RUM RUNNERS DUELING PIANO BAR & GRILL

High Priority - Stop Sale issued due to adulteration of food product. Prepping- mahi 51F (4:15-4:57) thawed inside vacuumed sealed bag.

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. Prepping- mahi 51F (4:15-4:57) thawed inside vacuumed sealed bag. See stop sale.

Basic - Cutting board has cut marks and is no longer cleanable at snake make bars near expo and stove. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went out side came back into kitchen put gloves on and did not wash hands.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. John Kahwaly 3-17-20

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

Basic - 2 Ice buckets stored on floor between uses near make bar and dish machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in mango sauce at make bar on cook line.

Basic - Cutting board has cut marks and is no longer cleanable at make tables and prep table. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. employee food lunch bag stored in reach in cooler near portioned ranch.

Basic - Food stored on floor. Case of raw chicken stored on floor in walk in cooler. Cook removed chicken from floor and placed on shelf. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.wet cloth stored on side of tea urn.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

Basic - Food stored on floor. Ground beef stored on floor in walk in cooler.

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Scoop left in Cole slaw over night in reach in cooler at make bar. Manager removed scoop and discarded Cole slaw.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided establishment with health reporting requirements. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen dusty. Repeat Violation

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

Basic - No handwashing sign provided at a hand sink used by food employees. 2 sinks in bar area have no hand washing sign. Manager printed and hung signs at sinks in bar area. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover and over food.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Concrete floor in front of ice bin in wait station is unsealed. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile near back door soiled.

Basic - Cove molding at floor/wall juncture broken/missing t entry to cook line.

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 - Soiled dry wiping cloth in use in multiple teas in kitchen and in prep areas.

Basic - Stored food not covered. Mozzarella sticks, breaded shrimp stored in reach in freezer not covered.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors not sealed in walk in cooler, bar area and wait station.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled near bottom on right side of walk in cooler.

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 to 0ppm. Employee changed out the empty container, primed the line, and then redid the cycle. Retested to 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - two of the three soda guns at the downstairs bar were soiled. Employee cleaned during inspection. - area around the nozzles on the soda machine dirty. Employee cleaned during inspection. Corrected On-Site