GYPSY CAB COMPANY

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In dish area one live flying insect. At wait station one live flying insect by soda dispenser.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pass through window at cook line. black bean salsa (47F - Cold Holding); American cheese (42F - Cold Holding); provolone cheese (65F - Cold Holding. Operator stated placed out 1.25 hours earlier. Operator discarded cheese, placed salsa in reach in cooler. At prep station by dish area, ham (45F - Cold Holding); shredded cheese (46F - Cold Holding). Operator stated items placed out 2 hours earlier. Operator moved to walk in cooler. In walk in cooler in prep area, liquid egg (55F - Cold Holding); turkey (51F - Cold Holding); ham (54F - Cold Holding); pasta (47F - Cold Holding); pork (48F - Cold Holding). Operator stated he recorded temperature 2 hours earlier and all items were in. Operator stated door opened for prep. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, sitting on burner not turned on, cooked chicken (122-retemp 30 minutes 140F - Hot Holding). Operator placed chicken in oven, heated above 165f, then held in oven Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. In back room in prep area, WD40 on shelf over prep table. Operator moved WD40. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep station by dish area cutting board on flip top reach in cooler has black staining. In back room prep area can opener has build up on blade. In back prep area, interior of prep sink soiled.

Intermediate - Handwash sink not accessible for employee use at all times. At bar area mixer cup and pitcher blocking sink access. Items moved. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler in dry storage, tiramisu and coconut cream pies not dated.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple safe staff certificates, copies, not originals.

Intermediate - Spray bottle containing toxic substance not labeled. In bar area bottle identified as all purpose cleaner, not labeled. In wait station bottle identified as window cleaner. Both bottles were labeled. Corrected On-Site

Basic - Building components, attachments or fixtures in poor repair. In back prep area, both walk in cooler gaskets torn. Back walk in cooler walls rusting.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dry storage room ice buckets not inverted. Operator turned bucket over. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. In prep area clean pans stacked before air drying.

Basic - Equipment in poor repair. In prep area microwave has rust in interior of microwave. In back storage area ice machine has rust on exterior.

Basic - Floor area(s) covered with standing water. In dry storage area standing water. Operator cleaned up water during inspection. Corrected On-Site

Basic - Floors, walls and or ceilings soiled/has accumulation of debris. In back walk in cooler, floor soiled. In back prep area floor and wall by oven soiled.

Basic - In-use tongs stored on equipment door handle between uses. On cook line tongs we're hanging on handle to oven. Operator removed tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line shelf under grill, table is soiled.

Basic - Single-service articles improperly stored. In back storage room a box of paper towels and Sava day trays were on floor. Operator corrected during inspection.

Basic - Standing water in bottom of reach-in-cooler. In bar area water standing in beer cooler.

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. In kitchen, at sauté station, 4 live roaches observed crawling from behind cooler and under counters. Person in charge killed and discarded. Corrective Action Taken Warning - From follow-up inspection 2024-05-02: In small area of kitchen by service station and sauté area; 4 live roaches observed under prep table in corner of room. Operator killed and disposed. In pantry area, next to dish area, 1 live roach observed crawling from under prep table. Operator killed and disposed. In back storage area under hot box, 1 dead roach observed. Operator disposed. Time Extended - From follow-up inspection 2024-05-03: In prep area, by dish area, one live roach crawling in trash can. In prep area, by pantry station, one live roach crawling from under table. In small separate prep area, one live roach crawling in corner of room. Operator killed and disposed of roaches upon discovery. Admin Complaint Corrective Action Taken - From follow-up inspection 2024-05-06: In prep area near sauté station, 1 live roach observed; operator killed and disposed of, cleaned area. On cook line, 1 dead roach observed in steam well water, 2 dead roaches underneath small prep table in corner. Operator disposed and cleaned up. In kitchen by dish area, 1 dead roach under prep table, 1 dead roach under salad cooler, operator cleaned and disposed. In back hallway, storage area, 1 dead roach, operator cleaned and disposed. In dry storage area, underneath can shelf, 2 dead roaches and 1 egg sack. Operator cleaned and disposed. In women's restroom, in large stall on right, 1 dead roach, operator cleaned and disposed. At bar area, under cabinets behind counter, 2 dead roaches operator cleaned and disposed. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. In kitchen, at sauté station, 4 live roaches observed crawling from behind cooler and under counters. Person in charge killed and discarded. Corrective Action Taken Warning - From follow-up inspection 2024-05-02: In small area of kitchen by service station and sauté area; 4 live roaches observed under prep table in corner of room. Operator killed and disposed. In pantry area, next to dish area, 1 live roach observed crawling from under prep table. Operator killed and disposed. In back storage area under hot box, 1 dead roach observed. Operator disposed. Time Extended - From follow-up inspection 2024-05-03: In prep area, by dish area, one live roach crawling in trash can. In prep area, by pantry station, one live roach crawling from under table. In small separate prep area, one live roach crawling in corner of room. Operator killed and disposed of roaches upon discovery. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. In kitchen, at sauté station, 4 live roaches observed crawling from behind cooler and under counters. Person in charge killed and discarded. Corrective Action Taken Warning - From follow-up inspection 2024-05-02: In small area of kitchen by service station and sauté area; 4 live roaches observed under prep table in corner of room. Operator killed and disposed. In pantry area, next to dish area, 1 live roach observed crawling from under prep table. Operator killed and disposed. In back storage area under hot box, 1 dead roach observed. Operator disposed. Time Extended

High Priority - Roach activity present as evidenced by live roaches found. In kitchen, at sauté station, 4 live roaches observed crawling from behind cooler and under counters. Person in charge killed and discarded. Corrective Action Taken Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from dish machine, dill cheese (45,46F - Cold Holding); cooked portobello (47F - Cold Holding) Dill cheese prepared 4 days prior, portobellos prepared 3 days prior. In outside walk-in cooler, bag of cut cabbage ( - Cold Holding) Per operator, cabbage had been in cooler for 4 days. Operator discarded all items. Repeat Violation Admin Complaint - From follow-up inspection 2023-10-11: In reach-in cooler across from dish machine, chicken 46F, cut tomatoes 47F, pasta salad 43F, dill cheese 47F Operator has been monitoring ambient temperatures per temperature chart. Cooler was 35F at noon prior to lunch rush and had been opened and closed numerous times during lunch rush. Operator relocated food to walk-in cooler and repair person arrived during callback. Time Extended

High Priority - Food with mold-like growth. See stop sale. In outside walk-in cooler, pint of partially moldy strawberries. Operator discarded strawberries

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. 2 employees brought dirty dishes to dish area, then went to restroom. Came out and prepared drinks with no handwash.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler across from dish machine, dill cheese (45,46F - Cold Holding); cooked portobello (47F - Cold Holding) Dill cheese prepared 4 days prior, portobellos prepared 3 days prior. In outside walk-in cooler, bag of cut cabbage ( - Cold Holding) Per operator, cabbage had been in cooler for 4 days. Operator discarded all items.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from dish machine, dill cheese (45,46F - Cold Holding); cooked portobello (47F - Cold Holding) Dill cheese prepared 4 days prior, portobellos prepared 3 days prior. In outside walk-in cooler, bag of cut cabbage ( - Cold Holding) Per operator, cabbage had been in cooler for 4 days. Operator discarded all items. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top in large pan, meatloaf (129F - Hot Holding) In reach in steamer across from prep line, mashed potatoes (130F - Hot Holding) Operator placed meatloaf and mashed potatoes back in oven to reheat Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm, remade and retested at 200); (Chlorine) Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At server drink station in silver reach-in fridge, milk opened not date marked. Per employee milk had been opened 2 days prior. Employee date marked milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in prep area has food buildup. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At side bar, no paper towels at sink.

Basic - Bowl or other container with no handle used to dispense food. By server station next to tea urns, in bulk container of sugar, plastic cup used as scoop. Operator removed cup Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone in prep area next to cutting board

Basic - Equipment and utensils not properly air-dried - wet nesting. On drying racks across from walk-in cooler, multiple stacks of plastic containers have wet nesting.

Basic - Equipment in poor repair. On cook line, spatula has melted handle Standup mixer in prep area, legs have rusting.

Basic - Floor not cleaned when the least amount of food is exposed. In kitchen under and around grill, grease and food buildup. Also, in walk-in cooler across from drying racks, floor missing pieces and unstable.

Basic - Food not stored at least 6 inches off of the floor. In walk-in cooler across from drying rack, box of food on metal rack on floor not 6 inches off ground.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry storage, bulk container of yeast has handle stored in product. Operator removed utensil. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In side room off of cooking area, microwave has food buildup

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in men's restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In side room off of cooking area, reach-in cooler gaskets have food buildup. Also in walk-in cooler across from drying rack, curtain inside door has food buildup. Repeat Violation

Basic - Single-service articles improperly stored. In chemical storage room, multiple boxes of napkins stored on the floor. Operator moved boxes on crates during inspection. At side bar, Togo not fully covered and not inverted. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In outside walk-in cooler, unwashed mushrooms stored over bag of ready to eat coleslaw mix. Operator moved cabbage. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Outside in floor cleaning storage, mop head on ground not stored to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter in kitchen Operator removed cloth. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. In dry storage, bulk container of bread crumbs not labeled. Operator labeled during inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) [#1]walk-in cooler: noodles dated 8/27/22, (49F-50F - Cold Holding); cut tomatoes (47F-48F - Cold Holding); sausages (48F - Cold Holding). Person in charge voluntarily threw out noodles and placed other items in [#2]walk-in cooler. 2) ice bath bin: house made dressing with garlic and oil (54F - Cold Holding) person in charge added more ice. 3) salad reach in cooler: Pasta (54F - Cold Holding); shredded cheese (50F - Cold Holding); cut tomatoes (51F - Cold Holding). 4) Sandwich flip-top cooler: salami, ham (50F - Cold Holding). Left in bottom of cooler. Doors of cooler do not self close. Person in charge instructed employee to place meat in walk-in cooler and keep cooler doors closed. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1) two hose bibs on back of building missing vacuum breakers.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) mixer on storage rack soiled with grease 2) cutting boards through out kitchen heavily stained with food debris, black/green mold like substance. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 1)[#1]walk-in cooler ambient 54F. Condenser fan has rusted parts. Person in charge started have employees move items to [#2] walk-in cooler. 2) sandwich flip-top cooler doors not able to stay closed. Discussed with employee. Corrective Action Taken Warning

Basic - Cutting board has cut marks and is no longer cleanable. 1) Multiple cutting boards in kitchen heavily grooved.

Basic - Dead roaches on premises. 1) 1 dead roach in dry good storage. Employee swept up dead roach. Corrected On-Site

Basic - Equipment in poor repair. 1) Gaskets on flip-top coolers, walk-in coolers torn.

Basic - Floor, walls, ceiling, vents soiled/has accumulation of debris. 1) floors behind fryers and cooler equipment soiled with grease and food debris 2) walls on cook line soiled with grease 3) ceiling and ceiling vents throughout kitchen soiled with dust and grease.

Basic - Floors not maintained smooth and durable. [#1] and [#2] walk-in coolers floors rusted through making it not easily cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Gaskets on all flip-top coolers,low boy coolers, walk-in coolers soiled with black/green mold like substance and food debris. 2) Hoods soiled with grease build up. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. 1) Large door salad reach in cooler has rusted shelves.

Basic - Stored food not covered. 1) spices on shelf near salad reach in cooler not covered.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. 1) In prep area and through out kitchen. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. 1) [#1][#2] walk-in coolers have rusted shelves.

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. At start of inspection chlorine at 0ppm. Jug of chlorine was empty. Dishwasher replaced chemical and chlorine read 100ppm. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Bread crumbs and batter station in clean dish area is not protected from splatter at hand washing sink Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6-1-2022. Warning

High Priority - Roach activity present as evidenced by live roaches found. One live roach on floor of food prep area in back kitchen. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 28 fresh rodent droppings behind reach in cooler in dry storage area near back door. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on main cookline. Ham 59F, salmon 56F, scallops 55F, shrimp 55F, sausage 51F, cheese 56F. All cold holding. Person in charge moved all Temperature Controlled for Public Safety Food back to walk in cooler and stated items were put into service an hour earlier. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle of window cleaner behind bar stored on counter with drink salt and utensils. Bartender removed the cleaner. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener mounted on prep table in back kitchen has black buildup. Interior of reach in cooler on main cookline and in clean dish area have has accumulation of debris, food, and grease. Cutting board on prep table has stains and has accumulation of debris, food, and grease. Shelves in walk in cooler #2 have has accumulation of debris, food, and grease. Soda gun behind bar has accumulation of pink slimy substance. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on prep table in back kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Several metal pans in clean dish area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap along bottom of exterior door in dry storage area. Aluminum foil was stuck in gap to attempt sealing.

Basic - Floor soiled/has accumulation of debris. Has accumulation of debris, food, and grease on floor in walk in cooler #2. Repeat Violation

Basic - Floors not maintained smooth and durable. Walk in cooler #2 has spongy floor.

Basic - Food stored on floor. Cases of food and plastic containers stored on floor of walk in cooler and walk in freezer #3. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives stored in between wall and equipment Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs hanging on stove doors along main cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On shelf with clean dishes in front near cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster behind bar has accumulation of pink slimy substance in drain. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Has accumulation of debris, food, and grease on top flip top make station located on cook line, and also on interior shelves.

Basic - Soiled dry wiping cloth in use. Several towels on surfaces of food prep areas throughout kitchen.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen and walk in coolers. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at hand washing sink in hand washing sink area by clean dish area has food splatter.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies observed in server station.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Orange Home Depot buckets are used to transport ice.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw pork stored on top of ready to eat rice in walk in cooler #3. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 47 rodent droppings observed on floor in dry food storage area adjacent to back prep area of kitchen. Employees began cleaning droppings. Repeat Violation Admin Complaint

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose in dish area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler near grills in kitchen, chicken, shrimp, scallops, salmon, ham, pork, sausage, cut tomatoes 57F. In reach in cooler below same flip top cooler, pasta 52F. All items placed into service approximately two hours prior. All items moved to walk in cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing blue window chemical cleaner stored with clean plates in server station. Bottle moved and stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on two outside faucets behind establishment near outside walk in cooler.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk stored in black reach in cooler in server area opened yesterday morning not dated. Milk dated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards both on kitchen line and in prep areas. Interior of ovens in kitchen. Interior of multiple reach in coolers in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees in kitchen.

Basic - Floor soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Floor under prep tables and equipment in prep area. Floor in both dry storage areas of kitchen. Floor in all three walk in coolers in kitchen. Floor in walk in freezer. Floor under dish machine in kitchen. Floor under ice machine in dry storage area. Floor in bar. Walls throughout kitchen. Wall under dish machine. Ceiling throughout kitchen.

Basic - Food stored on floor. Multiple items in walk in freezer. Repeat Violation

Basic - Garbage can located outside has no lid or lid open/broken. Dumpster outside of establishment.

Basic - Garbage on the ground and/or pad around dumpster. Dumpster outside of establishment.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored inside cardboard above cook line. Cardboard removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in small prep area by kitchen. Inspector emailed sign. Corrective Action Taken

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple prep shelves below prep tables in kitchen are rusted. All three walk in cooler doors are rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in both areas of kitchen. Exterior of cooking equipment throughout kitchen. Utility carts in kitchen. Multiple dry storage shelves in kitchen.

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons both on cook line near steam well and in server area by iced tea containers.

Basic - Single-service articles improperly stored. Case of to go lids on floor in dry storage area.

Basic - Time/temperature control for safety food thawed in an improper manner. Multiple bags of frozen products in pan of standing water.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen and food storage areas.

Basic - Utensils/equipment in poor condition. Multiple plastic containers and lids in kitchen area. Multiple utensils cracked/melted. Stand up reach in cooler in kitchen repaired with duct tape. Gasket for reach in cooler where desserts are stored is cracked.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on cook line in kitchen.

High Priority Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ At the time of inspection, establishment has had a change of ownership as of August and does not have license. Admin Complaint

High Priority Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In large make top by cookline in main kitchen Pasta, sauce, butter, shrimp, fish, mussels, scallops, chicken, cheese, beef, tomato, ham, eggs, sausage, snails, duck, enchiladas (46-50F - Cold Holding). Person in charge states items have been in unit since 9:00am, were moved from walk in. States have been having issue with unit. In small batter station cooler Stuffed peppers (49F - Cold Holding). Person in charge states were moved from walk in at 9:00am Ranch and Gorgonzola dressing in kitchen 47-48F. Person in charge states has been out less than 4 hours, moved to reach in Corrective Action Taken Warning

High Priority -- Observed: Dish machine chlorine sanitizer not at proper minimum strength. Discontinue use of dish machine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. At the time of inspection, dish machine testing 0ppm. Person in charge primed unit changed and retested at 100 ppm. Corrected On-Site

High Priority -- Observed: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting ready to eat vegetables to put on a salad. Employee washed hands and donned gloves. Corrective Action Taken

High Priority -- Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon stored over ready to eat items in salad tall reach in cooler. Person in charge moved to appropriate location. Corrected On-Site

High Priority -- Observed: Rodent activity present as evidenced by rodent droppings found. Observed approximately 30 rodent droppings on the floor under the hand wash sink by the back prep area. Observed approximately 30 rodent droppings on the floor under the dry storage shelf in the dry storage area. Observed 17 rodent droppings on the storage shelf behind single service items. Observed 7 rodent droppings on floor behind canned storage in dry storage area. Person in charge began vacuuming and sanitizing during inspection. Corrective Action Taken Warning

High Priority -- Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. In large make top by cookline in main kitchen Pasta, sauce, butter, shrimp, fish, mussels, scallops, chicken, cheese, beef, tomato, ham, eggs, sausage, snails, duck, enchiladas (46-50F - Cold Holding). Person in charge states items have been in unit since 9:00am, were moved from walk in. States have been having issue with unit. In small batter station cooler Stuffed peppers (49F - Cold Holding). Person in charge states were moved from walk in at 9:00am.

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. At the time of inspection, person in charge unable to provide proof of training at time of inspection for some employees.

Intermediate -- Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. At the time of inspection establishment cooks burgers to order, does not have consumer advisory posted. Person in charge printed and posted. Corrected On-Site

Basic Observed: Dead roaches on premises. Observed two dead roaches on the floor under shelf of prep table in back prep area. Person in charge discarded. Corrective Action Taken Warning

Basic -- Observed: 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. At the time of inspection, observed two employees drinking out of cup with no lid or straw. Employee discarded. Corrected On-Site

Basic -- Observed: Food stored on floor. Multiple cases of canned goods stored on floor in dry storage area. Also, multiple cases of food stored on the floor in the freezer. Person in charge began raising. Corrective Action Taken On-Site**