KITCHEN & BAR AT GREEN SPRINGS

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm chlorine - dish machine run twice in kitchen solution changed - recheck 50 ppm chlorine - Corrected On-Site

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded - - reviewed with sushi chef who requested documentation from distributor during inspection - Hawaiian Fresh Seafood provided documentation at end of inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - stuffed olives with blue cheese 62 F - bartender placed on ice Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.miso soup at 119 F in front kitchen - employee brought soup to kitchen to reheat at 183 F 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. Sal's expired 5/2022

Intermediate - Spray bottle containing toxic substance not labeled in front kitchen Corrected On-Site

Basic - Ice buildup in reach-in freezer in locked closet near walk in cooler

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. One month available , two months of invoices in storage and will be the following day

Basic - Reach-in freezer interior have accumulation of soil residues in outside closet