FIRE & WINE

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. Cream opened Tuesday. Operator added date Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in 3 bay sink. Operator turned on water Corrected On-Site Repeat Violation

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 0ppm. Primed and rechecked. Now reading 50ppm Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw tuna over Romaine Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made Pickled onions from Saturday in reach in cooler Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags. Educated operator

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator stated that mussels were delivered today. Placed tag back in container Corrected On-Site

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

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen duck sitting out. Operator placed in cooler Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over spinach in front cooler Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 74° advised reheat Corrective Action Taken

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 0ppm. Operator primed machine now read 100ppm. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw fish over unwashed squash Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw scallops and oysters found at 48F overnight in bottom of dessert/produce cooler. Operator threw out during inspection. Advised manager to have cooler looked at. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. In flour bins

Basic - In-use utensil stored in sanitizer between uses. Operator removed utensils from sanitizer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 76f, garlic butter 75f and corn 67f for 45 minutes at front prep counter shelf. Moved to reach in cooler. Printed and provided time as a public health control form and reviewed with manager for possible future use. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine. Water added to 50ppm. Corrected On-Site

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. Some new employees under 60 days with no employee reporting form. Provided to owner. Corrective Action Taken

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Floor soiled/has accumulation of debris. Under shelves at cook line.

Basic - Hole in or other damage to wall. Next to cook line.

Basic - Interior of microwave has accumulation of food debris. Cleaned and sanitized. Corrected On-Site

Basic - No copy of latest inspection report available. Repeat Violation

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

Basic - Wiping cloth sanitizing solution stored on the floor. Placed on box. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cut vegetables and raw pork over slaw. Both moved to properly store. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris. Mixer head. Cleaned. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Coffee container in sink. Removed. 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. Discussed certificate requirements with owner.

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine. Cleaned.

Basic - No copy of latest inspection report available.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna over cake and cornbread in tall reach in cooler. Moved to properly store. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese grits in reach in cooler over 24 hours. Dated. Corrected On-Site

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. Inspector will recheck at next inspection.

Basic - Employee beverage container on a food preparation table . Removed. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Removed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At tall reach in cooler next to cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon found at 60°, mahi found at 47°. Chef stated pulled out 45 minutes ago. Recommended rapid chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave dirty Interior of ice machine dirty

Intermediate - Spray bottle containing toxic substance not labeled.bleach Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floors not maintained smooth and durable. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site