THE HEALTH BAR

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Operator remade to 100ppm Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Section of countertop between opening and ice cream reach in freezer does not have an adequate barrier. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tub behind front counter milk (47F - Cold Holding)

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib beneath mop sink

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 documentation Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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

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. Warning

Basic - Food stored on floor. Bag of coconut shavings on the floor in rear storage room Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops stored in standing water at 82°F. Operator discarded Corrected On-Site

Basic - Single-service articles improperly stored. Multiple cases of single service items stored on the floor in dry storage room Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.

Intermediate - No soap provided at handwash sink. Behind front counter

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at any sinks Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom door does not fully close under own weight

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over front bar and in dry storage areas