THE BIG CHILL RESTAURANT & BAR

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at pizza station touching his face and then engaged in food preparation not washing their hands.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed thawed raw cubes tuna packages still on ROP at salad station, operator discarded during inspection.

High Priority - Stop Sale issued due to food originating from an unapproved source. Observed no tag on oyster container at walk in cooler. Operator segregated to be discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (46F - Cold Holding); raw snapper filet (46F - Cold Holding) inside reach in cooler at cook line, as per operator less than 30 minutes. Operator moved to walk in cooler. Corrective Action Taken

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by dishwashing area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed discarded food and ice cubes on hand wash sink across cook line.

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/

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed no tag on oyster container at walk in cooler. Operator segregated to be discarded.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked octopus and cooked chicken wings prepared onsite and held more than 24 hours not properly date marked.on reach in cooler at cook line, operator dated food during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on 2 ice machines by dry storage area.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean utensils and clean plates not protected at bar area.

Basic - Clean linens stored on floor. Observed a bag of clean wiping cloths stored on floor at liquor area.

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 thawed raw cubes tuna packages still on ROP at salad station, operator discarded during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on preparation table next to pizza dough. Employee removed during inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed under fryers at cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water at 87°F at cook line, employee removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled oven interior at cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at cook line.

Basic - Single-service articles improperly stored. Observed plastic cups case stored on floor at bar area.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine +100ppm); at pizza station, employees discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employee on proper procedures.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw lobster stored above cooked shrimp inside reach in cooler at cook line, operator stored properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded chicken (45F - Cold Holding) in reach in cooler across fryers at cook line, as per operator less than 3 hours. Operator moved to walk in cooler for rapid chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clam chowder (127F - Hot Holding); on warmer by salad station, as per operator less than 2 hours. Operator reheat soup during inspection.clam chowder (166F - Reheating). Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by dishwasher area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked prime rib not date marked inside reach in cooler, as per operator over 24 hours.

Basic - Bowl or other container with no handle used to dispense food. Observed on flour container at pizza station. Operator removed during inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door near dishwasher machine.

Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.

Basic - Floor tiles missing and/or in disrepair. Observed missing and in disrepair floor tiles at cook line.

Basic - Food stored on floor. Observed flour white bin container stored on floor at pizza station, operator stored properly during inspection. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler across grill at cook line, operator removed during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw ground beef (38F - Cold Holding) inside compartment sink by walk in cooler entrance, operator moved to walk in cooler during inspection. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observe employee at salad station wearing gloves and no hand wash. Inspector instructed employee on proper procedures.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked chicken (50F - Hot Holding) on cart at walk in cooler m as per employee over 24 hours, operator discarded during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked chicken (50F - Hot Holding) on cart at walk in cooler m as per employee over 24 hours, operator discarded during inspection. Also observed raw mahi (46F - Cold Holding) on reach in coolers at cook line, as per employee less than 1 hour, employee take off half of the fish pieces and stored at walk in cooler. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe on oysters tags.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked shrimp, cooked rice and cooked octopus not date marked on unit at cook line, as per employee over 24 hours. Employee dated food during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observe on ice machine #1.

Basic - Bowl or other container with no handle used to dispense food. Observe on sugar container by preparation area, operator removed during inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observe employee at cook line drinking water from open container while he is cooking at cook line. Inspector coached employee.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observe cook at cook line.

Basic - Food stored on floor. Observe a food case stored on walk in freezer floor.

Basic - Ice buildup in walk-in freezer.

Basic - Wiping cloth sanitizing solution stored on the floor. Observe at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed portioned raw fish (46F - Cold Holding) on reach in cooler at cook line. As per employee less than 2 hours, employee divided raw fish into 2 containers to keep on temperature. Also observed cooked sausage (48F - Cold Holding) at pizza station, as per employee less than 2 hours, employee closed lid during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp not date marked inside reach in cooler by salad station, as per employee from 2 days ago. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed on Parmesan cheese container. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal keys and drink stored on cutting/preparation board at salad station. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at pizza station. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed bye po area at kitchen. Repeat Violation

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Observed broken lids on plastic containers next to dough mixer. Warning - From follow-up inspection 2024-03-28: Still observed , as per Manager he order a new ones. Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line, Warning - From follow-up inspection 2024-03-28: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in 3 ice machines. Warning - From follow-up inspection 2023-10-23: Only observed in one ice machine at the left side. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line. Warning - From follow-up inspection 2023-10-23: Observed only in unit in front grill in kitchen area. Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed in clean plastic containers next 3 compartment sink. Warning - From follow-up inspection 2023-10-23: Still observed in clean plastic containers next 3 compartment sink. 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. Observed the dishwashing machine chlorine sanitizing concentration at 25ppm. Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the quaternary sanitizing solution concentration at 25ppm

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at the dishwashing area hand wash sink Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container without handle used as scoop in the garlic container Bowl was removed Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. Observed a tile tile missing on top of the soda service area

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles out of place on top of the triple sink

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed plastic clean containers stored on the floor of the storage area. The containers were moved to another location Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the walk in freezer Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in the bathroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the can opener blade soiled

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles not stored inverted or protected from contamination. Observed at the service area white containers not inverted? Containers were inverted Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining of water at the dishwashing hand was sink.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler prime rib (53 F - Cold Holding). Prime rib was moved to freezer for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (130 F - Hot Holding). Chicken was moved to oven for reheating. Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink by kitchen entrance. Paper was provided. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink at outside bar.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in buttermilk. Bowl was removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed hat on microwave. Hat was removed. Corrected On-Site

Basic - Hole in or other damage to wall. Observed damaged wall by dishwasher. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no employee hand wash sign in woman's and mens bathroom.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at hand wash sink at kitchen entrance.

Basic - Ceiling vent cover missing on ware washing line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled tiles by ice machine back room.

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

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee on cook line no hair restraint and employee at pizza station. Employees put on hair restraint. Corrected On-Site

Basic - Hole in or other damage to wall. Observed wall in disrepair by dishwasher.

Basic - Ice buildup in walk-in freezer.

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 handle in flour. Handle was removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in bathrooms. Sins were put in bathrooms. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fans walk in cooler.

Basic - Standing water in bottom of reach-in-cooler at pizza station.

Intermediate - - From initial inspection : Intermediate - Encrusted material on can opener blade. - From follow-up inspection 2022-02-09: Observed Encrusted material on can opener blade Time Extended

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen Pico de gallo (55°F- Cold Holding) Ice was added to to Pico de gallo.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling can with water in hand wash sink by pizza station.

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink by coffee station

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at bar no label

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sinks in bathrooms with only 80°F water let run for approximately 2 minutes.

Basic - Bowl or other container with no handle used to dispense food. Observed cup in seasoning. Cup was removed. Corrected On-Site

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

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. Observed open drink at pizza prep table. Drink was discarded. Corrected On-Site

Basic - Hole in or other damage to wall. Observed wall in disrepair behind sprayer at dishwasher.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled interior of oven on cook line. Observed soiled mixer head.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign in bathrooms

Basic - Stored food not covered. Observed ice cream in walk in freezer not covered.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed floors not smooth in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall by prep station by pizza station. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wash cloth sanitizer at 0 ppm. Sanitizer was adjusted to 100 ppm. Corrected On-Site