CASUAL BIRD

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. 0ppm chlorine after running/testing multiple times. Operator called service technician . Callback inspection required to verify in 7 days Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards

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. -tuna fully thawed inside vacuum sealed packaging, manager stated just received hours prior. Employee removed tuna from packaging during inspection Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. -employee handling food in back

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to lowboy at end near 3 compartment sink

Basic - Unclean building components, attachments or fixtures. -exterior of air conditioning ducts above prep 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. -0ppm, tested multiple times, manager set up 3 compartment sink for sanitizing step, called for technical service Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -whipped butter 71F, employee stated 1 hour placed out from temperature control. -humus 43F in middle, 47F at edge inside cooler, manager moved to other unit to rapidly cool down. -sprouts 53F, yogurt 54F, cream cheese 53F, brie 48F, inside station across from grill, top and bottom. Product loaded in at start of shift/overnight. See stop sale. Manager discarded product, called for technical service.Warning 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. Sliced tomatoes 57F after 4 hours from being cut Warning

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Food stored in a location that is exposed to splash. -closed containers of prepped food inside lexans next ti hand sink without splash guard

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheeses (54-58F - Cold Holding); yogurt (46-47F - Cold Holding). butter (71F - Cold Holding); cut tomatoes from prior days prep (53F - Cold Holding) Inside small cooler and makeline cooler adjacent to cook line. Units recently restocked less than 1 hour prior per employee, advised to verify units maintaining and holding cold food at 41F or below. Service technician on site. Callback inspection required to verify compliance. Warning - From follow-up inspection 2024-08-30: -sweet potato casserole 48F, sliced american cheese 51F, whipped dairy 49F inside small cooler across from cook line. Manager previously had maintenance on unit, advised to monitor temperatures and use other coolers/ice/freezers to maintain 41F or below if unit is not maintaining internal food temperatures for adequate cold holding parameters.. Next available day callback inspection Time Extended

High Priority - Employee drank then engaged in handling clean equipment or utensils, or touched unwrapped single-service items without washing hands. -server up front, twist cap personal beverage. Handled single service cups out front without washing hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw shell eggs stored above raw bacon inside walk in cooler Raw animal food stored over/not properly separated from ready-to-eat food. -raw tuna stored above casserole inside walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheeses (54-58F - Cold Holding); yogurt (46-47F - Cold Holding). butter (71F - Cold Holding); cut tomatoes from prior days prep (53F - Cold Holding) Inside small cooler and makeline cooler adjacent to cook line. Units recently restocked less than 1 hour prior per employee, advised to verify units maintaining and holding cold food at 41F or below. Service technician on site. Callback inspection required to verify compliance. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute inside beverage dispenser put front

Basic - Grease receptacle lid open.

Basic - No handwashing sign provided at a hand sink used by food employees. -mens restroom

Basic - Standing water in bottom of reach-in-cooler. -makeline cooler

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 46-48F, loaded above fill line, loaded less than 2 hours prior. Employee corrected. -bulk creamer 67 sitting in counter inside insulated container, manager stated loaded 5 hours prior, see stop sale. Advised to keep bulk creamer inside cooler, ice bath, or use time as public health control(4 hours).Corrective Action Taken Corrective Action Taken Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -thermometer on walk in cooler door, manager stated usually backup ambient thermometer inside cooler. Warning

Intermediate - Handwash sink used for purposes other than handwashing. -coffee grounds inside hand sink up front Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poke tuna, consumer advisory on bottom of menu has asterix and required verbage, operator must include all undercooked/raw foods under consumer advisory on menu.Warning Warning

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. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone resting on top of box of toothpicks next to microwave on rack across from walk in Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pink substance on surface area behind ice chute on drink dispenser up front. Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sani bucket stored on top of equipment on cook line Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0ppm, manager replaced Corrected On-Site Warning