LAH DE DAH

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle behind main bar has a mold like substance inside.

Intermediate - Handwash sink not accessible for employee use at all times. At Lah De Dah ice machines. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Surface rust in small galvanized buckets used for food service with direct contact with food. Operator began using food grade liners for presentation. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cooks line. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On expo line sour cream (58 F - Cold Holding) per operator sour cream was stocked on expo line at 11:00 AM.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On expo line sour cream (58 F - Cold Holding) per operator sour cream was stocked on expo line at 11:00 AM.

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used as dump sink in prep kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Line cook wearing bracelet and watch. Employee removed watch and jewelry Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In prep sink, 20 pounds of Mahi Mahi bearing a label stating to be removed from packaging prior to thawing was fully thawed and still under reduced oxygen packaging

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter added to mop sink and no back flow preventers are installed.

Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled pray bottles behind bar

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. In prep sink, 20 pounds of Mahi Mahi bearing a label stating to be removed from packaging prior to thawing was fully thawed and still under reduced oxygen packaging

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server in cell phone and then return to work without hand washing. Discussed proper hand washing with operator Corrective Action Taken

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary exceeds 500ppm); Operator diluted to achieve: Triple Sink (Quaternary 200ppm) Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary exceeds 500ppm); Operator diluted to achieve: Triple Sink (Quaternary 200ppm) Corrected On-Site

Basic - Iced tea dispenser not cleaned at least once every 24 hours. At server station

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop resting in pico de gallo. Operator removed scoop from food. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer Advisory not post in restaurant or printed on menu. Burgers available undercooked and Floriday's Cocktail made with egg white. Provided operator with DBPR Consumer Advisory DBPR Form HR 5030-08 and it was posted during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water at char grill in water of 105 F. Operator removed washed and sanitized tongs. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm); Operator emptied and refilled wiping cloth bucket: Sanitizer Bucket (Quaternary 200ppm Corrected On-Site