FLAME HOUSE

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Frozen raw tuna and raw salmon not labeled.

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

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

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 without a HACCP plan approved by the Division of Hotels and Restaurants. Reduced oxygen packaging of raw frozen salmon and raw Tuna in Hisense small freezer.

Basic - Handle of Silver Frigidaire freezer is broken.

Intermediate - Handwash sink not accessible for employee use at all times. Rack of dishes stored over handwashing sink in kitchen. Manager removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

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

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Basic - Carbon dioxide/helium tanks not adequately secured.

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. Premium Levella reach in cooler-; Cheese (48-50F - Cold Holding). Per manager food item in unit overnight. Item not prepared nor portioned today. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Premium Levella reach in cooler-; Cheese (48-50F - Cold Holding). Per manager food item in unit overnight. Item not prepared nor portioned today. See stop sale

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

Intermediate - No soap provided at handwash sink in kitchen. Manager replaced during inspection. 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.

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. Milk not date marked inside Frigidaire reach in cooler. Operator date marked Corrected On-Site

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

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.

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

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 - Ice scoop handle in contact with ice inside Frigidaire refrigerator, operator removed Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in black refrigerators in kitchen. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Operator labeled salt Corrected On-Site