WHITE OAK CONSERVATION

High Priority - Toxic substance/chemical improperly stored. In back storage room near side exit, can of WD40 and can of insecticide on shelf with lard used for grills. Chemicals moved and stored correctly. Corrected On-Site

Intermediate - No hot running water. No hot water for establishment - 69F. Establishment is working on a plumbing issue. Hot water restored during inspection - water 134F. Corrected On-Site

Basic - Floors not maintained smooth and durable. Floor in dry storage has areas where floor is cracked/damaged.

High Priority - Vacuum breaker missing at faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at the end of the splitter for mop sink faucet where no hose is attached. Missing on outside faucet near server alley.

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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken

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

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in cooler, beef demiglace and chicken stock do not have date placed under refrigeration after freezing. Items dated correctly. Corrected On-Site

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. Some training records expired.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored in cabinet in server alley. Bottle labeled. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks near ice machine in bar kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses on counter in server alley. Purses moved and stored correctly. Corrected On-Site

Basic - Food stored on floor. Large plastic bottles of water on floor in bar kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee water bottle in reach in cooler on cook line. Water bottle discarded. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Single use items on top shelf in dry storage area. Items inverted. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar container near coffee area in server alley. Container labeled. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine

Basic - Food storage container/container lid cracked or broken. Clear lids

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets , removed Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scooper in flour, moved Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon tile and tuna inwalk in cooler on Ice but not frozen

High Priority - Stop Sale issued due to adulteration of food product. Fish vacuum sealed on site not frozen the entire time in walk in cooler

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-22 Admin Complaint

Basic - Cleaned and sanitized equipment or utensils not properly stored. Container of pot lids stored on floor,

Basic - Food storage container/container lid cracked or broken. Clear cracked containers in dry storage

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon in walk in freezer

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over beef Raw chicken over shrimp Walk In Freezer

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon vacuum sealed and not frozen the entire time

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

Intermediate - Handwash sink not accessible for employee use at all times. By ladders

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upper area

Basic - vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in