URBAN ON PLANT KITCHEN & BAR

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./chlorine 0ppm, bar dish machine. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked potatoes cold holding at 49F, less than 4 hours/moved back to reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. Cutting boards soiled/blue, green and white cutting boards. Can opener soiled. Tea dispenser soiled. Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap./bar hand sink.

Intermediate - Spray bottle containing toxic substance not labeled./pink liquid bottle not labeled/ Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket stored on top of single service cups.

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

Basic - Equipment in poor repair. Reach in cooler near mop sink gasket torn. Small reach in freezer for ice cream gasket torn.

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./utensils stored in standing water at 71F, front salad station.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away./bar/ Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler door gasket soiled.

Basic - Single-service articles improperly stored./a case of single service cups stored on kitchen floor.

Basic - Working containers of food removed from original container not identified by common name./bread crumbs not labeled/ Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available for bar dish machine. Warning - From follow-up inspection 2023-05-24: Time Extended - From follow-up inspection 2023-06-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/.bar dish machine not on original plan. Warning - From follow-up inspection 2023-05-24: No plans submitted.General Manager is not available at the location at the time of the inspection. Time Extended - From follow-up inspection 2023-06-28: At callback 6/28/23, plan already submitted on 5/25/23 but not approved at the callback inspection. Time Extended

High Priority - - From initial inspection : 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./chlorine 0ppm/bar. Warning - From follow-up inspection 2023-05-24: Chlorine,0 ppm at the bar. Technician has been called.Complied** Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available for bar dish machine. Warning - From follow-up inspection 2023-05-24: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-05-24: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/.bar dish machine not on original plan. Warning - From follow-up inspection 2023-05-24: No plans submitted.General Manager is not available at the location at the time of the inspection. Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed several employees wearing bracket and watches while preparing food. Warning - From follow-up inspection 2023-05-24: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Warning - From follow-up inspection 2023-05-24: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris./main kitchen oven and two microwaves. Warning - From follow-up inspection 2023-05-24: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Main kitchen cold drawers gaskets soiled. Bread roller bottom with debris build up. Warning - From follow-up inspection 2023-05-24: Bread roller is soiled. Time Extended

High Priority - Dish washer handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands./advised/ Corrected On-Site Warning

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./chlorine 0ppm/bar. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands./kitchen employees touched raw fish then handle ready to eat chicken/advised/ Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef over raw pork, walk in cooler/ Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale./fresh garlic with butter sauce dated more than 1 month. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./fresh garlic with butter on buns at 66F, less than 4 hours per chef/moved back to reach in cooler for temperature recovery. Warning

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. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection./ambient cooling diced tomatoes 61F wrapped in walk in cooler, 58F another 45 minutes later still wrapped in plastic. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener. Warning

Intermediate - Handwash sink not accessible for employee use at all times./bar area hand sink, across from ice machine. Warning

Intermediate - Handwash sink used for purposes other than handwashing./bar hand sink used as a dump sink. Repeat Violation Warning

Intermediate - Identity of food or food product misrepresented./menu board promoted snapper but the establishment has no proof of the fish item is snapper./manager removed snapper from the menu board. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available for bar dish machine. Warning

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

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

Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/.bar dish machine not on original plan. Warning

Intermediate - No soap provided at handwash sink. Front kitchen. Bar hand sink. Repeat Violation Warning

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./several employee's training certificates expired. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./hand sink by kitchen entrance 96F and dish washing area 89F. Repeat Violation Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./above main kitchen prep table. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./party trays store on raptor shelve/storage area. Warning

Basic - Clean utensils stored between equipment and wall./knives stored in between coolers/ Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on top shelve over kitchen make table and on expo area/ Corrected On-Site Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed several employees wearing bracket and watches while preparing food. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation./front line cook with no beard guard. Warning

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

Basic - Flatbread serving board has cut marks and is no longer cleanable. Warning

Basic - Ice buildup in reach-in freezer. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris./main kitchen oven and two microwaves. Warning

Basic - No handwashing sign provided at a hand sink used by food employees./bar hand sink. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Main kitchen cold drawers gaskets soiled. Bread roller bottom with debris build up. Warning

Basic - Stored food not covered./cut fruits at bar area. Warning

Basic - Working containers of food removed from original container not identified by common name./brown sugar, cornmeal containers not labeled/main kitchen. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Mac and cheese cooling since yesterday at walk in cooler with temperature of 45F. Meatloaf cooling overnight in walk in cooler with temperature of 51F. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Mac and cheese cooling in walk in cooler since yesterday with temperature of 46F.Meatloaf kept on walk in cooler cooling since yesterday with temperature of 51F.All next items kept on make table at build line overnight: beef 49F, sliced Turkey 51F, Italian sausage 52F, bbq chicken 62F, cooked chicken 48F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Items kept in reach in coolers at build line : beef 49, turkey 51, Italian sausage 52F, bbq chicken 62F, cooked chicken 48F. Warning

Intermediate - Handwash sink used for purposes other than handwashing.Strainer full of lemons and oranges inside hand wash sink at bar. Evidence of dumping present .

Intermediate - No soap provided at handwash sink.No hand wash sign at hand wash sink located at bar.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.Both hand sinks located close to dish area with temperature of 73F.

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

Basic - Cutting board has cut marks and is no longer cleanable.Cutting board on pantry station.

Basic - Equipment in poor repair.Gaskets on reach in cooler at entree area on build station.

Basic - Floor area(s) covered with standing water.Standing water on floor under dish machine located at bar. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Slight amount of mold like substance on walk in cooler shelves and reach in coolers on bar.

Basic - Water leaking from pipe and/or faucet/handle.Leak coming from dish washer machine located at bar, creating standing water on floor.

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. Observed employee handling salad with bare hands. Coached employee. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on biscuits in small freezer. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef 45° Potatoes 47-50° Roast 131° Meatloaf 50° Chicken wings 45° Potatoes 45° In walk in cooler more than 4 hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 45° Potatoes 47-50° Meatloaf 50° Chicken wings 45° Potatoes 45° In walk in cooler more than 4 hours. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rib roast 131° in walk in cooler, starting time unable to be determined. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in hand washing sink in the bar. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At 3 different hand washing sink in kitchen. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. At hand washing sink by pizza station. Corrected On-Site Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on brunch menu with cooked to order eggs. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna in lowboy front cooler not dated. Warning

Intermediate - Records/documents for required employee training do not contain all of the required information. Some training records missing expiration date. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, top of dish machine. Warning

Basic - Stored food not covered. Chips stored in kitchen not covered. Corrected On-Site Warning