RC HOSPITALITY SOLUTIONS (TIDEWATER WAVES BAR & GRILL)

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Floor soiled/has accumulation of debris beside fryer.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Upright 2 door cooler: sausage gravy 49F, per employee item cooling overnight. See stop sale.

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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Upright 2 door cooler: sausage gravy 49F, per employee item cooling overnight. See stop sale.

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. Grill drawers:raw chicken breasts 49F, cooked pepper mix 45F, per employee items in cooler over night, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill drawers:raw chicken breasts 49F, cooked pepper mix 45F, per employee items in cooler over night, see stop sale.

Basic - Carbon dioxide/helium tanks not adequately secured. At bar and near electrical panel.

Basic - Grease/residue build up on dish racks.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over butter and jalapeños. Eggs moved to bottom at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on fryers, food debris around make table.

Basic - Soiled dry wiping cloth in use on cook line make table. Employee removed soiled towel during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw burgers 49F and raw chicken 49F at 3:40pm held since 9 am in reach in unit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw burgers 49F and raw chicken 49F. Manager threw away. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on soda machine behind nozzles and on ice scoop at ice machine. Manager cleaned both during inspection. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on prep table surface. Manager removed and stored on crate on floor. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over biscuits in reach in cooler. Employee moved eggs to another cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken at 46F held overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken 46F. Employee states it has been in cooler overnight.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood and fire suppression pipes with a build up of dust.

Basic - Waste line missing at soda gun holster. Observed gun holster in floor.

High Priority - Shell eggs in use or stored with cracks or broken shells. .

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.

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. Mahi cook line reach in cooler.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop on the floor next the ice machine.

Basic - Working containers of food removed from original container not identified by common name. Sugar and season container are not labeled with a common name.

High Priority - Toxic substance/chemical improperly stored. Observed bleach stored on top of frying oil. Employee moved bleach. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0ppm on dish machine. Manager set up 3 compartment sink. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pulled pork 50F and guacamole 46F less than 3 hours. Manager moved to another cooler.

High Priority - Toxic substance/chemical improperly stored. Observed chlorine sanitizer spray bottle hanging on clean dish shelf. Manager moved spray bottle of chemical. 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. Observed milk and orange juice opened with no date. Manager wrote date on milk and orange juice. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can in front of hand wash sink. Manager moved trash can. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Equipment in poor repair. Observed reach in cooler with ambient temperature of 50F.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-07-21: Time Extended

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic Tupperware in seasoning bucket used as utensil. Manager took out. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cook line. Manager put back in sanitizer bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed bucket of seasoning with no label. Manager labeled. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed kitchen employee with no hat or hairnet. Manager gave hairnet. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed dishwasher bringing over wet dishes stacked on top of each other to kitchen line. Manager sent back to dish room to dry. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven on line with accumulation of food debris.