OCEAN DECK UPSTAIRS

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled cell phone prior to donning single use gloves before handing food in prep area. Advised that hand washing is required after handling cell phone prior to handling any food.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent near middle of prep area in front of ice machine -exterior of ac equipment up top near ceiling

Basic - Hole/gap in or other damage to ceiling. -gap around area around utility line at end of cook line by fryers

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese 47-48F, from over night per manager. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 47F inside lowboy in middle of cookline

Intermediate - Handwash sink not accessible for employee use at all times. -completely obstructed/blocked in handwash sink at end of cookline Corrected On-Site

Basic - Dead roaches on premises. -2 dead roaches underneath rapid steamers Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on floor in area near cookline upstairs. -violation must be in compliance upon next unannounced inspection

High Priority - Roach excrement and/or droppings present. -scattered roach droppings in retail cubbies inside room near prep area

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - No handwashing sign provided at a hand sink used by food employees.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish store above crab cakes with precooked fish inside drawer under grill Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat ammonium 500+ppm 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. -open gallon of milk undated inside bar, beer cooler

Intermediate - Handwash sink not accessible for employee use at all times. -inside bar, blocked by trash cans

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above produce Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade -ice machine, corner where sliding door holds -interior of soda guns

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Equipment in poor repair. -ice machine plastic sliding door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -utility lines souled under dish machine

Basic - Reuse of single-service or single-use articles. -plastic jugs with handles reused for spices

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw tuna stored above containers of condiments/dressings

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 42-49F. Individual bags at various temperatures stacked densely inside container . Manager split inti second container to cool down inside bottom of cooler. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked rice 110-145F inside hot holding box in kitchen. Employee stated cooked 2 hours prior, reheated to 165F

High Priority - Toxic substance/chemical improperly stored. -sanitizer tablets on top shelf above food at make table

Intermediate - Clam tags not marked with last date served.

Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense diced mushrooms

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -top shelf across from cook line

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cooks/food preps wearing watches

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment in poor repair. -cover to ice machine

Basic - Faucet/handle missing at plumbing fixture.

Basic - Food not stored at least 6 inches off of the floor. -container of chips

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top shelf of makeline cooler above warmers

Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink

Portable fire extinguisher gauge in red zone. For reporting purposes only. -type k unit next to ice machine

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -cut ham, turkey 45F

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours based upon information given by employees during inspection. Manager/employees could not determine time, prep is handled at 11am

Basic - Equipment in poor repair. -lids for cooler in middle of prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -holster for soda gun on rack

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. 0ppm, glass dish machine

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -pan of assorted sliced cheeses

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pan of assorted sliced cheeses 50-55F, pan resting inside another pan inside makeline cooler up top, also above fill line. Improper storage. Longer than 4 hours. See stop sale -bag of shredded cheese inside makeline cooler down below 52F.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -under 3 compartment sink with hose hooked up Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun interiors

Basic - Bowl or other container with no handle used to dispense food. -cup without any handle resting inside ice well used for drink ice in server area connected to bar Corrected On-Site

Basic - Clean equipment and utensils not separated from soiled equipment and utensils.. Corrected On-Site

Basic - Equipment in poor repair. -ice machine window

Basic - Interior of ice machine/bin with rust that has pitted the surface

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -soda gun holsters

Basic - Single-service articles not stored inverted or protected from contamination. -food trays above make line cooler

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. 0ppm

High Priority - Employee washed hands with cold water.

High Priority - Wine bottle stored in ice used for drinks.