GAUGING KITCHEN & BAR

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dish washing machine tested at 10 ppm tested 5 times bartender will use the three comp sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter milk ranch 46F employee moved to walk in Cooler 2nd temp 43F

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table employee removed Corrected On-Site

Basic - Employee eating while preparing food. Employee eating on cook line

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient air temperature 54F no temperatures taken. Gravy sauce 52F mellow glaze 52F cook onions 52F cut melon's 53F butter 60 F cook rice 53F sausage patties 52F spinach artichoke 52F liquid eggs 52F egg filling 54F egg filling 54F butter 52F turkey cook 54F cooked carrots/ celery 53F Gouda cheese 53F cheddar cheese 53F cook pork 54F quinoa rice 54F Mac and cheese 53F cook potatoes 54F cook chicken 54F chicken wings 54F raw salmon 53F raw fish 53F raw chicken in box 51F raw chicken portions 53F raw beef 52F cook ham 7 lbs sweet potatoes 53F cook beans 53F Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler under flat top grill Cold holding: raw beef 48F mozzarella cheese 52F sitting in ice on cook line cut tomatoes 46F Walk in cooler ambient air temperature 54F no temperatures taken. Gravy sauce 52F mellow glaze 52F cook onions 52F cut melon's 53F butter 60 F cook rice 53F sausage patties 52F spinach artichoke 52F liquid eggs 52F egg filling 54F egg filling 54F butter 52F turkey cook 54F cooked carrots/ celery 53F Gouda cheese 53F cheddar cheese 53F cook pork 54F quinoa rice 54F Mac and cheese 53F cook potatoes 54F cook chicken 54F chicken wings 54F raw salmon 53F raw fish 53F raw chicken in box 51F raw chicken portions 53F raw beef 52F cook ham 7 lbs sweet potatoes 53F cook beans 53F

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cut ham roast beef half and half walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ware washing area Repeat Violation

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.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front cooks line

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 10 ppm bar area

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar area tested 2 times at 0 ppm discussed with operator to use back kitchen high temperature machine Warning

High Priority - Stop Sale issued due to adulteration of food product. 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. Raw salmon walk in cooler not removed from packaging see stop sale Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler underneath flat top grill See stop sale : cheese 69 held over night the flattop grill was not turned on Cold holding. Raw beef 47 f held in reach in cooler on cooks Line across from stone held overnight no temperatures take ambient air temperature 47 f Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk at breakfast counter 58 f employee moved to freezer 2nd temp 43 f Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Stephanie 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/ 5 employees no food manager present Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.ware-washing areas Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for 3 employees Warning

Intermediate - No soap provided at handwash sink. Ware washing area 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. Missing for 3 employees Warning

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. Raw salmon walk in cooler not removed from packaging see stop sale Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table on cooks line. Warning

Basic - Food stored on floor. Bread boxes stored on floor walk in freezer Walk in cooler produce raw shelled eggs stored on floor in boxes. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed greens under washed bagged cabbage produce walk in cooler Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Moved to walk in cooler to cool down. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat three compartment sink and sanitizer buckets. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Basic - Can opener blade not kept sharp - observed metal shavings. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Service station and dish area Warning

Basic - Floor soiled/has accumulation of debris. Floors soiled throughout kitchen Warning

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen Warning

High Priority - sanitization less than temperature of 160 degrees Fahrenheit Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Corrected On-Site 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. Operator ordered books from safe staff Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Entire establishment 73F. Operator fixed hot water. Now 110F Warning

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. Warning

Basic - Floor soiled/has accumulation of debris. Floors throughout establishment and bar, under equipment and shelving soiled. Warning

Basic - Hole in or other damage to wall. Hole in wall by service station and by mop sink. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Bar sink Warning