107 STEAK & BAR

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 at bar area machine, instructed staff to use main dishwasher or 3 compartment sink in the meantime. staff provided new sanitizer retested at 100ppm Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen prep area and ware washing.

Basic - Cutting board has cut marks and is no longer cleanable. Observed some prep tables cutting board with marks not longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees at kitchen engaged in food prep and not hair restraint.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at bar area at 0ppm

Basic - Working containers of food removed from original container not identified by common name. Observed container with sugar and flour not labeled, staff labeled it. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked short ribs cooked short rib (59/60F - Cold Holding) at walk-in cooler, as per staff from previous nights, totally out the period of cooling time.

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 sanitizer dishwasher machine at bar area 0ppm, staff replaced sanitizer solution, primed machine retested at 50ppm. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed several egg raw shell eggs over beef at walk-in cooler unit. Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed several egg cartons stored over kitchen preparation table, as per staff for less than two hours, staff relocated eggs to walk-in cooler for rapid cooling. Corrective Action Taken

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. Observed cooked short ribs cooked short rib (59/60F - Cold Holding) at walk-in cooler, as per staff from previous nights, totally out the period of cooling time.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked short ribs cooked short rib (59/60F - Cold Holding) at walk-in cooler, as per staff from previous nights, totally out the period of cooling time.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On can opener blade heavily soiled at kitchen preparation table. Observed soiled cutting boards at several preparation tables..

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC return over dishwasher area dusted/soiled.

Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards with marks not longer cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip top reach-in cooler gaskets soiled at kitchen preparation table 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. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over freshly squeezed orange juice, staff relocated the juice to another cooler. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed steel scrub and towels stored inside handwashing sink by ovens at cook line.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink by coffee station and not hot water available, instructed staff to wash hand in another handwashing sink. Corrective Action Taken

Basic - Food stored on floor. Observed boxes of frozen squid stored in the Walk-on freezer floor

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed double oven interior soiled at cook line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at 0ppm, staff provided new bucket re-tested at 400ppm.

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 dishwasher sanitizer machine at bar area at 0ppm. Manager change chlorine solution, retest machine at 100 ppm. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed strawberries at walking cooler. Staff moved the raw shell eggs to bottom rack Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicing machine with accumulated old food residue on blade and other parts at kitchen preparation table.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice buckets stored inside handwashing sink bar area. Manager moved buckets to prep sink. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed shirt manager and not proof of food manager certificate.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 more than four employees engaged in food handling/preparation and not food manager present.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles, AC vents and Return all throughout kitchen preparation area and ware washing area as well.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep table kitchen area. Warning - From follow-up inspection 2024-05-31: Observed cutting board surface still with cutting marks. Time Extended - From follow-up inspection 2024-06-14: Observed at prep table kitchen area. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soil can opener blade. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots under prep table inside kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside Walk in freezer. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled black microwave interior on shelf inside kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled Walk in cooler fan covers by soda machine. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking at hand wash sink by Walk in cooler inside kitchen.

Basic - Working containers of food removed from original container not identified by common name. Observed salt container on shelf inside kitchen. Operator labeled container. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda nozzles inside Bar. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spry bottle with sanitizer not labeled inside kitchen. Operator labeled it. Corrected On-Site

Basic - Food stored on floor. Observed oil plastic and brown sugar containers stored on dry storage floor. Employee removed them from floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside Walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets by slicer. Repeat Violation

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

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cups, plates and containers not inverted on storage shelves Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverages stored in walk in cooler with customer food

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

Basic - Old labels stuck to food containers after cleaning. Observed containers in drying shelf with old labels

Basic - Working containers of food removed from original container not identified by common name. Observed flour and sugar bin missing label

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2021-09-17: As per manager all employees hired less than 60 days Time Extended