SIMMER DOWN

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 127 rodent droppings in establishment: 31 under sink in server area inside kitchen, 42 in chemical room near air handler just off the kitchen, three under sink in bar, and 51 under stage in dining area by hot buffet line. Warning - From follow-up inspection 2021-12-18: Observed approximately 50 rodent droppings on top of air handler in chemical room. Staff began removing droppings. Admin Complaint Corrective Action Taken - From follow-up inspection 2021-12-18: Observed six rodent droppings between two air handlers. Admin Complaint

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 127 rodent droppings in establishment: 31 under sink in server area inside kitchen, 42 in chemical room near air handler just off the kitchen, three under sink in bar, and 51 under stage in dining area by hot buffet line. Warning - From follow-up inspection 2021-12-18: Observed approximately 50 rodent droppings on top of air handler in chemical room. Staff began removing droppings. Admin Complaint Corrective Action Taken

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 127 rodent droppings in establishment: 31 under sink in server area inside kitchen, 42 in chemical room near air handler just off the kitchen, three under sink in bar, and 51 under stage in dining area by hot buffet line. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash stored on cart by fryers 67F. Wash placed out approximately 2.5 hours prior. Ice added to cool wash. Egg wash 37F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cook line, baked beans 123F. Beans cooked approximately 2.5 hours prior. Beans reheated. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing on outside faucet by mop sink where black hose is attached.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink near cook line blocked by broom and dustpan. Items moved. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Dish machine use sodium hypochlorite as sanitizer, and establishment does not have correct test strip. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for one server today.

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 cup in server area. Drink discarded. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap on both sides of suppression system indicating filter or spacer is missing. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white stand up freezer in storage.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two spoons in standing water in kitchen 79F. Water discarded. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer bucket in kitchen area. Solution discarded. Corrected On-Site