operator discarded the products.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler opposite the fryers, chicken (48F - Cold Holding); salmon (50F - Cold Holding). Operator discarded the products. Corrective Action Taken

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. At time of inspection, establishment is cooking then cooling lamb shanks, reduced oxygen packaging storing cold and then reheating via a pot of boiling water. Provided operator with a HAACP template. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the bar cooler, open container of cream from 2 days before with no product date marking. Employee placed date marker on the container. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the middle shelf of the main cook line. Operator removed the employee beverage. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the three compartment sink, clean metal containers stacked while wet. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. On the end of the backside of the cook line,knife stored between flip top reach in cooler and prep table. Employee relocated the knife to the correct storage location. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. In the warewashing room opposite the three compartment sink, clean metal containers with old blue labels attached. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. In the hand wash sink on the main cook line, metal pan in the hand wash sink. Operator removed the metal pan from the hand wash sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In the bulk container of flour under the prep table opposite the walk in cooler, plastic portion cup used as a scoop. Operator removed the plastic cup. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In the room with the three compartment sink, employee beverage stored on shelf over clean metal containers. Operator relocated the employee beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal backpack stored on shelf with clean metal containers. Operator relocated the employee backpack. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. In the storage room with the three compartment sink, clean containers stacked while wet.

Basic - Old labels stuck to food containers after cleaning. On the shelf by the dishmachine, clean plastic containers with old blue food labels on the containers.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At time of inspection sanitizer solution bucket at 500 ppm quaternary. Operator adjusted solution to 200ppm quaternary. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Beef over raw shrimp and berries in reach in freezer, moved Corrected On-Site

High Priority - Raw animal food stored with unwashed produce. Unwashed produce stored over raw beef in walk in cooler, manager moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 50f in reach in cooler stored since Saturday, moved Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of white defector

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice, moved

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Both cooks on line with watches, removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Chef on line

Basic - In-use ice scoop stored on soiled surface between uses. On rack next to ice Machine, moved Corrected On-Site

Basic - Light shield damaged/in disrepair. Light cover in walk in cooler cracked

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler on line Manager provided

Basic - vents soiled with accumulated food debris, grease, dust, or mold-like substance. Covers in walk in cooler soiled with black residue

Intermediate - Spray bottle containing toxic substance not labeled. At entrance to kitchen line spray bottle with equipment cleaner not labeled, employee labeled bottle. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In bulk flour container in dry storage area across from walk in cooler, single service bowl used as scoop. Operator removed the bowl from the bulk container. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On main kitchen prep line employee tea stored on prep table next to reach in cooler. Employee relocated to proper storage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. In dish washing area, opposite of triple sink on storage rack clean containers stacked while wet.

Basic - In-use tongs stored on equipment door handle between uses. On main kitchen line tongs and ladles stored on oven door handle. Operator relocated to proper storage. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk flour container in prep area across from walk in cooler scoop with handle in the flour, operator removed the scoop from the bulk container. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in freezer has build up of mold like substance spots on gaskets.

Basic - Stored food not covered. In walk in cooler container of curry sauce from previous day not covered. Operator moved to a different container and covered the product. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On main kitchen line, cold station area wet wiping cloth stored next to hand wash sink, employee relocated to sanitizer bucket. Corrected On-Site