THE 406

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over crime brûlée in reach in cooler. Raw shrimp over fries in reach in freezer. Operator placed raw items on the bottom. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 under/around reach in freezer across from walk in cooler. Approximately 10 in between a reach in cooler and mop closet. Approximately 2 in the corner adjacent to washer and dryer. Repeat Violation Warning

High Priority - Rodent rub marks present along walls/ceilings. Behind reach in freezer across from walk in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (44,45F - Cold Holding) item in reach in cooler on front cooks line other items less than 41, operator placed in freezer. cheese (48,49F - Cold Holding) all other items in unit under 41F operator placed in tubs of ice. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes (116F - Hot Holding) item in heat box, operator had mentioned putting item on 4 hour time control, he placed item in oven to reheat to 165F. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler on cooks line across from flat top soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in front kitchen area with a metal pan inside.

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened Red Bull can stored by seasonings on cooks line. Employee discarded. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Cutting boards with deep cut marks and burn/warping marks. Repeat Violation

Basic - Food stored on floor. Jugs of oil on floor in back storage area and pickles on floor in walk in cooler. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On oven door handles in both kitchens.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cooks line soiled. Hood system above cooks line in main back kitchen. Repeat Violation

Basic - Open dumpster lid.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind Three compartment sink and Handwash sink.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies on cutting board of reach in cooler in prep kitchen.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. 2 large bins with gray lids holding bread on top of reach in cooler in prep area.

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 6 on the backside attachment to the oven, 5 under oven, 3 under prep sink, 5 behind reach in coolers at the front cooks line, and 15 on floor where dead rodent was found, 12 under ice machine. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on reach in coolers that are stained. Interior microwave in prep kitchen.

Basic - Clean utensils stored between equipment and wall. Knife stored between prep table and wall by prep sink.

Basic - Dead rodent present. In a trap between the dry storage rack and reach in freezer across from the walk in. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above main cooks line reach in cooler, operator moved drink. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers. Repeat Violation

Basic - Equipment in poor repair. Cutting boards with deep cut marks. Reach in cooler gaskets torn on cooks line. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Inside dry storage room that used to be a walk in freezer. Behind the bar reach in coolers.

Basic - Food stored on floor. Flour on floor outside of walk in cooler and grenadine bottles under table by bar door.

Basic - Hole in or other damage to wall. On the inside left of back door to kitchen/outside.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf holding steam table on cooks line and 2 wooden pieces nailed to wall on cooks line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above main cooks line equipment. Reach in cooler gaskets on cooks line soiled. Interior reach in freezer outside of walk in cooler. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Brown boxes on cooks line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed case of mushrooms over cooked soup in walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Beside washing machine and dryer.

Basic - Water leaking from pipe and/or faucet/handle. Spray hose at sink in main kitchen.

High Priority - Container of medicine improperly stored. Container of medicine in catch all container with cigarettes on top of reach in cooler on cooks line, employee moved items to office. Corrected On-Site

High Priority - Employee touched apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled up pants with gloves then proceeded to grab food out of reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mushrooms (46 - Cold Holding); chorizo (50 - Cold Holding) items were next too foods that were cooling. Employee moved cooling foods. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheesecake made the previous day.

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Using Servsafe food handler. Warning

Basic - Bowl or other container with no handle used to dispense food. Metal container used to scoop bread crumbs.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in reach in cooler on cooks line, employee placed slits in packages. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on top of chest reach in freezer on cooks line. Employees moved drinks. Corrected On-Site

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing and smacking gum while in the food prepping area next to soups.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of cookies on shelf above reach in cooler on cooks line. Operator discarded cookies. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees with long hair not restrained making salads.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack.

Basic - Equipment in poor repair. Walk in cooler gasket torn. Cutting board with cut marks.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. In back room by back door.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Fries on cooks line, operator placed back in freezer. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On ice. Door handles.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood used to hold steam table on cooks line. Wooden pieces screwed into wall to hold shelves on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket.

Basic - Reuse of single-service or single-use articles. Ice cream containers used for spices and garnishes.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp at room temp in prep sink. Employee placed in cold water with cold water running.

Basic - Water leaking from pipe and/or faucet/handle. Spray hose at Three compartment sink in kitchen leaking.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board, operator placed in bucket. Corrected On-Site