DVASH

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and then immediately apply gloves and handle clean food storage containers without first washing hands. Discussed handwashing requirements with operator.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash soiled pans with just soap and water at triple sink and no use of sanitizer. Reviewed sanitizing requirements with operator. Employee sanitized pans. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes (60F - Cold Holding) held at room temperature on expo line for less than 2 hours per operator. Operator placed items on time. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chick peas (115F - Hot Holding); vegetable soup (125F - Hot Holding) prep area steam table for less than 2 hours per operator. Operator placed items on stove top, reheating to 165. Operator increased temperature on hot holding unit. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Food manager arrived while conducting inspection. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover soiled with dust.

Basic - Working containers of food removed from original container not identified by common name. Container of lemon salt not labeled at back prep table.

Basic - Carbon dioxide/helium tanks not adequately secured. Co tank at front counter by handwashing sink not secured

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents very dusty

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. Thawed fish on the cook line cooler still in sealed reduced oxygen packaging

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee meal on cutting board. Employee moved plate and washed and sanitized area. Corrected On-Site

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights not shielded in kitchen

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table top cooler on on table at feta (53F - Cold Holding), cut lettuce ; (52F - Cold Holding). Chef items to working cooler and plugged in cooler that he said plug came out when he was cleaning table

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. Form was emailed

Basic - Carbon dioxide/helium tanks not adequately secured.

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. Bruzino not removed from top packaging after being thawed. Chef removed from plastic Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between coolers in kitchen. Chef removed and washed knives Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs and chicken over ready to eat foods. Chef moved items Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Chef changed batteries in the towel dispensers and the one by the dishwasher still has no paper towels

Intermediate - No soap provided at handwash sink. Hand wash sink by the dishwasher has no soap

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

Basic - Food stored on floor. Boxes of food on the floor in the walk-in cooler. Chef picked up Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.hand wash sink by the cook line has no hand wash signs

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. Dishwasher ppm at 0 Use three compartment sink

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw lamb, raw fish. Chef moved items Corrected On-Site

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between tables, knives removed and washed Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in kitchen

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Chef filled paper towels also the hand wash sink by the dishwasher Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by the cook line.

Basic - Food stored on floor. Bag of onions on the floor in the walk-in cooler manager picked up Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Chef removed and washed Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink by the dishwasher

High Priority - Food with mold-like growth. See stop sale. Swiss cheese located in walk in cooler with mold like growth

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash wares with gloved hands then proceed to handle clean wares. Discussed with operator

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 paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink in ware washing area. Operator provided Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves burgers undercooked. Printed and provided consumer advisory for operator. Operator posted Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked eggplant in walk cooler, cooked rice on cook line. Not date marked. Discussed date marking with operator

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at all hand wash sinks Printed and provided for operator. Operator posted Corrected On-Site

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. Dishwasher (Chlorine 0ppm) Operator will call for service. In the meantime, dish washer will set up 3 compartment sink and hand-wash. Tested at 50 ppm.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12.01.2021.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready-to-eat sauces in reach-in cooler. Operator reversed. Corrected On-Site

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

Basic - Ice scoop handle in contact with ice in ice machine. Operator moved handle. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over ready-to-eat rice. Employee moved eggs to bottom shelf. Corrected On-Site

Intermediate - No chemical test kit provided when using chlorine sanitizer at ware-washing machine or wiping cloths. Operator will purchase test kits.