O C WHITES

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer buckets at Sanitizer Bucket (Quaternary 500++ppm) x 4. Some buckets located in food prep area around where food is actively being prepared. Person in charge remade all buckets. Corrected On-Site

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. Observed a couple of food handler certificates expired in 2024. Person in charge took note to retrain employees.

Basic - Equipment in poor repair. Observed deep freezer gaskets torn Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed coolers on expo side with soiled gaskets with food debris Observed deep freezer gaskets soiled with black/green mold like substance.

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. Observed Dishwasher (Chlorine 0ppm); person in charge primed and retested at Dishwasher (Chlorine 100ppm) Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice (57F - Cold Holding) left out for prep and placed in reach in cooler to cool per person in charge. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed shrimp and raw fish, 1100 (50F - Cooling) 1158 shrimp and fish (52F - Cooling) 1248 in reach in cooler covered deep containers. Reach in cooler doors are opened constantly during service and cooler is over stocked blocking air flow. Person in charge had placed product in walk-in cooler too cool. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed person in charge servsafe expired 3/25/24

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station on prep table in kitchen blocked by utensils. Person in charge removed utensils. Corrected On-Site 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. Observed 11 employee certifications expired march and November 2024

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on fry station. Person in charge removed phone from food area. Corrected On-Site

Basic - Food stored on floor. Observed flour on floor in kitchen. Person in charge removed flour off floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line soiled with food debris. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station in kitchen by expo counter blocked by waiter trays. Employee moved tray. Observed hand washing station in warewashing area blocked with lemons. Lemons are being thrown away from order per person in charge. Both sinks unblocked. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at bar hand washing station.

Intermediate - No soap provided at handwash sink. Observed no soap at bar hand washing station.

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. Observed several white fish in reduced oxygen environment while thawing. Person in charge cut open bags before completely thawed. Corrected On-Site

Basic - Equipment in poor repair. Observed deep freezer gaskets torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on drawer reach in cooler and flip-top cooler soiled with food debris.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of flip-top cooler first floor kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed containers of fish and shrimp thawing in standing water on counter. Discussed with person in charge.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) raw shell egg over ready to eat cake in walk-in cooler. Person in charge rearranged eggs. Corrected On-Site

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. 1)half n half, milk, and buttermilk opened day prior to inspection not date marked. Person in charge added date mark. Corrected On-Site Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. 1) fan in walk-in cooler soiled with black/green mold like substance and dust.

Basic - Dead roaches on premises. 1) 1 dead roach on 2nd floor kitchen floor by dish machine. Person in charge removed roach. Corrected On-Site

Basic - Equipment in poor repair. 1) gasket on bar walk-in freezer disconnecting from lid.

Basic - Floor soiled/has accumulation of debris. 1) floor behind equipment soiled with previous days food. Lime behind soda machine on 2nd floor bar. Food pieces on first floor kitchen. Lime removed by person in charge. Corrective Action Taken

Basic - Single-service articles improperly stored. 1) single service cups on floor of 2nd floor. Person in charge placed on shelf. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. 1) walk-in cooler shelves rusted. Repeat Violation

Basic - Waste line missing at soda gun holster. 1) first story bar soda gun holster missing drain line.

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 0ppm. Machine was primed and retested at 0ppm. Manager called service, discontinued use and set up triple sink. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad prep table: cut lettuce (46F - Cold Holding). Lettuce was over stuffed in flip top reach in cooler. Employee removed lettuce above container fill line. Discussed with employee why fill line is important. In kitchen: heavy cream (68F - Cold Holding); sliced of cheese, half n half (58F - Cold Holding) Items were sitting out for 1.5 hours before temps taken. Cook placed above products in ice bath. All items were 41F or below by end of inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine tested at 0ppm. Repeat Violation

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. Milk in walk-in cooler not date marked, person in charge didn't know when opened.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple prep cutting boards on first floor kitchen stained with food debris.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen ceiling tiles not sealed or easily cleanable.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in first story kitchen soiled with grease and black/green mold like substance build up.

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. Employee drink on cook line. Employee removed drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker in kitchen balanced above food containers with food. Employee moved speaker away from food. Corrected On-Site

Basic - Food stored on floor. Cooking oil stored on floor. Employee started moving off floor. Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler metal shelves rusty.

Basic - Working containers of food removed from original container not identified by common name. 9 containers with white/tan powder not labeled in 3rd floor storage. Repeat Violation

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. Machine tested at 0ppm. Changed chemical and it tested at 50ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over dessert in walk in cooler. Person in charge removed dessert. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tall; chicken 46° ; ( - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall; chicken 46° ; ( - Cold Holding) Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer tested at 0ppm. Changed the tank and primed and sanitizer tested at 50ppms. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles are soiled in bar.

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 - Bowl or other container with no handle used to dispense food. Paper bowl used to scoop flour. Person in charge removed. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Two ice buckets on floor in kitchen. Person in charge picked up and washed, rinsed and sanitized. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour in kitchen not labeled. Upstairs storage; flour and sugar not labeled. Person in charge labeled. Corrected On-Site