LOW KEY TIKI

Basic - Accumulation of lime scale on the inside of the dishmachine.

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

Basic - Food stored on floor. Observed bottles of water on floor in storage areal. The owner removed bottles of water from off floor. Corrected On-Site Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Observed blue duct tape uses on reach-in cooler gaskets

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

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

Basic - Floor tiles missing and/or in disrepair.

Basic - In-use tongs stored on equipment door handle between uses. Tongs was removed from oven door handle. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage racks in walk-in cooler soiled.

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. The manager changed out sanitizer bucket during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. The operator placed soap at handwashing sink beside 3 compartment sink. Corrected On-Site

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

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

High Priority - Toxic substance/chemical improperly stored. Observed chemical on dish rack with clean dishes. The chemicals was removed from dish rack. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed empty container in hand washing sink beside triple sink. The empty container was removed from hand washing sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels was placed at hand washing sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled on triple sink.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee eating in a food preparation or other restricted area. Observed operator drink on cook line while engaging in food preparation.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks over raw pork in reach-in cooler across cook line. The cook mover raw steaks on the lower shelf beside raw hamburgers. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed bag of onions not 6 inches of the floor in walk-in cooler. The owner removed bag of onions of floor. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected in container. The owner placed coffee filters in closed container. 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 manager DBPR Form HR 5030-104. Corrective Action Taken

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 manager DBPR Form HR 5030-103. Corrective Action Taken

Basic - Covered waste receptacle not provided in women's bathroom.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook begin work place gloves on without washing hands. Educated operator on proper hand washing. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce in stand up reach-in freezer. The operator moved produce to top of reach-in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw spicy chicken (51F - Cold Holding); raw chicken fingers (49F - Cold Holding) in reach-in cooler across from cook line. The operator moved raw products into walk-in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator wash hands in 2 compartment sink. Repeat Violation Admin Complaint

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by toaster. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation Admin Complaint

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

Basic - Food stored on floor. Observed bottles of water on floor in walk-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Chicken wings (48°F - Cold Holding); chicken fingers (46°F - Cold Holding) in reach-in cooler across from cook line. The operator moved raw products into walk-in cooler. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in 2 compartment sink. Educated operator on washing hands in designated hand washing sinks. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times by toaster. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled.

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

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. The owner stated a new dishwashing machine is being placed in establishment. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink in 2 compartment sink.

Intermediate - Handwash sink not accessible for employee use at all times by toaster oven. Repeat Violation

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

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

Basic - Covered waste receptacle not provided in women's bathroom.

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

Basic - Food stored on floor. Observed bag of onions on floor in walk-in cooler.

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