COGNAC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored inside reach in cooler across from stove burners on cook line: sliced butter (50F - Cold Holding); cooked tomatoes (49F - Cold Holding); cooked asparagus (47F - Cold Holding); sliced ham (50 F - Cold Holding); raw grouper (47F - Cold Holding) Items moved to freezer to bring down temperature rapidly. Food items not out of temp more than 4 hours. Employees put bags of ice on items in reach in cooler to maintain the temperature 41 degrees or below. Re-temped items at 11:12am: sliced butter (37F - Cold Holding); cooked tomatoes (38F - Cold Holding); cooked asparagus (36F - Cold Holding); raw grouper (40F - Cold Holding). Owner called service technician to come check out unit. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for fresh oysters, mussels, and clam tags. Discussed with. Discussed with chef on duty.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener spike with dried food debris. Repeat Violation

Intermediate - No soap provided at handwash sink. Missing at hand handsink at end of cook line across from walk in cooler. Hand handsink stocked. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment recently started serving raw oysters. Emailed owner oyster consumer advisory and sign was printed and posted at the time of the inspection. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Discussed with dishwasher on duty.

Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed missing on trays of fresh oysters. Discussed with Chef on duty.

Basic - Standing water in bottom of reach-in-cooler. Interior of reach in coolers across from fryers and stove top burners on cook line. Repeat Violation

High Priority - Observed: Initial heating process is longer than 60 minutes to partially cook a raw animal food that will be fully cooked at a later time. Per chef chicken is cooked sous vide in commercially sealed vacuum packaging to approximately 135F in 90min. Priority: High Priority

High Priority - Observed: Raw animal food stored over or with unwashed produce. Raw shell eggs stored over cases of unwashed produce in walk in cooler. Item moved. Corrected On-Site Priority: High Priority

High Priority - Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Establishment is cooking chicken sous vide and not following proper procedures, per chef initial cook is greater than 60 min. Priority: High Priority

Intermediate - Observed: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Emailed to chef Priority: Intermediate

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with dried food debris. Priority: Intermediate

Intermediate - Observed: Handwash sink not accessible for employee use at all times. Single use deli container inside hand wash sink at the end of cook line. Item moved. Corrected On-Site Priority: Intermediate

Intermediate - Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate

Intermediate - Observed: Spray bottle containing toxic substance not labeled. Unlabeled bottle of yellow liquid substance stored on chemical rack in hallway of back kitchen. Priority: Intermediate

Intermediate - Observed: Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Discussed proper procedures with chef Priority: Intermediate

Basic - Observed: Current Hotel and Restaurant license not displayed. Verified license expired on 2/1/2024. Priority: Basic

Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table next to cutting board where food is being prepared. Priority: Basic

Basic - Observed: Equipment in poor repair. Broken reach in deli cooler handle on cook line. Priority: Basic

Basic - Observed: Soiled dry wiping cloth in use. Stored on reach in deli cooler cutting boards on cook line. Priority: Basic

Basic - Observed: Standing water in bottom of reach-in-cooler. Inside cooler on cook line. Priority: Basic

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut leafy greens (45F - Cold Holding); cut tomato (45F - Cold Holding). Employee put ice bags on items to bring temperature down. Retemped both cut leafy greens and and cut Tomato 42F. Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter on time time stamped at 12 not removed at 4:30.

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by steam table. Employee moved steam table.