OAK AND EMBER STEAKHOUSE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water tab at server station. Cleaned and sanitized by employee. Corrected On-Site

Intermediate - Oysters tag removed from original container prior to container being emptied. Found in walk in cooler. Manager made copy and placed with 2nd set. Corrected On-Site

Intermediate - oyster tags not marked with last date served.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door next to dry storage.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Dairy cooler garlic butter 52F cold holding, steak butter 48F cold holding.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dairy cooler garlic butter 52F cold holding, steak butter 48F cold holding. Chef unable to determine how long out of temp range. Manager voluntarily discarded. Corrective Action Taken

Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. Chef corrected. 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. Heavy whipping cream. Manager corrected. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers. Manager corrected and informed staff. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. 1 tong on oven handle. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Informed Manager.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machines in kitchen under stairs and ice machine in bar.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape on ice machine panel.

Basic - Equipment and utensils not properly air-dried - wet nesting. On plastic containers. Manager removed to be cleaned. Corrective Action Taken

Basic - Ice buckets not stored inverted or in a protected manner. Manager removed to store differently. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Container on shelf. Manager removed. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. - From follow-up inspection 2024-04-10: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2024-04-10: Time Extended

Basic - - From initial inspection : Basic - Cook line cutting boards has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2024-04-10: Time Extended

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomatoes 49F in cooler over night

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 49f

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.

Basic - Cutting board on cooler 4 badly grooved

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

Basic - Food stored on floor. Bag onions on floor near back door Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Pink sanitizer in spray bottle not labeled. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on dessert cooler Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Hand wash sink near stairs is missing faucet. Operator states faucet has been ordered. Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Food on walk in cooler floor under racks. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Peas, sugar and flour not labeled. Corrected On-Site

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/ Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine

Basic - Bowl or other container with no handle used to dispense food. In bulk container

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In store room

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to mixer Corrected On-Site

Basic - Open dumpster lid.

Basic - Water leaking from pipe and/or faucet/handle. Han washing sink located near oven by stairs

High Priority - Live, small flying insects in dish room area. 3 small flies at plumbing area. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage containers .

Basic - Hole in or other damage to wall. Located under sprayer hose dish area.

Basic - Water leaking from pipe and/or faucet/handle. Located in dish area under spray hose table.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Live, small flying insects in bar area. There are three small flies. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.