THE VERANDA

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw mahi stored in walk in cooler that has been thawed in reduced oxygen packaging bearing the label remove before thawing. The operator discarded the fish. Corrected On-Site Warning

Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Sign located near server wait station and may not be visible to all consumers, no advisory on menu. Warning

Intermediate - Identity of food or food product misrepresented. Observed menu states "Fresh Blue Crab Cakes", the crab being used is from a can labeled "Crab Hand Picked Pasteurized Crabmeat". Observed menu states "Gulf Shrimp", the shrimp being used is not identified by the manufacturer as Gulf Shrimp. The label states "White Shrimp farm Raised, Product of India". Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at end of cook line. 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. Emailed copy of health reporting agreement. Warning

Intermediate - No soap provided at handwash sink at end of cook line. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Bowl or other container with no handle used to dispense food. Cup with no handle used as scoop for cornmeal. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple cell phones stored over prep table. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat food cheese compound in stand up reach-in cooler in kitchen. The manager discarded the cheese compound in stand up reach-in cooler. Corrected On-Site

Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.

Basic - Ice scoop handle in contact with ice in bar.

Basic - In-use tongs stored on equipment door handle between uses. The manger removed the tongs from oven handle. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Stored food not covered. Observed raw lamb chops uncovered in stand up reach-in cooler on cook line. The manager covered the raw lamb chops with plastic wrap. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area above 3 compartment sink.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw veal over raw scallops and raw salmon in reach-in cooler across from cook line. The chef moved the raw veal to bottom shelf in reach-in cooler beside the raw salmon. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled across from cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line.

Intermediate - Spray bottle containing toxic substance not labeled in bar.

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

Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.

Basic - Floor tiles missing and/or in disrepair.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour.

Basic - Standing water in bottom of reach-in-cooler beside cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (47F - Cold Holding) in stand up reach-in cooler in kitchen. The operator placed ice on raw beef. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic plates in handwashing sink near dishwashing machine. The operator removed plates from handwashing sink. Corrected On-Site

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food (spaghetti) in reach-in cooler beside cook line. The operator removed the personal food from reach-in cooler. Corrected On-Site

Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.

Basic - In-use wet wiping cloth/towel used under cutting board. The wiping cloth was removed from under the cutting board. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler beside cook line.

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/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour. The operator removed handle from in container. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees on cook line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. The cook removed open drink from stand up reach-in cooler. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor on cook line. The cook doubled bucketed sanitizer bucket. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed chef DBPR Form 5025-131 Oyster Consumer Advisory. Corrective Action Taken

Intermediate - Water pressure lacking at fixtures that require the use of water. Observed low water pressure at hand washing sink beside reach-in cooler in kitchen.

Basic - Floor tiles missing and/or in disrepair in dry storage area.

Basic - Food stored on floor. Observed box of lamb on floor in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching food product panco and sugar.

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ice cream in reach in freezer unit. Operator moved item for proper storage. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed pesticide tablets stored above liquor. Operator moved item for proper storage. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda gun at bar area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near dish area.

Basic - Floor soiled/has accumulation of debris. Observed floor area as soiled with debris in bar area.

Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed unwrapped silverware pre set at outside tables.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked vegetables in 4 door reach in cooler on cook line. Operator moved items for proper storage. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle at bar area. Operator labeled bottle. Corrected On-Site

Basic - Employee beverage container in ice machine/ice bin. Observed alcohol bottle in ice used to make drinks. Operator removed bottle from ice. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Operator moved item for proper storage. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle on crook line. Operator moved item for proper storage. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink on main cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked vegetables in 4 door reach in cooler on front cook line. Operator moved items for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cocktail sauce (49°F - Cold Holding); cooked shrimp (50°F - Cold Holding) in roll top cooler on main cook line, cold holding for 1 hour. Operator put items in ice. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags not marked with date last served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda gun nozzle at L shaped bar area near front door. Repeat Violation

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no oyster Advisory posted. Provided operator with copy of oyster Advisory, operator posted advisory. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on grill handle on front cook line. Operator moved items for proper storage. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Observed soiled floor near beer taps in L shaped bar area near front entrance. Operator directed employee to begin cleaning area. Corrective Action Taken