SIRENS PUB N GRUB

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff in kitchen handled raw fish, then proceeded to change gloves with no hand wash

High Priority - Food stored in ice used for drinks. See stop sale. Plastic cup of lemons stored in drink ice well in servers station

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Plastic cup of lemons stored in drink ice well in servers station

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards at prep cooler in kitchen

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand sink behind bar, used as dump sink

Basic - Floor soiled/has accumulation of debris. Accumulation of grease behind cook line

Basic - Food stored on floor. Boxes of raw chicken on floor in walk in freezer

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle Repeat Violation

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Dented/rusted cans present. See stop sale. Dented cans of marinara sauce on dry storage shelf not segregated

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially vacuum packaged salmon in reach in cooler not removed from packaged as indicated on packaging

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table - marinara (127F - Hot Holding, staff moved to stove to reheat Corrective Action Taken

Intermediate - Misrepresentation of a fruit or fruit juice. Cocktail menu indicates a drink made with fresh fruit squeezed lemonade, per manager establishment is no longer making lemonade with fresh squeezed lemons. Management is aware of the misrepresentation and is currently in the process of having new menus printed. Staff crossed out "fresh squeezed" on all menus Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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/ 6 employees present during inspection, GM employed 1 month, kitchen manager Jake with no proof of training.

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.

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. Commercially vacuum packaged salmon in reach in cooler not removed from packaged as indicated on packaging, staff removed from inventory Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans of marinara sauce on dry storage shelf not segregated

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table

Basic - Equipment in poor repair. Torn cooler gaskets

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on fryers

Basic - Open dumpster lid.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Already ordered