REGGAE PON THE GRILLE

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

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.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in walk-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (67°F - Hot Holding) on counter top. Per operator foods were on countertop less than 4 hours. Operator began to reheat food. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantain (110-115°F - Hot Holding); cooked whole fish (115°-118°F - Hot Holding). Per operator foods were prepared less than 4 hours ago. Operator reheated foods plantain (136°F - Hot Holding); cooked whole fish (161°°F - Hot Holding). Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (1) Observed at hand wash sink in kitchen across from prep table. Operator provided paper towels. (2) Observed at hand wash sink in bar area. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. (1) Observed water 80°F, at hand wash sink by front counter. Operator fixed hot water knob. Water 101°F. (2) Observed water 87°F, at hand wash sink in kitchen. Corrected On-Site Corrected On-Site

Basic - Buildup of food debris/soil residue on entry door to kitchen.

Basic - Cardboard used to line food-contact shelves. Observed in storage room soiled card board not changed daily.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed multiple pans not inverted in kitchen on top of mixer.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple pans wet nesting in kitchen next to hot box.

Basic - Food stored on floor. (1) Observed cases of water stored on floor at front counter. (2) Observed containers salted mackerel fish in floor in walk in cooler. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils wet nesting in water in stove 93°F. Operator reheated water 155°F Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler at front counter.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwash sink in bar area.

Basic - Nonfood-contact surface soiled with grease on hood above grill.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter steam table- observed steam cabbage temperature range 109° hot holding. Operator removed cabbage from steam table to reheat.