Pier 1515

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and pots on shelf by triple sink, employee inverted them

Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils in drawer that has old build up, by front cook line in kitchen

Basic - Drain cover(s) missing. 2 cover missing by dish machine **Repeat Violation**

Basic - Floor area(s) covered with standing water. Water in walk in cooler not in use in back storage room **Repeat Violation**

Basic - Food stored on floor. Soda syrup boxes in storage area that arrived yesterday

Basic - Hood filter missing from automatic fire suppression/exhaust system. A couple are broken by fryer, front line cook line **Repeat Violation**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at front cook line with old build up

Basic - Old labels stuck to food containers after cleaning. Left on cover for cheesecake, upright cooler by front cook line, employee removed it **Corrected On-Site**

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates at front dining buffet

Basic - Single-service articles not stored inverted or protected from contamination. Lids in storage not inverted, manager inverted them, to go silverware box on floor too

High Priority - Displayed food not properly protected from contamination. Temporary cooking station at dining room across bar has no sneeze guard, explained to them, employee removed everything by the time I washed my hands **Corrected On-Site**

High Priority - Live, small flying insects found One fly by back cook line **Repeat Violation** **Admin Complaint**

High Priority - Raw sewage on ground of establishment. In mop sink room, sewage on floor by mop sink, **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cut melon and yogurt at buffet, no time, blank procedure, explained to manager, employee discarded them **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f sausage, buffet, no time, blank no procedure, explained 4 hrs procedure, employee voluntarily discarded sausages **Corrective Action Taken**

High Priority - Toxic substance/chemical improperly stored. Windex by lids in storage area, manager moved it **Corrected On-Site**

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. Cheesecake and ham opened on Friday, date marked by employee, upright cooler by cook line, front one **Corrected On-Site**

Intermediate - Handwash sink missing in warewashing or food preparation area. They have a temporary cook line at dining area across bar, no hand sink, employee removed station by the time I washed my hands much hands at bar **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks at bar, manager brought some **Corrected On-Site** **Repeat Violation**

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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Cooking in dining room, a small cooking station placed in dining room for 3 days only, per manager, explained to him, employee removed everything by the time I washed my hands, I couldn't take temperatures, **Corrected On-Site**