CLUB 39

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information./approved ROP black beans not relabeled properly/walk in cooler/labeled cook-chill products dated 5/12/chef relabeled with current date. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed lettuce stored over washed parsley/walk in cooler.

High Priority - One live, small flying insects found at inside bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon and raw shrimp stored over cut vegetables/cold drawers on cook line/ Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced tomatoes 55F/prep area/cold holding overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 55F/prep area/cold holding overnight per chef. Pico 44F/prep area less than 4 hours per chef/double panned/moved to walk in cooler and removed the bottom pan/rechecked 41F.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's phones on cleaned shelf with cleaned mugs/ Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./smoked salmon, grilled salmon/reprinted menu/ Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink/ 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./one employee training certificate expired 8/2024.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./expo line hand sink soiled with coffee stained/ Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination./coffee filters/ Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -2 Spray bottles of cleaner stored next to clean silverware at host stand. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Hans sink next to expo Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at front bar Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. -employee working with food on cooks line Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon stored over cooked brisket in cook line cold drawer/ Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./diced tomatoes cold holding overnight at 45F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./diced tomatoes cold holding overnight at 45F, salad making prep table.

High Priority - Toxic substance/chemical improperly stored./a bottle of sanitizer stored next to the hot holding unit, kitchen/ Corrected On-Site

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./Reduced oxygen packaging for black beans chili and cheese sauce held more than 48 hours with no approved HACCP plan. Both ROP were received from the main kitchen.

Intermediate - Handwash sink not accessible for employee use at all times./two knives stored inside kitchen hand sink/ Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available/ Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine./temperature disk not on site/needs to call maintenance and bring it to the kitchen/ Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed./ Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen employee wearing bracelets while preparing salad.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./119F, hot holding unit. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./melted butter 130F on cook line grill, less than 4 hours, reheated to 165F. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./utensils 121F on grill.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun - soda nozzles - can opener

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in bar hand washing sink Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach-in-freezer gaskets soiled