ELEMENTS LOUNGE AND RESTAURANT

High Priority - Dented/rusted cans present. See stop sale. Observed 1 dented can of cranberry

High Priority - Toxic substance/chemical improperly stored. Butane canister stored with food on shelving Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

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

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

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

High Priority - Raw pork stored over/not properly separated from ready-to-eat food, in walk cooler Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.77 F

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

Basic - ceiling tile shows damage or is in disrepair in dry storage area

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on prep table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans shroud in walk-in cooler is soiled with debis

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris Flood debris on slicer blade

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp Booster was off . High temp machine sanitizing at 90 F, washing at 158 F.

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

Basic - At the bar Waste line missing at soda gun holster.

Basic - Food stored on floor in walkin freezer

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

High Priority - The dishwasher handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.the soda gun at the bar is soiled with mold like substance

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - The bar Handwash sink has a strainer basket inside the sink Corrected On-Site

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. 115 F Sanitizing temperature in high temp dish machine. Triple sink was set up for sanitizing with quaternary The bar glass machine is not sanitizing with chlorine at 0 ppm. The chef set up manual quarantine sanitizer in bar for the glasses 200ppm.technician also called for service on both machines Corrective Action Taken

Basic - Employee personal items, backpack stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack On shelf in dish area above clean dishes

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

Basic - Equipment in poor repair. 3 door reach in cooler not functioning. No food in unit .

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

Basic - Insect control device installed over food preparation area.

Basic - No handwashing sign provided at a hand sink used by food employees in the ice machine room

High Priority - At bar Glass machine 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 at 0 ppm

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized, due to lack of sanitizing in the glass machine at the bar .

High Priority - Raw cold smoked salmon stored over/not properly separated from ready-to-eat pancetta in walk-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hollandaise sauce using TPHC not date marked. Chef corrected this at time of inspection , the hollandaise sauce was made at 7:00am and is discarded at 11 am daily. Discussed procedure for TPHC with chef. 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. email to F&B Corrected On-Site

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.emailed to F&B Corrective Action Taken

Intermediate - The Bar Handwash sink used for purposes other than handwashing, observed a strainer in handwash sink

Basic - No Heimlich maneuver/choking sign posted.

Basic - Observed Equipment and utensils not properly air-dried - wet nesting containers on shelf in dish area Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.

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

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.observed no oyster tags from the last 90 days.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor.

Basic - oysters removed from original container for long-term storage.observed a tray of fresh oysters in reach in cooler without a tag and not in the original container.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm COS 100 ppm Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

Basic - Food stored on floor oil stored on floor

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. REACH IN COOLR liquid eggs (48*F - Cold Holding) iced down WALK IN COOLER cheese (44F - Cold Holding); cheese (44F - Cold Holding) Door to walk-in freezer was propped open to help cool down walk-in cooler Corrective Action Taken

Intermediate - Clam oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.

Intermediate - Handwash sink not accessible for employee use at all times. Container stored in sink @ wait station

Intermediate - Handwash sink used for purposes other than handwashing. In kitchen the hand wash sink in dish area has a water pitcher stored in it. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. @wait station

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed to operator and printed to post . Corrected On-Site

Basic - Dumpster overflowing garbage.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Ice bucket/shovel stored on floor between uses. Corrected On-Site

Basic - In wait station , coffee is Food stored on floor.

Basic - Insect control device installed over food preparation area.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. @ wait station table and dump sink are soiled

Basic - Open dumpster lid.

Marked exit/path to marked exit blocked. For reporting purposes only. Glass Exit Door near kitchen blocked by garbage can and food tray stand holding coffee items

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher next to wait station doors ,showing in red zone

High Priority - Oven/grill cleaner Toxic substance/chemical improperly stored on shelf with cones and pecans above tripLe sink in prep room

High Priority - Raw animal food stored over or with unwashed produce. Salmon over peppers in walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 125°F, butter was put on flat top top reheat Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site

Intermediate - No soap provided at handwash sink in prep room

Basic - Food stored on floor in walk in cooler

Basic - Ice bucket/shovel stored on floor between uses. Behind bar sitting on floor

Basic - In prep room Reach in 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. No TCS food in this unit @time of inspection.