TWO GEORGES

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and calamari over sour cream at cook line flip top cooler. Operator stored products properly. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. front kitchen flip top: cooked ribs (48F - Cold Holding); turkey (48F - Cold Holding); corned beef (48F - Cold Holding); key lime pie (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator moved products to walk in cooler. Corrective Action Taken Repeat Violation Warning

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. Missing Time stamp for cut kale. Per operator, out of temperature for approximately 1.5 hours. Operator placed time stamp for remaining 2.5 hours. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed double panned at cook line steam well. Per operator, out of temperature for approximately 1 hour. Operator placed product on flat top to reheat to 165+F. Corrective Action Taken Repeat Violation Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken wings (90F - Cooling) at 2:05; cooling since 1:50 - 85F at 2:39 Observed at cook line at ambient temperature. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in walk in cooler. Corrective Action Taken Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Rare non fully cooked tuna over fully cooked chicken wings, raw shrimp over herbs at flip top cooler by fryer station, raw fish over fully cooked potato skins at low boy reach in freezer. Both products not in commercial packaging. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front kitchen flip top: conch fritters (47F - Cold Holding); produce walk in: Cole slaw (46F - Cold Holding); cooked corn (46F - Cold Holding); boiled eggs (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved products to primary walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

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 for cut green leaf lettuce. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked peppers and onions (112F - Hot Holding) At steam table on cook line. Per operator, out of temperature for approximately 20 minutes. Operator returned to flat top to reheat to 165+F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (56F - Cooling) at 10:49; cooling since 10:19 - 53F at 11:28 - Observed at flip top cooler in deep pan on cook line. At current rate of cooling product will not reach 41F within 4hours. Operator returned product to walk in cooler. ; front kitchen flip top: chicken wings (87F - Cooling) at 11:04; cooling since 10:30 - 86F at 11:29. Observed in deep pan. At current rate of cooling product will not reach 70F within 2 hours. Operator returned product to walk in cooler. Corrective Action Taken Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Conch chowder, black beans made 4/6 no date mark at walk in cooler. Operator dated products. Corrected On-Site Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean pots stored on shelf that has an accumulation of dust at triple sink area and back prep area. Warning

Basic - Clean utensils stored between equipment and wall. Knives stored in crack between coolers on cook line. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of black mold like substance and rust. Repeat Violation Admin Complaint

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 is sanitizing via triple sink with quaternary sanitizer 400ppm. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over scampi butter at cook line flip top cooler Rare non fully cooked tuna over vodka sauce at cook line flip top cooler Raw chicken tenders not in commercial packaging over French fries at reach in freezer on cook line Raw tuna over pico de gallo at cook line flip top cooler. Operator stored all products properly. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Vodka sauce made 2/19 at walk in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front kitchen flip top: raw shrimp (65F - Cold Holding); raw calamari (65F - Cold Holding); cheese (67F - Cold Holding) on counter at cook line: cut lettuce (78F - Cold Holding); small flip top by kitchen door: Cole slaw (47F - Cold Holding); pasta salad (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature for approximately 1-2 hours. Operator returned all products to walk in cooler and iced down reach in coolers to place new product. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line Hot box: cheese sauce (109F - Hot Holding); In pans on flat top: peppers (108F - Hot Holding); onions (107F - Hot Holding) Per operator, all products out of temperature for approximately 1-2 hours. Operator returned all products to stove to reheat to 165+F Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator dumped out 1/2 chlorine sanitizer and added fresh water. Corrective Action Taken Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have a heavy accumulation of food debris Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing at ambient temperature Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 20+ small flying insects behind island oasis machine at outside back bar. Bar tender removed flies and put a floor fan behind the bar. Bar tender also cleaned syrup residue and sanitized behind oasis machine. Corrected On-Site

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. Tuna and grouper in walk in cooler removed from freezer 3 hours ago , packaging not removed. Cook removed rop package during the inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf at back bar soiled with debris and dirt. Wall behind oasis mix machine at back 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. After 3 attempts Dishwasher (Chlorine 0ppm), operator contacted technician. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cell phone then put on gloves without washing hands-employee washed hands. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. expo station - Mac salad (48F - Cold Holding); cole slaw (48F - Cold Holding) not portioned or prepared today held in make table under 4 hours - operator moved to walk in cooler. Corrective Action Taken Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Michael Smith, manager. Warning

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. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed employee cell phone from hot line prep table. Corrected On-Site Warning

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - operator moved tub of pickles off the floor. Corrected On-Site Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Monkey dish inside Mac salad - operator removed. Corrected On-Site Warning

High Priority - Presence of insects or other pests. Approximately over a thousand termite droppings surrounding rim of outdoor main bar Approximately over a thousand termite droppings on green cabinet at hostess stand outside Removed. Area cleaned. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over potato skins walk in freezer. Not commercially packaged. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mushrooms (120F - Hot Holding) on cook line. Cooked less than four hours ago for hot holding. Reheated To 165F. Corrective Action Taken Warning

Intermediate - Spray bottle containing toxic substance not labeled. Next to hand sink end of cook line Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling at hand wash sink next to dish mschine Vent over prep area across from triple sink Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Warning

Basic - Wood food-contact surface not properly sealed. Rim of main bar outside Warning