TOP TIER RESTAURANT AND LOUNGE

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - From follow-up inspection 2024-04-22: Observed same Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-04-22: Observed same Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-04-22: Observed same Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed and opened package of chicken stored with shrimp in the same container inside chest freeze in kitchen. Reviewed proper separation of raw. Operator stored chicken properly. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Garlic spread opened opened last Tuesday. Operator date marked.

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

Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For burgers. Provided poster. 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. Cole slaw prepared 6/25 operator date marked.

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled as sanitizer solution. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Observed ice use for beverages not properly protected from contamination with raw chicken stored over ice in bags. See Stop Sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ice bags in standing reach in freezer Observed raw shell eggs stored over juices in walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken in prepared bags stored over raw beef in standing freezer. Observed raw chicken stored over bagged lobster in standing reach in freezer. Observed raw chicken stored over scallops and conch in bags standing freezer All prepped raw bags mixed in with each other. Inspector educated operator about food storage and allergens. Operator cleaned out freezer and separated all products according to temperature and stored seafood separately. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Observed ice use for beverages not properly protected from contamination with raw chicken stored over ice in bags. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice cooked from 1/17 pulled from cooler at 11:30 at room temperature 70F , operator placed rice in ice bath to cool rapidly

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed curry chicken (112F - Hot Holding); brown stew chicken (107F - Hot Holding); rice n peas (117F - Hot Holding)all cooked from 11:30am per operator. First temperature at 2:40pm Operator reheated products to 165- 180°F Corrected On-Site

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.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed half and half opened from Friday 13th per operator with no date marking.

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.

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

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.

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.

Intermediate - Observed No paper towels or mechanical hand drying device provided at handwash sink at kitchen area.

Intermediate - Observed No probe thermometer provided to measure temperature of food products.

Basic - Buildup of food debris/soil residue mold like substance on equipment door handles.

Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Observed food contact surfaces not sanitized with any sanitizer solution after deveined shrimp preparation. No sanitizing solution set up. Inspector showed operator how to set up quaternary sanitizing solution. Corrected On-Site

Basic - Objectionable odors in kitchen or other areas of the establishment

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

Basic - Observed Employee beverages on food preparation table or over/next to clean equipment/utensils while in food preparation Operator removed and stored correctly Corrected On-Site

Basic - Observed Employee personal food not properly identified and segregated from food to be served to the public stored in walk in cooler.

Basic - Observed Employee personal items cellular phone stored in or above a food preparation area while preparing vegetables food, clean equipment and utensils, or single-service items.

Basic - Observed In-use utensil stored in standing water less than 135 degrees Fahrenheit at 89°F

Basic - Observed Nonfood-contact surface floor drains heavily soiled with grease, food debris, dirt, slime or dust.

Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Observed Working containers of flour, lemon pepper flour on shelf in kitchen area removed from original container not identified by common name.

Basic - Observed heavy Ice buildup in reach-in freezer at kitchen area, one sliding door could not open due to ice build up.

Basic - ObservedbEmployee with no hair restraint while engaging in food preparation.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed lobster thawing lobster at room temperature, Operator placed lobster under running water. Corrected On-Site

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