COOLINARY AND THE PARCHED PIG

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw shell eggs stored above cut Brussels sprouts. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

Basic - Clams/mussels/oysters removed from original container for long-term storage. Shellfish separated from original container. Advised operator to photocopy tag when product is separated from original container. Operator provided tag for shellfish. Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. At walk in cooler, cooked pork vacuum sealed and held less than 48hours not properly labeled with date and time of production. Educated operator on proper procedure for ROP foods to be removed within 48 hours. Operator removed cooked pork from vacuum packaging.

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler - Cooked chicken 11/29 not used within 7 days - see stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. At bar area- handwashing sink with ice inside operator removed. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu Thai style Wahoo Ceviche on menu with no indication of dish being served raw/ undercooked - operator printed new menus and provided an indicator. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. At bar area- non food grade napkins used in contact with berries- operator removed paper towels. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At bar area glass reach in cooler- raw shell eggs stored over wine- operator removed raw shell eggs. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Can of butane stored over ice machine by drink station- operator removed. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for oil in garlic with 4 hour time mark.

Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.

High Priority - Non-food grade paper/paper towel used as liner for food container. At reach in cooler- micro greens stored with non food grade paper napkins - operator removed. Corrected On-Site

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

Intermediate - Equipment drain line draining into handwash sink. At hand wash sink at wait station; drainage pipe from coffee machine in sink. Operator removed drainage pipe. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. At hand wash sink in kitchen;sink blocked by step ladder. Operator removed ladder. 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. At reach in cooler on cook line; béchamel not labeled. Per operator, béchamel was made 12/12/23. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee training expired on 12/13/2023.

Basic - Raw fruits/vegetables not washed prior to preparation. At the pantry station; stickers were still on fruit on pantry station. Operator removed stickers. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw clams/shrimp stored above ready to eat foods in cook line cooler. Operator reorganized Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand wash sink in ware washing/prep area. Operator provided and refilled Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing pink substance at bar area not labeled. Operator labeled Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken, ham burger above sea food in reach in drawer at kitchen. Chef properly stored it Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation..cream cheese frosting date marked 7/20 at reach in cooler . Employee discarded food Corrected On-Site

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...cream cheese frosting 47° in reach in cooler at pastry station being held more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cream cheese frosting 47° in reach in cooler at pastry station being held more than four hours. Stop sale issue .Employee discarded food. Corrective Action Taken

Intermediate - Equipment drain line draining into handwash sink at dishwashing area. Manager moved pipe. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times...stored a strainer in hand washing sink at bar . Manager moved Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at dishwashing are . Manager provided sign Corrected On-Site

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. pantry - shredded cabbage (46 - Cold Holding) not portioned or prepared today - held overnight in make table - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pantry - shredded cabbage (46 - Cold Holding) not portioned or prepared today - held overnight in make table - see stop sale.

Intermediate - Nonfood-grade basting brush used in food. Operator discarded metal banded brush. Corrected On-Site

Basic - Stored food not covered. Bar ice cubes in reach in freezer - operator covered. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sink had a half hotel pan and a spoon in the sink. Operator removed. Corrected On-Site