THE WAREHOUSE CUISINE AND COCKTAILS

High Priority - Container of medicine improperly stored. Bottle of ibuprofen was stored on a shelf above a prep surface. Operator removed medication. 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 143F)

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cases of ground beef were stored directly above salmon and grouper on open shelving in the walk-in cooler. Operator moved to proper storage hierarchy. Corrected On-Site

Intermediate - Mussels tags not marked with last date served.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar.

Intermediate - Spray bottle containing toxic substance not labeled located at a side cubby and at the bar.

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

Basic - Equipment in poor repair. Heavy ice build-up on shelves and floor of the walk-in freezer. Repeat Violation

Basic - Ice buckets stored on floor between uses. Operator sent to the dish room for cleaning and sanitizing. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at the bar.

Basic - Time/temperature control for safety food thawed in an improper manner. Ribs, chicken and shrimp were thawing submerged in standing water. Operator turned on faucet for running water. Corrected On-Site

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. Ran machine twice. Final rinse temperature 137. Operator checked breakers and called for service. Operator stated they will use three compartment sink until repairs are made. Dishwasher (Temperature 137F) Warning

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

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Ice bucket was stored directly on the floor Warning

High Priority - Dented/rusted cans present. See stop sale. Three #10 cans black beans, two 51 ounce cans clams, and one #10 can ketchup heavily dented at seams. Warning

High Priority - Raw animal food stored over or with unwashed produce. In walk-in cooler raw shrimp over unwashed cauliflower. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish in walk-in cooler. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1 quart cooked butternut squash labeled 10/19/2021, 4 quarts cooked housemade jalapeño hot sauce labeled 10/19/2021, 2 quarts cream based thermador sauce labeled 10/17/2021, 6 quarts boiled eggs labeled 10/19/2021, 9 quarts pickled cooked housemade vegetables labeled 10/5/2021 and 10/13/2021 in walk-in cooler and reach-in cooler on cook line . Today is 10/28/2021. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1 quart cooked butternut squash labeled 10/19/2021, 4 quarts cooked housemade jalapeño hot sauce labeled 10/19/2021, 2 quarts cream based thermador sauce labeled 10/17/2021, 6 quarts boiled eggs labeled 10/19/2021, 9 quarts pickled cooked housemade vegetables labeled 10/5/2021 and 10/13/2021 in walk-in cooler and reach-in cooler on cook line. Today is 10/28/2021. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front line service area, cooked berry sauce (68°F - Cold Holding) per operator 20 minutes. Operator returned sauce to reach-in cooler for quick cooling. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table housemade cooked mushroom sauce (51°F at 1:30 to 103°F at 2:50°F - Reheating), will not reach 165°F within 2 hours. Operator transferred to pot on stove for quick reheating, informed operator that foods prepared in house must be reheated to 165°F prior to hot holding. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On grill on cook line butter (118°F - Hot Holding) per operator less than 2 hours. Operator moved butter to hotter section of the grill. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink in dry storage area between guest bathrooms fitted with a 2 way splitter, no vacuum breaker. Warning

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

Intermediate - Clam/mussel/oyster tags not marked with last date served. No tags marked with last date served. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink dispensing gun at near end of bar soiled with mold like substance. Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ahi tuna poke served raw, not identified as raw on the menu. Warning

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/ Observed one bartender, three cooks and one waiter at time of inspection with no certified food manager present. Warning

Intermediate - No soap provided at handwash sink in center of bar, between two prep sinks. Operator moved soap to proper handwash sink. Corrected On-Site Warning

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unable to correctly answer questions about reheating prepared food, incorrect reheating procedure observed. Warning

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. Observed no food handler training for one cook, one prep cook and one waiter. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Lunch menu does not have a consumer advisory and offers undercooked and raw foods. Printed consumer advisory for operator, operator hung the sign. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of chemical at bar no label. Operator labeled the bottle. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Main ice machine before entrance to bar area soiled with a mold like substance. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone located above active prep table in back of kitchen. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment above prep table on cook line. Warning

Basic - No handwashing sign provided at a hand sink used by food employees in center of bar, between two prep sinks. Operator moved sign to proper handwash sink. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket and door on reach-in cooler on cook line soiled with accumulation of slime. Hood vent soiled with an accumulation of grease on cook line. Warning

Basic - Single-service articles improperly stored. Box of c-fold single service towel stored on floor in back storage area near bar entrance. Warning

Basic - Working containers of food removed from original container not identified by common name. Sugar and salt storage containers not labeled. Warning