THE COOK AND THE CORK

Basic - In-use wet wiping cloth/towel used under cutting board. Observed rags under cutting boards

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple rags on flip tops, cutting boards or counter tops, not stored in sani bucket

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. True cooler ; muscle sauce (53F - Cooling). Per operator food cooling in unit overnight. See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. True cooler ; muscle sauce (53F - Cooling). Per operator food cooling in unit overnight. See stop sale

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory identified on menu for u Dee cooked steaks and burgers. Printed out consumer advisory operator posted Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on kitchen flip top cooler contains cut marks

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over ready to eat sauce in walk in cooler. Operator reorganized Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Bolognese sauce Marked 4/16. Exceeds 7 day shelf life 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 opening/preparation. Bolognese sauce Marked 4/16. Exceeds 7 day shelf life See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station flip top cooler ; coleslaw (44-45F - Cold Holding). Per operator food transferred from walk in cooler less than four hours ago. Operator placed item back on walk in cooler to cool off. Food not prepared or portioned today Corrective Action Taken

Basic - Equipment in poor repair. Gasket torn on single door stainless by cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with dust

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired DEC 1 2024. Operator renewed during inspection Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over beef empanadas in walk in freezer. Operator reorganized Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses with operator

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. Operator using ROP for short rib without HACCP plan. Operator removed from ROP environment. Operator opted out of using ROP Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above raw salmon/mussels in walk in cooler. Operator reorganized Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area blocked by brooms, operator removed Corrected On-Site

Basic - Interior of microwave has accumulation of/grease/food debris.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Discussed with operator. Operator states items were sous vide yesterday. Operator labeled Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two containers of utensils in standing water on prep table by cook line. Employee placed both containers on stove to heat water to above 135F and hold there. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on cook line. Employee removed cloth. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at cook line reading 0ppm quaternary. Employee remade to proper 200ppm quaternary. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on wall in dishwashing area. Operator killed and sanitizer areas. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over prep vegetables in true refrigerator. Operator removed and stored properly. Corrected On-Site

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. A poster has been given to the operator.

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.

High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed license expired on 12/01/2022.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Observed egg white date mark 12/7/2022 in refrigerator. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed egg white date mark 12/7/2022 in refrigerator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue on can opener blade. Corrected On-Site

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. -Observed all employees training certification expired on 05/2/2022

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.

Basic - Carbon dioxide/helium tanks not adequately secured. -Observed a Co2 tank in kitchen area not secure.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed case with raw shell eggs stored over various sauces in Traulsen refrigerator. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw beef cold held in walk-in cooler at 44 degrees Fahrenheit. Operator removed to walk-in freezer for quick chill. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. -Observed some mussels tags not mark with last date served. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. A poster has been given to the operator. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Food stored on floor. -Observed container with beers stored on kitchen floor. Operator removed -Observed food items stored on walk-in freezer floor. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. -Observed mussels tags not mark last date used. 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 no date mark on marinara sauce and stored in walk-in cooler. Per operator, sauce was cooked on 10/30/2021. Operator correctly date marked Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed mold like substance buildup in ice machine. -Observed interior of true refrigerator soiled with old food residue.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed unwashed lettuce stored over multiple ready to eat food items in walk in cooler. Operator removed and stored properly. Corrected On-Site