Local Provisions

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Four packages of raw tuna thawed inside reduced oxygen packaging. Tuna is fully thawed. Package have a label indicating the fish must be removed from packaging prior to thawing.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler in server station: milk (48F - Cold Holding); cream (50F - Cold Holding); butter packets (47F - Cold Holding). Server stated all three items were held inside the cooler overnight and have not been removed or used this morning. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler in server station: milk (48F - Cold Holding); cream (50F - Cold Holding); butter packets (47F - Cold Holding). Server stated all three items were held inside the cooler overnight and have not been removed or used this morning. Stop sales issued. **Warning**

Intermediate - Records/documents for required employee training do not contain all of the required information. 21 FRLA food handler certificates missing required information. 19 certificates missing CFPM certificate numbers, one certificate missing trainer's name, one certificate missing expiration date. Manager filled out all the required information during this inspection. **Corrected On-Site**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stack of clean plastic pans not inverted in clean dish storage area.

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. Four packages of raw tuna thawed inside reduced oxygen packaging. Tuna is fully thawed. Package have a label indicating the fish must be removed from packaging prior to thawing. Stop sale issued. **Repeat Violation**

Basic - Food storage container/container lid cracked or broken. Cracked plastic pan in clean dish storage area. Manager discarded pan during this inspection. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of sugar bin at cookline soiled with grease and/or food debris. 2. Exterior of trash can in bar area heavily soiled with grease and/or black substance. **Repeat Violation**

Basic - Unclean building components, attachments or fixtures. Floor below dry storage shelves in back of kitchen soiled with food debris.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention missing at green hose end of splitter added to mop sink.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three flies flying in kitchen near dish machine. One fly flying at cookline.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on clean dish rack stained. **Repeat Violation**

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. Raw tuna thawing in reduced oxygen packaging. Packaging does state the tuna must be removed from packaging prior to thawing. Manager had an employee open packages to continue thawing during this inspection. **Corrected On-Site**

Basic - Dead roaches on premises. One dead roach on floor in back of kitchen near walk-in cooler. Manager cleaned up the dead roach during this inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler doors in bar area soiled with mold-like substance. Employee cleaned gaskets during this inspection. **Corrected On-Site**

Basic - Old labels stuck to food containers after cleaning. Remnants of blue painters tape on outside of metal pan on clean dish rack. Manager placed pan into the warewash area to be rewashed, rinsed, and sanitized. **Corrective Action Taken**

High Priority - Container of medicine improperly stored. Tube of burn cream stored on shelf above takeout containers in dry storage area. Manager returned burn cream to the first aid kit during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside reach-in cooler at cookline: tomato bisque (49F - Cooling overnight). Pan of bisque is date marked 06/20. Manager and employee at cookline stated the bisque was cooked the previous day and placed into the cooler to cool. Employee at cookline stated the pan of bisque has been stored inside unit all night and has not been removed from the cooler today. Stop sale issued.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Inside reach-in cooler at cookline: tomato bisque (49F - Cooling overnight). Pan of bisque is date marked 06/20. Manager and employee at cookline stated the bisque was cooked the previous day and placed into the cooler to cool. The tomato bisque is cooling in a deep covered pan. Employee at cookline stated the pan of bisque has been stored inside unit all night and has not been removed from the cooler today. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler across from cookline: cut romain lettuce (45F - Cold Holding). Manager placed ice on lettuce, then 39F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside reach-in cooler at cookline: tomato bisque (49F - Cooling overnight). Pan of bisque is date marked 06/20. Manager and employee at cookline stated the bisque was cooked the previous day and placed into the cooler to cool. The tomato bisque is cooling in a deep covered pan. Employee at cookline stated the pan of bisque has been stored inside unit all night and has not been removed from the cooler today. Stop sale issued.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wall inside ice machine in dry storage area soiled with black substance.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cookline blocked by trash can. Manager moved trash can out away from handwash sink during this inspection. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Several scouring pads stored inside handwash sink across from dish machine. Inspector removed pads from sink before washing hands. **Corrected On-Site** **Repeat Violation**

Basic - Food storage container/container lid cracked or broken. Several cracked plastic pan lids on clean dish storage rack in back of kitchen. **Repeat Violation**

Basic - Floor soiled/has accumulation of debris. Floor in dry storage area soiled with food debris.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server in server station touched apron with bare hands, then scooped ice in ice machine without washing hands or wearing gloves. Manager had employee wash hands before continuing to prepare food. **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw salmon and pan of raw beef stored on shelf above cooked pasta and couscous inside reach-in cooler at cookline. Employee moved raw items to the bottom shelf during this inspection. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside make-table at end of cookline: beef (45F-48F - Cold Holding). Both manager and cook stated the beef has been stored inside unit overnight and has not been removed from unit today. Inside make-table at cookline across from fryers: cut tomatoes (49F - Cold Holding); bruschetta (50F - Cold Holding); raw tuna (52F - Cold Holding); chicken wings (47F - Cold Holding); Brussels sprouts (54F - Cold Holding). Manager and cook both stated the items were stored inside the unit overnight and have not been removed from unit today. Manager stated the wings and Brussels sprouts were completely cooled inside the walk-in cooler before being stored inside unit. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside make-table at end of cookline: beef (45F-48F - Cold Holding). Both manager and cook stated the beef has been stored inside unit overnight and has not been removed from unit today. Stop sale issued. Inside make-table at cookline across from fryers: cut tomatoes (49F - Cold Holding); bruschetta (50F - Cold Holding); raw tuna (52F - Cold Holding); chicken wings (47F - Cold Holding); Brussels sprouts (54F - Cold Holding). Manager and cook both stated the items were stored inside the unit overnight and have not been removed from unit today. Manager stated the wings and Brussels sprouts were completely cooled inside the walk-in cooler before being stored inside unit. Stop sales issued. **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Aerosol can of sanitizer stored on shelf above cans of "Red Bull" in dry storage area. Aerosol can of air freshener stored on shelf above Bloody Mary mix in dry storage area. Manager removed both from shelf during this inspection. **Corrected On-Site** **Admin Complaint**

Intermediate - Handwash sink used for purposes other than handwashing. Spoon and lemon slice stored in handwash sink in server station. Manager removed both from handwash sink during this inspection. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Clear plastic takeout cup without handle used as scoop inside bin of rice on lower shelf of prep table in storage area behind cookline. Manager removed and discarded cup during this inspection. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above clean dish rack near dish machine soiled with dust. **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of prep table at cookline. Employee jacket stored on top of box containing Bloody Mary mix in dry storage area. Both were removed during this inspection. **Corrected On-Site**

Basic - Food storage container/container lid cracked or broken. Three cracked plastic pan lids in-use in make-table at cookline.

Basic - Food stored on floor. Plastic container of potatoes stored directly on floor inside walk-in cooler. Manager had employee place container of potatoes on shelf during this inspection. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill soiled with grease.

Basic - Shelves with rust that has pitted the surface. Lower shelf of prep table at cookline across from grill rusted.

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. Dish machine chlorine 0PPM. Manager primed dish machine, but still 0PPM. Inspector instructed manager to sanitize dishes in the three-compartment sink until the dish machine is serviced.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On lower shelf of prep table on cookline: butter (57F - Cold Holding). Manager stated the butter was out of refrigeration for approximately two hours and moved the butter to the freezer to cool to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing "Windex" stored on shelf above spices and bottles of sauce in bar area. Sanger removed spray bottle from shelf during this inspection. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on prep table in kitchen soiled with black substance. Employee cleaned and sanitized the can opener during this inspection. Deflectorplate inside ice machine soiled with a black substance. Employee cleaned and sanitized the deflector plate during this inspection. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in bar area. No paper towels at handwash sink in employee bathroom. Both were replenished during this inspection. **Corrected On-Site** **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer missing label in server station. Employee added proper label during this inspection. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above clean dish rack near dish machine soiled with dust. **Repeat Violation**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bag of personal food stored inside reach-in cooler at server station above condiments. Employee removed food from cooler during this inspection. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler on cookline: diced tomato mixture (46F - Cold Holding) Manager stated the tomato mixture was stored inside the cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in kitchen on cookline: butter (57F - Cold Holding) Manager stated the butter ad been sitting in counter for approximately two hours and returned it to the walk-in to cool to 41F. Inside reach-in cooler on cookline: diced tomato mixture (46F - Cold Holding) Manager stated the tomato mixture was stored inside the cooler overnight. Stop sale issued. **Corrective Action Taken**

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/ Four employees present without a certified food manager present. A CFM arrived during this inspection. **Corrective Action Taken**

Intermediate - No soap and/or paper towels or mechanical hand drying device provided at handwash sink. Handsink in kitchen near walk-in cooler missing soap and towels.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents soiled with dust throughout kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Three ice buckets not inverted in storage area near ice machine.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license displayed dated 6/1/2022.....expired **Admin Complaint**

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed mash potatoes hot hold at 125F. Manager advised that mash Potatoes had been there for 2 hours. Manager reheated mash potatoes to 165 **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on the deflector shield in the ice machine.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical substance in the kitchen and bar. manager placed labels on the spray bottles. **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured. Observed bulk carbon dioxide tank not adequately secured in kitchen

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line with multiple cutting marks with stains on flip-top make table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hat on clean ware rack. Manger removed hat from clean ware rack **Corrected On-Site**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on cooling unit in Walk-in Freezer .

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee on cook line with no hair restraint.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of ground beef. Manager removed utensil **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service take out trays not inverted or protected. Manager inverted trays. **Corrected On-Site**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce tomato's stored above ready to eat food items cut carrotsin flip-top make table cooler. Manager removed unwashed produce. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen working containers of food (flour) and sugar)removed from original container with no identification of food product stored in container. Manager placed labels on both containers. **Corrected On-Site**