FLORIDA RESTAURANT

Basic - Floor area(s) covered with standing water. Observed standing water under sink in the butcher area.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet paper towel under cutting board in the grab and go area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of grease on oven.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Turkey burger above beef and pork inside walk in cooler. Employee inverted them. Corrected On-Site Repeat Violation

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed unwrapped apples for customer self service. Apples were moved to behind the counter. Corrected On-Site

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

Basic - Equipment gaskets in poor repair. Observed pantry reach in cooler with gaskets in disrepair. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chicken over pork in a rack in the butchery area. Employee rearranged the item in the correct way. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French toast batter (79 F - Cold Holding) left on kitchen counter at ambient temperature. As per employee for less than 4 hrs, but the Sous chef discarded it. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence of sealed quay test kit.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris on can opener at the breakfast prep area . Employee washed, rinsed and sanitized the can opener . Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used as a drop sink at the omelet station at the front , buffet area .

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

Basic - Equipment gaskets in poor repair. Observed walk in cooler gaskets in poor repair ( pastry area ) .

Basic - Food storage container/container lid cracked or broken.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Repeat Violation

Basic - Open condiments / toppings provided for self-service not properly protected. Observed food toppings for self service displayed at the breakfast buffet without protection . Sneeze guard is needed ( granola, chia, oats) . Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used to hold dirty pan at the front.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Butchery hand sink . Station was restocked. Corrected On-Site Repeat Violation

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 package fish already thawed inside sealed bags. Employee opened the bags . Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed server wearing bracelets when handling food.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the flour. Employee corrected it. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the pantry area. Chef provided the employee with the food grade mat. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Repeat Violation

Basic - Open condiments / toppings provided for self-service not properly protected. Observed food toppings for self service displayed at the breakfast buffet without protection . Sneeze guard is needed . Chef spoke with maintenance to provide protection to all the toppings ( chocolate chips, granola, chia, oats) .

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at the hand sink station located at the butchery . Employee restocked the station. Corrected On-Site

Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine. Observed employee didn't cleared the gross food before placing dishes inside the dishwasher machine. Employee was coached about it. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys above shelving in prep area. Employee moved the keys immediately.

Basic - Equipment gaskets in poor repair.Observed gaskets in disrepair( cooler used to prepare yogurts )

Basic - Ice scoop handle in contact with ice. Observed ice scoop left inside ice machine with handle touching the ice. Kitchen manager corrected the issue. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Observed at the warewashing area. Maintenance employees came and started fixing the issue. Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs at 72 F for approximately 1 hr. Employee placed the eggs in ice bath. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham inside a container at 48 F at the show cooking area front buffet for less than 4 hrs as per employee.Employee placed it in ice. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at the front service area used to rinse pans in continue use.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed excessive accumulation of ice buildup inside walk in freezer

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed DM is not reaching 180 F , 160 F on surfaces. Operator was advised to used the 3 compartment sink for sanitation.

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside the ice machine located at the coffee station service. Repeat Violation

Basic - Equipment gaskets in poor repair. Observed reach in cooler gaskets at the bar / grab and go in disrepair. Repeat Violation

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of sauce on the bottom of the reach in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw beef inside butcher walk in cooler. Employee inverted the vertical storage order. Corrected On-Site

Intermediate - Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired quat test kit since 2017.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink at pantry area. Manager explained the employees about hand sink use. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. All the chemical products were identified with labels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Manager discarded it. Corrected On-Site

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 packaged salmon already defrosted inside sealed vacuum package. Employee opened the bags. Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. Manager corrected it. Corrected On-Site

High Priority - Employee washed hands with cold water. Observed employee washing his hands with cold water at the buffet cook line station. Employee was coached about the correct procedure. Corrective Action Taken

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed bread exposed on the buffet line without proper sneeze guard. Employee moved the bread to another station. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed some mold like substance inside the ice machine. Employee started cleaning the ice machine. Corrective Action Taken Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Procedure was provided. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No running water by the hot 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 tuna, mahi mahi already defrosted inside vacuum sealed package. Employee opened all the bags. Corrected On-Site Repeat Violation

Basic - Cooler Gasket in poor repair. Cooler located underneath preparation table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed some water residue inside some ready to use containers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on dairy walking cooler gaskets.

Basic - Plumbing system in disrepair. Observed hand sink pedal part in disrepair ( pastry area)