THE VAULT LLC

Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area. Observed cookline handsink is located off cookline. Operator will need to provide a more conveniently located sink to cookline if handwashing violations are observed. Warning - From follow-up inspection 2024-01-17: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-01-17: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-01-17: Time Extended

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink on ground and not plumbed to sewage drain. Warning - From follow-up inspection 2024-01-17: At callback 1/17/24 mop sink piping not sealed at pipe to sewer. Water still dramining on ground. Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish with cooked chicken, bagged onsite and in chest freezer. Cook rearranged.freezer. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Beverage Air two door glass front cooler at cookline. (); chicken breast 6 lbs (52F - Cold Holding); burgers 10lbs beef (55F); potatoes 2gallons (46F - Cold Holding); French onion soup 1 gal (52F - Cold Holding); steak 4lbs (53F); pork 2 lbs (53F - Cold Holding); pasta 1gallon (48F - Cold Holding); grits1qt (53F); Alfredo sauce1qt (53F); cut Mellon 4lbs (54F - Cold Holding); hummas 1pt (53F); cream brûlée 6 servings (53F - Cold Holding); spinach pastry 10 ea (53F - Cold Holding); shredded cheeses 15lbs (57F - Cold Holding) see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beverage Air two door glass front cooler at cookline. (); chicken breast 6 lbs (52F - Cold Holding); burgers 10lbs beef (55F); potatoes 2gallons (46F - Cold Holding); French onion soup 1 gal (52F - Cold Holding); steak 4lbs (53F); pork 2 lbs (53F - Cold Holding); pasta 1gallon (48F - Cold Holding); grits1qt (53F); Alfredo sauce1qt (53F); cut Mellon 4lbs (54F - Cold Holding); hummas 1pt (53F); cream brûlée 6 servings (53F - Cold Holding); spinach pastry 10 ea (53F - Cold Holding); shredded cheeses 15lbs (57F - Cold Holding) see stop sale. Warning

Intermediate - Handwash sink missing in warewashing or food preparation area. Observed cookline handsink is located off cookline. Operator will need to provide a more conveniently located sink to cookline if handwashing violations are observed. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. Warning

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

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. Warning

Intermediate - No soap provided at handwash sink at front bar..Operator provided soap Warning

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishmachine unable to dispense any chemicals correctly. No soap or rinse aid duspensed. Sanitizer at 25ppm. May not use dishmachine until functional and sanitizing at 50 to 100 ppm. Must set up 3 bay sink for all ware washing and sanitizer must be manually added to 50 to 100 ppm. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on dirty top of ice machine at kitchen. Easily visible debris on ice machine surface where scoop was stored. Operator sent through dishwash. Warning

Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink on ground and not plumbed to sewage drain. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce over ready to eat cooked foods in reachin cooler. Cook Rearranged all. Corrected On-Site Warning

Basic - Water draining onto floor surface. Handsink at warewash area plumbing broken and draining on floor. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Found at 200+ corrected to 50 ppm. Warning