CHILL BAR

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip-top cooler: tuna (45F - Cold Holding); cut tomatoes (46F - Cold Holding); pico (45F - Cold Holding); shrimp 45-47 (45F - Cold Holding) stock right before inspection per person in charge. Person in charge placed in colder reach in cooler. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards stained with food debris. Person in charge placed in triple sink to clean. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed person in charge of kitchen lacking certified food manager training. Front of house manager whom holds a certified food manager certificate was unable to answer basic operating questions about kitchen and was not designated "person in charge".

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed several photo copied food handler Florida Restaurant and Lodging Association certificates.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment is missing training for all staff. . Warning

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

Basic - Soiled dry wiping cloth in use. Soiled wiping cloth on prep surface. Person in charge disposed of rag. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in mop sink.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boilers are missing reports and certificates.