OVATION BISTRO & BAR

Basic - Equipment in poor repair. Gaskets on warmer under prep table across from flat top grill missing. Gaskets on flip top unit next to flat top grill in poor repair.

Basic - Floor soiled/has accumulation of debris. In bar area, old food and straw debris under service wells and under three compartment sink.

Basic - Single-service articles improperly stored. Box of cups stored on floor in storage trailer.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine on service line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area employee replaced paper towels Corrected On-Site

Intermediate - No soap provided at handwash sink. bar area

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle

Basic - Bowl or other container with no handle used to dispense food. Portion cup in blue cheese crumbles on cooking

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. Fish thawing in walk-in cooler not removed from packaging

Basic - Floor soiled/has accumulation of debris. Bar area with French fries and bottle caps on floor.

Basic - Interior of oven has accumulation of black substance/grease/food debris. Cook line

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line wall Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris in between fryers and equipment on the line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen walls heavily soiled with grease and debris. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Behind cook line

Basic - Food stored on floor. Oil on the floor In office and boxes walk in freezer. Operator removed from floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line Operator removed knife washed and sanitized. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At bar

High Priority - Toxic substance/chemical improperly stored. Sanitizer spray bottle stored over squeeze bottle of honey. Operator removed sanitizer. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator is using quaternary ammonium for sanitizer bucket and does not have quaternary ammonium test strips.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife underneath microwave. Operator moved to dishwasher to washed rinse and sanitized knife. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil on flattop in water that's 127f. Operator moved pan to grill. Corrective Action Taken Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on a stove. Operator removed them. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil on grill 97f. Operator moved pot to the stove. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between equipment on cook line soiled with grease and food debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bags on microwave on cook line. Operator removed book bag.Corrected On-Site

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

Basic - Time/temperature control for safety food thawed in an improper manner. Lamb in empty sink. Operator turned water slow stream. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Black apron inside a case of Idaho potatoes. The apron was removed. Corrected On-Site Repeat Violation

Basic - Open dumpster lid. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hamburger patties 45F. Ice bags was put on the product. Corrective Action Taken

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 a copy. Corrective Action Taken

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On the prep table next to the smoker and by the salad bowls. Beverages was discarded. 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 on the prep table next to the steam table. Cell phone was removed. Corrected On-Site

Basic - Open dumpster lid.

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

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin. The back of the ice bin at the beverage station.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On the shelf above the expo line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the salad reach in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Near the NU-VU smoker.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the ice machine. Gaskets on the reach in coolers.

Basic - Open dumpster lid. The manager closed the lid. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris. Throughout the kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. February 1,2022. Operator paid the delinquent license fee. Corrected On-Site Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 08-04-2018 Warning

Basic - Accumulation of debris on exterior of warewashing machine. Top section of the dishwasher.

Basic - Equipment in poor repair. Gasket on reach in cooler in the beverage service station.

Basic - Interior of fryers has accumulation grease/food debris. Cook line.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom shelf of the prep table next to the walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on the reach in cooler door in the beverage service station.

Basic - Time/temperature control for safety food thawed in an improper manner. Lobster thawing in standing water on the prep table next to the walk in cooler. Employee discarded the water and placed the lobster inside the walk in cooler. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen. Grease under cooking equipment.