FOOD GLORIOUS FOOD

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. Bakery dishwasher. Tested at 0 ppm , operator primed and retested at 100 ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese at 52F, less than 4 hours per operator , iced during inspection. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Degreaser on top of dishwasher. Removed during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and slicer.

Intermediate - Handwash sink used for purposes other than handwashing. Storing towels.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple sinks.

Basic - Accumulation of debris inside warewashing machine. Both machines upstairs and downstairs.

Basic - Building components, attachments or fixtures in poor repair. HVAC duct work torn with exposed insulation.

Basic - Ceiling vent soiled with accumulated food debris, grease, dust, or mold-like substance. In bakery area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Equipment in poor repair. Shelving by upstairs bakery rusty.

Basic - Floor soiled/has accumulation of debris. Grease buildup under equipment on line.

Basic - Reach-in cooler interior soiled with mold like substance. Interior of flip top lid.

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 dish machine at bakery area Chlorine 0ppm. Employee replaced chlorine solution during inspection. Employee corrected dish machine sanitizing strength to Chlorine 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw grouper and raw salmon stored over cooked pasta in reach in cooler at cook line. Employee properly stored food items during inspection. 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 multiple food items opened without date marks at the following locations: Bakery Reach in Cooler: half n half creamer Walk in Cooler: shrimp and crawfish tails Reach in Cooler at Storage Area: anchovies, sour cream, tartar sauce, beef patties Per employee all items held over 24 hours and under seven days. Employee date marked all food items during inspection. Corrected On-Site

Basic - Accumulation of debris inside drainage system at ware-washing machine. Observed accumulation of mold-like substance and debris inside drainage system at bakery dish machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on vents inside reach in cooler at storage area and on inside walk in cooler. Accumulation of dust on ceiling above dry storage area and ice machine. Accumulation of grease and debris on hood above cook line.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes and equipment stored on soiled shelving at dish area near storage.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored on rack with clean bins and personal backpack touching seasoning sauce at storage area behind cook line. Employee properly stored all personal items during inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed accumulation of food debris on floor in walk in cooler and walk in freezer.

Basic - Food stored on floor. Observed boxes of raw chicken stored on floor in walk in cooler. Employee moved raw chicken at least 6 inches above the floor. Corrected On-Site Repeat Violation

High Priority - Food with mold-like growth. Mold like growth on wonton wrappers in walk-in cooler. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bakery prep area: Raw shell eggs under prep table 56F, manager on duty unable to determine time out of temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bakery prep area: Raw shell eggs under prep table 56F, manager on duty unable to determine time out of temperature. See stop sale Repeat Violation

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/. Observed expired certificate for Rufus Mitchel expired 3-18-2

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dark build up in grooves of soda gun at bakery bar. Manager cleaned at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink. Restocked at time of inspection. Corrected On-Site

Basic - Accumulation of debris in three-compartment sink. Bar three compartment sink soiled.

Basic - Food stored on floor. Bag of soda syrup on floor at bar. Manager removed bag of syrup from floor. Corrected On-Site Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops on top of dirty/dusty ice machine. Scoop washed and relocated at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack in walk-in cooler soiled. Plastic curtains in walk-in soiled. Food debris under slicer on cook line. Speed rack and exterior of rice container next to slicer on cook line soiled. Build up of grease/residue on Shelf over sauté station. Sauté gun holster at main bar. Top of ice machines dirty. Clean dish rack in dish pit soiled in grooves.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust accumulation on wall near ice machine, AC intake, and vents in bakery area. Debris on floor under/behind upright coolers near office. Broken glass on floor under bar three compartment sink.

High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Observed employee cut lime and on the exposed part of lime touch with bare hands. Coached employee on proper procedures and observed employee discard contaminated limes. Corrected On-Site

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 dishmachine dispense chlorine sanitizer dispense sanitizer at 50ppm while manufacture instructions call for 100ppm.

High Priority - Stop Sale issued due to adulteration of food product. Observed suarkraut in walk in cooler contaminated by black particles that manager could not determine. Observed manager discard contaminated food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spinach on top of make table on cookline since 11:20am cold at 42-62F at 11:40am. Observed remove spinach that was above temp in reach in cooler. Corrective Action Taken

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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks in ware washing area and cookline.

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.

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 - Accumulation of black/green mold-like substance in the interior of the ice machine across from bakery. Observed ice scoop on dirty surface on top of ice machine.

Basic - Food stored on floor. Observed bulk soda syrup stored on floor in hallway to stairs.

Basic - Observed knife stored in container of quaternary sanitizer in between immediate uses. Observed manager remove knife from sanitizer. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler in back of bar area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in ice bath only touching the bottom surface since 10am cold held above 41F at 11:15am: cut tomatoes 46F, cheese 47F, cut lettuce 48F, boiled eggs 51F. Observed employee rearrange ice and place remaining foods in working coolers.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of upstairs ice machine in bakery soiled.

Basic - Cutting boards on make table has cut marks and is no longer cleanable.

Basic - Food stored on floor. Observed box of soda syrup stored on floor in stairs hallway. Observed employee remove box from floor. Corrected On-Site

Intermediate - No soap provided at handwash sinks throughout establishment. Observed manager provide at each sink. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed boxes of chicken and muffins stored on floor in walk in freezer.

Basic - No handwashing signs provided at a hand sinks throughout bottom kitchen.used by food employees. Observed manager pace signs at each sink. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cakes made in establishment with dairy in display cooler nearest to entrance since yesterday 7-22-21 cold held at 55°F on today 7-23-21 at 10:45am. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cakes made in establishment with dairy in display cooler nearest to entrance since yesterday 7-22-21 cold held at 55°F on today 7-23-21 at 10:45am. See stop sale.

Intermediate - No soap provided at handwash sink in downstairs kitchen. Observed manager place soap at sink. Corrected On-Site