BITTERROOT

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hand wash sink Hot water side turned off due to leak Water at hand wash sink 75F Warning - From follow-up inspection 2025-10-21: Upon callback Plumbing repairs to begin on cook line hand wash sink . Water 76F Second handwashing sink in close proximity . Time Extended - From follow-up inspection 2025-10-29: At time of the callback Repairs ongoing on cook line hand wash sink . Water 70F Supervisor Yandell notified Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hand wash sink Hot water side turned off due to leak Water at hand wash sink 75F Warning - From follow-up inspection 2025-10-21: Upon callback Plumbing repairs to begin on cook line hand wash sink . Water 76F Second handwashing sink in close proximity . Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Front line hand wash sink observed to have hose attached with splitter . Hose / splitter removed during the inspection. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hand wash sink Hot water side turned off due to leak Water at hand wash sink 75F Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front line ice machine with buildup of mold like substance on the deflector.

Basic - Dead roach on premises. Observed one dead roach located on bottom storage cabinet of wait station / front line next to hand wash sink. Dead roach removed and area cleaned . Warning

Basic - Fire damage to wall at walk in cooler.

Basic - Floor area(s) covered with standing water. Front expo line at ice machine / two door upright freezer

Intermediate - Food-contact surface soiled with mold-like substance . Yellow cutting board located in kitchen prep area.

Intermediate - Handwash sink used for purposes other than handwashing. Filtration attachment with hose attached to front line hand wash sink . Per staff used to fill tea brewing containers. Attachments removed during the inspection. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Ceiling tiles missing . No ceiling tiles / open ceiling above and adjacent to walk in cooler. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Front exposed line

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent lights adjacent to walk in cooler Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand wash sink Hand wash signs provided to operate

Basic - Wall in disrepair Fire damaged wall adjacent to walk in cooler Repeat Violation

Intermediate - - From initial inspection : 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. Observed ROP (vacuum packed in house ) raw beef in reach in cooler . ROP beef held over 48 hrs. No HACCP Repeat Violation Warning - From follow-up inspection 2024-02-02: Upon callback inspection HACCP procedures for ROP in the process of being formulated and submitted. Supervisor Adamson notified Templates and Special Processes information provided to operator. Time Extended

Intermediate - Food-contact surface soiled . Expo line and back line cutting boards stained

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. Observed ROP (vacuum packed in house ) raw beef in reach in cooler . ROP beef held over 48 hrs. No HACCP Repeat Violation Warning

Basic - Ceiling tiles missing adjacent to walk in cooler.

Basic - Fire damage observed to wall adjacent to walk in cooler.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Florescent lights adjacent to walk in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Red meat sauce located in walk in cooler cooling over night in deep covered Cambro ( plastic ) container . 50/50/52F See stop sale Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Expo - upright reach in freezer- repackaged frozen beef, over unpackaged ready to eat house made desserts . Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Red meat sauce located in walk in cooler cooling over night in deep covered Cambro ( plastic ) container . 50/50/52F Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Back make line - shredded cheese 47, brisket 56, diced tomatoes 45F all less than 4 hrs Iced during the inspection for rapid cooling. Corrective Action Taken Repeat Violation Warning

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Sous Vide chicken held greater than 48 hrs. Sous Vide TCS cooked beef held greater than 48 hrs. HACCP template provided to operator Plan review notified

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over expo line salad make bar Repeat Violation

Basic - Food stored on walk in cooler floor. Red sauce and cooked beef

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ashley MCMahon 1/16/2016 Warning - From follow-up inspection 2021-08-11: At time of the callback inspection A. McMahon CFM expired. CFM on Duty Hugh Parmen 7/27/21 ServeSafe Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2021-08-11: At time of the callback inspection No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233 Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect observed adjacent to front expo line Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front expo make bar Ricotta 44°F less than 4 hrs. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg plant puree hot holding less than 4 hrs 117°F Advised operator to reheat to 165°F Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ashley MCMahon 1/16/2016 Warning

Intermediate - Handwash sink used for purposes other than handwashing. Front expo hand wash sink used as dump sink

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 proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Steaks and burgers offered Provided operator general consumer advisory Posted during the inspection Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen cool line Hot water turned off

Basic - Dead roaches on premises. 1 dead roach observed on floor at wait station Removed during the inspection. Corrective Action Taken Warning

Basic - Floor soiled/has accumulation of debris. Multiple areas of expo line and kitchen under shelving and storage racks.

Basic - Food storage containers not properly air-dried - wet nesting. Drying rack kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt / dust. Multiple counter tops and storage shelves