RAY'S HIDEAWAY

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 0 ppm. Advised operator to set up 3 compartment sink Repeat Violation Admin Complaint

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw breaded chicken then grabbed french fries and clean utensils without washing hands first. Employee washed hands Corrected On-Site Warning

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. Flip top cooler#1. Diced tomatoes 47F cold holding, chopped lettuce 47F cold holding, hard boil eggs 47F cold holding, cheesecake 47F cold holding, raw chicken 50F cold holding, liquid eggs 50F cold holding Under flat top grill , raw chicken 46F cold holding, raw fish 46F cold holding, sauerkraut 46F cold holding, cooked chicken Kitchen table Butter 70F cold holding Per operator all products not prepared or portioned today. Per operator products stored since yesterday See stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler#1. Diced tomatoes 47F cold holding, chopped lettuce 47F cold holding, hard boil eggs 47F cold holding, cheesecake 47F cold holding, raw chicken 50F cold holding, liquid eggs 50F cold holding Under flat top grill , raw chicken 46F cold holding, raw fish 46F cold holding, sauerkraut 46F cold holding, cooked chicken Kitchen table Butter 70F cold holding Per operator all products not prepared or portioned today. Per operator products stored since yesterday See stop sale Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Polish solution on a bottle stored next to liquor bottles on bar area. Operator moved Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. As a dump sink at bar area Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple ready to eat items inside walk I cooler like sauces, cooked pasta missing date marking Per operator items stored longer than 24 hours. Advised operator to time mark all items Warning

Basic - Accumulation of dead small flying insects Approximately 15 on shelf's with liquor at the bar. Advised operator to clean and sanitize areas Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At both restrooms. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On top of oven on sheet pan: cooked potatoes (111F at 3:50pm- Cooling) As per chef, cooling since 1:00pm. Item did not cool from 135F to 70F within 2 hours. See stop sale. Warning

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) Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch beard then touched fryer basket, put gloves on, take cheese sticks and fries and placed in fryer basket; no hand wash. Chef washed hands. Corrected On-Site Warning

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 chef touch clothes then touched basket at fryer to prepare fries; no hand wash. Observed chef fix clothes then touched fryer basket, put gloves on, take cheese sticks and fries and placed in fryer basket; no hand wash. Chef washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stainless steel single door freezer on cook line: raw shrimp stored over onion rings; items not commercially packaged. Chef stored properly. At walk in freezer: Raw salmon stored over open bag of pre cooked peas and carrots. Advised operator to store properly. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw pork chops stored above spinach dips on rolling rack. Operator stored properly. Corrected On-Site Warning

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. Commercially processed reduced oxygen packaged Raw salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. See stop sale. Warning

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. At Flip top cooler across from stovetop: dumplings with cooked pork (48F - Cold Holding); cooked rice (47F - Cold Holding) As per chef, stored in cooler overnight. Stored over stacked. Neither items prepped or portioned today. See stop sale. At flip top cooler across from fryer: pico de gallo (46F - Cold Holding); cooked turkey (48F - Cold Holding); spicy ranch with buttermilk (50F - Cold Holding) As per chef, stored in cooler overnight. Neither items prepped or portioned today. See stop sale. At Low boy cooler: cooked chicken wings (48F - Cold Holding) As per chef, stored in cooler overnight. Neither items prepped or portioned today. See stop sale. At drawers of flat top grill:; raw swaii (49F - Cold Holding); raw salmon (48F - Cold Holding); raw grouper (49F - Cold Holding); raw shrimp (49F - Cold Holding); raw cod (45F - Cold Holding); raw chicken (46F - Cold Holding) As per chef, stored in cooler overnight. Neither items prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On top of oven on sheet pan: cooked potatoes (111F at 3:50pm- Cooling) As per chef, cooling since 1:00pm. Item did not cool from 135F to 70F within 2 hours. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler across from stovetop: dumplings with cooked pork (48F - Cold Holding); cooked rice (47F - Cold Holding) As per chef, stored in cooler overnight. Stored over stacked. Neither items prepped or portioned today. See stop sale. At flip top cooler across from fryer: pico de gallo (46F - Cold Holding); cooked turkey (48F - Cold Holding); spicy ranch with buttermilk (50F - Cold Holding) As per chef, stored in cooler overnight. Neither items prepped or portioned today. See stop sale. At Low boy cooler: cooked chicken wings (48F - Cold Holding) As per chef, stored in cooler overnight. Neither items prepped or portioned today. See stop sale. At drawers of flat top grill:; raw swaii (49F - Cold Holding); raw salmon (48F - Cold Holding); raw grouper (49F - Cold Holding); raw shrimp (49F - Cold Holding); raw cod (45F - Cold Holding); raw chicken (46F - Cold Holding) As per chef, stored in cooler overnight. Neither items prepped or portioned today. See stop sale. On prep table: house made buffalo sauce (78F - Cold Holding) As per operator, taken from walk in cooler and stored since 3 hours 58 mins. Not prepped or portioned today. Chef discarded. Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning

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. Commercially processed reduced oxygen packaged Raw salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. See stop sale. Repeat Violation Admin Complaint

Basic - Floor soiled/has accumulation of debris. Warning

Basic - Food stored on floor in walk in freezer and kitchen. Warning

Basic - Nonfood-contact surface ( interior of refrigerators) soiled with grease, food debris, dirt, slime or dust. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warning

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. fry station top unit - pico de gallo (53F - Cold Holding); shredded cheddar (51F - Cold Holding); Cole slaw (52F - Cold Holding); shredded lettuce (55F - Cold Holding) operator states not portioned or prepared today held in top unit since 11am and over 4 hours - see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fry station top unit - pico de gallo (53F - Cold Holding); shredded cheddar (51F - Cold Holding); Cole slaw (52F - Cold Holding); shredded lettuce (55F - Cold Holding) operator states not portioned or prepared today held in top unit since 11am and over 4 hours - see stop sale. sauté station make table - cooked pasta (42F-62F - Cold Holding); cooked rice (41F-54F - Cold Holding) not portioned or prepared today held under 4 hours in overfilled containers - operator split and moved to walk-in cooler. Corrective Action Taken Warning

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. Individually packaged 18 thawed Mahi not removed from packaging - See stop sale. Repeat Violation Warning

Basic - Food not stored at least 6 inches off of the floor. Walk in freezer - cases of buns , ice and pretzel sticks. Warning

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Operator moved entire bar to a different location on the dining room - From follow-up inspection 2022-11-18: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. By sanitation bucket stored inside hand washing sink on cook line by reach in freezer Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line by reach in freezer. Operator provided Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Operator moved entire bar to a different location on the dining room

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers with portioned soup, cooked lobster, spinach dip not date mark. Per operator products prepared and stored for approximately 28 hours. Advised operator to date mark all products Corrective Action Taken

Intermediate - Spray bottle containing toxic substance( degreaser and sanitation)not labeled. Advised operator to label Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.at 90°F Operator moved container to grill Corrective Action Taken

Basic - Plumbing system in disrepair. Cold water faucet at hand washing sink on cook line next to reach in freezer is broken

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 0 ppm. Operator changed empty sanitation quemical container. And ran it again to 100 ppm chlorine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw fish stored above a container with cooked chicken inside 4 drawer door under flat top grill on cook line. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food originating from an unapproved source. No tag on/for original container of raw oysters. See stop sale. Observed a container with raw oysters with no tag stored inside walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside door door reach in cooler on right side of cook line , chicken soup (57°F - Cold Holding); raw tuna (57°F - Cold Holding); heavy cream (57°F - Cold Holding). Observed inside 4 drawer door cooler on cook line under flat top grill 4 , cooked chicken (50°F - Cold Holding); raw chicken (50°F - Cold Holding). Per operator all products stored for approximately two hours. Per operator all products not prepared or portioned today. Operator moved products to walk-in cooler. Corrective Action Taken

Intermediate - No tag on/for original container of raw oysters. See stop sale. Observed a container with raw oysters with no tag stored inside walk-in cooler.

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. Observed small reach in cooler on right side of cook line with ambient thermometer reading 55°F .

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. Observed several ROP packages with Mahi, Salmon and tuna not removed from ROP packages after thawing. Operator removed from ROP packages. Corrected On-Site

Basic - Equipment in poor repair. Observed 4 door drawer cooler under flat top grill with broken doors and gaskets damage, door does not closed properly.