Public & General

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took a sip of drink then put on gloves then stirred food on stove top. **Warning**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with back of gloved hand then kept cooking/prepping food. **Warning**

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. Employee wiped hands on apron/shorts then stirred whipped butter on cooks line. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (48F - Cold Holding); tomatoes (47F - Cold Holding); corn (46F - Cold Holding); tempeh (48F - Cold Holding) items in top portions of coolers on cooks line, the lids are wide open and items in small plastic round containers inside large metal container, employees placed items in an ice bath to cool down. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Whipped butters on cooks line, paperwork states it is marked on chart or board but board is blank.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside in storage area/employee smoke/break area with hose attached. **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside ice machine soiled in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Ice inside handsink behind front counter indicating the sink was used as a dump sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink by door in kitchen. No Handwash sign at sink at end of cooks line.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee working in kitchen, stated his certificate is at other job.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves on wall outside of walk in cooler. **Repeat Violation**

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door leading to outside storage shed.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple spoons in water 81F on cooks line. Soup ladles in water 82F next to hot holding on cooks line. **Repeat Violation**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. The wall/window seal area behind dish machine is soiled. **Repeat Violation**

Basic - Worn, torn and/or soiled floors/carpeting. Carpet soiled from wear and tear on floor in office/dry storage.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pulled pork made 6/12. Brie cheese 5/30. Tallegio cheese 6/10.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (77F - Cold Holding) item sitting out for 30 minutes, manager stated they do not use time control. Item moved to cooler to rapidly drop. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside in break area. **Repeat Violation** **Admin Complaint**

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. Heavy cream opened previous day, operator dated. **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler with deep cut marks and burn marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink container on shelf next to clean plates and above soup hot holding area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Soup ladle in standing water at 88F. **Repeat Violation**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelving in dry storage room and walk in cooler room. **Repeat Violation**

Basic - Worn, torn and/or soiled floors/carpeting. In the dry storage area/office.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cream and sauce bottle in reach in cooler on cooks line, employee moved fish to the bottom. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 5 droppings mixed with nesting materials behind reach in freezers in storage area across restaurant, 3 on bottom shelf of prep table next to food scale, 15 on floor under drying rack next to dish machine, and 10 in the back compressor area on reach in cooler on cooks line. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (44F - Cold Holding); tempeh (46F - Cold Holding); sausage (53F - Cold Holding) in top portion of reach in cooler on cooks line. ranch (58F - Cold Holding) on front line in melted ice bath. butter (71F - Cold Holding); in bottom portion of cooler. **Repeat Violation** **Admin Complaint**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door next storage sheds.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine in kitchen. Interior reach in cooler in prep area.

Basic - Equipment in poor repair. Ice machine gasket torn in front line area. Front button piece of rice cooker is melted. **Repeat Violation**

Basic - Hole in or other damage to wall. Between Handwash sink and cooling area in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils in water at 71F on cooks line. Knife in sanitizer bucket on bottom shelf in front line area.

Basic - No handwashing sign provided at a hand sink used by food employees. Next to hole in the wall in kitchen.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves in side storage room. **Repeat Violation**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Window seal around dish machine soiled with black substance. Walls ceiling area near dish machine soiled with dust.

Employee Health Policies Present

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed raw beef patty of flat top changed gloves and started touching clean equipment, no Handwash occurred.

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. Employee cooking on cooks line wiped hands on soiled apron and continued cooking.

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. Employee had one gloved hand and one not gloved he grabbed toasted bun off of flat top with bare hand and placed on plate.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese in reach in cooler in prep area and walk in cooler. Operator moved eggs to the bottom shelf below ready to eat foods. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (45F - Cold Holding) sausage (50F - Cold Holding) cheese (45F - Cold Holding) items in small plastic containers in the top of reach in cooler on cooks line, manager added ice to items retemped sausage 43, tomato 41, cheese 40. **Corrected On-Site**

Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Pickled items such as corn salsa, pickles, and mixed vegetables. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cubes in Handwash sink at charcuterie area.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags in cup not marked with last date served.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler. Clean dish rack in prep area. **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. Snapper fillets in reach in cooler on cooks line and walk in cooler. See stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened beverage on prep table, operator moved items. **Corrected On-Site** **Repeat Violation**

Basic - Equipment in poor repair. Ice machine gasket torn behind front counter. **Repeat Violation**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Stand up reach in freezer in storage room.

Basic - In-use utensil stored in sanitizer between uses. Knife in sanitizer bucket at front charcuterie line. Employee moved knife. **Corrected On-Site** **Repeat Violation**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage shelves in back storage room. **Repeat Violation**

Basic - Standing water in bottom of reach-in-cooler. Keg cooler behind bar. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Bulk containers on bottom shelf of prep table, operator labeled as flour and sugar. **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hamburger (45F - Cold Holding) clams ambient (45F - Cold Holding) walk in cooler fans are half way being blocked by bags of bread, items in front of fan is 41F or below others in varies parts of cooler are not. Employee moved items to allow cold air to be evenly dispensed. salmon mix (54F - Cold Holding) item must have been out of cooler, all other items in cooler are 41F or below. sausage (59F - Cold Holding); onions cooked (52F - Cold Holding); hamburgers (47F - Cold Holding); cheese (60F - Cold Holding); coleslaw (46F - Cold Holding); chicken wings (48F - Cold Holding); cheese (51F - Cold Holding) items in small plastic containers in sitting in large metal pan in cooler, flip top lid of cooler opened constantly during lunch, cold air not being retained. Employees closed lids. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-08-21: Walk in cooler: clams 42, beef 43, cabbage 41, tomato 41. Reach in coolers on cooks line items in small plastic containers inside large metal container: cooked onions 51, sausage 61, tempeh 63, coleslaw 52, goat cheese 53, corn salsa 52. Employee iced items at time of inspection. Spoke to kitchen manager about switching foods to metal containers or continue to use ice. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2023-08-23: Sausage 51, cheese 46, cheese 50, tomatoes 47, tomatoes 46, beef 53, corn salsa 46, tempeh 45.**Admin Complaint** **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hamburger (45F - Cold Holding) clams ambient (45F - Cold Holding) walk in cooler fans are half way being blocked by bags of bread, items in front of fan is 41F or below others in varies parts of cooler are not. Employee moved items to allow cold air to be evenly dispensed. salmon mix (54F - Cold Holding) item must have been out of cooler, all other items in cooler are 41F or below. sausage (59F - Cold Holding); onions cooked (52F - Cold Holding); hamburgers (47F - Cold Holding); cheese (60F - Cold Holding); coleslaw (46F - Cold Holding); chicken wings (48F - Cold Holding); cheese (51F - Cold Holding) items in small plastic containers in sitting in large metal pan in cooler, flip top lid of cooler opened constantly during lunch, cold air not being retained. Employees closed lids. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-08-21: Walk in cooler: clams 42, beef 43, cabbage 41, tomato 41. Reach in coolers on cooks line items in small plastic containers inside large metal container: cooked onions 51, sausage 61, tempeh 63, coleslaw 52, goat cheese 53, corn salsa 52. Employee iced items at time of inspection. Spoke to kitchen manager about switching foods to metal containers or continue to use ice. **Admin Complaint** **Corrective Action Taken**

Supervisor/Person in Charge Present

Certified Food Manager Identification

Employee Health Policies Present

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

Equipment Adequate to Maintain Product Temperature

Lighting Adequate; Required Shields in Place

Personal Cleanliness

Toilet Rooms Maintained

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink removed next tor reach in cooler and dish machine. **Warning** - From follow-up inspection 2023-03-24: Manager advised that Mop Sink has. It been installed **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. Employee handled dirty dishes then handled clean dishes. Manager had employee wash hands. **Corrective Action Taken**

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. Employee touched bread for a sandwich before putting on a glove.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from fryer: Goat cheese (48F - Cold Holding). Manager stated item placed in cooler at 11:00 am. Manager placed item in reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Establishment doesn't have a chlorine test kit.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers on make line. White cutting board stored next to three compartment sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water on prep table, 81F. Manager changed water and placed it on stove top to stay warm. **Corrective Action Taken**