HURRICANE GRILL AND WINGS

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - bar dishwasher (Chlorine 0ppm) Warning

High Priority - Pesticide-emitting strip present in food prep area. - operator removed Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw shrimp and raw fish over sweet potato fries at reach in freezer Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Warning

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - par cooked wings Repeat Violation Warning

Basic - Accumulation of debris inside warewashing machine. - glass dish washer at bar Warning

Basic - Accumulation of debris on dish trays Repeat Violation Warning

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. - tuna Repeat Violation Warning

Basic - Cove molding at floor/wall juncture broken/missing. - near mop sink causing retention of standing water and old food debris. Repeat Violation Warning

Basic - Floor area(s) covered with standing water. - below bag in box syrup rack Warning

Basic - Floor soiled/has accumulation of debris. - below bar coolers - around cooking oil storage tanks - below dish machine Warning

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

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning

High Priority - Food stored in ice used for drinks. See stop sale. - food squeeze bottles stored with. bar drink ice Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw fish over onions at cookline freezer manager moved Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - coleslaw (45 - Cold Holding) Manager voluntarily discarded Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand wash sink at cookline Corrected On-Site Warning

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - chicken wings Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - small amount on white baffle Warning

Basic - Accumulation of debris inside warewashing machine. - water well of dish machine soiled Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets Warning

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. - tuna. See stop sale Repeat Violation Warning

Basic - Cove molding at floor/wall juncture broken/missing. - around mop sink Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrective Action Taken Warning

Basic - Hole in or other damage to wall. - at service openings above bag in box rack Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dust build up on backs of monitors above portion cup lids Warning

Basic - Single-service articles not stored inverted or protected from contamination. - portioned cup lids not inverted Warning

Basic - Standing water in bottom of reach-in-cooler. - cookline cooler - bar cooler Warning

Basic - Walk-in freezer shelves with rust that has pitted the surface. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - Sanitizer Bucket (Quaternary 0ppm) Manager made new solution. Final read 200ppm Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over sliced cheese at cook line cooler - raw shell eggs over cases beer in walk in cooler

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. - ROP tuna and mahi not opened before thawing

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOK LINE COOLER - burger held overnight (47 - Cold Holding) - steak held overnight (46 - Cold Holding) WALK IN COOLER - raw shrimp (45F - Cold Holding); - steak taco (44F - Cold Holding); - chicken wings (44F - Cold Holding); - buttermilk (46F - Cold Holding); - cut cabbage (46F - Cold Holding) Warning

High Priority - Vacuum breaker missing on splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink at bar storing bar utensils

Intermediate - Handwash sink used for purposes other than handwashing. - hand wash sink in server station used to dump ice

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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/ - 8 employees working

Intermediate - No soap provided at handwash sink. - hand wash sink at cook line

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - chicken wings Provided blank forms

Basic - Accumulation of debris on dish trays.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - throughout kitchen

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. - tuna - mahi mahi See stop sale

Basic - Equipment in poor repair. - gasket torn at reach in freezer

Basic - Floor soiled/has accumulation of debris. - behind cooking equipment - below syrup rack

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk flour scoop