BUBBLES + PEARLS

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

Basic - Observed: Current Hotel and Restaurant license not displayed. Repeat Violation Priority: Basic

Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 105F. Operator removed, cleaned, sanitized, stored dry. Repeat Violation Priority: Basic

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

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed on cook line, lamb chops and ribeye more than 24 hours, not date marked. Operator corrected. 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.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in 121F water. Operator removed, cleaned, sanitized, and stored dry.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator added sanitizing solution. Quat 150ppm. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - (Temperature 147F). Readout on unit shows higher temperature reading, however only 147F at dish level.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. At triple sink. Operator labeled. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Printed for operator and operator posted. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Shuck station. Operator posted. Corrected On-Site

Basic - Nonfood-contact surface soiled with food debris or dust. Shelving under ovens.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2021. Operator renewed license during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler ; ricotta (45°F - Cold Holding); farro (45°F - Cold Holding). Operator stated items were held out of refrigeration less than 1 hour prior during preparation. Moved to reach in cooler. Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine temperature sanitization <160°F. Operator called for service, set up triple sink to quaternary 200ppm. Corrective Action Taken

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Bar: desert spoons in water at 94°. Operator removed water. Kitchen: utensils in water at 104°. Operator replaced with water at 140° Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2021

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak stored above fries . Operator inverted products. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing without running water. Operator turned water on. Corrected On-Site