LATITUDE BAR AND CHILL

High Priority - Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. -bandage with no glove ,moving cups of sour cream Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler drawers slice cheese 45f to 46f - cheese corrected to 40f,36f Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Corrective Action Taken

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

Basic - Floor area(s) covered with standing water. -by dish machine Corrected On-Site

Basic - Ice buildup in chest freezer.

Basic - Interior of small pizza oven has accumulation of grease .

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth sink and surface sanitizing solution not at proper minimum strength. 5.86 ppm corrected 4.3 -manager called tech

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese,corn beef ,cut lettuce 46f to 50 f less than 4 hours -dairy 60f manager discarded Corn beef cooled to 41f Corrective Action Taken

Basic - Hole in or other damage to wall. -hole in wall by entrance to kitchen , per maintenance has a leak and is repairing . Maintenance placed dry wall over hole Corrected On-Site

Basic - Single-service articles improperly stored. -box of single items on floor in server room Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. -gasket torn on cookline freezer Warning - From follow-up inspection 2024-12-12: -gasket on order Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-06-25: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter portions 72F, stored on shelf at service station 2 days, operator discarded

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -liquid butter stored 117-128F on shelf above reach-in cooler, operator discarded

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on top of reach-in cooler stained

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. -Stephen

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. -2 tanks in dry storage area, operator secured Corrected On-Site

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. -swordfish and grouper in walk-in cooler

Basic - No handwashing sign provided at a hand sink used by food employees. -bar area handwash sinks, provided handwash signs, operator postrd Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink in service area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -beer cooler /walk-incooler vents lightly soiled

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -pliers and screwdriver stored on top of dishwasher, operator removed Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall underneath dishwasher has an accumulation of black, mold-like substance

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. Provided Clean-up of Vomiting and Diarrheal Events poster. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -cutting boards stained throughout kitchen -soda nozzle in bar area soiled Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in bar area, operator installed new paper towels -handwash sink next to dry storage racks, operator installed new paper towels Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink next to table top oven water only 80F

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelf above prep table, operator removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -large plastic containers on dish drying rack, operator reorganized Corrected On-Site

Basic - Floor area(s) covered with standing water in dishwashing area.

Basic - No copy of latest inspection report available. -operator received inspection report via email during inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -per operator, chicken wings 46F in reach in cooler overnight, operator discarded

Intermediate - Food-contact surface soiled with food debris. -cutting boards stained throughout kitchen Repeat Violation

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -handwash sink at end of cookline next to dry storage shelves

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Covered waste receptacle not provided in unisex employee bathroom. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee beverage stored on shelf next to potatoes, operator relocated potatoes Corrected On-Site

Basic - Food contact surface dried with a paper towel/cloth. -employee drying stainless steel bowl with paper towel

Basic - Garbage on the ground and/or pad around dumpster. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -dairy reach in cooler in bar area, operator installed new thermometer Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -bar area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in freezer on cookline gaskets lightly soiled

High Priority - Operating with an expired Division of Hotels and Restaurants license. -License expired 4/1/2022. Operator contacted ownership to follow up. Ownership paid licensing fee. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -flat top grill -interior of Southbend oven soiled Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink across from the cookline has step ladder and broom and dustpan stored in front Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at dish washing machine for glassware. -CHLORINE

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -unisex employee restroom 89F

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. -3 tanks in soda bag in box connections not secured Corrected On-Site

Basic - Covered waste receptacle not provided in unisex employee bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee beverage stored above food in salad cooler Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on dish drying rack

Basic - Equipment in poor repair. -salad reach in cooler non-operational -Margarita mixer unit in bar area

Basic - Open dumpster lid. Corrected On-Site

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. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey breast 55°, feta 58°, fish 48°f. Operator stated tcs foods at 38°f 2 hours prior. Operator iced tcs foods. Advised operator to keep lid closed.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken held at 99°f, cooked burgers at 98°f. In pan less than 1 hour. Advised operator to reheat to 165°f.

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

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site