CALYPSO BREEZE

Basic - Food stored on floor. Bag of potatoes on floor in walk in cooler, relocated Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked pasta, order corrected Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator ordered during inspection Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Staff cleaned during inspection Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on dry storage shelves, removed Corrected On-Site

Basic - Food stored in undrained ice. Cooked pasta in undrained ice, moved to drain pan 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. cooked pasta (47F - Cold Holding) in walk-in cooler, no temperatures taken in over 24 hours, operator discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (47F - Cold Holding) in walk-in cooler, no temperatures taken in over 24 hours, operator discarded Repeat Violation

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

Basic - Food stored on floor. Bag of onions on floor in walk-in cooler, moved to shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato salad (47F - Cold Holding) on buffet line, held less than 4 hours, ice added, recommended items be held on time as a public health control Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

Basic - Accumulation of debris inside warewashing machine.

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

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in cooler - cooked shrimp (46F - Cold Holding); cooked swai (46F - Cold Holding). Cooled from 12/12 overnight, inspected on 12/13, missed cooling window. Operator discarded product

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler - cooked shrimp (46F - Cold Holding); cooked swai (46F - Cold Holding). Cooled from 12/12 overnight, inspected on 12/13, missed cooling window. Operator discarded product

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Accumulation of grease in ovens

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -7 live flies in downstairs bar area on wall

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. -2/28/19

Basic - Carbon dioxide/helium tanks not adequately secured. -in dry storage area

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers at dish drying rack

Basic - No handwashing sign provided at a hand sink used by food employees. -at three compartment sink

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle sitting in cooked rice. Corrected On-Site