OLD TAVERNIER RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw poultry over carrots in lift lid unit Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Food-contact surface soiled with food debris. The can opener blade is soiled

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

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mozzarella cheeee at 47F more than 4 hours overnight in reach in cooler on cookline

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 47F over night in reach in overnight

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

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean containers stored on the floor in kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wood shelf's in storage room have food residue and debris on them

High Priority - Container of medicine improperly stored on shelf above food prep

Intermediate - Handwash sink used for purposes other than handwashing.container in handwas sink

Basic - Ceiling tile missing.

Basic - Food stored on floor. Corrected On-Site

Basic - Kitchen Floors not maintained smooth and durable.

Basic - No handwashing sign provided at a hand sink used by food employees. On cook line

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 90F left overnight on top of pizza oven

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 90F overnight on top of pizza oven

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 - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Cook line Floors not maintained smooth and durable.

Basic - No Heimlich maneuver/choking sign posted.

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

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Carbon dioxide/helium tanks not adequately secured next to ice machine

Basic - Food storage container/container lid cracked or broken. Covering cooked beef in walk-in cooler Corrected On-Site

Basic - Food stored on floor in the walk-in cooler

Intermediate - - From initial inspection : 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 Warning - From follow-up inspection 2024-02-02: At callback inspection there is no written procedure in place for clean up of bodily fluid events. Admin Complaint

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-02-02: At callback inspection there is no proof of any CFM on site With 4 or employees working The previous food manager is no longer employed at the restaurant. Admin Complaint

Intermediate - - From initial inspection : 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. Corrective Action Taken Warning - From follow-up inspection 2024-02-02: at callback inspection there are no signed food employees reporting agreements available for review. Admin Complaint

Basic - - From initial inspection : Basic - Hole in or other damage to wall ac closet wall In disrepair. Warning - From follow-up inspection 2024-02-02: - Hole in or other damage to wall ac closet wall In disrepair. Time Extended

Intermediate - Food-contact surface , can opener blade and slicer blade soiled with food debris, mold-like substance or slime.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta and prime rib in walk-in cooler not date marked

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Flour storage container/container lid cracked or broken.

Basic - Food stored on floor in walk-in cooler

Basic - Kitchen Floors not maintained smooth and durable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelving is soiled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes pasta (48F - Cold Holding); shrimp (47F - Cold Holding); butter (47F - Cold Holding); escargo (50*F - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta cooked on site not date marked

Basic - Ceiling/ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cookline new reach in cooler is @48 F

Basic - Floors not constructed to be easily cleanable.

Basic - Floors not maintained smooth and durable.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On cook lice Spice container lid is soiled . Can opener blade is soiled. Mixer head is soiled

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, prime rib lasagna, cut lettuce in walk-in cooler is not date marked

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler on floor

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Glass of water on prep table .

Basic - Food-contact surface not smooth and easily cleanable. Plastic Flour storage container lid is cracked and chipped .

Basic - In kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - In walk in cooler Food not stored at least 6 inches off of the floor. Cases of tomatoes, lettuce, 5 gallon buckets containers,

Basic - Interior of oven and microwave has accumulation of black substance/grease/food debris.

Basic - On cook line the Floors not maintained smooth and durable.

Basic - Reach in cooler gaskets in poor condition@ pizza counter

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dough prep table

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. Chlorine is @0ppm in dish machine. COS 100 ppm chlorine in dishwasher.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes are being Sanitized in triple sink from dish machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (70*°F - Cold Holding); ham (70*°F - Cold Holding); cut tomatoes (70*°F - Cold Holding)in cookline reach in cooler. As per km the cooler was just unplugged and was being cleaned . These items were put in walk-in cooler to rapid cool Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary ammonium test kit for triple sink

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. Rosie,Adonis Vanelle

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage, prime rib, in walk-in cooler not date marked

Intermediate - Warewashing machine not automatically dispensing the the sanitizer. 0 ppm on chlorine in dish Machine

Basic - Clean Dish shelving has rust that has pitted the surface.

Basic - Cutting board has cut marks and is no longer cleanable. On Steam table cutting board

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Large clean pot not stored inverted or in a protected manner.

Basic - Tomatoes, stored on floor in walk in cooler.

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta, chicken, lasagna in walk-in cooler not date marked - From follow-up inspection 2021-09-28: observed ready to eat pasta, prime rib and beef in walk-in cooler not date marked Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Onions on floor in prep room - From follow-up inspection 2021-09-28: Food stored on floor tomatoes in walk in cooler Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - From follow-up inspection 2021-09-28: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Time Extended