SAFETY HARBOR RESORT CONF. CENTER (TIKI BAR)

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees no hair restraint

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing foods removed removed removed from the original container not labeled.

High Priority - Presence of insects, rodents, or other pests. 2 dead flies on window sill. Flies to be discarded and area sanitized

Basic - Bowl or other container with no handle used to dispense food. Operator removed portion cup used to scoop sauce Corrected On-Site

Basic - Food stored outside. Fryer oil stored outside on a lower shelf next to sanitizer. Discussed the need to store food inside away from chemicals. Oil brought inside. Corrected On-Site

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled - From follow-up inspection 2025-04-15: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp under raw chicken. Item moved. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

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. Employee touched soiled baseball cap to put on and did not wash hands before putting on gloves and touching clean equipment

High Priority - Food contaminated by raw shell eggs. See stop sale.

High Priority - Raw animal food stored in same container as ready-to-eat food. Deli turkey and cooked bacon in same container as raw shell eggs no foods packaged. Discussed the importance of separating raw and ready to eat foods during storage see stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over prepped vegetables

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board behind bar soiled. Prep table on cook line has an accumulation of dry food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in hand wash sink on cook line and behind bar. Discussed the importance of keeping sinks clear of utensils and used for hand washing only. Repeat Violation

Intermediate - No soap provided at handwash sink. Behind the bar. Discussed the importance of keeping hand wash sink stocked with soap. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings, deli turkey.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board behind the bar deeply grooved

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

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on right side of bar has drain line from soda gun in the basin of sink and a green cutting board covering basin

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form Corrected On-Site

Intermediate - No soap provided at handwash sink. Both hand sinks

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Table under griddle has food and grease build up

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan above prep table soiled. Side of fryer soiled.

Intermediate - Equipment drain line draining into handwash sink. Drain line for soda giving draining into hand sink in bar. Operator will move drain line. Repeat Violation

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.

Intermediate - Equipment drain line draining into handwash sink at Bar.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - No test kit at Kitchen. -No test kit at bar. Operator provided test kit at bar and kitchen after discussion. Sanitizer bucket and three compartment sink, Quarternary at 200ppm. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not marked in kitchen. Operator volunteered to discarded spray bottle on his own. Corrected On-Site

Basic - Food stored on floor. Olives stored on floor in Walk in cooler at bar. Oil stored on floor in Kitchen. Olives and oil properly stored on shelf after discussion. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust near hand wash sink.