HURRICANE ALLEY

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. seafood bisque (95F - Cooling) at 2:55; cooling since 12:45 At current rate of cooling product did not reach 70F within 2 hours. Operator placed soup back on stove to reheat to 165+F. Corrective Action Taken

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping hands on her pants, then picked up clean shaker tins with fingers inside shaker tin. Educated operator on proper hand washing procedures.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar Triple Sink (Quaternary 50ppm) Operator drained quaternary sanitizer and set up new quaternary sanitizer. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Grill cleaner over clean food storage pans in kitchen area. Operator stored chemicals properly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed Soup Bain in hand sink at server side station. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink by dish machine. Corrected On-Site Repeat Violation

High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat cooked Turkey in walk in cooler. Operator removed eggs. Corrected On-Site

Intermediate - No soap provided at handwash sink in dish area. Operator provided. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times clams in hand sink in kitchen. Operator removed. Corrected On-Site

Basic - In-use scoop in non-time/temperature control for safety flour not stored with handle above top of food within a closed container, next to cook line. Operator removed. Corrected On-Site

Basic - Employee coffee container on a food preparation table ext to bread toaster in prep area. Cook removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Next to prep table Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Straws at indoor bar

Basic - Working containers of food removed from original container not identified by common name. Flour Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - Mahi (41F-54F - Cold Holding); butter (40F-55 - Cold Holding) not portioned or prepared today held in overfilled containers - operator split and moved to walk in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Back room prep area - operator removed lemons from hand sink. 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. Reviewed thawing procedures - operator opened packages of tuna during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open container from hot line prep table. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator set up solution at 75ppm. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles 200ppm at cook line. Operator set up fresh solution at 75ppm. Corrected On-Site

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. Emailed poster. Operator hang up in kitchen. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed oyster advisory. Operator displayed on wall. 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 0ppm, container empty. Operator replaced container still 0ppm after priming.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm. Operator replaced 75ppm. Corrected On-Site

Intermediate - No soap provided at handwash sink in dish area. Operator provided. Corrected On-Site

Basic - Stored swai not covered in walk in cooler #2. Operator covered. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor at cook line. Operator placed on shelf. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Fish stored on floor, In walk in cooler. Operator placed on shelf. Corrected On-Site

Basic - Ice scoop handle in contact with ice next to walk in cooler. Operator removed Corrected On-Site