EMBARCADERO 41

High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. 1 dented fruit mix kept next to undamaged cans by dry storage shelf in the back.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell quail eggs on top shelf directly over unwashed non ready to eat vegetables in 2 door reach in cooler. Operator, removed eggs from top shelf Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice, no label observed. As per operator sushi rice made less than 2hrs ago, operator placed corresponding time stamp on rice Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand was sink behind bar used to store equipment. Operator removed Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Operator presented a cooking thermometer only used for hot foods

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 - Damaged/spoiled/recalled food not properly segregated. 1 dented fruit mix kept next to undamaged cans by dry storage shelf in the back

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak over ready to eat rice in kitchen flip top,cooler next to Cookline. Operator reorganized cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front two door stainless ; raw tuna (52F - Cold Holding); raw salmon (52F - Cold Holding). Per operator food cold holding in unit less than four hours. Operator placed food in freezer to quick chill. Food not prepared or portioned today. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Corn and rice on time control not time marked. Per operator food out of temp less than four hours. Operator time marked food 2-6pm Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in prep sink. Reviewed proper hand washing procedures with operator

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Majesty cooler at 4:30pm cheese 46F ambient cooling for 1 hour to 46F at 4:50pm. At this rate proper cooling to 41F in 4 hours. Observed food covered cooling. Operator placed cheese in freezer to quick chill Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Container of cooking utensils in hand sink. Operator removed containers

Basic - Bowl or other container with no handle used to dispense food. Container used as scoop in fries container

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go container in kitchen not inverted. Operator inverted containers

Basic - Old labels stuck to food containers after cleaning. Old label on food container in front counter. Operator removed Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. In reach in cooler by white chest freezer, raw shell eggs stored above unwashed produce.

Intermediate - Handwash sink used for purposes other than handwashing. On cook line, handwashing sink blocked with container with utensils. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for rice and whole shell eggs on cook line being held Time as a public health control. Emailed form to operator

Basic - In-use tongs stored on equipment door handle between uses. On cook line by rice cooker, tongs stored on cooler door handles. Operator removed tongs and put to dishwasher to clean Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, utensils stored in standing water 79°F. Operator discarded water. Corrected On-Site

Basic - Stored food not covered. In reach in freezer by three compartment sink, dumplings and cut tomatoes stored uncovered.

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. Printed provided handout to operator. Operator posted Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cooking utensils stored in front employee hand wash wash sink. Operator removed Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer broken.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser not labeled. Operator labeled bottle Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open beverage stored next to avocados on front prep table. Operator removed Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No sign for prep area employee hand wash sink Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed at dish shelves. Operator removed Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned to front counter after handling boxes in front kitchen without washing hands before putting on gloves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Front counter in flip top, container raw fish over containers of sauces. 2) Cook line flip top, Raw beef in container over Ready to eat risotto in container 3) Reach in cooler in kitchen containers of raw fish over container of cooked mussels. Employee rearranged all items to properly separate. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Front counter flip top, thawed tuna not removed from ROP packaging. Employee thawed night before.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Three door cooler at front counter. Mousse (55F - cold holding); Choc. Mousse (57F - cold holding); Milk (56F - cold holding) Per employee not prepared or portioned today and in unit since 11am. Ambient temperature of unit 47F. Employee moved all products to reach in cooler inside the kitchen to rechill. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen reach in cooler, shredded Cheese 55F at 2:00pm (received and cooling since 11am) to 53F at 2:45pm.

Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand sink, sponge and dish soap inside of sink. Employee removed Corrected On-Site

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

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.

Basic - No handwashing sign provided at kitchen hand sink used by food employees. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw beef in majesty refrigerator. Operator removed chicken and stored properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Observed raw beef stored over corn in chest freezer. Operator relocate raw beef. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed manager wash his hands in 3 compartment sink. Instruct operator to wash his hands in recommended hand sink.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink in prep area used as dump sink, evidence by large waste foods particles found inside.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinks stored in refrigerator no identified or segregated from food storage to the public. Operator discarded at will Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table. Operator removed and stored properly. Corrected On-Site

Basic - Food stored on floor. -Observed cases with various food items stored on dry storage floor. Operator removed and stored properly. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen area.

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. -Observed an uncovered container with salt in dry storage area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substance buildup on wall at 3 compartment sink. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw fish stored over cooked potatoes in Majestic refrigerator. Operator relocate fish to another refrigerator. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee taste sauce onto gloves and continue to engage in food preparation without changing gloves and wash hands. After address situation, employee change gloves and wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -At 12:30 p.m. Observed calamari and octopus cold held at 44 degrees Fahrenheit in flip top cooler. Per operator, both items transfer to unit at 10:30 a.m. Operator place ice pack on item for quick chill. At 1:04 p.m , both items temps at 39-41 degrees Fahrenheit. 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/

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cookline.

Intermediate - No soap provided at handwash sink in prep area.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed several unlabeled spray bottles with cleaning chemicals at cookline area. Repeat Violation Admin Complaint

Basic - Food stored on floor. -Observed containers with cooking oil stored on kitchen floor.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed heavy buildup on accumulation of grease on wall and cooking equipments at cookline.

Basic - Single-service articles improperly stored. -Observed takeout containers stored on dry storage floor. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substance buildup on wall at dishwashing area.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects in kitchen areas.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw fish in refrigerator at cookline. Operator relocate chicken 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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed several unlabeled spray bottles with cleaning chemicals at prep area. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table. Repeat Violation

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

Basic - Food stored on floor. -Observed containers with cooking oil stored on dry storage floor. -Observed containers with fruit cocktail stored on dry storage floor. Operator removed and stored properly Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment. -Observed an objectionable odor coming from kitchen areas.

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed container with beef thawing at room temperature in kitchen. Operator place container under running water. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed containers raw beef stored over unwashed peppers in Majestic refrigerator.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth not stored in sanitizer solution at prep area. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Warning - From follow-up inspection 2022-11-16: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Observed no quaternary ammonium test kit. - From follow-up inspection 2022-01-27: Time Extended