MAIN KITCHEN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Salmon over cut tomatoes inside reach in cooler. Operator stored properly during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Hole in or other damage to wall. Located under hand wash sink kitchen near walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed standing water at 73°f per three minutes. Operator stored on top of stove. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board.

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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over cooked fish inside walk in cooler. Operator removed during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (54F - Cold Holding) as per operator less than one hour. Manager stored inside reach in cooler located at cook line area. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler located cook line area.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over bread inside reach in cooler kitchen. Operator stored properly during inspection. Corrected On-Site

Intermediate - Ambient air thermometer provides a temperature range, but no specific temperature. Located Walk in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over ham located near cooked line area. Operator stored properly during inspection. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink located near walk in cooler.

High Priority - Food stored in ice used for drinks. See stop sale. Observed plastic bottles of water inside ice machine. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over dessert tres leches. Operator stored properly during inspection. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. See stop sale. Observed plastic bottles of water inside ice machine. See stop sale.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour, sugar. Operator stored properly. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided form during inspection.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Observed bottle of water on top of the prep table located cook line. Operator discard during inspection. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided at time of inspection. Operator posted. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Standing water or very slow draining water in handwash sink kitchen.

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink kitchen.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided form at time of inspection.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Dishmachine has no data plate/operating specifications.

Basic - Food stored on floor. Observed boxes of platter fries and cornbread stored inside walk in freezer.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Solution 400 ppm operator add more water solution at 200 ppm. Located cook line area. Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. 098739. Expiration date 08/05/2018.