HARBOR VIEW CAFE/ONE DUVAL

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator dumped during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burgers above cooked rice. Chef corrected during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw beef; chef corrected during inspection. Corrected On-Site

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

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife magnet. Observed on dry food and dish racks.

Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on cook line. Operator removed during inspection. Corrected On-Site

Basic - Equipment in poor repair. Observed ice machine not working in waiter station area.

Basic - Floor area(s) covered with standing water. Observed in walk in cooler. As per operator, work order is in place because of leak. Corrective Action Taken

Basic - Floor tiles missing and/or in disrepair. Observed throughout kitchen covering in disrepair.

Basic - Old labels stuck to food containers after cleaning. Observed on dry dish rack.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in coolers and freezers.

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta inside RIC no date marked, as per chef for more than 24 hours prior.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at HWS at end of cook line.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled throughout.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Accumulation of debris inside warewashing machine.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers.

Basic - Soiled dry wiping cloth in use.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dishwashing area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust, or mold-like substance. Vents soiled by ice machine and inside walk-in cooler. Chef sent employees for cleaning. Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. By ice machine at machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers at cookline potato, crab 50-53F. Person in charge discarded, called for repair of unit during inspection. In walk in cooler pasta at 44F, ambient of unit 44F in back of cooler, items at 41F in front of cooler. Moved time/temperature control for safety items to front of cooler until unit can be serviced. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at 400+ ppm quatanery ammonium. Person in charge discarded. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at fliptop and can opener blade with debris buildup. Person in charge began cleaning. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee utilizing hand wash sink to fill sanitizer bucket, person in charge spoke to employee and bucket was removed. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has high temperature dishmachine, unable to provide temperature device during inspection.

Intermediate - No soap provided at handwash sink. Missing soap from hand wash sink at back server line. Person in charge states no longer utilizing area.

Basic - Hole in or other damage to wall. Damage to wall by ice machine. Also, hole in ceiling above ice machine. Also, grease buildup on floor by fryers, debris buildup by dry storage shelving in main kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils in water less than 135F, person in charge changed water and heated to 135F or above. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Multiple pans with old labels observed in clean dish area.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed can opener with rust across from cook line. Chef ordered blade during inspection. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at ware washing area and dry storage area.

Basic - Ice buildup in reach-in freezer. Observed across from cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan at ware washing area soiled with accumulated dust.

Basic - Single-service articles improperly stored. Observed single service trays stored on floor at dry storage area. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in used utensil in water at 90°F.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish at walk in cooler. Manager moved the beef to the bottom and the fish to the top. Corrected On-Site

Intermediate - Water softener not maintained according to manufacturer's instructions. Observed water filters for the ice machine date 02-28-2020.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager asked the operator to clean the ice machine. Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a cup with no handle inside of the condiment container. Manager removed the cup. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles show water damage outside at dry storage 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 tuna fish bearing a label inside of reduced oxygen package at walk in cooler. Manager moved the raw fish to the kitchen to be cutting the individual bags. Corrective Action Taken

Basic - Light shield damaged/in disrepair. Observed a light missing shield at walk in cooler and one in the walk in freezer. Manager provided the shield to the walk in cooler. Corrective Action Taken

Basic - No container installed for catching grease from hood drip tray.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on the pancakes mix container. Operator changed the container. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface. One used to store vegetables.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed a column inside of walk-in cooler (used for vegetables) with accumulation of black mold like substance.

High Priority - Raw animal food stored over/not properly ready-to-eat food. Double walk in cooler in nearby the cook line: first walk in cooler, raw shell eggs stored above a container with mayonnaise. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in the produce walk in cooler in the dry storage area: weight scale with surface soiled with mold-like substance or slime. Operator placed the weight scale inside the three compartment sink to be cleaned. Corrective Action Taken

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

Basic - In-use wet wiping cloth/towel used under cutting board. Prep table by the cook line: observed employee cutting tomatoes on a cutting board with a in-use wet towel underneath. Operator coached the employee and removed the wet towel. Corrected On-Site

Basic - Water leaking from pipe underneath the large high temp dish machine. Observed maintenance repairing during the inspection. Observed three compartment sink set up for ware wash.