SQUARE 1

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hand wash sink in bar area, bartender washed hands with cold water.

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. Cheesecakes in dessert reach in cooler on cook line

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line cooler in cook line area White cutting board in prep area Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Can opener

Intermediate - 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. Approximately 27 employees hired over 60 days

Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical spray bottle in prep area

Basic - Bowl or other container with no handle used to dispense food. Bowl in sliced lemons in server station

Basic - Buildup of food debris/soil residue on equipment door handles. Dessert reach in cooler on cook line

Basic - Ceiling vents soiled with accumulated dust. Above liquor storage area Cook line area Walls in kitchen area soiled by toaster Floors soiled in keg cooler

Basic - Clean utensils or equipment stored on soiled rack. Green dish rack in kitchen area

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lunchable in bar reach in cooler

Basic - Food storage container/container lid cracked or broken. Multiple plastic containers/lids in prep area on bottom shelf of green rack Multiple plastic containers on the green dish rack in dish machine area

Basic - Nonfood-contact surface soiled with mold like substance. Exterior area of soda nozzles in server station Soda gun holster soiled in bar area Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Dessert reach in cooler on cook line

Basic - Standing water or very slow draining water in handwash sink. Bar area Waste line missing on soda gun holster in bar area

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm in cook line area 0ppm in prep area Operator remade buckets 200ppm Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator clean ice bin at time of inspection. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Employee drinking in a food preparation area, cooks line. Repeat Violation

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. * cooks line. * yellow Taylor kitchen timer. Repeat Violation

Basic - Walk in coolers interior have accumulation of soil residues. Freezer floors Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.Operator head exterior in top of this machine clean at the time of this inspection Corrected On-Site

Basic - Employee beverages in a food preparation or other restricted area. Operator remove beverage from Food production area Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris.Operator had microwave ovens cleaned and sanitized Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. *Yellow Taylor Timer. *Top shelf in preparation area. Operator head yellow Taylor timer and the top shelf of the prep area clean Corrected On-Site

Basic - Walk in freezer. interior floor have accumulation of soil residues.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation. Server was educated regarding proper hand washing procedures . Corrective Action Taken

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cooks. Wren educated staff regarding proper hand washing procedures. Corrective Action Taken

High Priority - Employee touched bare body part and then engaged in food preparation. Server was educated regarding proper hand washing procedures. Corrective Action Taken

High Priority - Food placed in soiled equipment. Preparing fresh strawberries on dirty trash can as a table. Operated moved food from trash can Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 12:00 pm salad mix spring mix (56°F - Cold Holding); corn relish (48°F - Cold Holding); shredded cheese (47°F - Cold Holding) 1:15 pm Salad mix spring mix (43°F - Cold Holding); corn relish (42°F - Cold Holding); shredded cheese (41°F - Cold Holding) Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. 2 in dish room. Operator labeled spray bottle.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Clean utensils or equipment stored in dirty drawer or rack.

Basic - Employee beverage container in dish room. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hand bags ,clothing and cell phones.

Basic - Floor area(s) covered with standing water. In dish room

Basic - Food stored on floor. Cooking oil

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. * Top of cooks line by microwave

Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. Serving coleslaw Corrective Action Taken

Basic - Unclean building components, attachments or fixtures. Floor drains

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance. Dishroom.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area.

Basic - soiled floors walk in cooler.