RENDEZ-VOUS

High Priority - Raw animal food stored over ready-to-eat food. Walk In Cooler. Raw Beef stored over ready to eat Tuna Salad Chef remove beef to bottom Shelf Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can. Handwash sink next to fryer Employee removed garbage can Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contains a blue liquid identified as a degreaser. Manager labeled spray bottle Corrected On-Site

Basic - Non-stick coating peeling/chipping off of pans/utensils.. Baking trays

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. Manager set up 3Comparment sink to wash, rinse and sanitize utensils. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands in 3 Compartment sink Dishwasher re washed hands in handwashing sink then put on new gloves. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled spray bottle Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Operator replaced hand wash sign 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. Dishwasher handled dirty dishes then proceeded to remove clean dishes from dishwasher . Employee washed hands and changed gloves Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef in same container as Ham. Walk In Cooler Chef removed beef to lower shelf Corrected On-Site

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. Manager print and posted flyer. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contains a blue liquid identified as degreaser located on prep table Chef labeled spray bottle Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Chef placed wiping cloth in sanitizer bucket Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Meat slicer

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit present. Chef found Chlorine test Kit 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/ Chef arrived during inspection Corrected On-Site

Basic - Food stored on floor. Bag of carrots. Walk In Cooler Item removed to shelf Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Spinach and thawed in standing water.

Basic - Tuna salad scoop handle in contact with Tuna salad Chef removed scoop Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chef discard and refill sanitation bucket Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed dented can of pears on storeroom shelf.

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. Observed dish machine chlorine 10 Ppm. Employee primed dish machine rechecked 50 Ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed herb butter (61F - Cold Holding); butter patties (61F - Cold Holding) on shelf above flip top cooler at room temperature. Per cook less than 1 hour cook placed in cooler. 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 sausage patties (77F - Hot Holding) on shelf above stove at room temperature. Per cook less than two hours. Cooked placed in walk-in cooler. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Explained to cook to marked with last date served. Corrective Action Taken

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. Emailed operator procedures. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener located by slicer soiled with food debris, mold-like substance or slime

Intermediate - Spray bottle containing degreaser substance not labeled. Cook labeled. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen.

Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint. Cook placed hat on . Corrected On-Site

Basic - On stovetop In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temperature 131F. Cooked turned the heat up. Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator open packaging. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Operator provided hair restraint Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed the following two boxes of beef base and 3 plastic buckets containing French fries on the floor in walk-in cooler. Operator elevated. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ham in walk in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at front counter blocked by trash can

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in cook line hand sink. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.employee open bottle of Powerade on flip top cutting board . Employee removed and sanitized area Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Operator preparing chicken Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee changed water and utensils. Then began reheating water

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of oven covered in old pieces of cooked bacon

Basic - Time/temperature control for safety food thawed in an improper manner. Lamb shank thawing at room temperature. Operator placed in cooler to thaw Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking in arch wayof dry storage

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. crime brûlée (87°F). Operator states food has been cooling for over six hours

High Priority - Nonfood-grade bags used in direct contact with food. Bread stored in takeout bag

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. crime brûlée (87°F). Operator states food has been cooling for over six hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey (46°F). Container filled too high at front counter. Operator split into second container

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Used hand wash sink after being advised Corrected On-Site

Intermediate - Establishment not maintaining mussel tags for 90 days.

Intermediate - Handwash sink used for purposes other than handwashing. Employee used sink to fill pitcher of water. Used different sink after being advised

Intermediate - No running water at mop sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Vacuum packaged foods in walk in cooler

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer in spray bottle at front counter

Intermediate - mussel tags not marked with last date served.

Intermediate - mussel tags not maintained in chronological order according to the last date they were served in the establishment.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee above flip top cooler. Operator removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee cutting potatoes. Employee placed on hairnet Corrected On-Site

Basic - Food stored on floor. Mussels stored on floor in walk in cooler