CHEF MICHAEL'S

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

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

Intermediate - No soap provided at handwash sink.

Basic - Insect control device installed over handwashing sink in prep room

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand wash sink in kitchen

Basic - Open dumpster lid.

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

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

Basic - No handwashing sign provided at a hand sink used by food employees. At downstairs prep area

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawed In standing water Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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

Intermediate - No soap provided at handwash sink.

Basic - Food stored on floor in walk-in cooler

Basic - No handwashing sign provided at a hand sink used by food employees. Downstairs prep area

Basic - Self-closing metering faucet does not provide water at all times. Intermittent water at hand wash sink

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer in the hand wash sink in kitchen

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

Intermediate - No soap provided at handwash sink.

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

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

Basic - No handwashing sign provided at a hand sink used by food employees. Prep room

Basic - Thawing conch in a container stored on floor in kitchen

Basic - Time/temperature control for safety food thawed in an improper manner. Observed conch thawing in standing water .

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-02-22: there is some food handlers training for any employees at callback inspection Training date is 2/29/24 for all other food handlers Elizabeth Freeman SAFE STAFF 9/6/23 Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Warning - From follow-up inspection 2024-02-22: Ripped/worn tin foil used as shelf cover. Time Extended

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. 0 ppm chlorine

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

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 - Handwash sink used for purposes other than handwashing.ice in handwash sink

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 - 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.

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

Basic - Open dumpster lid.

High Priority - Container of medicine improperly stored. Pepto stored on food shelving

High Priority - Spray hose at dish sink lower than flood rim of sink.

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in handwash sink

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

Basic - onions on the floor in walk in cooler .

Basic - Ice scoop handle in contact with ice.

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb @ Gray hose in kitchen

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand wash sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler , Cooked rice , sauces, beans, not date marked Repeat Violation

Basic - Downstairs storage area observed Exposed plumbing lines from ceiling over refrigeration units.

Basic - Flood light in walk in freezer missing the proper shield, sleeve coatings or covers.

Basic - In walking freezer Food stored on floor.

Basic - In-use ice scoop stored on soiled surface between uses.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small chest freezer gaskets are soiled

Basic - Walk-in cooler shelves with rust that has pitted the surface.

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. 0 ppm chlorine

Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored in handwash sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes ,soup in reach in cooler not date marked

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.