ONA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheddar cheese (74F - Cold Holding) buffet. Not prepped or portioned. Out less than four hours. Placed in cooler. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in ice

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw smoked salmon stored over ready to eat cut tomatoes and cheese. Operator moved raw salmon to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At prep area reach in cooler; raw pork sausage stored over raw bacon. Operator moved sausage below bacon. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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; fommercially processed reduced oxygen packaged raw tuna (40F - Cold Holding), labeled to remove from package before thawing, no longer frozen. See Stop Sale.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator stated multiple temperature control for safety foods held using time as a public health control on cook line. Items are time marked, no written procedures available. Provided form to Operator. Operator completed during inspection. 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. At walk-in cooler; fommercially processed reduced oxygen packaged raw tuna (40F - Cold Holding), labeled to remove from package before thawing, no longer frozen. See Stop Sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw salmon stored above ready to eat food inside walk in. Manager moved salmon Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goat cheese (51F - Cold Holding); house marinara (52F - Cold Holding); fresh anchovies (50F - Cold Holding) inside top section id makeline cooler near cookline. Manager placed limited portions affected under 4 hour time as public health control. Maintenance engineer corrected issue with unit. Advised to monitor top of line. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -andrew , expired 6/8/23. Manager stated scheduled for 6/28/23 Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in bar blocked by slim jim trash can Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -undercooked/seared tuna, poached eggs. Disclosure exists at bottom of menus with asterix. Manager began adding/correcting menu during inspection. Menus corrected during inspection Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Equipment in poor repair. -soda gun dispenser holster

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. -handsink in prep area near walk in cooler, leak at faucet Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At triple sink; hand wash sink used to store dirty dishes. Operator removed dishes. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At bar; cup used to dispense ice. Operator removed cup. Corrected On-Site

Basic - Cloth used as a food-contact surface. At cook line; cloth used to cover/separate raw fish. Operator removed cloth. Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked Salmon over cooked sausage in reach in cooler - breakfast buffet setup Operator stored properly Raw shell eggs stored on top of pickle bucket. Operator stored properly. Corrected On-Site Corrected On-Site - From follow-up inspection 2021-11-15: Raw smoked salmon over ready to eat roasted garlic and carrots in walk-in cooler. Operator stored properly Admin Complaint

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. smoked salmon (50°F -Cold Holding)in reach in cooler next to the walk-in cooler. Food not portioned or prepared today. Food out of temperature for more than four hours. See Stop Sale milk (50°F - Cold Holding)in reach in cooler at wait station. Food out of temperature for less than four hours. fish (48°F - Cold Holding); burgers (45°F - Cold Holding); grits (45°F - Cold Holding); potato pie (44°F - Cold Holding) in reach in cooler across from fryers. Food not prepared or portioned today. Food out of temperature for more than four hours. See Stop Sale. cream cheese (45°F - Cold Holding); sprouts (60°F - Cold Holding) in reach in cooler at dessert station Food not portioned or prepared today. Food out of temperature for more than four hours. See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. sausage (50°F - Cooling)in reach in cooler next to the walk-in cooler. As per operator food cooked last night and stored in the cooler overnight. Food never reached 41° F or below. See Stop Sale lobster stock (44°F - Cooling)in walk-in cooler. Food cooked yesterday and cooled in big plastic container with tight lid. Food never reached 41° F within 6 hours. See Stop Sale. diced tomatoes (54°F - Cooling)at 11:00 since 5:30 am ;in reach in cooler at dessert station. Food never reached 41° F within 4 hours. See Stop Sale. - From follow-up inspection 2021-11-15: Milk 48° F Cold Holding in reach in cooler at wait station. As per operator milk left outside. Food out of temperature for less than four hours. Operator moved to reach in freezer to quick chill. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (101°F - Hot Holding); in hot box at expo line. Food out of temperature for less than four hours. Operator moved to walk-in cooler to cool down. hollandaise (89°F - Hot Holding); at cook line. Food out for less than 4 hours. Operator discarded. Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2021-11-15: Sausage 101° F Hot Holding in alto sham at cook line - as per chef sausage cooked earlier and placed in hot box to hot hold during breakfast service. Food out of temperature for less than four hours. Food moved to oven to reheat to 165° F Ribs 128° F Hot Holding in a.to sham at cook line. As per chef ribs cooked 30 minutes prior and stored in hot box to hot hold. Food out of temperature for less than four hours. Food moved to oven to reheat to 165° F . Admin Complaint

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon offered on the menu, not identified as raw food. Repeat Violation - From follow-up inspection 2021-11-15: Smoked salmon and tuna tartare served on the menu. Items not identified as raw on the menu. Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. diced tomatoes (46°F - Cooling)at 9:25 to 45° F at 10:05 since 7:30 Food tightly covered during cooling process. At this rate food will not reach 41° F within four hours. Operator placed in ice to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. home fries (124-138°F - Hot Holding); in the frying basket sausage (100°F - Hot Holding); under heat lamp at expo station. As per operator food out of temperature for less than four hours. Food placed in the oven to be reheated to 165°F . Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offers smoked salmon and tuna tartar on the menu and food is not identified as raw. Repeat Violation

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.

Basic - Employee drinking in a food preparation area, at cook line. Educated operator on proper drinking/ eating for employees. Corrective Action Taken

Basic - Employee water bottle in ice bin used to cold hold pancake batter at cook line. Employee removed bottle.

Basic - Food stored on floor. Lobster tail buckets stored on the floor in walk-in freezer. Operator stored properly. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop stored inside the sugar container and handle touching food. Operator stored properly. Corrected On-Site