SARABETHS

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. See stop sale. Observed hollandaise sauce and liquid eggs on the cooking line without proper time marking. As per employee for less than 2 hours. During the inspection employee placed a label with the time. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Discussed and coached operator in proper methods. During the inspection operator filled out the form. Corrected On-Site

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 raw tuna fish fillets in reach in cooler. During the inspection employee removed tuna from package. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable, located at cooking line.

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 dishwasher machine with chlorine sanitation solution.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs than touched cleaned utensils. Instructed operator regarding the hand washing procedures.

High Priority - Metal stem-type thermometer soiled.

High Priority - Toxic substance/chemical improperly stored. Observed sanitation bucket next to cleaned utensils.

Basic - Cove molding at floor/wall juncture broken/missing. Under hand sink located at the cook line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two employees wearing bracelets with dangling charms and watches .

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

Basic - Floor tiles missing and/or in disrepair. Preparation room.

Basic - Food stored on floor. Observed plastic container with potatoes on walk in cooler floor, operator properly stored it. Corrected On-Site

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

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. Sauces, Parsley, Garlic, Ginger Production date 04-21-2025

Basic - Accumulation of debris inside warewashing machine.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed most kitchen RIC

Basic - - From initial inspection : 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. Observed walk in cooler temperature 61F no TCS food at the time of the inspection. Repeat Violation Warning - From follow-up inspection 2024-11-20: at callback inspection the walk-in cooler is at approximately 48F ambient temperature. Observed shell eggs , cream, butter stored at 48F in the walk-in cooler. Unit is using a Cool Bot unit with a wall Air conditioner unit installed Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shells eggs over cut vegetables stored inside reach in cooler, located at cooking line. Employee removed items and placed them correctly. Corrected On-Site

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. Observed walk in cooler running at 65F. No tcs food at the time of the inspection.

Basic - Equipment in poor repair. Observed that the establishment is using a wall air conditioner to cool down items. No tcs items at the time of the inspection.

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

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

High Priority - Raw animal food stored over or with unwashed produce. Observed raw lobster over banana inside Walk in cooler. Operator stored products correctly. Corrected On-Site

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 - Spray bottle containing toxic substance not labeled. Observed spry bottle with degreaser unlabeled inside kitchen. Operator labeled spry bottle. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board on reach in cooler in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored on prep table inside kitchen. Operator removed phone. Corrected On-Site

Basic - Food stored on floor. Observed oil plastic container stored on prep kitchen floor. Operator removed container from floor. Corrected On-Site

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

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Slaw dressing stored in prep area reach-in cooler dated 9/17.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger and steak stored above cooked potatoes on cook line. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in middle reach-in cooler in prep area: turkey (46F - Cold Holding); cheese (45F - Cold Holding). Manager stated items were at proper temperature at 1 pm, door was opened for quite awhile to restock. Manager moved items to reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stained.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored in prep area.

Basic - Old labels stuck to food containers after cleaning. Containers stored in prep area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over potatoes in cook line grill drawers. Manager moved fish to bottom drawers. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in walk-in cooler: beef (46F - Cold Holding). Manager stated item placed in cooler 30 minutes prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of purple liquid at end of cook line.

Basic - Food stored on floor. Beef and fish stored on floor in walk-in cooler. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager placed tongs on top of oven. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf above reach-in cooler across from grill.

Basic - Stored food not covered. Coffee in wait station. Manager placed cover on coffee. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (92F - Hot Holding) at room temperature at cook line. As per employee, less than 1 hour. Advised employee to reheat item to 165F. Corrective Action Taken

Basic - Food stored on floor. Observed container of ice stored on floor at beverage station. Operator placed item on shelf. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at preparation reach in cooler and standing reach in cooler at cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris at cook line.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various pans of cooked bacon. Located on top of stove.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef, raw mahi and raw scallops being stored on top of cooked potatoes. Located in reach in cooler under stove.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs stored on top of prep table at a temperature of 70°F. Chef placed on ice to cool. Corrective Action Taken

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

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

Basic - Standing water in bottom of reach-in-cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep kitchen table: can opener blade soiled. Corrected On-Site Repeat Violation

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. FRLA, Americo De Leon, expired 02/05/22 employed over 3 years; Moises Martinez, expired 02/05/22 employed over 3 years, and Jonathan Jons expired 01/24/21, employed over 4 years.

Basic - Floor soiled/has accumulation of debris. By the cook line.

Basic - Soiled dry wiping cloth in use. On top of preparation, operator replaced it. * Corrected On-Site Repeat Violation