660 OCEAN DRIVE LLC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over meatballs at cook line.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed employee training missing date of birth. Repeat Violation

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

Basic - Floor area(s) covered with. Observed by dishwasher area. Repeat Violation

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (77F - Cold Holding) at cook line, as per cook approximately 30 minutes prior.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes and cooked pasta no date marked inside WIC, as per chef for more than 24 hours prior.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed employee training missing date of birth.

Basic - Floor area(s) covered with standing water. Observed by dishwasher area.

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

Basic - Insect control device installed over food preparation area. Observed above a small prep table at cook line.

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

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed chef placed new gloves without washing hands. Instructed chef on proper procedure, he removed gloves and washed hands before placing on. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Plates not inverted at preparation table at cook line.

Basic - Equipment in poor repair. Observed gasket at reach in coolers across cook line in disrepair.

Basic - Missing drain plug at dumpster. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Observed containers with beans, rice not labeled at dry storage area. Chef placed label. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags for March with not dated with last date served. Chef marked them with last date served. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink near dishmachine with food debris at drain. Repeat Violation

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. Observed Cecilia and Luis with expired food handler certificates.

Basic - Equipment in poor repair. Observed walk-in cooler door in disrepair.

Basic - Missing drain plug at dumpster. Repeat Violation

Basic - Observed cutting board has cut marks and is no longer cleanable at cookline.

Basic - Observed equipment and utensils not properly air-dried - wet nesting at ware washing area.

Basic - Open dumpster lid. Chef closed lid. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed cut lettuce not covered at reach-in cooler at cookline.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter containers(73F - Cold Holding) at cook line. As per chef, 1 hour. Chef moved butter containers to ice water bath for rapid cooling. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed sealed containers of bleach on top of reach in cooler at dry storage area. Chef removed all containers from reach in unit. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris. Chef cleaned can opener. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink near dishmachine with food debris at drain.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Manager provided paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink at bar and preparation area at kitchen. Manager provided soap. 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 lasagna and cooked ribs not date marked at cook line. Chef correctly date marked products. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed incorrect expiration dates for food handlers certificates. Food handlers certificates last 3 years, the ones provided are marked to expired in 2 years.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed forks no inverted at kitchen area near steam table.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Observed reach-in cooler handle missing at cookline near ovens and gaskets at reach-in cooler in disrepair near steam table.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach-in freezer at kitchen area near walk-in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth used under cutting board at cookline near ovens. Chef removed cloth. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid. Chef closed lids. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete all throughout kitchen and dry storage area.

Basic - Working containers of food removed from original container not identified by common name. Observed flour not identified at drys storage area. Chef provided proper labeling. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef over fish in walk in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled in reach in coolers line cook.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ready to use plates and bowls not inverted in the grill area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled above reach in cooler in grill area.

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

Basic - Stored food not covered. Observed raw meat and shrimp stored not covered in reach in cooler #3.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Outside walk in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout the kitchen area. Manager removed them all. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed ready to use dispensers not lab,Ed in reach in coolers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler-salmon (46F - Cold Holding); cheese (51F - Cold Holding);

Basic - Clean plates not stored inverted or in a protected manner.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed open box of drink glasses stored on the floor. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed water. Corrected On-Site

Basic - Nonfood-contact surface soiled. Observed reach in cooler gaskets soiled. Observed knob/handle on hand wash sink in kitchen soiled.

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

Basic - Stored food ( beans/panko) not covered inside dry storage room. Operator covered. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed calamari defrosting at room temperature. Operator placed inside cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles containing different sauces not labeled.

High Priority - Food placed in soiled container/equipment. Observed lemons stored inside a container inside dry storage room that has black debri inside.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler-steak (55°F - Cold Holding); cheese (49°F - Cold Holding);

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. Observed microwave soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed pasta baskets, and a container inside hand sink. Operator removed. Corrected On-Site

Intermediate - Oyster tags not marked with last date served.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with advisory. Corrected On-Site

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

Basic - Hole in or other damage to wall, near dish machine.

Basic - Old labels stuck to food containers after cleaning. Operator removed old label. Corrected On-Site

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

Basic - Stored food not covered. Observed flour stored inside dry storage room not covered. Operator covered. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles and containers of different seasonings not labeled.