LUXE RESTAURANT

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Steak stored above bags of bread and fries in double doors reach freezer. Manager inverted. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Replaced Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Container of sauce stored on floor in walk in cooler. Elevated during inspection. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Handles missing from reach in cooler and flip Tops in kitchen.

Basic - Working containers of flour removed from original container not identified by common name. Labeled during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler, raw chicken tenders stored over raw shrimp. The chicken was moved. Corrected On-Site

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. On the cook line, Philly steak meat (57F - Cold Holding); lamb (57F - Cold Holding); beef steaks (57F - Cold Holding); lettuce (57F - Cold Holding); diced tomatoes (57F - Cold Holding); cooked chicken (57F - Cold Holding); cooked shrimp (57F - Cold Holding); cooked salmon (57F - Cold Holding); brisket (57F - Cold Holding); raw fish (57F - Cold Holding); heavy cream (57F - Cold Holding); marinara sauce (57F - Cold Holding); cooked onions (57F - Cold Holding); cheese (57F - Cold Holding); cooked pasta (57F - Cold Holding). The items were in the cooler overnight. They were not prepped or portioned today. The items were discarded. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line, Philly steak meat (57F - Cold Holding); lamb (57F - Cold Holding); beef steaks (57F - Cold Holding); lettuce (57F - Cold Holding); diced tomatoes (57F - Cold Holding); cooked chicken (57F - Cold Holding); cooked shrimp (57F - Cold Holding); cooked salmon (57F - Cold Holding); brisket (57F - Cold Holding); raw fish (57F - Cold Holding); heavy cream (57F - Cold Holding); marinara sauce (57F - Cold Holding); cooked onions (57F - Cold Holding); cheese (57F - Cold Holding); cooked pasta (57F - Cold Holding). The items were in the cooler overnight. They were not prepped or portioned today. The items were discarded. See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the ware washing area hand sink. Paper towels were provided. Corrected On-Site

Intermediate - No soap provided at handwash sink. At the ware washing area hand sink. The soap was provided Corrected On-Site

Basic - Equipment in poor repair. Grill lowboy cooler gaskets are torn

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside the torn gaskets of the grill lowboy cooler.