BLUE WAVE

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At bar, server touched drink garnish with bare hands and placed into drink. Discussed bare hand touch with ready to eat food with manager.

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. One new employee hired less than two weeks.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen by reach in cooler, ice cream scoops in standing water 79°F. Operator removed water,

Basic - Working containers of food removed from original container not identified by common name. On cook line, squeeze bottles with oil and wine not labeled with common name. Operator starred to label bottles. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak in left flip top cooler. Operator reorganized 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. Raw chicken over raw steak in reach in freezer

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 big 6 with operator

Intermediate - No probe thermometer provided to measure temperature of food products. Operator provided during inspection Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind cookline

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. Unpackaged raw chicken fillets stored above pork sausage inside freezer at ware washing station. Operator inverted products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top: Flip top: cooked potatoes 64F, Fetta cheese 50F. Observed food in unit stored above rim line. Per PIC food In unit less than 3 hours. Operator moved all foods to walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oven : Pork (84- 113)Hot holding. Observed unit off. Pork hot holding less than 2 hours. PIC removed and stored in walk in cooler to quick chill. Future usage. Corrective Action Taken

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 PIc.

Intermediate - Cutting boards at cook line soiled

Intermediate - Handwash sink not accessible for employee use at all times. Cookline hand wash sink blocked by a container of shrimp thawing under running water. Cook moved foods to walk in cooler.

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/ Micaela Falcon

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All certificates have been photocopied.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Time/temperature control for safety food thawed in an improper manner. Sausages observed thawing at room temperature on a cart in kitchen. Cook moved items to walk in cooler to continue the thawing process. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. For oil and vinegar bottles at cook line.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cleaning equipment on cook line left line, removed gloves, returned to line and put on new gloves without washing hands first. Reviewed proper hand wash procedures with manager and employee washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) On rolling rack in walk in cooler, flats of eggs above whole muscle beef. Manager moved eggs to bottom of rack. 2) In left fliptop lower cooler containers of raw steak above container of raw fish and container raw chicken above container of raw beef. Employee rearranged all items for proper separation. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In right fliptop lower cooler mashed potatoes (45-46F - Cold Holding). Per date mark in unit 3 days. Item not pulled or used this morning.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In right fliptop lower cooler mashed potatoes (45-46F - Cold Holding). Per date mark in unit 3 days. Item not pulled or used this morning. See stop sale.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with attached hose missing vacuum breaker at mop sink.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle employee using to clean equipment. Employee labeled bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in container of sugar and metal bowl in container of rice. Employee removed both. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sign missing in men's restroom. Operator added sign. Corrected On-Site