Federal Spa and Restaurant

Hands Clean and Properly Washed

Required Records Available; Shellstock Tags/Labels

Equipment Adequate to Maintain Product Temperature

Personal Cleanliness

Employee Health Policies Present

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Establishment packaging raw salmon, raw tuna raw branzino, cooked octopus, cooked shrimp using a reduced oxygen packaged method. Observed raw fish thawed un reduced oxygen packaging. **Warning**

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Establishment packaging raw salmon, raw branzino, raw tuna, cooked octopus, cooked shrimp using a reduced oxygen packaged method. Observed raw fish thawed in reduced oxygen packaging. See stop sale. **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**

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing clear substance at bar not labeled. Operator labeled **Corrected On-Site** **Warning**

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment packaging multiple foods using a reduced oxygen packaging method. **Warning**

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection **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. **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 packaging multiple raw animal foods to be held longer than 48 hours using as evidenced by date marking, raw fish that is no longer frozen using a reduced oxygen packaging method **Warning**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary chemical test kit.