ART SMITH'S HOMECOMING

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed floating food particles in the unclean water stored on the flat grill located on the cook line. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked yellow cheddar white cheddar temperature 48°f stored inside walk in cooler over night, issued stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked yellow cheddar and white cheddar 48°f stored inside walk in cooler over night. Issued stop sale notice. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed mold like growth on the edge of reach in cooler used for salads.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed ready to eat cabbage stored with unwashed cucumbers inside walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked chicken breast 47°f,raw hamburgers patties 45/46°f stored inside reach in cooler drawers on cook line less than 2 hours recommend to quick chill product , Chef place ice bags on the product. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting soiled has red stains, from red pepper recommend to replace or resurface. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed romaine lettuce has wash prior to using on the bag.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature cooked asparagus 45°f less than 4 hours stored inside reach in cooler drawers on cook line, recommend to quick chill vegetables in the blast chiller. rechecked 10:40am 35°f Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has black discoloration on the surface used on the main cook line. Observed mold like growth on the edge of the door panel of ice machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand wash sink located on cook line. Corrected On-Site

Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed temperature of grits cooking 175°f no cooling record found during the process of HACCP plan reviewed plan must checked temperature every hour for the product per unable to recall pass logs.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle stored next to cucumbers on the transport cart .

Basic - Floor soiled/has accumulation of debris. Observed standing water throughout the cook line and kitchen also back prep kitchen. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Observed romaine lettuce employee cut prior to being washed.( back prep kitchen)

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. Checked dishmachine three times final rinse readjusted the wash cycle 150°f final rinse 161°f Recommend to check dishmachine more often current dishmachine notify at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked shredded mix cheese 49°f, cut tomatoes 51°f stored inside reach in cooler drawers on the cook line less than 4 hours recommend to quick chill product. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting has black discoloration on the surface used in the dessert area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed 4 fan guards covers has terrible dust accumulation on the surface inside walk in cooler.

Basic - Floor soiled/has accumulation of debris. Observed floor has standing water throughout cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign located at sink on the cook line. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not properly stored on the top of the coffee machine. Corrected On-Site

Basic - Stored food not covered. Observed rack of macaroni uncovered inside walk in cooler. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Observed jasper boards has split in the board used must be properly sealed.

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. Checked dishmachine sanitizer 0 ppm chlorine not dispensing properly for final rinse. Recommend Chef to notify dishmachine company immediately Must use 3 compartment sink wash,rinse and sanitizer until dishmachine repaired. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Checked temperature of gravy 112°f on the steam must be reheated to proper temperature. Recheck gray 165°f Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle stored with bags of bread on the cook line. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed spray bottle of sanitizer stored inside hand wash sink located on the cook line. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink located outside bar. Corrected On-Site

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 Package process Spoke to Kyle in OPQ final Approval with be completed after monitor system used for temperature installed inside both walk in coolers. Must be completed by next unannounced inspection

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent above ice machine has dust accumulation on the surface.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler has mold like growth interior panel.(server station)

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outside bar that has ice well. Warning - From follow-up inspection 2023-11-28: Plan Review received plans on 11/14/23 but the plans have not been approved. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2023-11-28: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. By chicken warmer Corrected On-Site - From follow-up inspection 2023-11-28: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. By blast chiller Corrected On-Site - From follow-up inspection 2023-11-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover soiled in beverage walk in cooler - From follow-up inspection 2023-11-28: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Two speed racks in the inside walk in cooler Corrected On-Site - From follow-up inspection 2023-11-28: Time Extended

Basic - - From initial inspection : Basic - White Cutting board has cut marks and is no longer cleanable on front line by salad station - From follow-up inspection 2023-11-28: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperature of smoked pork 46°f stored inside walk in cooler overnight 6/4.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of smoked pork 46°f stored in walk in cooler overnight label 6/4 recommend to use baking sheet pan for properly cooling.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed door gaskets has food debris left in the seams in the fry station.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed water bottle stored inside reach in cooler on the pantry dessert station.

High Priority - Displayed food not properly protected from contamination. Observed lemons and limes, oranges not protected stored on the bar counter. Recommend lids for the containers. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has red stains left on the surface located on the cook line. Employee replaced. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed aluminum pans stacked wet on the dry storage rack. Repeat Violation

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked wet on the storage shelve. - From follow-up inspection 2023-02-15: Observed pans stacked wet on the storage shelve in the dishmachine Explained to employee the procedures to used for air drying Time Extended Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw gator/ shrimps stored with raw tenderize beef/ burgers

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door

High Priority - Displayed food not properly protected from contamination. Observed salt, blueberries, stored on the bar not protected from customers bartender removed. Corrected On-Site

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. Observed food items not properly time mark has 12:22 only 11:22 am incorrect time printed on labels, Spoke to Chef has update time on the printer.

Intermediate - Handwash sink not accessible for employee use at all times. Observed spray bottle stored in side hand wash sink located in the bar, chef removed at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed brown stains inside hand wash sink located by the dishmachine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed top area of ice machine has dust accumulation on the surface. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic cups and bowls stacked wet on the storage shelve in the dishmachine area.