SURFSIDE KITCHEN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ready to eat cold smoked salmon above ready to eat gravy in walk-in cooler. Person in charge moved raw ready to eat salmon below other ready to eat products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in main flip-top cooler cut tomatoes (50F - Cold Holding); mahi (45-50F - Cold Holding); chicken (52F - Cold Holding); feta cheese (55F - Cold Holding); pico (51F - Cold Holding) cook stated he filled everything within 20 mins of inspection start. Ambient air of flip-top cooler 54F. Cook started moving everything into walk-in cooler. Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer at 500++ppm quats. Manufacture recommended amount per directions indicates 200 ppm quats max. Person in charge diluted the wiping cloth solutions and retested them at 200ppm. 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. Observed gallon of milk in walk-in cooler opened two days prior to inspection per bar employee missing date mark. Cook added date mark. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone sitting on top of beer taps at bar.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear clean food container stacked above triple sink with visible moisture.

Basic - Floor area(s) covered with standing water. Observed standing water in front of walk-in freezer coming from condensation drip line of walk-in cooler.

Basic - Food stored on floor. Observed two cases of food on floor of walk-in freezer and one case of food on floor in walk-in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed walk-in freezer has built up of ice.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand washing station at bar, drink station, and restroom missing hand washing signs.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen pesto sauce sitting on prep table thawing. Advised person in charge that thawing should occur under running water or refrigeration.

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. Observed Dishwasher (Chlorine 0ppm). Person in charge attempted to prime machine. Retested Dishwasher (Chlorine 0ppm). Person in charge set up triple sink at 200 quat and called for service in dishwasher. Corrective Action Taken Warning

High Priority - 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/ Establishment is open and operator without license. Operator attempted to get licensed today but needs to have dishwasher repaired before license can be issued. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes inside dish machine while Dishwasher (Chlorine 0ppm). Person in charge set up triple sink at 200 quat and sanitized dishes. Corrective Action Taken Warning

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. Observed heavy cream opened prior day to inspection per person in charge missing date mark. Person in charge added date mark. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink above ice machine at wait station. Person in charge moved away from food area. Corrected On-Site

Basic - Equipment in poor repair. Observed gaskets on pizza coolers and make line coolers torn.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk-in freezer condenser unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets through out kitchen soiled with black/green mold like substance and food debris.