ROOT & BONE

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw lamb stored over ham t Reach in freezer. Operator was infrequent that the raw meat can not be stored over ready to eat food. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary + 500 ppm). Operator added water to get 300 ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a hand wash sink inaccessible with carpet on the top.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - In-use tongs stored on equipment door handle between uses. Observed two tongs stored on oven door. Operator removed the tongs. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor at preparation area.

High Priority - Dented/rusted cans present. See stop sale. Observed one can of red pepper pieces dented. Chef segregated can to return.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in chest freezer at front counter raw hamburger patties stored over prepped frozen biscuits. Chef removed and stored open correct order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front kitchen area, cheese (65F - Cold Holding); garlic mayonnaise (66F - Cold Holding); bacon (56F - Cold Holding). As per Chef was placed an hour ago. Chef states they are using time to monitor items with no written plan. Provided chef with time as a public health control procedure forms to fill out. Chef completed and signed the form and the products have the current time labels. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front kitchen butter (97F - Hot Holding). As per Chef was placed an hour ago. Chef states they are using time to monitor items with no written plan. Provided chef with time as a public health control procedure forms to fill out. Chef completed and signed the form and the products have the current time labels. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored on front counter prep table. Chef removed and stored on lower shelf. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu, Wagyu Mac Carpaccio not identified on menu with asterisk for consumer advisory.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided chef with procedure form to complete. Chef completed and signed form during inspection. Corrected On-Site

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed in bar area next to hand wash sink as well as in dish washing area.

Basic - Ceiling tile missing. Observed above dish washing area, cut out pieces of ceiling for plumbing pipes.

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 packages of thawed snapper still sealed in commercial packaging. As per Chef for about 2 hours, Chef cut packing open to properly thaw. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Manager printed and posted current license. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear exit door.

Basic - In-use tongs stored on equipment door handle between uses. Observed at front kitchen oven. Her removed and placed in container. Corrected On-Site Repeat Violation

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 in container of seasoned flour. Chef removed and stored with handle above flour. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink located in front counter next to ovens. Observed no sign in women's bathroom.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed in dish washing area. Employee removed and hung to dry. Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at the mop sink, a splitter without vacuum breaker at the hose connection area. Warning - From follow-up inspection 2023-04-11: Observed at the mop sink, a splitter without vacuum breaker at the hose connection area. Time Extended

Intermediate - - From initial inspection : Intermediate - Ambient air thermometer provides a temperature range, but no specific temperature. Observed at the hot kitchen reach in cooler by the stove Warning - From follow-up inspection 2023-04-11: Observed Ambient air thermometer provides a temperature range, but no specific temperature. Observed at the hot kitchen reach in cooler by the stove Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed hot kitchen cutting board with food stains Warning - From follow-up inspection 2023-04-11: Observed hot kitchen cutting board with food stains Time Extended

Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed the reach in cooler by the grill showing as ambient temperature 40F. Inspector probe shows.58F Warning - From follow-up inspection 2023-04-11: Observed the reach in cooler by the grill showing as ambient temperature 40F. Inspector probe shows.58F Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pits on the top shelf not inverted or protected Warning - From follow-up inspection 2023-04-11: Observed clean pots on the top shelf not inverted or protected Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-04-11: Observed Current Hotel and Restaurant license not displayed. Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Warning - From follow-up inspection 2023-04-11: Observed In-use tongs stored on equipment door handle between uses. Time Extended

Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. Warning - From follow-up inspection 2023-04-11: Observed Soiled dry wiping cloth in use. Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Observed the ice cream in the white reach in freezer not covered. Repeat Violation Warning - From follow-up inspection 2023-04-11: Observed the ice cream in the white reach in freezer not covered Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2023-04-11: Observed Wet wiping cloth not stored in sanitizing solution between uses. Time Extended

High Priority - Displayed food not properly protected from contamination. Observed in the Icecream reach in cooler a gelato container without cover Operator covered the gelato Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the hot kitchen reach in cooler meat loaf (46F - Cold Holding). Per operator Less than two hour. Operator moved the food to the walk in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed on the splitter at the mop sink faucet , the hose connection requires a vacuum breaker.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed the cove molding missing by the dishwashing area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in the hot kitchen reach in cooler. Food was removed from the cooling unit and was turned off to de freeze. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the salad and sauté reach in cooler

Basic - Wet mop not stored in a manner to allow the mop to dry.

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 dishwashing machine chlorine sanitizing concentration at 10 ppm Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the chlorine sanitizing solution concentration is corrected

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 in the hot kitchen reach in drawer snapper thawed in the ROP package

Basic - Ceiling tile missing. Observed a ceiling tile missing on top of the dishwasher 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 in the hot kitchen reach in drawer snapper thawed in the ROP package Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Open dumpster lid.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water in the walk Cooler. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed at the kitchen reach in cooler 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 three units of snapper thawed in the ROP package Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the bar hand wash sink Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation Warning

Basic - Ceiling tile missing. Observed in the kitchen area Warning

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 three units of snapper thawed in the ROP package Warning

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cellphone on the dessert preparation area. Cellphone was put away Warning

Basic - Ice buildup in reach-in freezer by the hot kitchen Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - Standing water in floor drain/floor drain draining very slowly. Observed the floor of the hot area kitchen wet And in the walk in cooler Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizing bucket stored on the floor by entrance to the kitchen Warning