SALTY PINT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -packaged raw bacon stored above packaged turkey deli meat inside lowboy cooler on prep line -raw shell eggs stored above pepperoni inside cooler Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -ham, potato salad, sour cream, hot dogs Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. commercial potato salad (47-48F - Cold Holding); hot dogs (47F - Cold Holding); shredded lettuce 58 (47F - Cold holding); sour cream (48F - Cold Holding); sliced ham (45-46F - Cold Holding) inside bottom right section of lowboy cooler, in unit more than 4 hours, see stop sale. Next day callback inspection required to verify compliance on internal cold holding temperatures of 41F or below. Warning

High Priority - hose at mop sink lower than flood rim of sink. 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. -hot dogs

Basic - Carbon dioxide/helium tanks not adequately secured. -unsecured co2 tank in bar area next to 3 compartment sink Corrected On-Site

Basic - Equipment in poor repair. -chipped storage racks inside cooler

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

Basic - Floor soiled/has accumulation of debris. -storage area near ac unit/mop sink Wall soiled behind cooking equipment in prep area

Basic - Food not stored at least 6 inches off of the floor. -containers of sauces underneath 3 compartment sink inside bin.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -plumbing/utility line under hand sink in prep area -gaskets to single door freezer next to lowboy in prep area -interior surface area at hood -wire racks above hot holding/grill under bags of chips -fan cover in prep area under vent

Basic - Soiled dry wiping cloth in use on top of cutting board.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -open bag of hot dogs, manager stated open for more han 7 days.

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 bag of hot dogs, manager stated open for more han 7 days, see stop sale.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense food inside container inside cooler

Basic - Floor soiled/has accumulation of debris. -under table with slicer. 3 comp sink in corner -under air conditioner in storage room

Basic - Food not stored at least 6 inches off of the floor. -case of potato chips, manager stated from recent delivery to be loaded asap

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -pan of raw beef stored above deli meats Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings below air conditioning unit inside paper storage room. Manager cleaned up, advised to contact professional pest control services for assistance. Corrected On-Site Warning

High Priority - Rodent nesting materials present. -below air conditioning unit Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese (48-51F - Cold Holding); roast beef (48-51F - Cold Holding); sliced turkey (48-51F - Cold Holding); sour kraut (45F - Cold Holding); pasta salad (45F - Cold Holding); raw beef (45F - Cold Holding); sliced ham (50F - Cold Holding); inside makeline cooler not maintaining food temperatures at 41F or below based upon data during inspection. Discussion wih manager about prep times beyond 4 hours prior. See stop sale Warning

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -cut tomatoes, cut lettuce Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -cut tomatoes, cut lettuce. Manager stated cut thus morning- more than 4 hours prior. See stop sale Warning

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. -hot dogs

Basic - Ceiling/ceiling tile shows damage/hole/disrepair/gap. -paper storage room, holes -above 3 compartment sink, gap in tiles

Basic - Floor soiled/has accumulation of debris.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Single-service articles improperly stored. -lids for cups on floor in paper storage room

Basic - Utility lines preventing proper floor cleaning. -under 3 compartment sink, plumbing pvc prevents adequate cleaning of floor.

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. Sour cream, shredded cheese, shredded lettuce, sliced cheeses, turkey, roast beef, cut tomatoes, sour kraut

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -clean glasses stored next to hws, exposed to splash. Advised to move glasses or install splash guards on sides of handwash sink up front in bar

Basic - Current Hotel and Restaurant license not displayed.