THE MELTING POT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak in cooler #1 at cook line; food stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (45F - Cold Holding); hard boiled eggs (45F - Cold Holding);in cooler#2 at cook line; as per operator foods not prepared or portioned today; food out of temperature for approximately 2 hours; food placed in ice; Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ranch and Caesar dressings in walk-in cooler; as per operator prepared approximately 48 hour prior; advised to date;

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Heavy ice buildup on top and bottom of cooler #2 at cook 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. Tuna no longer frozen still in the package in walk-in cooler; less than 24 hours; removed; Corrected On-Site

Basic - Ice buildup in reach-in cooler at cook line reach- bottom and top of cooler with heavy ice buildup

Basic - - From initial inspection : Observed: Water leaking from pipe and/or faucet/handle. Hand washing sink across from flip top cooler leaking onto floor, discussed with operator to repair pipe. -warning\00AD Priority: Basic - From follow-up inspection 2026-01-13: Operator placed bucket under leaking pipe to catch water until repaired. Time Extended

High Priority - Dented/rusted cans present. See stop sale. At dry storage, 4 #10 cans dented. See stop sale.

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. At kitchen, dish machine chlorine sanitizer 0ppm. Operator changed chemical. Corrected to chlorine 100ppm.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. At chemical storage rack, 2 cans of household pesticides stored. Operator removed. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at mop sink where hose is attached.

Basic - Plumbing system in disrepair. Hand wash sink in dish wash area not operable.

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. At expo line; milk, no date mark. Operator stated milk was opened two days prior, applied appropriate date mark. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.

Basic - Soiled dry wiping cloth in use. At cook line; soiled dry wiping cloths in-use on cutting boards. Operator removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. At expo line left side reach in cooler; standing water in bottom.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. At walk-in cooler; commercially processed reduced oxygen packaged salmon labeled to remove from package before thawing, no longer frozen. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side slide back; house made buttermilk ranch (68°F - Cold Holding); house made Caesar with fresh garlic and oil (68°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side slide back; house made buttermilk ranch (68°F - Cold Holding); house made Caesar with fresh garlic and oil (68°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale.

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. At walk-in cooler; commercially processed reduced oxygen packaged salmon labeled to remove from package before thawing, no longer frozen. See Stop Sale. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. At cook line; hand wash sink blocked by cutting board. Operator removed cutting board. Corrected On-Site

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

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. At walk-in cooler; commercially processed ROP tuna labeled to remove from package prior to thawing ,no longer frozen. Operator removed from ROP. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. At cook line left side make top cooler; standing water in bottom. Repeat Violation

Basic - Stored food not covered. At walk-in cooler; container of par cooked potatoes in water stored uncovered. Operator covered. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At service station hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At cook line milk chocolate storage container; bowl used to dispense. Operator removed bowl. Corrected On-Site

Basic - Food stored on floor. At dry storage area; bag of potatoes stored on floor. Operator removed from floor. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. At cook line left side slide back top reach in cooler. Standing water in bottom.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Not portioned or prepared today - expo set up make table - green goddess portions (44f-45F - Cold Holding); Gorgonzola dressing (45F - Cold Holding) operator states removed from walk in to make table held under 1 hour - operator moved to walk in cooler. Reviewed TPHC procedures and emailed copy to operator. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Cutting boards blocking hand sink - operator removed. 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. All expired on 03/15/22

Basic - Current Hotel and Restaurant license not displayed. Operator posted during inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed beverage from single door cooler on hot line. Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. expo set up - cream cheese sour cream dipping sauce (48°F - Cold Holding); curry dipping sauce (49°F - Cold Holding); blue cheese dipping sauce (49°F - Cold Holding) not portioned or prepared today operator states held in cooler overnight. See Stop Sale. salad station make table - boiled eggs (51°F - Cold Holding); crumbled blue cheese (50°F - Cold Holding); chopped tomatoes (51°F - Cold Holding); cut greens (51°F - Cold Holding); shredded cheddar cheese (50°F - Cold Holding) not portioned or prepared today held overnight in cooler - see Stop Sale. Warning - From follow-up inspection 2021-07-29: Stop Sale issued on time/temperature control for safety food due to temperature abuse. salad station make table - cut greens (53°F - Cold Holding); shredded cheddar cheese (54°F - Cold Holding) not portioned or prepared today held overnight in cooler - Repeat Violation - see Stop Sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. expo set up - cream cheese sour cream dipping sauce (48°F - Cold Holding); curry dipping sauce (49°F - Cold Holding); blue cheese dipping sauce (49°F - Cold Holding) not portioned or prepared today operator states held in cooler overnight. See Stop Sale. salad station make table - boiled eggs (51°F - Cold Holding); crumbled blue peppers (50°F - Cold Holding); chopped tomatoes (51°F - Cold Holding); cut greens (51°F - Cold Holding); shredded cheddar cheese (50°F - Cold Holding) not portioned or prepared today held overnight in cooler - see Stop Sale. Repeat Violation Admin Complaint - From follow-up inspection 2021-07-29: salad station make table - cut greens (53°F - Cold Holding); shredded cheddar cheese (54°F - Cold Holding) not portioned or prepared today held overnight in cooler - Repeat Violation - see Stop Sale. Admin Complaint