HULLABALOO

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed lasagna with date marked 9/29. See stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed lasagna with date marked 9/29. See stop sale

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed with clams. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed pot in cook line hand sink. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pesto with oil and garlic (60F - Cold Holding). Operator corrected removed stated less then hour and return to refrigerator Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato sauce and meatballs (125F - Hot Holding). Operator turn on stove top to reheat tomato sauce and meatballs 172F Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed with clams.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed spray paint above prep table sink . Operated discarded Corrected On-Site

Basic - Dead roaches on premises. Observed dead roach in dishwasher area in kitchen. Operator removed and discarded and sanitized floor Corrected On-Site

Basic - Food stored on floor. Observed ice scoop case of potatoes on walkin refrigerator floor.

Basic - Working containers of food removed from original container not identified by common name. Observe squeeze bottles with oil , and other ingredients not labeled . Operator labeled bottles. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Linen napkin used as liner and in direct contact with raw fish at reach in cooler on cook line area. Advised operator to remove linen napkin.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over canned beverages at bar cooler. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: Cooked pork belly made 3/31 and 4/1, reach in cooler cook line: pulled pork made 4/2 See stop sale.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed four clam tags missing last order sold date.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef above raw fish in lowboy refrigerator. Operator placed raw beef on lowered shelf. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Observed at prep area.

Basic - Old labels stuck to food containers after cleaning. Observed plastic container with old labeles.

Basic - Cutting board has cut marks and is no longer cleanable. Observe at pizza flip top refrigerator

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe with clams

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe can opener soiled with food debris. Operator sent tru dishwasher. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at 2 door refrigerator ; milk, blue cheese (51F - Cold Holding) due to operator left out on table.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Lowboy refrigerator ; fish ,shrimp (44-45F - Cold Holding) due to overfilled food in refrigerator blocking air flow. Operator iced food and remove some food to othe refrigerator. Corrective Action Taken

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).

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat polenta in reach in cooler at cook line. Operator stored properly. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at prep counter. Operator stored correctly. 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. Observed a deep covered container with raw breaded chicken at 3:33pm (60°F - ambient Cooling)rechecked at 3:59pm ,same temperature. Per operator product ambient cooling for approximately 1 hour. Operator uncovered and transferred product to separate pans. Corrective Action Taken

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.