GREASE

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at rear door mop sink Operator put on back flow. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at south side of bar. Operator placed soap at bar Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed one person without hair restraint engaging in food preparation. Admin Complaint

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles with oil, not labeled, contain with salt or sugar, not labeled.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment has multiple food managers currently none is available

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed cleaning bottles at expo hand sink . Operator removed and placed dinner paper towel at sink. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed above the oil storage and recycling.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed cleaning bottles at rear door in kitchen.

Basic - Food stored on floor. Observed plastic container of fry of pickles on walkin refrigerator floor.

Basic - Working containers of food removed from original container not identified by common name. Observed oil in squeeze bottle with bottles at bar with yellow substance not labeled

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator dumped sanitizer and filled sink with fresh sanitizer. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders not in commercial packaging over French and sweet potato fries at reach in freezer on cook line. Operator stored products properly. Corrected On-Site

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. Sliced cheese (48-50F cooling) at 4:20; cooling since 12:15 Observed above fill line at flip top cooler by hot line. At current rate of cooling product did not reach 41F within 4 hours. Operator cut portion in half and placed in walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (125F - Hot Holding) Observed double panned in double boiler on stove top. Per operator, out of temperature for approximately 2 hours. Operator put back on flat top to reheat to 165+F Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe ); sliced cheese (60F - Cold Holding); (60F - Cold Holding) due to being above the fill line. Operator put cheese correctly in Flip top refrigerator . Corrective Action Taken

Intermediate - Ice machine soiled with food debris, mold-like substance or slime.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Management showed up during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at hand sink by ice machine.. Operator placed paper towel at sink. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observe knife stored between Flip top refrigerator and prep table at cook line. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe ice scoops in water at 77F. Operator removed the water. Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at mop sink. - From follow-up inspection 2024-01-04: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw ground beef above fish . Operator place ground beef on lower shelf. Corrected On-Site

Basic - 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.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at mop sink. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear door in kitchen .

Basic - Food stored on floor. Observe plastic containers with onions on floor in walk-in refrigerator. Repeat Violation

Basic - Hole in or other damage to wall. Observe hole in wall by slicer upstairs.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at mop sink.

Intermediate - Observe ice machine soiled with mold-like substance or slime.

Basic - Food stored on floor. Observe few case of food on floor in walk-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler in front of grill: raw chicken (46F); sliced tomato (46F); raw burger (47F); cooked jalapeño (47F); cheese (47F per cook was placed in unit at 9am advised to move to walk in cooler to cool down temperature. Observed left side of cooler not keeping temperature. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at sink located upstairs. Was provided Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled at the bar.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at the bar, employee turn on water. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at bar.

Basic - Floor and wall soiled/has accumulation of debris throughout the kitchen.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. On cook line.

Basic - Reach-in cooler interior/shelves and gaskets have accumulation of soil residues.

Basic - - From initial inspection : Basic - Equipment in poor repair. Hot line make table reach in door gasket torn. - From follow-up inspection 2021-08-06: Gasket on order. Time Extended