BROIL

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw seafood in stand up unit Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. On shelf with food over triple sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - oyster tags not marked with last date served.

Basic - Single-service articles improperly stored on the floor in the shed

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked shrimp in standup unit. Raw shell eggs over cake in walk-in cooler

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Unclean building components, attachments or fixtures. Hood filters are soiled

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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

Basic - Food stored in a location that is exposed to splash from condensation in the walk in cooler .. a pan was put in place to catch the water until repairs are made Corrective Action Taken

Basic - Food stored on floor. In dry storage Corrected On-Site

Basic - Open dumpster lid.

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

Intermediate - Clam tags not marked with last date served.

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

Basic - Gaskets on glass door reach Inc cooler in poor repair.

Basic - Oil stored on floor in storage shed

Basic - Single-service articles improperly stored on the floor

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine 200 + dishwasher service was called to decrease chlorine in dishwasher. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. chlorine 200+ COS 100 ppm chlorine Corrected On-Site

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. Corrective Action Taken

Intermediate - Nonfood-grade basting brush used in food.

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

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Presetting of unwrapped silverware and/or tableware outdoors.

Basic - Reach-in cooler interior have accumulation of soil residues.

Intermediate - Bar Handwash sink not accessible for employee use at all times.

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.

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.

Basic - Food stored on floor in walk-in cooler

Basic - In walk-in cooler Food stored in a location that is exposed to splash from dripping condensation.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.

High Priority - Container of medicine improperly stored. With clean dishes

Basic - Food stored under dripping condensation in walk in cooler. At time of inspection A container is used to catch dripping water

Basic - Oil container stored outside in storage shed not fully enclosed.

Basic - Unclean building components, attachments or fixtures. Hood filters are soiled

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Corrected On-Site

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. JR HANSON chef

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

Basic - Time/temperature control for safety food thawed in an improper manner.

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Leaking sanitizer hose on dish machine. - From follow-up inspection 2021-08-18: Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Leaking sanitizer hose on dish machine. Chlorine @ 0 ppm in dish machine Operator will use triple sink to sanitize dishes until repairs are made Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in kitchen - From follow-up inspection 2021-08-18: No handwashing sign provided at a hand sink used by food employees in kitchen Time Extended