ETTE HOTEL/ SALT & THE CELLAR (RESTAURANT)/ LIPA ROOFTOP

High Priority - Single-service containers not constructed with the required characteristics. Paper towel not bearing label indicating food grade used to wrap steaks and line pans containing food in reach-in cooler. Packaging states heavy duty/ cleaning.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Several menu items containing undercooked tuna and eggs not marked on menu. Operator marked. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. In both stalls in employee restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler near ware washing area. Cleaned during inspection. Corrected On-Site

Basic - Single-service articles improperly stored. Case of round bowl and lids stored on floor in chemical storage room. Operator placed on shelf. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Chives stored in container lined with paper towel at reach in cooler on cooks line Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 16 oyster shells with no tag Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese,cut watermelon ,hummus and ham all temping between 57F-60F,per operator items were placed at bar less than 3 hours.operator discarded Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some of the oyster tags were not marked with last day used Oyster tags are not in chronological order

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at bar had cup with milk in sink Corrected On-Site

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

Intermediate - No soap provided at handwash sink. Hand washing sink at cooks line has no soap,paper towel and hand washing sign

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. 16 oysters at reach in cooler by expo line

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at prep are in key

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tanks stored in hallway of kitchen

High Priority - Non-food grade paper/paper towel used as liner for food container. Truffle container in reach in cooler at beginning of cookline

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters over Parmesan cheese in reach in cooler at beginning of cookline Operator moved Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw fish in walk in cooler Operator moved Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 10 salmon fillets fully thawed in intact reduced oxygen packaging held in reach in cooler drawer under grill

Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by spoons in handwashing sink next to front entrance to kitchen

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

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

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

Basic - Cloth used as a food-contact surface. Used on cutting board under pan of rice on sushi make table

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 10 salmon fillets in drawers under grill

Basic - Floor area(s) covered with standing water. Below reach in cooler at beginning of cookline Operator wiped up Corrected On-Site

Basic - Food stored on floor. Several boxes in walk in freezer, one in walk in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 107F on stove Operator turned burner on to heat water Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents Several equipment gaskets

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tuna at 44f. Operator moved to another cooler. Corrective Action Taken Warning - From follow-up inspection 2025-02-27: Time Extended - From follow-up inspection 2025-04-01: 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 2025-02-27: Time Extended - From follow-up inspection 2025-04-01: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink at cookline. Warning - From follow-up inspection 2025-02-27: Time Extended - From follow-up inspection 2025-04-01: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at cookline. Warning - From follow-up inspection 2025-02-27: Time Extended - From follow-up inspection 2025-04-01: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 5 lobster tails, 2 prawns, 2# mashed potatoes.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 5 lobster tails 45F, 2 prawn 44F stored in cookline reach-in cooler overnight per operator. 2# mashed potatoes dated 5/13, stored in cooler overnight per operator.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg bites 108F, sausage links 105F in self-service unit at bar at approximately 10:30AM. Placed for service at 7:30AM per operator, product is discarded at end of service 11am per operator. Set operator up with TPHC plan. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form to operate and was completed with newest employee, Julia. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in "mix rice" container in walk-in cooler.

Basic - Covered waste receptacle not provided in women's bathroom. Employee women's restroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on sushi prep table. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lunchbox in server room reach-in cooler next to juices and canned items for service. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Produce stored in bus tubs on floor in walk-in cooler.

Basic - Food stored on floor. In walk-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bulk gluten free flour and bulk sugar in dry storage area. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on stovetop at 105F. Operator increased temperature. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At bar, dipperwell turned off.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk 2 door reach in cooler Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Amir

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon walk in cooler Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Equipment in poor repair. 2 door reach in freezer not working Not being used at this time

Basic - Food stored on floor. Fries and citrus juice walk in freezer Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris bottom reach in single door freezer

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line Warning - From follow-up inspection 2023-08-01: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger and raw steaks above beyond burger on cook line reach in advised operator to move Employee moved burgers 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. No handlenplastic container used in rice Advised operator to only use scoops with handles for products Corrective Action Taken