Cataluna Lounge & Tapas

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. According to most up to date plans dated 9.2023 hand wash sink near mop sink has been removed. Observed connections on wall. **Repeat Violation** **Warning** - From follow-up inspection 2025-03-18: Person in charge is working with plan review to see if they will approve not having hand sink in area. **Time Extended**

Intermediate - - From initial inspection : 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. Person in charge unable to provide proof of training during inspection for employees working longer than 60 days. **Warning** - From follow-up inspection 2025-03-18: Person in charge needs more time to obtain. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing and using sous vide for lamb, lobsters cooking to 120F, 140F. Observed lobsters in bag dated 3.1.25. Establishment is vacuum sealing raw salmon, cooked octopus, soup base and keeping in bags for longer than 48 hours, freezing. **Repeat Violation** **Warning** - From follow-up inspection 2025-03-18: Person in charge needs more time to submit. **Time Extended**

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. Dishmachines in bar at 0ppm. Person in charge will utilize main dishmachine until units can be serviced. Person in charge called for service during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves salmon raw, person in charge unable to provide proof of parasite destruction. Person in charge called supplier during inspection. Person in charge obtained from supplier by end of inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plates of ice machine with slight mold like substance buildup. Also, cutting board at bar with staining.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. According to most up to date plans dated 9.2023 hand wash sink near mop sink has been removed. Observed connections on wall. **Repeat Violation** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels and soap at far side bar hand wash sink. Person in charge provided. **Corrected On-Site** **Repeat Violation**

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. Person in charge unable to provide proof of training during inspection for employees working longer than 60 days. **Warning**

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing and using sous vide for lamb, lobsters cooking to 120F, 140F. Observed lobsters in bag dated 3.1.25. Establishment is vacuum sealing raw salmon, cooked octopus, soup base and keeping in bags for longer than 48 hours, freezing. **Repeat Violation** **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. One spray bottle with chemical per person in charge unlabeled. Person in charge labeled. **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on door handle. Person in charge removed. **Corrected On-Site**

Basic - Single-service articles improperly stored. Single service cases stored on floor of external storage located to left when exiting back door.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws within customer reach at bar not wrapped. Person in charge pulled behind bar.

Basic - Cloth used as a food-contact surface. Observed cloth used in direct contact with scallops in walk in cooler.

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals raw fish, scallops, cooked octopus, with no approved Haccp plan. Establishment also vacuum seals raw lamb, cooks for two hours at 115F, then cools in bag, cold holds until ordered and cooks to desired temperature. **Warning** - From follow-up inspection 2024-11-06: Operator needs more time to submit. **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended** - From follow-up inspection 2025-01-08: Person in charge is vacuum sealing cooked octopus at callback, has stopped doing other processes. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Per plan, hand wash sink has been removed by dish pit. Moved to opposite side of cookline. **Warning** - From follow-up inspection 2024-11-06: Establishment will submit plans to see if plan review will allow no hand wash sink in area it was removed. **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tataki and salmon tartar served raw or udercooked on menu with no disclosure. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-06: Operator needs more time to make menu changes. **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. According to plans on file, dishwasher has been added to service bar, triple sink added to kitchen, dish pit hand wash sink removed, and hand wash sink moved from wall near mop sink to far right side of kitchen cookline near back door. Plans need to be updated and accurate. **Warning** - From follow-up inspection 2024-11-06: Operator needs more time to submit. **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals raw fish, scallops, cooked octopus, with no approved Haccp plan. Establishment also vacuum seals raw lamb, cooks for two hours at 115F, then cools in bag, cold holds until ordered and cooks to desired temperature. **Warning** - From follow-up inspection 2024-11-06: Operator needs more time to submit. **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended**

High Priority - - From initial inspection : 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. Service side bar dishmachine is chemical, testing at 0ppm. Establishment will utilize one of the other two dishmachines on site. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-11-06: Operator needs more time to repair. **Time Extended**

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects at bar. Observed three flying insects at dish pit. Observed two flying insects in dry storage hall. **Warning** - From follow-up inspection 2024-11-06: Observed four live roaches on wall under dish pit along white piping. Person in charge killed and discarded. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Per plan, hand wash sink has been removed by dish pit. Moved to opposite side of cookline. **Warning** - From follow-up inspection 2024-11-06: Establishment will submit plans to see if plan review will allow no hand wash sink in area it was removed. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tataki and salmon tartar served raw or udercooked on menu with no disclosure. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-06: Operator needs more time to make menu changes. **Time Extended**

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. According to plans on file, dishwasher has been added to service bar, triple sink added to kitchen, dish pit hand wash sink removed, and hand wash sink moved from wall near mop sink to far right side of kitchen cookline near back door. Plans need to be updated and accurate. **Warning** - From follow-up inspection 2024-11-06: Operator needs more time to submit. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals raw fish, scallops, cooked octopus, with no approved Haccp plan. Establishment also vacuum seals raw lamb, cooks for two hours at 115F, then cools in bag, cold holds until ordered and cooks to desired temperature. **Warning** - From follow-up inspection 2024-11-06: Operator needs more time to submit. **Time Extended**

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves salmon undercooked, unable to provide parasite destruction. Person in charge reached out to supplier during inspection. Provided letter. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects at bar. Observed three flying insects at dish pit. Observed two flying insects in dry storage hall. **Warning**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in incorrect location at mop sink. Needs to be added to non chemical side of splitter. **Repeat Violation** **Admin Complaint**

High Priority - Unapproved food additive used in food. Any food containing the unapproved additive may not be served. Observed Rose petals used as garnish in drink labeled not edible, to be used in crafts, soap making etc. Person in charge states will put on side of drink instead of in drink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cream sauce, pasta, butter at 47-49F. Delivery service on site during inspection. Person in charge states had door open. Ambient temperature came down to 42F during inspection. **Repeat Violation** **Admin Complaint**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher go from dirty to clean dishware without hand wash. Hand wash sink has been removed according to plans. Access to other hand wash sink is blocked by table.

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. Service side bar dishmachine is chemical, testing at 0ppm. Establishment will utilize one of the other two dishmachines on site. **Corrective Action Taken** **Warning**

High Priority - Dented/rusted cans present. See stop sale. 1 can of olives with dent along seam.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in walk in cooler 10F cooler than inspectors thermometer.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Per plan, hand wash sink has been removed by dish pit. Moved to opposite side of cookline. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Observed cook fill pot at hand wash sink in kitchen. **Repeat Violation**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tataki and salmon tartar served raw or udercooked on menu with no disclosure. **Repeat Violation** **Warning**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes chlorine at dish pit. Unable to provide test strips. Person in charge ordered during inspection. **Corrective Action Taken**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front bar. Person in charge provided. **Corrected On-Site**

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. According to plans on file, dishwasher has been added to service bar, triple sink added to kitchen, dish pit hand wash sink removed, and hand wash sink moved from wall near mop sink to far right side of kitchen cookline near back door. Plans need to be updated and accurate. **Warning**

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals raw fish, scallops, cooked octopus, with no approved Haccp plan. Establishment also vacuum seals raw lamb, cooks for two hours at 115F, then cools in bag, cold holds until ordered and cooks to desired temperature. **Warning**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate in ice machine with mold like substance buildup. **Repeat Violation**

Basic - Food stored on floor. Case of oil stored on floor in kitchen. **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 74F on cookline. Person in charge removed. **Corrective Action Taken** **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Two bulk goods containers missing labels. Person in charge labeled. **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler second in from end on left side of line beef, meatball, pasta 48-53F. Ambient temperature of unit 36F during inspection. Person in charge states have been in and out for prep. In walk in cooler cheese, cheese, beef, milk 53-55F. Person in charge states has been out of temperature less than 4 hours. Called for service during inspection. Began icing items down. At counter in kitchen, fried onions at 63F, person in charge states made last night. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-04-25: In walk in cooler cheese, beef, mashed potatoes 44-46F. Person in charge states had delivery, provide invoice. Person in charge states repair service will be back again today to check unit. Ambient temperature of unit at 40F during inspection. Several items in unit 41-43F. Recommended moving time/temperature control for safety items to back of unit. In reach in cooler shrimp at 48F. Person in charge discarded. All other items in unit 40F or below. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-04-29: In walk in cooler several items 44-45F. Person in charge states temperatures have been out less than 4 hours. Took temperatures of unit and items were in temperature. Person in charge states unit was open for gasket measurement service this morning. Ambient temperature is 40F during inspection. Person in charge began moving all time/temperature control for safety items out of unit to other units holding temperature during inspection. Iced down large items during inspection. Several items in unit testing at 39-42F. Observed ice on condenser pipe on exterior of unit. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-04-30: In walk in cooler items held on ice at 38F. Steak at 45F. Pasta at 47F. Iced down items during inspection. Other items in unit 42-43F. Person in charge states has been in and out for prep. Ambient temperature of unit 42F. Plastic partitions separating bar side from prep side may be inhibiting airflow. Person in charge agreed to remove. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-05-02: In walk in cooler plastic partitions have not been removed, some items in walk in cooler temping 45-46F. Ambient temperature of unit 41F during inspection. Other items testing 43F or below. Person in charge provided invoice for delivery dated 5.2.24. States someone is due to removed plastic partition today. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler second in from end on left side of line beef, meatball, pasta 48-53F. Ambient temperature of unit 36F during inspection. Person in charge states have been in and out for prep. In walk in cooler cheese, cheese, beef, milk 53-55F. Person in charge states has been out of temperature less than 4 hours. Called for service during inspection. Began icing items down. At counter in kitchen, fried onions at 63F, person in charge states made last night. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-04-25: In walk in cooler cheese, beef, mashed potatoes 44-46F. Person in charge states had delivery, provide invoice. Person in charge states repair service will be back again today to check unit. Ambient temperature of unit at 40F during inspection. Several items in unit 41-43F. Recommended moving time/temperature control for safety items to back of unit. In reach in cooler shrimp at 48F. Person in charge discarded. All other items in unit 40F or below. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-04-29: In walk in cooler several items 44-45F. Person in charge states temperatures have been out less than 4 hours. Took temperatures of unit and items were in temperature. Person in charge states unit was open for gasket measurement service this morning. Ambient temperature is 40F during inspection. Person in charge began moving all time/temperature control for safety items out of unit to other units holding temperature during inspection. Iced down large items during inspection. Several items in unit testing at 39-42F. Observed ice on condenser pipe on exterior of unit. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-04-30: In walk in cooler items held on ice at 38F. Steak at 45F. Pasta at 47F. Iced down items during inspection. Other items in unit 42-43F. Person in charge states has been in and out for prep. Ambient temperature of unit 42F. Plastic partitions separating bar side from prep side may be inhibiting airflow. Person in charge agreed to remove. **Admin Complaint** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler second in from end on left side of line beef, meatball, pasta 48-53F. Ambient temperature of unit 36F during inspection. Person in charge states have been in and out for prep. In walk in cooler cheese, cheese, beef, milk 53-55F. Person in charge states has been out of temperature less than 4 hours. Called for service during inspection. Began icing items down. At counter in kitchen, fried onions at 63F, person in charge states made last night. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-04-25: In walk in cooler cheese, beef, mashed potatoes 44-46F. Person in charge states had delivery, provide invoice. Person in charge states repair service will be back again today to check unit. Ambient temperature of unit at 40F during inspection. Several items in unit 41-43F. Recommended moving time/temperature control for safety items to back of unit. In reach in cooler shrimp at 48F. Person in charge discarded. All other items in unit 40F or below. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-04-29: In walk in cooler several items 44-45F. Person in charge states temperatures have been out less than 4 hours. Took temperatures of unit and items were in temperature. Person in charge states unit was open for gasket measurement service this morning. Ambient temperature is 40F during inspection. Person in charge began moving all time/temperature control for safety items out of unit to other units holding temperature during inspection. Iced down large items during inspection. Several items in unit testing at 39-42F. Observed ice on condenser pipe on exterior of unit. **Admin Complaint** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker from non chemical side of splitter at mop sink. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-04-25: No change. **Admin Complaint** - From follow-up inspection 2024-04-29: Vacuum breaker has been added, but in incorrect location. **Time Extended**

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker from non chemical side of splitter at mop sink. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-04-25: No change. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler second in from end on left side of line beef, meatball, pasta 48-53F. Ambient temperature of unit 36F during inspection. Person in charge states have been in and out for prep. In walk in cooler cheese, cheese, beef, milk 53-55F. Person in charge states has been out of temperature less than 4 hours. Called for service during inspection. Began icing items down. At counter in kitchen, fried onions at 63F, person in charge states made last night. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-04-25: In walk in cooler cheese, beef, mashed potatoes 44-46F. Person in charge states had delivery, provide invoice. Person in charge states repair service will be back again today to check unit. Ambient temperature of unit at 40F during inspection. Several items in unit 41-43F. Recommended moving time/temperature control for safety items to back of unit. In reach in cooler shrimp at 48F. Person in charge discarded. All other items in unit 40F or below. **Admin Complaint** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Food stored in ice used for drinks. Observed cut fruit stored in containers in cooler that holds drink ice below containers of open fruit. **Warning** - From follow-up inspection 2024-04-25: Not observed. **Time Extended**

Intermediate - - From initial inspection : 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. No proof of employees informs of reporting responsibility. Provided DBPR form during inspection. **Warning** - From follow-up inspection 2024-04-25: Person in charge needs more time to complete. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Disclosure missing from Salmon tartare, hamachi, and tuna dishes served raw. **Warning** - From follow-up inspection 2024-04-25: Operator needs more time to update menu. **Time Extended**

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. Observed employee handle cut lemons in back kitchen with no gloves. No approved AOP for establishment. Person in charge spoke to employee. **Corrective Action Taken**

High Priority - Employee washed hands with cold water. Observed employee wash hands at sink at cookline where hot water is not working. Water only reaching 77F during inspection.

High Priority - Food stored in ice used for drinks. Observed cut fruit stored in containers in cooler that holds drink ice below containers of open fruit. **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in back kitchen.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves salmon, hamachi undercooked unable to provide parasite destruction. Called and received during inspection. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass door dessert cooler raw egg yolks stored over cooked créme brûlée. Also, in reach in freezer raw scallops on try no longer commercially packaged stored over uncovered tiramisu. Person in charge began rearranging. **Corrective Action Taken**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried onions on line made yesterday per person in charge at 63F. Brie in walk in cooler dated 4/16.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler second in from end on left side of line beef, meatball, pasta 48-53F. Ambient temperature of unit 36F during inspection. Person in charge states have been in and out for prep. In walk in cooler cheese, cheese, beef, milk 53-55F. Person in charge states has been out of temperature less than 4 hours. Called for service during inspection. Began icing items down. At counter in kitchen, fried onions at 63F, person in charge states made last night. **Corrective Action Taken** **Warning**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker from non chemical side of splitter at mop sink. **Repeat Violation** **Admin Complaint**

High Priority - Container of medicine improperly stored. Liquid medicine stored on prep table in kitchen and on top of reach in freezer. Person in charge removed. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee utilizing hand wash sink to fill bottle.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Disclosure missing from Salmon tartare, hamachi, and tuna dishes served raw. **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. No proof of employees informs of reporting responsibility. Provided DBPR form during inspection. **Warning**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves multiple items undercooked and or raw. No consumer advisory. Person in charge posted during inspection. **Corrected On-Site**

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet at main cookline hand wash sink stripped, not working.

Basic - Food stored on floor. Cases of drinks in plastic stored on floor in walk in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Straws at bar within customer reach unwrapped. Person in charge moved behind bar. **Corrected On-Site**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate on left side ice machine with mold like substance buildup.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 100F. Person in charge removed from line.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker on non chemical side of splitter at mop sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for chlorine dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing papertowels and soap at bar hand wash sinks. At hand wash sink by ovens in kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Observed several spray bottles with blue and yellow chemicals unlabeled.

Basic - Water leaking from pipe and/or faucet/handle. Leak observed under dishmachine when in use.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing a,Brent thermometer in reach in coolers at the bar.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed large gap beneath front door, light visible. Light visible at side door as well.