Tiki Bar 52

Intermediate - - From initial inspection : 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. Observed Cooked chicken wings in reduced oxygen packaging at walk in cooler with no date marking. Per operator, chicken wings are fully cooked in house, cooled in freezer until frozen and then placed in reduced oxygen packaging same day. Per operator, undated reduced oxygen packs of wings were pulled from freezer at 10pm on 11/6. Operator removed chicken wings from reduced oxygen packaging. Please contact dhr.specialprocess@myfloridalicense.com **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-08: Observed fully cooked pulled pork in reduced oxygen packaging that is done at restaurant in walk in cooler, fully cooked chicken in reduced oxygen packaging done at restaurant at walk in freezer. Advised operator to discard products. Establishment does not have an approved HACCP Plan. See stop sale. **Admin Complaint**

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 50 seats. 73 seats observed under tiki bar, approximately another 50 seats by sea wall. Please contact dhr.planreview@myfloridalicense.com to submit updated seating plan. **Warning** - From follow-up inspection 2025-01-08: Establishment has been in communication with DBPR Plan review and is actively working to correct the seating capacity and necessary inspections that correlate to the violation. 30 day extension per Supervisor Seyba. **Time Extended**

High Priority - Dented/rusted cans present. See stop sale. 1 can Tomato paste heavily dented at dry storage. **Warning**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed Vacuum breaker missing two hose connections at mop sink. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheddar cheese (50F - Cold Holding) Observed overstocked at flip top cooler by hot cook line. Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. Sees top sale. ancho sauce (sour cream) (50F - ColdHolding) Observed on ice bath . Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator placed in freezer to quick chill. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheddar cheese (50F - Cold Holding) Observed overstocked at flip top cooler by hot cook line. Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. Sees top sale. **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked rice made 10/24 and 10/27 flip top cooler at cold station , cooked onions made 10/31 at walk in cooler. **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish fingers not in commercial packaging over sweet potato fries chest freezer. Raw shrimp over soup at walk in freezer both products not in commercial packaging. Operator stored all products properly. **Corrected On-Site** **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. Observed Cooked chicken wings in reduced oxygen packaging at walk in cooler with no date marking. Per operator, chicken wings are fully cooked in house, cooled in freezer until frozen and then placed in reduced oxygen packaging same day. Per operator, undated reduced oxygen packs of wings were pulled from freezer at 10pm on 11/6. Operator removed chicken wings from reduced oxygen packaging. Please contact dhr.specialprocess@myfloridalicense.com **Corrective Action Taken** **Warning**

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 50 seats. 73 seats observed under tiki bar, approximately another 50 seats by sea wall. Please contact dhr.planreview@myfloridalicense.com to submit updated seating plan. **Warning**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to 200ppm quaternary sanitizer. **Corrected On-Site** **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 2 employees going to walk in cooler outside with their gloves on. Then entering the kitchen and starting to wrap food and touching single service items without changing gloves and washing hands, no hand sink available. Hand sink is in the progress of being repaired at time of inspection. Hand sink was repaired all employees washed their Hands. **Corrected On-Site** **Warning**

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped his forehead and proceeded to fill up ice bucket at the ice machine without washing his hands first. Employee went to wash hands. **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered kitchen from outside wiped his hands on his clothes and started to put salmon in a bowl at cook line. Cook went to wash his hands. **Corrected On-Site** **Warning**

Intermediate - No handwash sink for employees, inside kitchen. The only Hand sink has no water lines connected. Operator stated lines were leaking and has new water lines on hand. Operator installed water lines during the inspection. **Corrected On-Site** **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. 2 newly hired waitresses no proof of reporting form and have not received employee training yet. Emailed form **Warning**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm in prep area. Manager set up fresh solution at 200ppm. **Corrected On-Site** **Warning**

Basic - Time/temperature control for safety food thawed in an improper manner. Mahi in prep sink thawing, no running water. Cook turned water on. **Corrected On-Site** **Warning**

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after preparation. Rice date marked 1.2.24, nine days ago.. See stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after preparation. Rice date marked 1.2.24, nine days ago..

Intermediate - Ready-to-eat, Cuban - and Brisket sandwiches time/temperature control for safety prepared, frozen and then thawed and held at refrigeration temperature not properly date marked, date marked when frozen and not date marked after being thawed. Chef stated sandwiches were removed from freezer two days ago and date marked properly. **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor at cook line. Operator put on a shelf. **Corrected On-Site**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster **Corrective Action Taken**

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.

Basic - Food stored on floor- bucket of pickles on the floor in walk-in cooler; Operator stored properly **Corrected On-Site**

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 cutting carrots to be used for wings ; food will not reheated to 145° F. Chef educated employee; employee washed hands and put gloves on; **Corrected On-Site**

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/

Basic - Food stored on floor. Buckets of Pickles on the floor in walk-in cooler Operator stored properly **Corrected On-Site**