TERRACE HOTEL RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 64f Cookline placed in walk-in cooler for quick cool down Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener wash, rinsed and sanitize Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Serviceline. manager replaced towels Corrected On-Site

Intermediate - No soap provided at handwash sink. Cookline

Basic - Food not stored at least 6 inches off of the floor. Several boxes of box soda in stockroom. Employee moved to shelf Corrected On-Site

Basic - Food stored on floor. Container crab legs in walk-in freezer. Manager moved crab legs Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reachin cooler and shelf.

Basic - No handwashing sign provided at a hand sink used by food employees. Cookline

Basic - Stored food not covered. Cooked vegetables in walk-in cooler manager covered Corrected On-Site

High Priority - Container of medicine improperly stored. A container of floratabs stored on the table across from the drink station in the kitchen. The medicine was removed. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server rubbed her hair and continued to engage in serving food. Spoke to the shelf about hand washing procedures.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Located at the end of the prep table next to the walk in cooler. The can opener was removed to the dishwasher area to be washed, rinsed and sanitized. Corrective Action Taken

Basic - Carbon dioxide tanks not adequately secured. In the dry storage area. The tanks was secured. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pink insulated cup on the prep table next to the walk in cooler. The beverage was removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Flora printed purse stored on the table across from the beverage station. The purse was removed. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Plastic cambro container on the shelf entering into the kitchen. The container was discarded. Corrective Action Taken

Basic - Food stored on floor. Container of chicken inside the walk in cooler. Pasta on the floor in the dry storage area.

Basic - Single-service articles improperly stored. A case of plastic storage containers on the floor inside the dry storage area. The containers was removed from off the floor. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crumbled sausage 47F , goat cheese 47F inside the top section of the flip top reach in cooler across from the cook line. The product was relocated to the walk in cooler. Corrective Action Taken

Basic - Carbon dioxide tanks not adequately secured. In the dry storage room.

Basic - Food stored on floor. Product inside the walk in freezer. Tomato Paste , decaffeinated coffee etc. in the dry storage room.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between the two flip top reach in coolers across from the cook line. The knives was removed to be washed, rinsed and sanitized. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside th3 flip top reach in coolers across from the cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed debris on can opener blade. Dishwasher employee washed rinsed and sanitized can opener blade. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Observed on top area.

Basic - Water leaking from faucet/handle. Observed at hand sink at entrance to kitchen.

Basic - Employee eating in a food preparation or other restricted area. Open employee drink on service counter

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored next to open aluminum foil on cookline.

Basic - Food not stored at least 6 inches off of the floor. Cases of food in walk-in freezer

Basic - In-use utensil stored in sanitizer between uses. Knives on prep tables.

Basic - Unclean building components, attachments or fixtures. Hood and hood filters

Basic - Waste line missing at soda gun holster. bar area

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 a copy to the operator. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in the kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees uniforms white shirts and black pants stored on the shelf A1 sauces, Sriracha Sauce etc. in the dry storage room. Items were removed. Corrected On-Site

Basic - Food stored on floor. Product in the walk in freezer.

Basic - Single-service articles improperly stored. Shopping bags for to go orders stored on the floor in the dry storage room.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The operator has the three compartment sink set up to do wash, rinse, and sanitize. Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed hollandaise sauce at 113F. Hollandaise at 9:44 am (113F - Hot Holding) ; Hollandaise sauce @9:50 (167F - Reheating)Corrected On-Site Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live fly in dish room. The fly flew in fly light. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at. 10:00 am (76F - Cold Holding) reattempt 10:50 am 54Fcooling

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet in Landry room.

Intermediate - Identity of food or food product misrepresented. Dinner menu states Florida Grouper - grilled fresh Florida grouper. Most recent invoice(10/25/2022) provided from Bar Harbor states Grouper Y-edge fly- origin Guyana Wild. Admin Complaint

Intermediate - No soap provided at handwash sink by drink machine. Employee put soap at hand washing sink. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee drinks near soda machine. Chef tossed into the trash can. Corrected On-Site

Basic - No suitable facilities provided to store employee clothing and other possessions. Observed watch and pen above prep area. Employee had back pack stored on dish storage rack. Cell phone on shelf by dish machine. Employee moved items to employee storage. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed debris on dish lid. Chef took the dish machine and they were washed by employee. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-04-06: No training available Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed crab cakes prepared from previous date no date marking Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed in dry storage of kitchen.

Basic - Coffee filters not stored in a protected manner to prevent contamination. Observed at wait station area. Operator removed and placed in plastic bag. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at next to ware washing area and next to oven at cook line.