101 OCEAN

High Priority - Cook line grill drawers - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw comminuted beef stored over raw fish. Operator stored all items properly. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee handled personal cell phone then food pans without first washing hands. 2. Server handled dirty plates then prepared a drink without first washing hands. Reviewed proper hand washing and employees washed hands. Corrected On-Site

High Priority - Walk in cooler - Raw shell eggs stored over/not properly separated from ready-to-eat prepared broccoli. Operator stored all items properly. Corrected On-Site

Intermediate - Clam, mussel and oyster tags not marked with last date served. Reviewed proper procedures.

Intermediate - No soap provided at handwash sink. Cookline hand sink. Operator replaced. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - marinara and chicken stock - per operator prepared 2 days ago. Operator date marked. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

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 soap provided at cookline handwash sink, operator replaced. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust, or mold-like substance. In dining room and in kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable at cookline.

Basic - Old labels stuck to food containers after cleaning in prep room storage room. Repeat Violation

High Priority - Dented cans present. See stop sale. Two cans of Vertullo artichoke quarters 5LBS

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee put on gloves without washing hands to. Rewrap portioned cooked ribs.

High Priority - Non-food grade paper towel used as liner for food container. -Cooks line; wiping cloth used to line food container filled with raw scallops. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Walk in cooler; raw salmon stored over ready to eat cooked noodles. Operator stored properly. Corrected On-Site

Intermediate - Ice scoop stored in dirty container in prep room next to ice machine.

Intermediate - No soap provided at handwash sink. -Cooks line, operator replaced. Corrected On-Site

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.

Basic - Clean pots and pans not stored inverted or in a protected manner next to range by pizza station.

Basic - Food stored in a location that is exposed to splash/dust. -Wait station; lemon wedges stored under soap dispenser at hand washing sink, operator removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Large preparation bowls not properly air-dried wet nesting, At ware washing drying rack.

Basic - Mussels /oysters tag missing from portioned batch at sushi station.

Basic - Old labels stuck to several food containers after cleaning.

Basic - Several food storage containers cracked or broken. -Sushi flip top Station; container of noodles -prep area; large plastic food grade containers

Basic - Single-service articles improperly stored. -cases of gloves stored on floor in prep room, operator stored properly. Corrected On-Site

Basic - Two ceiling vents in kitchen soiled with accumulated mold-like substance.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dishwasher (Chlorine 0ppm), operator replaced solution, Dishwasher (Chlorine 100ppm) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Bar soda gun nozzles and holsters.

Intermediate - Handwash sink used for purposes other than handwashing. -Bar used to store dump strainer, operator removed. -Cookline used as storage for food container operator removed. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor area(s) covered with standing water. -Bar.

Basic - Interior of right cook line refrigerator drawers in disrepair

Basic - Soiled dry wiping cloth in use at Cookline; operator removed. Corrected On-Site

Basic - Water draining onto floor surface. -Bar hand washing sink.