HIDEAWAY REST & LOUNGE

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach-in cooler at cook line; raw burger patties stored over raw fish. Operator moved raw burger patties to bottom shelf. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store liquor bottle at bar. Operator removed the bottle. 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.

Intermediate - Spray bottle containing toxic substance not labeled at dry storage. Operator labeled spray bottle. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.

Basic - Scoop handle in contact with mix snacks at bar. Operator removed the scoop. Corrected On-Site

Basic - Single-service food containers not stored inverted or protected from contamination at prep area. Operator stored inverted. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. One 10# can water chestnuts, one 29oz can black beans, three 12oz can tomatoes paste dented at dry storage.

High Priority - Medicine bottle improperly stored over cook line. Operator removed medicine bottle. Corrected On-Site

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

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.

Basic - Floor soiled/has accumulation of grease under cooking equipments.

Basic - Food stored on floor. Oil container stored on floor at dry storage.

Basic - Ice scoop handle in contact with ice at bar. Operator removed the ice scoop. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at prep area. Operator provided handwashing sign. Corrected On-Site

Basic - Wall soiled with accumulated grease behind the cooking equipments.

High Priority - Container of medicine improperly stored. Medicine bottle stored over prep area. Operator removed medicine bottle to proper storage. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a reach-in cooler- not all products commercially packaged. In reach-in cooler at cook-line; raw burger patties stored over raw fish. Operator stored raw burger patties at bottom shelf. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored over prep area. Operator removed the cell phone. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.

Basic - Single-service forks improperly stored at dry storage. Operator stored single service forks properly. Corrected On-Site

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2024-07-25: Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced ham more than 7 days date marked. Per operator prepared at time of inspection but not updated. Operator updated date marked. Corrected On-Site Repeat Violation

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. Provided operator DBPR HR 5030-104 form. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at cook line has no paper towel. Operator provided paper towel. Corrected On-Site Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on floor front of ice machine. Operator removed correct storage. Corrected On-Site

Basic - Food stored on floor. Raw chicken and bread stored on floor at walk in freezer. Operator removed correct storage. Corrected On-Site

Basic - Silverware/utensils dried with a towel/cloth. Silverware dried with cloth at server station. Discussed operator proper procedures.

Basic - Single-service articles improperly stored. Single service cups stored on floor at dry storage. Operator removed correct storage. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage stored over cake in walk in cooler. Operator moved cake to proper location. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter pats 68F cold hold less than 4 hours. Operator placed butter pats on metal tray in freezer Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored by spices. Operator removed chemical. 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. Observed shredded mozzarella cheese not date marked. Operator date marked cheese. 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. Provided operator with written procedures. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris/grease on can opener. Operator cleaned can opener. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sinks at cook line. Operator placed paper towels at hand wash sinks. 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. Operator completed forms. 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. Observed precooked shrimp not date marked. Operator date marked shrimp. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee restroom.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor in front of ice machine. Operator placed buckets off of floor. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed employee beverage. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelving above food served to public in walk in cooler.

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of frozen meat stored on floor in walk in freezer.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee in dish room go from dirty to clean with washing hands. Discussed with employee the importance of hand washing. Observed employee wash hands between dirty and clean. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken (62 F - Cold Holding). Per operator it was in there for 2-3 days. Operator voluntarily threw away before stop sale was issued.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two out of Six employees hired over 60 days do not have required training. Operator just received books and scheduled training. Corrective Action Taken

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop sitting on dirty surface outside ice machine. Operator removed and had cleaned. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1-# can of marinara sauce severely dented On rim and side of can.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over prepared egg salad. Operator moved eggs to bottom shelf. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat 5/17/2022 Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand washing sink at one of two sinks on cooks line. Operator provided soap at sink. 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. Had proof of training for 3 out of 4 employees.

Basic - Ceiling tile missing. Several ceiling tiles missing above cooks 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. Observed chlorine concentration at bar at 0 ppm. Operator changed and primed sanitizing solution. Rechecked concentration at 50 ppm. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris. Microwave at beverage/wait station.

Intermediate - No soap provided at handwash sink. Hand wash sink at bar.

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at hand wash sink nearest ice machine reaching 90F (waited 3 minutes). Operator called technician. Corrective Action Taken

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor. Operator fixed. Corrected On-Site

Basic - Floor area underneath ice machine covered with standing water. Operator cleaned. Corrected On-Site

Basic - Floor soiled/has accumulation of debris/grease underneath fryers.

Basic - No handwashing signs provided at a hand sink used by food employees.

High Priority - Dented/rusted cans present. See stop sale. 1 can chili sauce 7 lbs 3 oz.

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. Chlorine 0 ppm. Operator fixed dish machine chlorine 50 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over pretzel and cooked chicken. Corrected On-Site

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