NAV-A-GATOR

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available for the chlorine dishmachine. Observed no quaternary test strips available for the sanitizer buckets and three compartment sinks.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water turned off at the handwashing sink behind the bar. Observed max water temperature of 77F.

Basic - Carbon dioxide tank not adequately secured behind the bar.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored with bagged bread in the cook line. The operator properly stored the sanitizer bucket. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 3 lbs of chicken wings in reach in cooler temping at 57F. Observed Chef volunteered to automatically dispose of wings. Corrected On-Site

Basic - Equipment in poor repair. Observed in reach freezer on cook line, torn gaskets.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in freezer, on cook line with food debris on gaskets. Observed cook cleaning gaskets completely. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cooks putting gloves on, no hand washing.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touching hat, then resuming food prep, without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at fish station, white fish at 50 F at 11:28, observed operator ice down fish, re temperatures at 12:14 at 47 F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with food stains on them throughout kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Observed fish in water and ice, in a container, in hand sink. Observed employee remove fish. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on backsides of reach in coolers, on line, food debris on handles. Observed employees cleaning handles Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting boards throughout kitchen.

Basic - Equipment in poor repair. Observed torn gasket on reach in freezer, on make line.

Basic - Food stored on floor. Observed a sack of potatoes stored on floor in walk in cooler. Observed employees removing, and storing 6 inches off floor. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave with food splatter all inside. Observed operator cleaning out microwave. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on reach in freezer soiled with food. Observed employees cleaning gaskets. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board next to slicer with food stains on it.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on cook line some build up on back side of door handles.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards through out kitchen with groove marks on them.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board by slicer. Observed operator removing cloth. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink being used as a dump sink next to 3 compartment sink in bar.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling above cook line with accumulation of black dust.

Basic - Food stored on floor. Observed multiple items in walk in freezer stored on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods with grease buildup.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef patties over fish. Observed raw fish over deli corned beef.

High Priority - Toxic substance/chemical improperly stored. Observed non-food grade lubricant stored on shelf above prep table.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer heavily soiled with food debris. Observed cutting board soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at back prep area block with hose in sink and attached to hot water faucet. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent over reach in cooler soiled.

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

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook working on food line without hair restraint.

Basic - Equipment in poor repair. Observed torn gasket on on reach-in cooler and freezer. Observed walk-in cooler missing fan guard.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice build up on reach in freezers. Repeat Violation

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed air conditioning unit in kitchen window has torn seals leaving window open to outside.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli slicer soiled with food debris.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezer located in back storeroom area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve containers over cook line not inverted. Operator stored properly. Corrected On-Site