CHIVE

High Priority - 2 Live, small flying insects found at bar

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.Butter on cooks line. Manager voluntarily discarded Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand sink and Used as dump sink at bar Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in veggies in sandwich cooler Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading 0ppm. Advised to remake Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over rice in walk in Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter on cooks line

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

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. Alaina expired 9/2024

Basic - Food-contact surface not smooth and easily cleanable. Peg board used to store utensils

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. handle laying in broccoli salad at display case Corrected On-Site

Basic - Wall soiled with black mold like substance in walk in cooler above sauces

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

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/

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. 1 new hire. Employee sign during inspection Corrected On-Site

Intermediate - No soap and paper towels provided at handwash sink at bar Corrected On-Site

Basic - Food stored on floor. Bag of onions in walk in cooler Corrected On-Site

High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Reading 200ppm+ advised to remake - From follow-up inspection 2024-09-20: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets - From follow-up inspection 2024-09-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade - From follow-up inspection 2024-04-12: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-04-12: Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sink Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Ice scoop handle in contact with ice. Both ice wells at bar Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Unlabeled flour Unlabeled sugar Corrected On-Site

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. Reading zero, primed and still no sanitizer. Triple sink will be utilized until service.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked chicken wings Corrected On-Site Repeat Violation

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Clean linens stored in improper location. Hanging off belt on kitchen staff Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Pegboard being used as storage rack Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over pulled pork Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Macaroni and cheese found at 60° in cooler overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Macaroni and cheese found at 60°, in cooler overnight

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. Crystal

Basic - Food-contact surface not smooth and easily cleanable. Pegboard being used to hang utensils Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooks line.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lou's hot and homemade salsa. Operator discarded just opened today after being closed for 7 days.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter 59F recommended to rapid chill. Provided time plan with operator. Corrective Action Taken

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.

Basic - Accumulation of black mold-like substance in the interior of the ice machine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On bag n box area.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored in a location that is exposed to splash/dust. Sugar and flour.

Basic - Food-contact surface not smooth and easily cleanable. Peg board for utensils Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Peg board near cookline in poor repair. Top coating ripping and pitting. - From follow-up inspection 2022-03-18: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 3-6# 10 oz, pineapple tidbits, harvest brand. 1-3# 7oz black olives, Fronte brand.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Advised to refashion and dry with paper towels. Corrected On-Site

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

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/ no proof for Amanda. Manager pat came in shortly after start of inspection. Corrected On-Site

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. Class scheduled for 9/13. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on cooks arm. Corrected On-Site

Basic - Equipment in poor repair. Freezer gasket.