ESSENSIA

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed mussel tag without date on it.

Intermediate - Handwash sink used for purposes other than handwashing. Observed items inside the hand sink ( cook line) . Employee moved out the container. Corrected On-Site Repeat Violation

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cutting board with breaks . Cutting board was discarded it. Corrected On-Site

Intermediate - No soap provided at handwash sink. Missing soap at one of the kitchen hand sink by the cook line. Station was restocked. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to dispense flour by the cook line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open plastic employee beverage cup with tea on shelving next to clean utensils. Person in charge discarded it. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint. Employee placed the hair restraints on his hair immediately. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed at the bar. Bar tender corrected it. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handle. Employee moved it out. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean ready to use containers on shelving.

Intermediate - Handwash sink not accessible for employee use at all times. Observed waffle equipment blocking the hand sink located at the cook line. Employee moved it. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using the hand sink to discard leftover beverages .Employee was coached about it. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper at the hand sink located at the ware washing area. Station was restocked. 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 cooked pasta inside walk in cooler with no date. As per Sous chef, from 8/1.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed accumulation of trapped flies in control device by the exit door.

Basic - Bowl or other container with no handle used to dispense food. Observed food containers with no handle used to scoop flour.

Basic - Hole in or other damage to wall. Observed wall in disrepair at the end of the main cook line.

Basic - In-use tongs stored on equipment door handle between uses. Employees removed them. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken breast at 93 F ( as per employee , the food was there for about 1 hr). Sous chef discarded immediately voluntarily. Corrective Action Taken

Basic - Hole in or other damage to wall. Observed wall tiles falling down at the ware washing area behind hand sink.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet paper towel under cutting board. Employee moved it out . Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed plastic spoons with food contact surface up. Employee inverted them. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee at the front cracking raw shell eggs and continued working with clean utensils without washing his hands . Employee washed his hands . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above pasteurized eggs inside reach in cooler . Employee inverted the products. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussels tags not organized.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with old food residue. Employee washed it. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon inside hand sink located at the bar .Employee moved it . Corrected On-Site Repeat Violation

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed missing chart comparison for quay test kit.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup with coffee next to the bread at the entrance of the kitchen. Employee moved the cup immediately.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at the omelet station.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing sign at the hand sink located end of the cold line.

High Priority - Displayed food not properly protected from contamination. Observed bagels at the buffet line without protection. Person in charge set up a display with protection for the bagels. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his face and nose , and then handling clean plates without handwashing in between. Employee was coached about the correct procedure. Corrective Action Taken

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed mussel tag was removed from the container before emptied.

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. Information was provided.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink located at the wareeashing area used as a drop sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at the hand sink for the omelet station.

Intermediate - No soap provided at handwash sink. Missing soap at the cook line hand sink. Station was restocked . Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas, spoons, tongs in a container with standing water ( water temperature 72 F) . Employee transferred the container to the stove . Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning.

Basic - Open condiments provided for self-service not properly protected. Observed cramberries, brown sugar and nuts at the buffet line exposed without proper lid . Person in charge transferred the toppings to containers with lids. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink located next to the walk in cooler used to thaw frozen calamari in a container. All the food products were transferred to a different sink. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed buffet food items with time frame 7 am to 11 am, but not written procedure available. Time control procedure was provided. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restrain.

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

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on clean containers ready to use.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen calamari thawing in standing water. Sous chef placed them under running water. 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 tomato sauce at 48°f from yesterday 7/19 cooled overnight inside walking cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tomato sauce at 48°f from yesterday 7/19 cooled overnight inside walking cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink located in the warewashing area used to discard coffee.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quaternary test kit to check the sanitizer solution . Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper dispenser equipment in disrepair.

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. Establishment is scheduling employee training classes from Responsible Vendors.

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser (as per employee) inside a spray bottle without label.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside the ice machine located on the lower lobby floor.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on the ceiling tiles above the coolers located in front of the cook line.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed tuna thawing inside the sealed package .

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open water cup on the prep table.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating a sandwich in the preparation area. Employee discarded the sandwich. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle in the kitchen.

Basic - Old labels stuck to food containers after cleaning.