INDIGO

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. Dish machine tested 0ppm. Line for sanitizer not properly set. Line moved and retested sanitizer 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ready to eat tuna stored over ready to eat squash in reach in cooler in prep area. Items moved and stored correctly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In flip top reach in cooler in kitchen, ranch dressing prepared eleven (11) days prior. In walk in cooler, herb butter prepared eight (8) days prior. Items discarded.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink on cook line - hot water shut off is in disrepair. Manager states he will fix after dinner. Corrective Action Taken

Basic - Cleaned and sanitized equipment or utensils not properly stored. Two blue ice buckets stored on floor in kitchen. Buckets moved and stored correctly. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in outside server area.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher in outside storage area.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Prep cook in kitchen washed hands for approximately five (5) seconds. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep cook preparing cutting tuna in prep area with bare hands. Cook stopped, washed hands, and placed gloves on. Corrective Action Taken

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers salmon undercooked but does not have any proof of parasite destruction. Chef contacted distributor for letter. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. In dry storage area outside, canisters of butane stored with pepper. Butane moved and stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on middle outside faucet in dining area.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in outside server area is blocked by wine bucket. Bucket moved. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offers raw tuna on menu, but menu does not identify it as raw. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for prep cook working today.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers undercooked animal products but does not have consumer advisory. Inspector emailed advisory. Corrective Action Taken

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One training record for employee food handler is ONLY ServSafe.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored in dish area. Bottle labeled. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack stored on shelf in prep area with clean equipment. Back pack moved and stored correctly. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in outside server area are not protected. Chef out plastic sleeves on lights. Corrected On-Site

Intermediate - Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. Rice and beans dated todays date but rice was cooked on 24th

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened Saturday

Basic - Equipment in poor repair. Gaskets

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Frozen around door

Basic - No handwashing sign provided at a hand sink used by food employees. Both restrooms. Provided Corrected On-Site

Intermediate - No soap provided at handwash sink. Handsink in prep area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer around door and floor

Basic - Old labels stuck to food containers after cleaning. Clear container Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Needs date issued Joshua

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pom

Basic - No handwashing sign provided at a hand sink used by food employees. Both hand sinks in kitchen, signs provided Corrected On-Site

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 ppms, Employee replaced chemicals Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pom( tomato based sauce in walk in) Dated 3-8 but needs second date from when thawed. Manager placed on date Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Case of tuna on walk in freezer floor moved Corrected On-Site