STK SOUTH BEACH

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the dishwasher touch dirty dishes with gloves on and remove the clean dishes with the same gloves.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Intermediate - Oyster tags not marked with last date served.

Intermediate - Spray bottle containing toxic substance not labeled. Observed a pump bottle with a white liquid at the bar not labeled. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed the ice buckets not inverted. The chef inverted them.

Basic - Ice buildup in the walk-in freezer. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer in the hand washing sink at the bar. The manager removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle at the bar labeled host. The chef labeled it windex. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed behind the ice machine.

Basic - Floor tiles missing and/or in disrepair. Observed very low grout lines in the kitchen. Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - Ceiling tile missing. Observed by the dish machine.

Basic - Floor tiles missing and/or in disrepair. Observed the grout line very low at the cook line.

Basic - No container installed for catching grease from hood drip tray.

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

Intermediate - Handwash sink used for purposes other than handwashing. Corrected On-Site Repeat Violation

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. The manager put up the picture frame with advisory. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guards soiled. Repeat Violation

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The bartender put them behind straws behind the bar. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottle at the cook line.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 cracked shell egg in the walk-in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 a tuna filet still in the vacuum at a temperature of 41°F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steak (53F); beef patties (53F - Cold Holding) in the first reach cooler at the cook line. As per the chef they just put those items in the cooler. The chef moved the items to another cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed a metal pan with fruit in it in the hand sink at the bar. The bartender removed it. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a portable air conditioner draining into the sink. Observed a cook filling a cup at the hand washing sink.

Intermediate - Oyster tags not marked with last date served.

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a clear liquid at the bar. The bartender labeled it. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured.

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 a tuna filet still in the vacuum at a temperature of 41°F.

Basic - Ice bucket/shovel stored on floor between uses. The chef had the buckets washed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the fan guards soiled.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. The bartender put the straws behind the bar. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind the dish machine.

Intermediate - Oyster tags not marked with last date served. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour. The manager removed the bowl. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Ice bucket/shovel stored on floor between uses. The manager had it washed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

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 the chlorine at 0.00 ppms. The chef changed the sanitizer bottle and the sanitizer level is at 100 ppms.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over yuca fries in the walk-in cooler. The chef moved the items. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the hand washing sinks.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar.

Intermediate - Handwash sink not accessible for employee use at all times. Observed strainers in the hand washing sink at the bar. The manager removed it. The hand washing I sink in the kitchen is blocked by a rack and the faucet is connected to a portable air conditioner.

Intermediate - No soap provided at handwash sink. Observed at the bar.

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. The manager posted the sign at the front counter. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour in the dry storage room. The chef removed it. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Equipment in poor repair. Observed several reach in cooler gaskets torn.

Basic - Ice bucket stored not inverted between uses.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by the mop sink and behind the dish machine.

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 Kitchen Dishwasher, Chlorine 0ppm, due to empty chlorine sanitizer solution. Observed Main Bar Dishwasher Chlorine 0ppm due to sanitizer not properly circulating through tubing. Establishment has a three compartment sink setup using quaternary sanitizer, until dishwashers are sanitizing properly at 50ppm or 100ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roasted mushrooms (48F - Cold Holding); sliced tomatoes (51F - Cold Holding) located at prep reach in cooler, located across from main cookline/stove top area, less than 4 hours. Advised to chef to submerge food containers on ice to maintain temperatures at +or- 41F and below. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Establishment receives fresh oysters, tags missing last date served, not written on tags.

Basic - Carbon dioxide/helium tanks not adequately secured located in front of walk in cooler. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on top shelving above prep coolers, not inverted or protected. Employee began to plastic wrap plates located at top shelving. Corrected On-Site

Basic - Floor area(s) covered with standing water located at warewashing area and behind upstairs bar area. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located at middle kitchen area, while walking towards walk in cooler unit.

Basic - No container installed for catching grease from hood drip tray located at middle kitchen cookline.

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from under handwash sinks located next to warewashing area and fryer station.

Basic - Carbon dioxide/helium tanks not adequately secured located next to walk in coolers at kitchen area.

Basic - Floor area(s) covered with standing water located at kitchen warewashing area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit located in several reach in cooler units at kitchen area. Chef attached a ambient thermometer to cooler unit drawers located near kitchen cookline. Corrective Action Taken

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed a objectionable odor near kitchen warewashing area. As per Chef there was a water leak in a room, near kitchen warewashing area, that's in the process of being repaired.

Basic - Old labels stuck to food containers after cleaning located on plastic containers stored on shelving above three compartment sink.

Basic - Ripped/worn tin foil used as shelf cover located under prep counters next to dry storage room, at kitchen area.

Basic - Wall soiled with accumulated grease, food debris, black mold-like substance and/or dust, located at wall at kitchen warewashing area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) located on kitchen counter. Chef advised employee to discard previous sanitizer solution and refill sanitizer buckets. Corrective Action Taken

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured located next to walk in cooler at kitchen area. Warning - From follow-up inspection 2022-01-04: Time Extended - From follow-up inspection 2022-06-02: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair located above kitchen three compartment sink. Warning - From follow-up inspection 2022-01-04: Time Extended - From follow-up inspection 2022-06-02: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair located above entrance doorway leading to dry storage area. Warning - From follow-up inspection 2022-01-04: Time Extended - From follow-up inspection 2022-06-02: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spinach dip (60F - Cold Holding); raw beef patties (58F - Cold Holding) located at top portion of prep cooler in front of grill at kitchen cookline, less than 4 hours. Observed ambient temperature of cooler unit at 61F, items stored at bottom portion of cooler unit were submerged in ice, food temperatures between 38F - 41F. Advised to Manager to submerge food items in ice, kept at top portion of maketable cooler to maintain temperatures at +or- 41F and below. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured located in front of walk in cooler at kitchen area. Repeat Violation

Basic - Ceiling tile missing/in disrepair located above walkway area heading towards walk in coolers.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets, not in use, not kept inverted, located in front of kitchen ice machine. Manager inverted ice buckets. Corrected On-Site

Basic - Cloth used as a food-contact surface. Observed wiping clothes covering containers of lettuce, located at top portion of prep cooler. Chef removed wiping clothes covering food items. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water located at walkway leading towards walk in coolers at kitchen area. Repeat Violation

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed utensils in standing water at dipperwell next to small freezer, used to store ice cream. Dipperwell not functional, chef discarded standing water. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located at dry storage area.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed rust pitted surface under prep tables located near dry storage area at kitchen area.

Basic - Single-service articles improperly stored. Observed a box of microwaveable containers stored on floor at dry storage area. Chef removed and placed the box of containers on storage shelf. Corrected On-Site

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