THANKS TO HARRISON

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line failed to wash hands after cracking raw shell eggs and continued with other food preparation items. Reviewed proper procedures with manager to translate to employee - employee washed hands and put on new gloves. Corrected On-Site

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 salmon in 10K vacuum packaging missing date kati when sealed. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cold side lowboy cooler, portioned raw minced beef above raw salmon and tuna. Employee rearranged to properly separate. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw salmon and continued with other food preparation and handling equipment without washing hands and changing gloves. Reviewed proper procedures with employee and she washed hands and changed gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On make table opposite cook line, under no temperature control, sliced ham (65F - Cold Holding); sliced swiss cheese 66F - Cold Holding); shredded cheddar (66F - Cold Holding); pooled raw shell eggs (63F - Cold Holding). Per manager items prepared at 9:00am and out of cooler since that time. All items placed in cooler to chill. 2) On prep table beside cook line, under no temperature control, cooked potato cakes (43-67F - Cold Holding). Per manager not prepared or portioned today and out of cooler from 9:00am. Items placed in cooler to rechill. Corrective Action Taken

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. New employee 4 days does not have signed reporting agreement. Bulletin printed, read, and signed during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw shell eggs at cookline being held under time block 9:00am-1:00pm breakfast service. Not written plan found. New plan printed and filled out at time of inspection. Corrected On-Site

Intermediate - Nonservice animals in the food establishment or on premises. Customer with dog in dining area. Advised management about animal rules for dining establishments and service animals only.

Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. No records available for ROP fish at time of inspection. Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Metal bowls in bulk sugar and flour containers in dry storage area.

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. Observed employee handling toasted bread with bare hands. Operator instructed employee to discard bread, wash hands and put on gloves Corrected On-Site

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. ROP fish frozen and stored in freezer lacking required labeling

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw branzino stored above cooked potatoes in cook line reach in cooler. Operator reorganized Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line blocked by garbage can. Operator made accessible 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 - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Operator unable to provide any records for ROP fish at time of inspection

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed buildup of bagged garbage at back entrance to establishment

Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. HACCP Plan/Process Waiver received by division Corrective Action Taken Warning - From follow-up inspection 2025-03-07: Next unannounced Time Extended Corrective Action Taken

Intermediate - - From initial inspection : 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. HACCP Plan/Process Waiver received by division Corrective Action Taken Warning - From follow-up inspection 2025-03-07: Next unannounced Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 provided, 12 employees employed Warning - From follow-up inspection 2025-03-07: Next unannounced Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In 2 door lowboy at cookline p, containers of raw prepped duck breast above containers of raw steak. Employee inverted for proper separation. Corrected On-Site Warning - From follow-up inspection 2024-12-03: Raw duck stored above raw beef in 2 door low top cook line cooler Admin Complaint

Intermediate - - From initial inspection : 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. Establishment conducting on site reduced oxygen packaging and curing without an approved HAACP plan. Informational bulletin provided to operator. Warning - From follow-up inspection 2024-12-03: Establishment packaging multiple items using a reduced oxygen packaging method to be held longer than 48 hours as evidenced by date marking. No HACCP plan/processs waiver submitted Admin Complaint

Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. - From follow-up inspection 2024-06-21: Same- Time Extended

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

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