LIQUID PARADISE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat egg rolls in the reach in cooler. Operator stored properly. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employees food in the 3 door cooler stored over food for customers. Operator properly stored. Corrected On-Site

Basic - Ice scoop handle in contact with ice at the bar. Operator stored scoop handle properly. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs on cooler shelf above ready to eat produce. Eggs need to be on bottom shelf.

High Priority - Toxic substance/chemical improperly stored. Observed can of Stainless steel cleaner on shelf above production table. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards deeply stained.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator, Alfredo sauce, pasta, and multiple items prepared 24-48 hours prior. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed all containers in dish room on clean shelf, facing up in error.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed operator removing partially thawed salmon from commercially reduced oxygen packaging. Operator states from today's delivery. Invoice confirmed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of debris on all cooling unit doors and shelves on cook line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator could nor locate, therefore not being used.

Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to provide a probe thermometer.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Chef Josh unable to provide documentation.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items prepared 36-72 hours prior (per chef) with no date marks. Observed Eggrolls, cooked chicken, tartar sauce, etc. Operator date marked all. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed cook line cooler doors and handles with a build up.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed salmon, shrimp, and tilapia all thawing in standing water. Operator relocated to running cold water. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken, stored above ready to eat vegetables and sauces, in reach-in cooler. Operator relocated to bottom shelf.

Intermediate - Handwash sink not accessible for employee use at all times. Observed bar rail pour matts hanging on hand sink. Operator removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers of food with no date marks. Observed chicken, ham, chicken wings, etc. all more than 24 hours per operator.

Basic - Exterior kitchen door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Observed plastic beverage bottles stored directly on the floor

Basic - Hood ventilation system not cleaned in a timely manner as evidenced by excessive grease accumulation.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks in 2 separate food coolers. Operator created a segregated area for drinks. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All hand sinks. Operator replaced. Corrected On-Site

Intermediate - No soap provided at handwash sink. Men/women restrooms and cookline hand sink. Operator replaced. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with self-closing doors.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.