CHILL AND GRILL

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, no soap at bar hand sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease. They are scheduled for this Sunday to be cleaned. Microwave exterior Corrective Action Taken

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

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (45F - Cold Holding); cut cabbage (45F - Cold Holding) In cooler over night. Operator threw away.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient 45f. Technician arrived during inspection Corrective Action Taken

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-12-18: Time Extended

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired in December 2023

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of cooler on grill line has food debris

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. Angel expired

Basic - Hood filters surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados with sauces in flip top cooler

Intermediate - Interior of microwave soiled. Interior of grill cooler soiled.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna taco on menu. Operator corrected at time of inspection Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stew made on 6th Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Hood filters heavily soiled with grease.

Basic - Stored stew in walk in cooler not covered. Corrected On-Site

Basic - Vending machine exterior soiled. Exterior of microwave soiled.

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. Provided form for all newer employees, host or dish washer.

Intermediate - No soap provided at handwash sink. At bar. Provided. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form for manager for roasted garlic at room temperature. Reviewed how to complete form and requirements. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar hand wash sink. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface with soiled residue, dust or black substance. Walk in filter fan covers.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes at cook line being hot held at 115/117f for 20 minutes. Employee moved to walk in cooler to cold hold until service. Provided time as a public health control for possible future use. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in both hand wash sinks in kitchen. Removed and sinks cleaned/sanitized. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink at bar. Cold water side functions.

Basic - Ice machine in unprotected area with no lock.

Basic - Nonfood-contact surface soiled with grease or soiled residue. Next to oven. Cleaned. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw mahi stored over cooked pork, raw eggs stored over cooked stew. Corrected On-Site

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. Heavy cream Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave soiled 2. Freezer gaskets dirty

Basic - Ice bucket/shovel stored on floor between uses. Now being double bucketed Tongs being stored on gas pipe. Corrected On-Site

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

Basic - Ripped/worn tin foil used as shelf cover. Repeat Violation

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

Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar

Basic - Equipment in poor repair. Gaskets on walk-in cooler torn Repeat Violation

Basic - In-use tongs stored on equipment gas pipe between uses. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Corrected On-Site