COCO WOOD GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - cream (48F - Cold Holding), added ice to ice well Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator purchased during inspection Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and zyn pouch on shelf over cooler, removed Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles soiled at bar, operator removed for cleaning Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For dish machine at bar

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatulas in between coolers on cook line, removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

High Priority - Toxic substance/chemical improperly stored. Spray bottle on top shelf with olive oil, removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened ploys beverage can on top shelf above bread station, removed Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Beef and pork vacuum sealed on site held less than 48 hours not marked with time, discussed procedures with operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line

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. Inspector observed raw tuna, snapper, grouper, all commercially ROP sealed in walk in cooler, still frozen and thawing. Staff punctured all packaging during inspection Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On oven door, removed Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw beef and cooked pork in on site vacuum packaging, sealed on 1/2/25, no date or time marks. Chef labels all packaging Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and pork over bread in reach in freezer not all packaged. Employee moved bread to higher shelf. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched face with gloved hand then back to working with food. Educated manager on hand washing.

High Priority - Toxic substance/chemical improperly stored. Cleaner over clean glasses in soda fountain area of kitchen. Employee removed cleaner. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream opened 12-10 no date mark. Employee dated cream. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on deli reach in cooler on cook line soiled with debris and stained.

Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand sink to rinse coffee pot. Educated employee and he rinsed hand sink.

Basic - Drain cover(s) missing. Drain cover in kitchen missing. Employee replaced drain cover. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee working with food in the kitchen no hair restraint.

Basic - Floor area(s) covered with standing water. Standing water on the floor of the dish area.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle in kitchen. Employee removed tongs. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. South end oven interior soiled with burnt on food debris. Repeat Violation

Basic - Open dumpster lid. Dumpster lid open. Employee closed lid. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table in kitchen. Employee moved wet cloth to sanitizer bucket.

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator replaced bucket, 50ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gorgonzola cream sauce (129F - Hot Holding) on steam table, reheated on stove to minimum 165F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line

Intermediate - Handwash sink not accessible for employee use at all times. Metal bowl in hand sink on cook line, removed Corrected On-Site

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. 1 certificate expired

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cook line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 90F, water, removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease behind cook line

High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alfredo (127F - Hot Holding); blue cheese sauce (124F - Hot Holding), reheated on stove to minimum 165F Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards. Soda gun nozzles soiled at bar Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Metal bowl in hand sink on cook line, removed Corrected On-Site

Basic - Food stored in undrained ice. Brussels sprouts cooling in ice water, moved to a pan with a strainer Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Oven door handles on cook line, removed Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon (open) over bread in reach in freezer, order corrected Corrected On-Site - From follow-up inspection 2023-09-12: Raw bacon over bread in reach in freezer, order corrected Time Extended Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Soda guns at bar Repeat Violation - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Oven door handles on cook line - From follow-up inspection 2023-09-12: Tongs on oven door handles, removed Time Extended Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster sauce 48f, made on 1/17/2023, missed cooling window. Item discarded.

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. 0 ppm

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger over raw fish in walk in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lobster sauce 48f, made on 1/17/2023, missed cooling window. Item discarded.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles.

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/Christopher Henry 3/27/2021 not present at time of inspection.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cooks line.

Basic - Handle for cold water not working in dish area hand sink.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for scoop in flour. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.