2ND FL EVENT BAR/MIXED COMPANY

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a cook touch her face and continued working without changing her gloves.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. The chef had it cleaned. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a sever pouring water from a pan into the hand washing sink by the coffee station.

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

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed the water temperature is below 160° F. The Chef is having the dishwasher put the clean dishes in the triple sink in quaternary at 200 ppms. Corrective Action Taken Warning

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment in poor repair. Observed the hot box gasket coming off the door.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives between the reach in cooler and hand washing sink at the cook line. The chef had the knives removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hot box gasket and interior soiled.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a half empty bottle of Gatorade in the drink cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (61F - Cold Holding); cream cheese (61F - Cold Holding) at the buffet line. As per the manager it was put on the line approximately 30 minutes ago. He put ice on the items for a quick chill. Corrective Action Taken Warning

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. Form provided via email. Corrective Action Taken Warning

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed a pitcher in the sink. The manager poured the water in the hand washing sink. Warning

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

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. Form provided via email. Corrective Action Taken Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. The maintenance man dated the filters. Corrected On-Site Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. The chef had the pans separated to air dry. Corrective Action Taken Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hot box gasket soiled. Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottles not labeled. The chef had them labeled. Corrected On-Site Warning

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed all expired 120333 (kitchen); 120330; 120331; 120332, 120335 all expired on 06-08-23.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed bowls of peanut butter, nutella, marmalade and ketchup not provided with a cover or sneezeguards to properly protect food items provided at breakfast buffet area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed black beans (50F - Cold Holding); sliced ham (47F - Cold Holding) located at top portion of prep cooler, across from kitchen cookline, less than 4 hours. Observed diced pork sausage (50F - Cold Holding) located at omelette station, less than 4 hours. Discussed with Chef that due to double panning and food containers not fully submerged in ice, temperatures are not maintaining. Advised to remove second pan and add more ice to fully submerge all food containers to maintain temperatures at +or- 41F and below. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. Aj Prasaguet, the person in charge, did not provided proof of Food Manager Certification, at the time of inspection.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu items, "smoked salmon plate", "avocado toast" and "eggs Benedict" containing smoked salmon or poached eggs which are raw/undercooked food items, not identified with an asterisk/symbol indicating food items are covered by the consumer advisory.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed small frying pans kept on top shelving above kitchen prep coolers, across from cookline, not kept inverted.

Basic - Old labels stuck to food containers after cleaning located on plastic containers, stored on storage shelves at kitchen area. Chef removed all old labeling. Corrected On-Site

Basic - Wall and ceiling tiles soiled with accumulated grease, food debris, and/or dust located at hot holding units, across from coffee station at kitchen area.

High Priority - Displayed food not properly protected from contamination. Observed cut melon, sliced tomatoes, yogurt, and various food items at the breakfast buffet station, with no sneezeguards or barriers to properly protect food. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. None provided for "mahi mahi", served raw, when preparing ceviche. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese packets (60F - Cold Holding); butter packets (61F - Cold Holding) located at breakfast buffet cold station, less than 4Hrs. Observed diced ham (54F - Cold Holding); diced sausage (51F - Cold Holding) located at omelette station, due to double panning of food containers submerged in ice, less than 4hrs. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink next to three compartment sink at kitchen area, blocked by garbage can. Employee removed garbage can stored in front of kitchen handwash sink. Corrected On-Site Warning

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 and tested hot water sanitizer using test strips, test strips indicated that dishmachine is not reach properly temperature at manifold. Chef setup three compartment sink using chlorine sanitizer, tested at 100ppm. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at coffee station and main cookline. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. None provided at the time of inspection for food employees hired more than 60 days. Warning

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection. Repeat Violation Warning

Intermediate - No soap provided at handwash sink located at coffee station and main cookline. Warning

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine at kitchen area. Temperature gauges on dish machine does not indicate a temperature when dish machine is turned on/functioning. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket, not in use and not properly stored in a manner to allow mop to dry, located at mop sink area. Warning

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed muffins, croissants, cut melon, smoked salmon, yogurt, sliced tomatoes and granola all located at breakfast buffet station lacking adequate sneeze guards, as well as, omelette station. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed individual butter packet (64°F - Cold Holding); sliced tomatoes (54°F - Cold Holding); smoked salmon (56°F - Cold Holding) located at breakfast buffet line for guest self service, less than 4 hours. Observed diced ham (54°F - Cold Holding); dice tomatoes (56°F - Cold Holding) located at top portioned prep cooler in front of cookline at kitchen area, less than 4 hours. Advised to Chef to submerge food containers in ice due to double panning food containers which created a barrier, not allowing foods to maintain temperatures of +or- 41°F and below. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed water lines/tubing attached to handwash sink faucets used to supply portable air conditioner units at kitchen area, located next to walk in cooler and in front of cookline. Warning

Intermediate - No chemical quaternary test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination located at breakfast buffet station. Warning

Basic - Water leaking from pipe and/or faucet/handle located under handwash sink next to kitchen dish machine area. Warning

No current insurance inspector boiler report or expired boiler certificate available for boiler. For reporting purposes only. Observed boiler jurisdiction number's 120333;120330; 120331; 120332, 120335 All expired on 4/23/2021