LE TUB

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top / Reach In cooler in cook line ; cheese (48F cold holding ) raw beef (47F cold holding); hot dogs (50F - Cold Holding); mozzarella sticks (55F - Cold Holding). Foods pulled from walk in cooler less than 4 hours ago. Operator placed food on ice to quick chill. Foods not prepared or portioned today Corrective Action Taken Warning

Basic - Bowl in sugar container with no handle used to dispense sugar. Operator removed and provided scoop with handle. Corrected On-Site Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored on shelf with food served to the public, not properly segregated inside walk in cooler. Operator moved employee foods to bottom shelf and labeled container employee food. Corrected On-Site Warning

Basic - Food stored on floor. Pickle bucket stored on floor of walk in cooler. Operator rearranged. Corrected On-Site Warning

Basic - Stored food not covered. Cut melons not covered in bar. Operator covered. Corrected On-Site Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet wiping cloth on cookline. Operator moved to be washed. Corrective Action Taken Warning

Basic - Wooden floor board slightly loose next to entrance to cook line. Operator repaired at the end of inspection. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours as evidenced by chili (73-75F - Cold Holding) in large covered container. As per operator item was placed in walk-in cooler to cool more than 24 hours prior to inspection. See stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed watermelon (50F - Cold Holding); salsa (51F - Cold Holding); cut tomatoes (50F - Cold Holding); salmon (50-52F - Cold Holding); mahi (50-52F - Cold Holding); cooked mussels (51-53F - Cold Holding); cooked clams (51-52F - Cold Holding); clam chowder (51-52F - Cold Holding); lobster (48-50F - Cold Holding); cooked portioned rice (54F - Cold Holding); chili (73-75F - Cold Holding); marinara (53F - Cold Holding); herb mayo (53F - Cold Holding); half and half (48-50F - Cold Holding); steak (50-53F - Cold Holding). As per operator and observed date marking, items have been in the walk-in cooler more than 24 hours. Operator called Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed watermelon (50F - Cold Holding); salsa (51F - Cold Holding); cut tomatoes (50F - Cold Holding); salmon (50-52F - Cold Holding); mahi (50-52F - Cold Holding); cooked mussels (51-53F - Cold Holding); cooked clams (51-52F - Cold Holding); clam chowder (51-52F - Cold Holding); lobster (48-50F - Cold Holding); cooked portioned rice (54F - Cold Holding); chili (73-75F - Cold Holding); marinara (53F - Cold Holding); herb mayo (53F - Cold Holding); half and half (48-50F - Cold Holding); steak (50-53F - Cold Holding) in Walk-in Cooler. As per operator prepared foods were placed in cooler more than 24 hours prior to inspection. See stop sale. Repeat Violation Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed chili (73-75F - Cold Holding) in large covered container. As per operator item was placed in walk-in cooler to cool more than 24 hours prior to inspection. See stop sale. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed 2 pineapples in handwashing sink next to 3 compartment sink. Operator removed. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses at cook-line. Operator removed. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout. Operator place clean wet wiping cloths in sanitizer solution. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cases of mahi and containers of raw burgers on shelf above containers of salad dressing. Manager rearranged cooler to properly store all items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at cook line changed tasks after handling raw mahi without washing hands and changing gloves. Reviewed proper procedures for hand washing with employee and employee washed hands and changed gloves. 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. Bulletin not posted from previous inspection. Bulletin resent, resent, and posted. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary strips. Manager called sister restaurant to bring strips down and delivered during inspection.. Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New ownership does not have access to old employee files.

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. Bulletin resent to manager for new employees. Bulletin printed during inspection for employees. Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink. At hand sink by cook line.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle on counter by triple sink. Manager labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Wood bowl in container of sugar in back storage room. Employee removed. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board above triple sink grooved and discolored.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In back store room, two backpacks handing beside bottled wines and containers of dried coconut. Manager removed items from area. Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Bread racks in storeroom not 6 inches off floor. Manager added an empty rack below existing racks to raise higher. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice scoop at bar ice bin in contact with ice. Bartender removed to clean and replaced properly. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing at hand sink by triple sink and at cook line.

Basic - Working containers of food removed from original container not identified by common name. Container of salt in store room not labeled. Manager labeled. Corrected On-Site