Main Kitchen/Don Rico/Doc Bales/

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. - inside small ice machine in warehouse washing room - From follow-up inspection 2025-02-10: **Time Extended**

Basic - - From initial inspection : Basic - Ceiling tile missing. -above walk in cooler door in back - From follow-up inspection 2025-02-10: **Time Extended**

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - bar - warewashng area allowing wastewater to pool **Warning** - From follow-up inspection 2025-02-10: **Time Extended**

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - near 3 compartment sink - From follow-up inspection 2025-02-10: **Time Extended**

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. -cooler in prep adea, marked #7 - From follow-up inspection 2025-02-10: **Time Extended**

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. - spigot near chemical dispensers in warewashing area -prep sink near stacked ovens - From follow-up inspection 2025-02-10: **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream cheese 46-65F, 2 containers inside cooler in breakfast buffet bar, employee stated out recently exposed to room temperature and placed back into cooler. Advised to keep spreadable cream cheese

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -hot dogs **Corrected On-Site**

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. -breakfast buffet area, cleaning spray bottles/cans stored next to food grade wrap **Corrected On-Site**

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

Basic - Water leaking/dripping constantly from air conditioning vent. -cook line in front of flat top grill near entrance to lobby

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Basic - Employee/cook with no beard guard/restraint while engaging in food preparation.

Basic - Floor area(s) covered with standing water. -warewashing area -near ice machines

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 at small dish machine using chemical sanitizer, operation relies on larger hot water dish machine, advised to verify 50-100ppm on smaller dish machine prior to using for any sanitizing.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw salmon stored above biscuits, other ready to eat items inside walk in freezer on sheet pans in speed rack. Advised to use hierarchy in freezers when removing from commercial packaging.

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. -apples in breakfast buffet

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.

Basic - Cove molding at floor/wall juncture broken/missing. -near walkin 37

Basic - Floor area(s) covered with standing water. -walk in 37, water pooling

Basic - Floor soiled/has accumulation of grease/debris.

Basic - Floors not maintained smooth and durable. -warewashing area

Basic - Hole in or other damage to wall. -near fire suppression system on wall

Basic - Water leaking from pipe and/or faucet/handle. -faucet with slow drip across from tilt skillet

High Priority - Dented cans present. See stop sale. -beets

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cut melon, sliced cheeses

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (38-52F - Cold Holding); sliced cheeses (40-50F), at buffet station for unknown time. Manager discarded at end of service. Advised of requirement to control by adequate temperature or a time control procedure.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -boiled eggs out of shell

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by large garbage can **Corrected On-Site**

Basic - Equipment in poor repair. -cooler 7 door/frame

Basic - Floors not maintained smooth and durable. -in front of ice machines in hallway

Basic - Ice buildup in reach-in cooler. -server cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters at don ricos cook line

Basic - Reach-in cooler shelves with rust that has pitted the surface.

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

Basic - Water leaking from pipe and/or faucet/handle. -faucet leaking at hand sink at end of line near cork board

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -chef stated calling technician for service **Warning** - From follow-up inspection 2023-04-04: Failed to reach 160F. Manager stated technician was recently on site. Advised to test machine between service to ensure 160F minimum temperature is recorded from within dish machine where plates/utensils are sanitized with hot water. Dish machine must reach 160F around food contact surface equipment/wares in order to adequately sanitize using that method. Must be in compliance on callback extension**Time Extended** **Time Extended**

Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. **Warning** - From follow-up inspection 2023-04-04: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Evelyn, expired 11/22 **Warning** - From follow-up inspection 2023-04-04: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -expired 2022 **Warning** - From follow-up inspection 2023-04-04: -employees currently in manager training during callback inspection, remaining employee food handler "charles **Time Extended**

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -interior of ice bin near office in back hallway **Warning** - From follow-up inspection 2023-04-04: **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. -walk in 36 **Warning** - From follow-up inspection 2023-04-04: **Time Extended**

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -warewashing area **Warning** - From follow-up inspection 2023-04-04: **Time Extended**

Basic - - From initial inspection : Basic - Food offered in a way that misleads/misinforms the consumer. -"blue swimming crab"- Portunus pelagicus , used for menu item that describes "blue crab" -Callinectes sapidus - **Warning** - From follow-up inspection 2023-04-04: No blue crab offered currently during callback inspection, menu still describes blue crab cakes. Must be in compliance by next unannounced inspection **Time Extended** **Corrective Action Taken**

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -shredded mixed cheese, marked 9/10 -tuna made in house marked 9/9

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -shredded cheese marked 9/10. Reminder to count day of prep when determining the "within 7 days"

High Priority - Spray hose at dish sink lower than flood rim of sink. -inside rinse compartment of 3 compartment sink near dish pit **Corrected On-Site**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -bagged coffee grounds, exposed to dripping contaminated water from air conditioning leak near soda bib rack/office

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cut tomatoes , breakfast buffett

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes 46F inside small cooler in breakfast buffet area longer than 4 hours, fan blocked by stacked plastic containers. See stop sale.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -operator brought in technicians during inspection **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use at all times. -2 slim jim trash cans in front of hand sink on back line **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. -employee used hand sink as dump sink in server station at edge of kitchen

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -operator brought in technicians during inspection **Corrective Action Taken**

Basic - Disrepair/damage to wall/column. Dish pit area near access to back hall, column near prewash station

Basic - Floor area(s) covered with standing water. -near rack with single service cups/coffee grounds at entrance to kitchen from server station

Basic - Food not stored at least 6 inches off of the floor. -syrup/malt/sauce bottles on bottom shelf inside server station that is not 6 inches from floor

Basic - Food stored in a location that is exposed to dripping water from air conditioning. -coffee grounds, see stop sale **Corrected On-Site**

Basic - Ice buildup in walk-in freezer.