SUGAR AND SPICE

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

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 - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 2 sinks in kitchen 1-3 compartment sink at bar Warning

Basic - Cove molding at floor/wall juncture broken/missing. By hand washing sink in back area

Basic - No handwashing sign provided at a hand sink used by food employees. In back storage area emailed sign

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over unwashed produce, employee moved to proper storage Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In woman's restroom employee placed paper towels in restroom Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Employee labeled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In Macaroni removed Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. By hand washing sink in kitchen area

Basic - Hole in or other damage to wall. In storage area, manager states there was a leak in wall and repaired

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings 122f placed in box 20 minutes ago. Operator disposed of chicken. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

Intermediate - Handwash sink used for purposes other than handwashing. At front counter basin filled with water. Operator removed the basin. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Disinfectant in kitchen. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep table. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. Ice machine. Owner states that technician will be in on Wednesday to repair currently using bagged ice. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Walk in cooler.

Basic - Food stored in undrained ice. Conk in cooler. Corrected On-Site

Basic - Open dumpster lid. Corrected On-Site Repeat Violation

Basic - Uncleanable knife block in use to store knives. In kitchen.

Basic - Water leaking from pipe and/or faucet/handle. Triple sink in kitchen Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. Informed Manager.

Intermediate - No soap provided at handwash sink. At back sink in kitchen. Informed Manager. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Under cooks line and reach in coolers. Walk in cooler floor is soiled.

Basic - Open dumpster lid. Informed Manager. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By hand sink in kitchen and wall behind prep table.

Basic - Water leaking from pipe and/or faucet/handle. Under prep sink in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk batter at 54f cold holding. Advise to rapid chill 2nd temperature 43f cold holding , Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in hand washing sink next to 3 compartment sink.

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. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in bulk spices and in bulk breading. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Next to three compartment sink Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located wiping cloth on prep table.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction letter available for conch salad served ceviche style Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Conch salad on menus is a ceviche. Operator marked menus Corrected On-Site

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. Had new hires review and sign document. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Sink behind front counter and in side prep room. Issued and posted Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef and raw chicken being thawed in buckets of standing water at sink. Operator turned on cold running water Corrected On-Site

High Priority - Raw chicken stored over ready-to-eat food in reach-in cooler

High Priority - Toxic substance/chemical improperly stored. Under prep table.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep table.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over tomatoes raw chicken over drinks Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk 50 f cold holding , Advised rapid chill 2nd temperature 43f cold holding , Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

Intermediate - No soap provided at handwash sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. By cashier

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dining area and next to hand wash sink in cooks area

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave

Basic - No handwashing sign provided at a hand sink used by food employees. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unit next to prep table in kitchen

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sweet potatoes cooled from last night 50° Manager put in garbage Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese, vegetables. Cook moved eggs Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash 58° cold holding Advised rapid hill Egg wash 36° Corrected On-Site

Basic - Food stored on floor. Bulk rice, bulk oil Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. filled metal container placed on flat top 147° Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Sent copies owner printed and signed Corrected On-Site

Basic - Open dumpster lid.